Atomic Hospitality

About the Role

We are seeking an experienced Culinary Director to lead the culinary vision across a growing hospitality group. This role oversees multiple concepts, partnering with executive chefs, culinary managers, and operations leaders to deliver exceptional guest experiences while driving consistency, innovation, and profitability.

The ideal candidate is an accomplished culinary leader who enjoys developing people as much as developing menus. This is a strategic leadership position for someone who thrives in both creative and operational environments. The ideal candidate will also have familiarity with and experience in the Chicago market. Candidates must have multi-unit experience for consideration. Salary range is $115,000-130,000 plus bonus depending on experience.

What You'll Do

• Lead culinary operations across multiple restaurant, bar, and event concepts.
• Oversee development of seasonal menus and new food concepts while maintaining each brand's unique identity.
• Standardize recipes, prep procedures, plating, and execution across all locations.
• Partner with Executive Chefs to improve food quality, consistency, and kitchen performance.
• Manage food cost, labor efficiency, purchasing, and inventory strategies.
• Build strong vendor relationships and negotiate product sourcing.
• Recruit, coach, and mentor Executive Chefs, Sous Chefs, and kitchen leadership teams.
• Support new restaurant openings, renovations, and kitchen design.
• Create training materials, culinary standards, and operating procedures.
• Ensure compliance with all food safety and sanitation standards.
• Collaborate with marketing and events teams on special programming, private events, and seasonal promotions.

What We're Looking For

• 10+ years of progressive culinary leadership experience.
• Experience overseeing multiple restaurants or concepts.
• Strong background in upscale casual, chef-driven, and hospitality-focused dining.
• Demonstrated success managing food cost, purchasing, and kitchen profitability.
• Proven ability to build and lead high-performing culinary teams.
• Experience with banquets, private events, or high-volume operations is highly imperative.
• Strong organizational and communication skills.
• Comfortable balancing creativity with operational discipline.

Preferred Experience

• Multi-unit restaurant group or hospitality company experience.
• Opening new restaurants or developing new concepts.
• Corporate Executive Chef, Culinary Director, Regional Chef, or similar leadership role.
• Experience working across diverse culinary styles rather than a single cuisine.