Top 26 Executive chef | kitchen manager | Jobs in Columbus

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
Quick Apply
Executive Chef
Trinity Health —Westerville, OH
- $500,000 - $2,000,000 a year
- Full-time
- Microsoft Word
- Microsoft Outlook
- 3 years
- Opportunities for advancement
14d
Bravo-Executive Chef
Bravo Italian Kitchen Bethel Road —Columbus, OH
- Full-time
- Organizational skills
- Experience equivalent to degree accepted
- Senior level
Quick Apply
8d
Director of Operations
MISKIRI HOSPITALITY GROUP —Columbus, OH
- Weekends as needed
- Ability to walk for extended periods
- 5 years
- Bachelor's degree
Quick Apply
Chef
Athenian Grill - North Locust Hill —Columbus, OH
- $70,000 - $100,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Team management
- Opportunities for advancement
Quick Apply
11d
Culinary Manager
Topgolf —Columbus, OH
- Extended hours
- Customer service
- 3 years
- 21 years or older
- Dental insurance
- Vision insurance
Sous Chef
Hilton Columbus Polaris —Columbus, OH
- Bar
- Cooking
- Mid-level
- Free parking
- Paid holidays
Quick Apply
Prepared Foods Sous Chef
Market District —Columbus, OH
- $21.50 an hour
- Full-time
- 18 years or older
- ServSafe
- Cooking
- Paid holidays
- Dental insurance
10d
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
Food Service - Prep Cook
SSA Group —Columbus, OH
- $18 an hour
- Part-time
- Fair chance
- Communication skills
- Food Handler Certification
- Parental leave
- Employee assistance program
Quick Apply
Eddie Merlot's Dishwasher- High Paying!
Eddie Merlot's —Columbus, OH
- Part-time
- Hospitality
- Restaurant
- Entry level
Columbus Zoo Catering Cook
SSA Group —Powell, OH
- $17 - $20 an hour
- Part-time
- Merchandising
- 21 years or older
- Quick service & fast food restaurant
- Paid holidays
- 401(k)
Quick Apply
Sous Chef
Market District —Dublin, OH
- $21.50 an hour
- 18 years or older
- ServSafe
- Cooking
- Paid holidays
- Dental insurance
Dishwasher
Columbus Marriott Northwest —Dublin, OH
- From $16.50 an hour
- 8 hour shift
- In-person
- Guest services
- Ability to stand for extended periods
- Health insurance
- Dental insurance
Quick Apply
10d
Lani Rooftop Sous Chef
Lani Rooftop Lounge —Powell, OH
- $50,000 a year
- Full-time
- Hospitality
- ServSafe
- Mid-level
- Health insurance
Quick Apply
12d
Dietary Aide
Solero Columbus —Columbus, OH
- $15 - $18 an hour
- Full-time
- High school diploma or GED
- 21 years or older
- Food Handler Certification
- Paid holidays
- Disability insurance
Quick Apply
EM - Dishwasher
Eddie Merlot's —Columbus, OH
- Part-time
- Hospitality
- Restaurant
- Entry level
Cook
DoubleTree Dublin —Dublin, OH
- $16 - $20 an hour
- Part-time
- High school diploma or GED
- Ability to lift 50 pounds
- Team management
Quick Apply
Utility Buffet Server
Resort Lifestyle Communities —Hilliard, OH
- $14.50 - $15.00 an hour
- Monday to Friday
- Serving
- 18 years or older
- English
- Employee discount
Quick Apply
9d

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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
Executive Chef
Trinity Health —Westerville, OH
Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively…
$500,000 - $2,000,000 a year
14d

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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.

Quick Apply

Refine Your Search

executive chef | kitchen manager | jobs in columbus

Director of Culinary

Executive Chef

Bravo-Executive Chef

Director of Operations

Chef

Culinary Manager

Sous Chef

Prepared Foods Sous Chef

Catering & Convention Services Sales Manager

Food Service - Prep Cook

Eddie Merlot's Dishwasher- High Paying!

Columbus Zoo Catering Cook

Sous Chef

Dishwasher

Lani Rooftop Sous Chef

Dietary Aide

EM - Dishwasher

Cook

Utility Buffet Server

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