Top 13 Director of culinary Jobs in Upper Arlington, Oh

Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
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Director of Operations - ScottsMiracle-Gro Field
Levy Sector —Columbus, OH
- $110,000 - $120,000 a year
- Full-time
- Background check
- Computer literacy
- Mentoring
- Commuter assistance
- Paid parental leave
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Director of Culinary Services
Rittenhouse Village Gahanna —Gahanna, OH
- $65,000 - $75,000 a year
- 5 years
- Computer literacy
- Organizational skills
- Paid time off
- Opportunities for advancement
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Director of Food & Beverage
The Ohioan Hotel and Event Center —Lewis Center, OH
- Weekends as needed
- Bar
- ServSafe
- Ability to walk for extended periods
- Free parking
- Paid holidays
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8d
Divisional Director of Catering
AVI Foodsystems —Columbus, OH
- $80,000 - $90,000 a year
- 7 years
- Travel
- Senior level
- Fuel card
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13h
Food Service Director/Dietary Manager
Allbridge Rehabilitation and Nursing Center —Columbus, OH
- Full-time
- Mid-level
- Supervising experience
- Kitchen
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Chef Consultant- TEMP APPOINTMENT
CHILD DEVELOPMENT COUNCIL OF FRANKLIN COUNTY INC —Columbus, OH
- $30 - $35 an hour
- Temporary
- CPR Certification
- BLS Certification
- Mid-level
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Hotel Starbucks Manager
The Keep Kitchen and Liquor Bar —Columbus, OH
- $60,000 - $65,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Hotel
- Mentoring
- Paid holidays
- Health insurance
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Executive Chef
No Soliciting —Columbus, OH
- Weekends as needed
- No education required
- 5 years
- Research
- Paid training
- Disability insurance
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Culinary Services Cook
The Woodlands of Columbus —Columbus, OH
- Customer service
- High school diploma or GED
- Supervising experience
- Paid training
- Health insurance
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7d
Cook
Arista Recovery —Hilliard, OH
- $17.50 - $20.00 an hour
- Full-time
- ServSafe
- Mid-level
- High school diploma or GED
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Line Cook
Experience Senior Living —Marysville, OH
- Weekends as needed
- Mid-level
- 3 years
- High school diploma or GED
- Paid holidays
- Disability insurance
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Restaurant Manager - 8079
The Capital Grille —Columbus, OH
Proven ability to develop team. Strong passion for culinary excellence, wine knowledge, and service. Salary Range of $70,000 - $82,000 PLUS Quarterly Bonus!*.
$70,000 - $82,000 a year
8d
Experienced Kitchen Manager
Ted's Montana Grill —Columbus, OH
Core responsibilities include driving excellence in food quality, guest satisfaction, increased sales and profitability, while actively ensuring the restaurant…
$65,000 - $78,000 a year
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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
Quick Apply
Director of Operations - ScottsMiracle-Gro Field
Levy Sector —Columbus, OH
We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent…
$110,000 - $120,000 a year
Quick Apply

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director of culinary jobs near upper arlington, oh

Director of Culinary

MISKIRI HOSPITALITY GROUP
Columbus, 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.

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Refine Your Search

director of culinary jobs in upper arlington, oh

Director of Culinary

Director of Operations - ScottsMiracle-Gro Field

Director of Culinary Services

Director of Food & Beverage

Divisional Director of Catering

Food Service Director/Dietary Manager

Chef Consultant- TEMP APPOINTMENT

Hotel Starbucks Manager

Executive Chef

Culinary Services Cook

Cook

Line Cook

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