Executive Chef

Ballyhoo Hospitality Group is currently seeking a passionate Executive Chef to join our talented team. We are an expanding restaurant group offering opportunities for professional development. Executive Chef at Ballyhoo Hospitality leads all aspects of kitchen operations while cultivating hospitality driven culture.

About Ballyhoo Hospitality: Ballyhoo Hospitality is the destination for feel-good dining. Founded by longtime hospitality industry veterans Ryan and Anna O'Donnell, Ballyhoo delivers the restaurant experience that guests crave. By pairing inspired menus with a unique ambiance, Ballyhoo focuses on all things quality - from the meals to the atmosphere and above all, the service. Ballyhoo is redefining neighborhood dining throughout Chicago and the North Shore with restaurants including Gemini, Coda di Volpe, Old Pueblo Cantina, Sophia Steak, Pomeroy, Buck Russell’s, Pizza by Sal, DeNucci's, Jackman & Co. and continues to expand to more communities. View our restaurants here: https://ballyhoohospitality.com/

Job Summary:

The Executive Chef is responsible for overseeing kitchen operations, developing innovative menus, and creating consistency in each and every dish.  This individual must possess a comprehensive understanding of the restaurant's culinary philosophy, demonstrate meticulous attention to detail, and ensure adherence to all restaurant policies. The Executive Chef will also be responsible for mentoring junior staff members and upholding the restaurant's standards for quality and cleanliness.

We offer:

• Paid Leave
• 401k with vested employer match
• Medical, Dental, and Vision Insurance
• Opportunities for professional growth and development
• A supportive and inclusive work environment
• The chance to be part of a renowned and growing restaurant group known for its culinary artistry and welcoming ambiance
• Employee dining privileges

Supervisory Responsibilities:

• Recruit and oversee the training of culinary personnel.
• Schedule kitchen staff, allocating roles based on experience and proficiencies.
• Supervise the work product of kitchen and back-of-house staff.
• Conduct timely and constructive performance evaluations.
• Manage employee discipline and termination as required and in accordance with restaurant policy.
• Essential Duties and Responsibilities:
• Oversee kitchen and back-of-house operations, ensuring food preparation adheres to safety, efficiency, and specified standards or requests.
• Ensure the kitchen operates in compliance with all applicable health, safety, and hygiene regulations and standards.
• Develop and modify the restaurant’s menu based on culinary trends, food costs, patron preferences, and seasonal availability.
• Supervise weekly inventory, stocking, ordering, and purchasing of ingredients, ensuring the availability of fresh ingredients while minimizing spoilage and waste.
• Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as necessary.
• Manage and maintain budgeted food and labor costs.
• Determine pricing for menu items.
• Collaborate with specialty chefs on menu items—for example, working with pastry chefs to design an innovative, appealing, and complementary dessert menu.
• Coordinate with wait staff to ensure proper cooking, accounting for special requests and food allergies.
• Perform other related duties as assigned.

Essential Job Requirements:
(Includes but is not limited to the following duties. Other duties may be assigned.)

• Cultivate a respectful work environment and foster professional development through training and growth opportunities for staff.
• Demonstrate exceptional verbal and written communication skills.
• Possess superior time management, scheduling, managerial, and organizational abilities.
• Execute daily inventory and purchasing responsibilities.
• Ensure consistent preparation and presentation of all food and products in accordance with established recipes, portioning, cooking, and serving standards. Continuously advance staff's culinary knowledge and skills.
• Maintain all equipment in excellent working condition through personal inspection and adherence to preventative maintenance programs.
• Verify that all received products align with specified unit counts and conditions, and that deliveries comply with established receiving policies and procedures.
• Contribute to the development of a dynamic, seasonally evolving menu for the kitchens.
• Supervise kitchen operations during preparation and service periods.
• Expedite efficient and timely service standards for both dine-in and takeout programs.
• Schedule labor in accordance with business activity, ensuring adequate staffing while adhering to labor cost objectives.
• Promote a positive and collaborative work environment.
• Facilitate effective communication among kitchen staff, front-of-house staff, and management.
• Assist in the resolution of kitchen-related issues and challenges.
• Monitor food costs and implement waste reduction strategies.
• Ensure efficient kitchen workflow and service.
• Maintain and troubleshoot kitchen equipment.
• Adhere to all health and safety regulations.
• Maintain Basset, Manager ServeSafe, and Allergen certifications.
• Obtain Illinois Certified Professional Food Manager (CPFM) Certification within 30 days of hire.

Why Join Us?

• Opportunity to work in a dynamic and friendly environment.
• Gain valuable experience in the hospitality industry.
• Be part of a team that values growth and development.

How to Apply:

Interested candidates should submit their resume and a brief cover letter outlining their relevant experience.

Ballyhoo Hospitality Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Salary : $90,000 - $100,000