Top 22 Director of culinary Jobs in Mentor Oh

Director of Culinary
MISKIRI HOSPITALITY GROUP —Cleveland, OH
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
Executive Chef
Jennings —Chardon, OH
- $20 - $25 an hour
- Part-time
- Mid-level
- Older adults
- Organizational skills
- Paid holidays
- Disability insurance
Quick Apply
11h
Dietary Manager
Inn at the Pines —Hiram, OH
- Full-time
- ServSafe
- Mid-level
- Cleaning
- Health insurance
- Dental insurance
Quick Apply
Director, Product Development (Food)
Sodexo —Cleveland, OH
- $115,940 - $140,040 a year
- Full-time
- Hospital
- 5 years
- Driver's License
- Paid holidays
- Health insurance
2h
Food Service Director/Chef (Richmond Heights LSD)
AVI Foodsystems —Richmond Heights, OH
- Full-time
- Mid-level
- 3 years
- Communication skills
- Paid holidays
- Health insurance
Quick Apply
13d
Food Service Director/Chef (Old Trail School)
AVI Foodsystems —Cleveland, OH
- Full-time
- Mid-level
- 3 years
- Communication skills
- Paid holidays
- Health insurance
Quick Apply
Director of Culinary Services
Governors Pointe —Mentor, OH
- $48,000 - $50,000 a year
- Customer service
- HIPAA
- High school diploma or GED
Quick Apply
1d
CHEF - Notre Dame Village
Jennings Center For Older Adults —Chardon, OH
- $22 - $27 an hour
- Full-time
- Hospitality
- Mid-level
- Older adults
- Paid holidays
- Disability insurance
Quick Apply
Director of Banquets - Hotel Cleveland, Autograph Collection
Coury Hospitality —Cleveland, OH
- $72,000 - $78,000 a year
- Weekends as needed
- Sales
- Hotel
- Bachelor's degree
Quick Apply
R&D Development Chef (Pasta, Pizza, Dough) - Ohio US
Nestlé —Solon, OH
- $150,000 - $175,000 a year
- Full-time
- 5 years
- English
- Travel
- Health insurance
- 401(k) matching
Culinary Supervisor (Catering Sous) - Cleveland State University Management Fee
Aramark —Cleveland, OH
- $23 - $25 an hour
- Nights as needed
- Basic math
- Mid-level
- University
- Disability insurance
- Health insurance
11d
Sous Chef - Beechmont Country Club
Beechmont Country Club —Beachwood, OH
- $55,000 a year
- Weekends as needed
- Mid-level
- Residential
- 3 years
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Judson —Cleveland, OH
- $28 - $32 an hour
- Ability to lift 50 pounds
- Computer skills
- Senior level
Quick Apply
Kosher Chef
King David Post Acute Nursing & Rehabilitation —Beachwood, OH
- Full-time
- Mid-level
- Organizational skills
- 1 year
- Free parking
- Health insurance
Quick Apply
14d
Cook
New Perspective Senior Living —Highland Heights, OH
- Part-time
- High school diploma or GED
- 1 year
- Leadership
- Health savings account
- Paid holidays
Quick Apply
Executive Chef
Arcis Golf —Solon, OH
- Weekends as needed
- Cooking
- High school diploma or GED
- Supervising experience
Restaurant Manager
Quail Hollow Country Club —Concord Township, OH
- $26 an hour
- Weekends as needed
- CPR Certification
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Lead Line Cook
DoubleTree - Tudor Arms —Cleveland, OH
- $19 an hour
- Weekends as needed
- 18 years or older
- Mid-level
- High school diploma or GED
- Health savings account
- AD&D insurance
Quick Apply
Sous Chef
Judson —Cleveland, OH
- $20 - $24 an hour
- Full-time
- Mid-level
- High school diploma or GED
- Recruiting
Quick Apply
Cook_general
Judson —Chagrin Falls, OH
- $16 - $19 an hour
- Part-time
- ServSafe
- High school diploma or GED
- Older adults
Quick Apply

I want to receive the latest job alert for director of culinary in mentor oh

By signing in to your account, you agree to SimplyHired's Terms of Service and consent to our Cookie and Privacy Policy.

