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Ignite Entertainment, Che OBV
Chef de Cuisine - Butcher & Barrel
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Based on Ohio data
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$44,734 / year median in Ohio
+11% projected growth
Job Description
Chef de Cuisine - Butcher & Barrel Ignite Entertainment, Che OBV Cincinnati, OH Job Details Full-time $75,000 a year 8 hours ago Benefits Profit sharing Health insurance Dental insurance Paid time off Vision insurance Food provided Qualifications Operations management ServSafe Labor cost analysis FIFO Kitchen cost control Materials management in food and beverage Managing kitchen staff Restaurant cost management Managing hospitality operations budgets Food Handler Certification Full Job Description Butcher & Barrel is relaunching on one of Cincinnati's most iconic dining corners in O'Bryonville. An elevated dining destination built on Argentine-inspired steak, refined classics, and uncompromising execution. We're hiring a Chef de Cuisine to lead the kitchen and execute our menu with consistency and precision. What You'll Do Culinary Execution Ensure every dish meets recipe and presentation standards — taste, temperature, seasoning, plating Run tastings and quality checks with the sous chef and line team each shift Maintain FIFO standards and station-level stocking Kitchen Operations Manage daily BOH operations: prep, line, dish, and storage Enforce food safety and sanitation SOPs; maintain kitchen logs for temperature, cleaning, and waste Coordinate with FOH management on timing and service flow Cost & Financial Control Meet budgeted food and labor cost targets; report variances promptly Conduct weekly inventory, approve receiving, and manage portion control Report COGS performance and product issues to the GM/Director of Operations Team Leadership Train cooks on recipes, SOPs, and plating standards Run daily line checks and pre-shift huddles Build schedules aligned to forecasted volume and manage labor compliance Maintain accountability for quality, cleanliness, and communication Requirements Experience as a Chef de Cuisine, Sous Chef, or Kitchen Manager in an upscale, high-volume kitchen Track record managing food cost, labor cost, and inventory ServSafe certified or able to certify quickly Ability to work nights, weekends, and holidays Compensation & Benefits $75,000 salary Profit sharing bonus plan Health insurance Dental insurance Paid time off (PTO)
Pay:
$75,000.00 per yearBenefits:
Dental insurance Food provided Health insurance Paid time off Vision insuranceWork Location:
In personBenefits
- Paid Time Off (PTO)
- Employee Stock Options (ESOs)
- Bonuses/Stipends
- Health Insurance