Top 19 Culinary director Jobs in Chicago, Il

Culinary Director - Ballyhoo Hospitality
Ballyhoo Hospitality —Chicago, IL
- $110,000 - $130,000 a year
- Weekends as needed
- Research
- 8 years
- Project management
- Paid parental leave
- Health insurance
Quick Apply
11d
Director of Assembly - Berkeley Culinary Center
Whitsons Culinary Group —Berkeley, IL
- $110,000 - $120,000 a year
- Extended hours
- ServSafe
- Writing skills
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Regional Director of Dining Services
Senior Lifestyle Corporate Office —Chicago, IL
- $90,000 - $110,000 a year
- Full-time
- Word processing
- Computer literacy
- Administrative experience
- Disability insurance
- Dental insurance
Quick Apply
Director of Food & Beverage
Omni Hotels & Resorts —Chicago, IL
- $100,000 - $130,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- Sales
- Opportunities for advancement
Quick Apply
Assistant Director of Food and Beverage
Marriott International, Inc —Chicago, IL
- $91,000 - $119,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
10d
Culinary Operations and Procurement Director
HHS Senior Living, LLC (USA) —Chicago, IL
- $90,000 a year
- Full-time
- Google Workspace
- 5 years
- Bachelor of Science
- Health insurance
- Dental insurance
Quick Apply
5d
Regional Operation Director (Healthcare)
Clark Manor (2) —Chicago, IL
- Full-time
- High school diploma or GED
- Bachelor's degree
- Travel
Quick Apply
12d
Director of Facilities & Maintenance - Berkeley Culinary Center
Whitsons Culinary Group —Berkeley, IL
- $110,000 - $120,000 a year
- Extended hours
- ServSafe
- Research
- Travel
- Paid holidays
- Health insurance
Quick Apply
Regional Operations Director (Healthcare)
Bella Terra Elmhurst —Elmhurst, IL
- Full-time
- High school diploma or GED
- Bachelor's degree
- Travel
Quick Apply
12d
Director of Food Safety
Stampede Culinary Partners —Bridgeview, IL
- $95,000 - $105,000 a year
- Full-time
- Remote
- Bachelor of Science
- System design
- 3 years
- Health insurance
- Dental insurance
Quick Apply
Director of Catering - The Ritz-Carlton
Sage Hospitality —Chicago, IL
- $90,000 - $100,000 a year
- Full-time
- High school
- Computer literacy
- English
- AD&D insurance
- Disability insurance
4d
Dining Services Director
Sunrise Senior Living —Highland Park, IL
- $66,872 - $89,336 a year
- Weekends as needed
- ServSafe
- Cooking
- Supervising experience
- Paid holidays
- Health insurance
14d
Director of Restaurant and Event Operations
Marriott International, Inc —Chicago, IL
- $80,000 - $90,000 a year
- Full-time
- Background check
- Bar
- Pass drug screening
- Health insurance
- Dental insurance
Dining Services Director
Cedarhurst of Naperville —Woodridge, IL
- $72,000 - $80,000 a year
- Background check
- Hospitality
- CPR Certification
- Disability insurance
- Health insurance
Quick Apply
Corporate Chef- Associate Director
Ajinomoto Health & Nutrition North America, Inc. —Itasca, IL
- $130,000 - $140,000 a year
- Full-time
- Cooking
- Bachelor's degree
- Experience equivalent to degree accepted
Quick Apply
8h
DIRECTOR, DINING SERVICES - 21st Century Charter School, Gary, IN
Chartwells K12 —Gary, IN
- $70,000 - $75,000 a year
- Full-time
- Background check
- School experience
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
Assistant Dining Services Director
Inspirations of Northbrook —Northbrook, IL
- $60,000 - $70,000 a year
- ServSafe
- English
- Mid-level
- Paid holidays
- Disability insurance
Quick Apply
7d

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Director of Assembly - Berkeley Culinary Center
Whitsons Culinary Group —Berkeley, IL
A valid driver's license and access to a personal vehicle are preferred. Leverage lean manufacturing techniques and promote continuous improvement to instill…
$110,000 - $120,000 a year
Quick Apply

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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
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5h
Culinary Director
HHS Culinary and Nutrition Solutions, LLC (USA) —Columbus, OH
Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value. Not Required But a Big Plus.
$70,000 a year
Quick Apply
13d

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Culinary Director - Ballyhoo Hospitality

Ballyhoo Hospitality -
Chicago, IL

Quick Apply

Job Details

Full-time
$110,000 - $130,000 a year
11 days ago

Benefits

Paid parental leave
Health insurance
Dental insurance
401(k)
Parental leave

Qualifications

Vendor relationship building
Menu design
Safety regulations
Research
Hospitality industry experience
Managing kitchen staff
Productivity software
Restaurant cost management

Full Job Description

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:

Menu Development

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.

Financial Responsibility

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.

Leadership Team Development

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.

Qualifications

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.

Core Competencies

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

Physical Requirements

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.

More detail about Ballyhoo Hospitality part of Ballyhoo Hospitality

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Refine Your Search

culinary director jobs in chicago, il

Culinary Director - Ballyhoo Hospitality

Director of Assembly - Berkeley Culinary Center

Regional Director of Dining Services

Director of Food & Beverage

Assistant Director of Food and Beverage

Culinary Operations and Procurement Director

Regional Operation Director (Healthcare)

Director of Facilities & Maintenance - Berkeley Culinary Center

Regional Operations Director (Healthcare)

Director of Food Safety

Director of Catering - The Ritz-Carlton

Dining Services Director

Director of Restaurant and Event Operations

Dining Services Director

Corporate Chef- Associate Director

DIRECTOR, DINING SERVICES - 21st Century Charter School, Gary, IN

Assistant Dining Services Director

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