Executive Chef - Palm beach - Florida, US

Big Mamma•Palm Beach, FL

11h•Onsite

About The Position

Big Mamma Group and Ballyhoo Hospitality have joined forces to bring a new hospitality vision to the United States. Big Mamma Group is a dynamic European restaurant group with 35 locations, known for its heartfelt hospitality, abundant food, and a people-first culture. Ballyhoo Hospitality is a leading force in the Chicago and North Shore dining scene, known for creating feel-good restaurant experiences. Together, they are launching an exciting expansion strategy across the US, combining Ballyhoo’s operational expertise with Big Mamma’s globally recognized concepts. As part of this expansion, they are opening an Italian trattoria in Juno Beach, Florida, steps from the waterfront. This new restaurant will be unique to South Florida, inspired by the energy of Palm Beach County. They are seeking an experienced Executive Chef to lead and oversee all culinary operations, ensuring excellence in food quality, kitchen execution, creativity, cost control, and team development, while embodying the values and standards of both groups.

Requirements

A minimum of 5 years of experience in culinary leadership roles within the restaurant/hospitality industry is required.
Proficiency in kitchen management, culinary operations, and team leadership is essential.
Exceptional communication, organizational, and multitasking abilities are a must.
The ability to interact professionally and collaboratively with vendors, management teams, and staff is expected.
Strong knowledge of food cost control, inventory management, labor management, and kitchen financials is necessary.
A passion for high-quality ingredients, consistency, creativity, and operational excellence is required.
Candidates must be legally authorized to work in the United States.

Nice To Haves

Prior experience leading kitchen operations for new restaurant openings is strongly preferred.

Responsibilities

Ensure consistency, quality, quantity, and presentation standards for all dishes served.
Guarantee speed and fluidity at the pass during service.
Contribute to achieving customer satisfaction targets.
Collaborate with the Executive Culinary team on menu changes, seasonal recipes, recipe cards, and R&D sessions.
Train and support the kitchen team on recipes, techniques, and operational standards.
Ensure strict compliance with hygiene and food safety standards.
Manage food cost and kitchen labor cost in line with budget targets.
Oversee kitchen schedules and workforce organization.
Ensure proper use, maintenance, and respect of kitchen equipment.
Guarantee smooth daily kitchen operations and strong communication with floor and bar teams.
Validate new hires in collaboration with HR recruitment standards.
Ensure strong integration and follow-up of new team members.
Mentor, coach, and develop kitchen teams to build autonomy and internal growth.
Foster a positive, collaborative, and high-performing kitchen environment.
Monitor team progression, training plans, and talent reviews.
Lead by example and embody the company’s culture, energy, and standards.