About Ballyhoo Hospitality & Big Mamma Group:

Big Mamma Group and Ballyhoo Hospitality have joined forces in a strategic joint venture to bring a new and ambitious hospitality vision to the United States market.

Big Mamma Group, founded by Victor Lugger and Tigrane Seydoux, has established itself as one of Europe’s most dynamic restaurant groups, with 35 locations and nearly 3,000 team members across Europe and Dubai. More than just a restaurant, Big Mamma is on a mission to create places where hospitality is heartfelt, food is abundant, and the joy in the room is something you feel before you’ve even sat down. Its reputation is built on three pillars: obsessive Italian sourcing, everything made in-house from fresh pasta to gelato, and a people-first culture with the company built around ‘Changing People’s Lives with Pizza’.

Founded by hospitality veterans Ryan and Anna O’Donnell, Ballyhoo Hospitality has become a leading force in Chicago and the North Shore dining scene, known for creating feel-good restaurant experiences through inspired cuisine, vibrant atmospheres, and exceptional service. Its growing portfolio includes acclaimed concepts such as Gemini, Coda di Volpe, Sophia Steak, DeNucci’s, Jackman & Co., and more.

Together, Ballyhoo Hospitality & Big Mamma Group are launching an exciting expansion strategy across the United States, combining Ballyhoo’s deep operational expertise and market knowledge with Big Mamma’s globally recognized restaurant concepts and distinctive brand identity. This partnership marks the beginning of a long-term development project aimed at creating landmark hospitality destinations and delivering unforgettable guest experiences throughout the US market.

JOIN THE TEAM

As part of bringing the joyful hospitality of Big Mamma Group to the US, we’re opening an Italian trattoria in Juno Beach, Florida with Ballyhoo Hospitality. Just steps away from the waterfront, we’re building a passionate team dedicated to delivering exceptional guest experiences in a high-volume and fast-paced environment. Rooted in the DNA of Big Mamma, this restaurant will be entirely unique to South Florida, and deeply inspired by the energy and lifestyle of Palm Beach County.

We’re currently seeking an experienced Executive Chef to join the opening team of this new restaurant. The Executive Chef will 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 on a daily basis.

YOUR MISSIONS:

Culinary Excellence & Quality Control

• Food Quality: Ensure consistency, quality, quantity, and presentation standards for all dishes served

• Service Efficiency: Guarantee speed and fluidity at the pass during service

• Customer Experience: Contribute to achieving customer satisfaction targets (4.7/5 objective)

• Menu Development: Collaborate with the Executive Culinary team on menu changes, seasonal recipes, recipe cards, and R&D sessions

• Team Training: Train and support the kitchen team on recipes, techniques, and operational standards

Kitchen Operations & Financial Management

• Hygiene & Compliance: Ensure strict compliance with hygiene and food safety standards (monthly hygiene target >90%)

• Cost Control: Manage food cost and kitchen labor cost in line with budget targets

• Scheduling: Oversee kitchen schedules and workforce organization

• Equipment Management: Ensure proper use, maintenance, and respect of kitchen equipment

• Operational Excellence: Guarantee smooth daily kitchen operations and strong communication with floor and bar teams
  

Team Leadership & Development

• Recruitment: Validate new hires in collaboration with HR recruitment standards

• Onboarding: Ensure strong integration and follow-up of new team members

• Team Development: Mentor, coach, and develop kitchen teams to build autonomy and internal growth

• Team Cohesion: Foster a positive, collaborative, and high-performing kitchen environment

• Training Follow-up: Monitor team progression, training plans, and talent reviews

• Leadership: Lead by example and embody the company’s culture, energy, and standards

QUALIFICATIONS:

• A minimum of 5 years of experience in culinary leadership roles within the restaurant/hospitality industry is required.

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

• 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

OUR OFFER:

Full time • Competitive salary

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