Executive Chef

We're opening a new restaurant in Port Clinton and are looking for a hands-on, creative Chef to lead the culinary vision from day one. This is a build-from-scratch opportunity for someone who thinks like an owner and thrives in a collaborative environment helping shape the menu, team, and guest experience from the ground up. This opportunity is based in a well-known, high-visibility Port Clinton location, formerly home to The Que Barbecue & Brew and Nagoya Japanese Steakhouse, offering strong local recognition and built-in guest traffic as you bring a new concept to life. What You'll Do Lead menu development, execution, and ongoing refinement Build and manage the kitchen team (hiring, training, scheduling) Establish systems, standards, and workflows for a new operation Manage food costs, inventory, and vendor relationships Partner closely with ownership and the General Manager to align on concept, pricing, and overall guest experience Foster a collaborative, team-oriented kitchen culture Ensure quality, consistency, and compliance with all health standards What We're Looking For Experience as an Executive Chef, Head Chef, or strong Sous Chef Background in menu development; opening experience is a plus Strong operational and financial acumen (food cost, efficiency) Collaborative leader who communicates well across front and back of house Ownership mindset with a hands-on approach Passion for hospitality and creating standout guest experiences Compensation & Benefits Competitive salary (DOE) Paid Vacation Benefits Profit-sharing opportunity aligned with an ownership mindset and overall restaurant performance

Pay:

$75,000.00 - $85,000.00 per year

Work Location:

In person