Director of Culinary

MISKIRI HOSPITALITY GROUP
Cleveland, OH

Quick Apply

Job Details

Full-time
$140,000 a year

Qualifications

ServSafe
Kitchen cost control
Restaurant cost management

Full Job Description

Job Summary

The Director of Culinary oversees the strategic vision, menu development, and back-of-house (BOH) operations for all restaurant locations within our group. This role leads culinary innovation, establishes standard operating procedures, and ensures maximum kitchen profitability. The Director of Culinary mentors kitchen leadership, enforces strict food safety protocols, and maintains uniform food quality across the entire brand. [1, 2, 3]

Key Responsibilities

Culinary Innovation & Menu Engineering

Menu Development: Design, test, and implement innovative menus that align with brand identity and food trends.
Recipe Standardization: Create detailed, cross-utilizable, and scalable recipe manuals with precise plating guides.
Pricing & Profitability: Audit theoretical food costs regularly to hit target margins through smart pricing and ingredient selection.
Seasonal Rollouts: Manage the R&D pipeline for limited-time offers (LTOs) and seasonal menu updates. [1, 2]

Supply Chain & Food Cost Control

Vendor Selection: Source high-quality ingredients and negotiate national or regional pricing contracts with vendors.
Inventory Management: Oversee BOH inventory systems to track waste, prevent theft, and optimize stock levels.
Quality Assurance: Establish rigorous quality control standards for incoming raw products and finished dishes.

Operational Excellence & Compliance

Kitchen SOPs: Develop and enforce uniform standard operating procedures for prep, line execution, and closing shifts.
Health & Safety: Ensure every kitchen strictly adheres to FDA Food Code, local health department mandates, and OSHA guidelines.
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.

Talent Management & Training

Chef Leadership: Recruit, onboard, and mentor Executive Chefs and Head Chefs across all locations.
Training Programs: Conduct comprehensive hands-on training workshops for all new menu rollouts and culinary systems.
Performance Management: Evaluate kitchen leadership performance and establish clear professional development paths.
Culture: Foster a collaborative, professional, and high-energy kitchen environment to maximize retention.

Qualifications & Skills

Experience: Minimum of 5 years as a Multi-Unit Executive Chef, Corporate Chef, or Culinary Director.
Education: Degree in Culinary Arts or Culinary Management preferred. Equivalent professional experience required.
Financial Acumen: Deep understanding of food cost metrics, yield analyses, and BOH inventory software.
Leadership: Proven ability to manage, inspire, and train remote culinary teams across multiple locations.
Certifications: Current ServSafe Manager and ServSafe Allergens certifications required.
Travel: Willingness to travel frequently to various locations (up to 50–75% of the time) for audits and openings. [1, 2, 3]

Physical Demands & Work Environment

Must be able to stand, walk, and work on hot kitchen lines for extended periods.
Ability to safely lift and carry kitchen items weighing up to 50 pounds.
Frequent exposure to sharp utensils, high heat, open flames, and cold storage units.

Quick Apply

Refine Your Search

director of culinary jobs in mentor oh

Director of Culinary

Executive Chef

Dietary Manager

Director, Product Development (Food)

Food Service Director/Chef (Richmond Heights LSD)

Food Service Director/Chef (Old Trail School)

Director of Culinary Services

CHEF - Notre Dame Village

Director of Banquets - Hotel Cleveland, Autograph Collection

R&D Development Chef (Pasta, Pizza, Dough) - Ohio US

Culinary Supervisor (Catering Sous) - Cleveland State University Management Fee

Sous Chef - Beechmont Country Club

Executive Chef

Kosher Chef

Cook

Executive Chef

Restaurant Manager

Lead Line Cook

Sous Chef

Cook_general

I want to receive the latest job alert for director of culinary in mentor oh

Explore jobs in more locations

Job Seeker Tools

Employer Tools

Browse

Stay Connected