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Head Chef
Job
Restaurant
Columbus, OH (In Person)
$105,000 Salary, Full-Time
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Job Description
Head Chef Restaurant Columbus, OH Job Details Full-time $100,000 - $110,000 a year 1 day ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Opportunities for advancement Food provided Qualifications Food quality maintenance Kitchen health and safety standards Quality assurance within food and beverage industry Operations management Food service health code compliance Team leadership Operational management Labor cost analysis Cooking Performance management Team development Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Managing kitchen staff Quality control within food and beverage industry Restaurant cost management Managing hospitality operations budgets Process management Full Job Description We are seeking an experienced Executive Chef to lead all culinary operations for a high-volume seafood restaurant in Columbus, Ohio. The Executive Chef will be responsible for menu development, kitchen leadership, operational execution, financial performance, and compliance with food safety standards. This role requires a disciplined operator with strong leadership skills, a proven track record of managing kitchen teams, and the ability to maintain consistency, quality, and efficiency in a fast-paced environment. Responsibilities Direct all food preparation and culinary operations Develop, implement, and maintain menu offerings that meet established quality and profitability objectives Manage food cost, labor cost, inventory, and purchasing controls Lead, train, and develop culinary staff while maintaining accountability and performance standards Ensure consistency in food quality, presentation, and execution Oversee scheduling, staffing, and kitchen productivity Establish and enforce food safety, sanitation, and regulatory compliance procedures Monitor kitchen operations and implement process improvements as needed Collaborate with restaurant leadership to achieve operational and financial goals Stay informed of industry trends and evaluate opportunities for menu and operational enhancements Qualifications Minimum 5 years of Executive Chef experience in a high-volume restaurant environment Demonstrated success managing kitchen operations, labor, and food costs Strong leadership, communication, and team development skills Extensive knowledge of food preparation techniques, kitchen systems, and inventory management Proven ability to maintain high standards of quality and consistency Thorough understanding of food safety and sanitation requirements Ability to perform effectively under pressure and meet operational deadlines Compensation & Benefits Eligible team members receive a competitive compensation package that includes: Paid Time Off Medical, Dental, and Vision Insurance 401(k) Supplemental benefit options Professional development and advancement opportunities Qualified candidates should possess the operational expertise, leadership capability, and culinary experience necessary to oversee all aspects of a professional kitchen operation.