Culinary Director

Ballyhoo Hospitality Group is seeking a highly accomplished Culinary Director, specializing in hospitality and menu innovation, to join our team.

About Ballyhoo Hospitality Group: Founded in 2009 by Ryan and Anna O'Donnell, Ballyhoo Hospitality is a Chicago-based restaurant group operating 15 neighborhood-driven concepts across Chicago and the suburbs. Led today by Ryan O'Donnell and Partner Jon Farrer, Ballyhoo is built on warm, personal hospitality, honest cuisine, and deep community investment. The group expands intentionally, preserving the individuality of each concept while staying rooted in the belief that great hospitality is shaped by passionate teams, loyal guests, and the neighborhoods they serve.

Job Title: Culinary Director 

The Culinary Director is responsible for developing and leading the company's overall culinary strategy while ensuring exceptional food quality, consistency, innovation, and operational excellence across all locations. This role partners closely with Ownership, Operations, Training, and Marketing to create memorable guest experiences, optimize profitability, and support business growth through culinary leadership.

This role is ideal for a visionary culinary leader who combines creativity with operational expertise to deliver outstanding food experiences while driving consistency, profitability, and long-term brand growth. Key Responsibilities include the following:

• Develop and execute the company's culinary vision, ensuring menu offerings align with the brand, guest expectations, and business objectives.
• Lead the development, testing, and implementation of new menu items, seasonal offerings, limited-time promotions, and menu enhancements.
• Oversee recipe development, standardization, portion control, plating specifications, and preparation procedures to ensure consistent execution across all locations.
• Conduct menu engineering by evaluating sales performance, guest feedback, and profitability to optimize menu offerings.
• Partner with VP, Operations and Marketing to successfully launch new menus, promotions, and culinary initiatives.
• Research industry trends, emerging ingredients, and consumer preferences to drive culinary innovation and maintain a competitive advantage.
• Develop product specifications and operational procedures that support efficient execution and consistent food quality across all restaurants.

• Manage and optimize food cost, Cost of Goods Sold (COGS), inventory, and labor costs to achieve company financial goals while maintaining quality standards.
• Oversee inventory management processes and purchasing standards 
• Monitor product usage, portion control, and recipe adherence to ensure accurate food costing and profitability.
• Analyze menu profitability, product mix, and sales trends to identify opportunities for cost savings and revenue growth.
• Partner with Operations and approved vendors to source high-quality products, negotiate favorable pricing, and maintain consistent product availability.
• Establish and monitor kitchen labor models and production processes to improve efficiency while maintaining service and quality standards.
• Review financial reports and key performance indicators (KPIs) related to food cost, labor, inventory, and waste, implementing corrective action plans when necessary.
• Drive continuous improvement initiatives that enhance operational efficiency, maximize profitability, and support sustainable business growth.

• Recruit, mentor, and develop high-performing culinary leaders
• Foster a culture of accountability, collaboration, continuous learning, and operational excellence throughout all locations.
• Provide ongoing coaching, performance feedback, and development plans for Executive Chefs, Sous Chefs, and other culinary leaders.
• Partner with Operations and Human Resources to support succession planning, leadership development, and talent retention initiatives.
• Lead onboarding and training for new culinary leaders, ensuring a successful transition into their roles.
• Establish clear performance expectations and key performance indicators (KPIs), holding leaders accountable for food quality, financial performance, guest satisfaction, and team engagement.
• Recognize and develop top performers while identifying opportunities to improve team capabilities and leadership effectiveness.
• Inspire a positive, inclusive, and high-performance culture that reflects the company's values and commitment to exceptional hospitality.

• Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred.
• 8–10+ years of progressive culinary leadership experience in multi-unit restaurant operations.
• Proven experience in menu development, product innovation, and food cost management.
• Strong leadership and team development skills.
• Extensive knowledge of food safety regulations, sanitation standards, and kitchen operations.
• Excellent organizational, communication, and project management skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with Microsoft Office and restaurant management systems.
• Willingness to travel regularly to restaurant locations.

• Culinary Innovation
• Strategic Leadership
• Multi-Unit Operations
• Team Development & Coaching
• Financial Acumen
• Menu Engineering
• Food Quality & Consistency
• Vendor & Supplier Management
• Collaboration & Communication

• Ability to stand for extended periods while working in kitchen environments.
• Ability to lift up to 40 pounds.
• Frequent travel to restaurant locations.
• Ability to work evenings, weekends, and holidays as business needs require.

Benefits & Perks: Health, Dental, and Voluntary Benefits Package, bonus potential, 401(k) program, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 15 + establishments!

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.