Top 15 Director/executive chef Jobs in Columbus

Chef de Cuisine - Ohio Wesleyan University
Aramark —Delaware, OH
- $72,000 - $75,000 a year
- ServSafe
- University
- Bachelor's degree
- Disability insurance
- Health insurance
Director - International Culinary Innovation
The Wendy's Company —Dublin, OH
- $154,000 - $277,000 a year
- Full-time
- Hybrid work
- Microsoft Outlook
- Culinary experience
- 11+ years
- Parental leave
- Employee assistance program
Director - International Culinary Innovation
Wendy's —Dublin, OH
- $154,000 - $277,000 a year
- Hybrid work
- Microsoft Outlook
- Culinary experience
- 11+ years
- Parental leave
- Employee assistance program
Executive Chef
Embassy Suites by Hilton Dublin Ohio —Dublin, OH
- $80,000 - $85,000 a year
- Full-time
- Computer literacy
- Ability to lift 50 pounds
- Driver's License
Quick Apply
21h
Executive Chef
No Soliciting —Columbus, OH
- Weekends as needed
- No education required
- 5 years
- Research
- Paid training
- Disability insurance
Quick Apply
Food Service Operations Manager
SSA Group —Columbus, OH
- $55,000 - $65,000 a year
- Weekends as needed
- Sales
- ServSafe
- Computer literacy
- Disability insurance
- Health insurance
Quick Apply
Catering & Convention Services Sales Manager
Olshan Properties —Columbus, OH
- $70,000 - $80,000 a year
- Full-time
- Inventory management
- Writing skills
- Basic math
Quick Apply
Lead Pool Cafe
Arcis Golf —Dublin, OH
- Part-time
- Mid-level
- Leadership
- Café
- Paid holidays
- Health insurance
Line Cooks and Prep Cooks
Hickory Hills Golf Club —Grove City, OH
- $15 - $18 an hour
- Temporary
- Ability to lift 50 pounds
- In-person
- Ability to stand for extended periods
- Paid training
- Employee discount
Quick Apply
2d
Dietary Aide
Solero Behavioral Transitions - Columbus —Pickerington, OH
- $15 - $17 an hour
- Full-time
- High school diploma or GED
- 21 years or older
- Food Handler Certification
- Health savings account
- Paid holidays
Quick Apply
Dietary Aide, Part Time
Solero Behavioral Transitions - Columbus —Pickerington, OH
- $15 - $17 an hour
- Part-time
- High school diploma or GED
- 21 years or older
- Food Handler Certification
- Health savings account
- Paid holidays
Quick Apply
Dietary Aide, PRN
Solero Behavioral Transitions - Columbus —Pickerington, OH
- $15 - $17 an hour
- Part-time
- High school diploma or GED
- 21 years or older
- Food Handler Certification
- Health savings account
- Paid holidays
Quick Apply

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Director - International Culinary Innovation
The Wendy's Company —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year
Director - International Culinary Innovation
Wendy's —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year

Explore jobs in cities nearby

Check out jobs in cities near your current location, Columbus

Chef de Cuisine - Ohio Wesleyan University
Aramark —Delaware, OH
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Is a leader in ensuring excellent quality and presentation of all…
$72,000 - $75,000 a year
Director - International Culinary Innovation
The Wendy's Company —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year

Show more jobs in cities nearby

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Chef de Cuisine - Ohio Wesleyan University

Aramark -
Delaware, OH

Apply Now

Job Details

$72,000 - $75,000 a year

Benefits

Disability insurance
Health insurance
Dental insurance
Parental leave
Vision insurance

Qualifications

Senior leadership

Full Job Description

Job Description

Position Description:

Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

Compensation Data

COMPENSATION: The Salaried rate for this position is $72,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.
Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.
Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.

Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

Qualifications

Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.

Knowledge of food safety and sanitation, food products, and food service equipment.
Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.
4-7 years? executive-level culinary management experience required.
Minimum 2-3 years? culinary management experience in a multi-unit setting required.
ServSafe Certification.
Passion for food trends, flavors, innovation, and recipe development.

Education

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Apply Now

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director/executive chef jobs in columbus

Chef de Cuisine - Ohio Wesleyan University

Director - International Culinary Innovation

Director - International Culinary Innovation

Executive Chef

Executive Chef

Food Service Operations Manager

Catering & Convention Services Sales Manager

Lead Pool Cafe

Line Cooks and Prep Cooks

Dietary Aide

Dietary Aide, Part Time

Dietary Aide, PRN

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