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
