Top 182 Culinary supervisor Jobs in Ohio

Executive Sous Chef
Dayton Country Club —Dayton, OH
- $70,000 - $75,000 a year
- Full-time
- ServSafe
- High school diploma or GED
- Experience equivalent to degree accepted
- Health insurance
- Dental insurance
Quick Apply
Dietary Cook
Willow Woods Rehabilitation & Nursing Center —North Lima, OH
- $15.25 - $16.25 an hour
- Part-time
- ServSafe
- Cooking
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Chef de Partie
Crew Life at Sea —Ohio
- Weekends as needed
- Mid-level
- Leadership
- Communication skills
Quick Apply
COOK - MIAMI DINING- MIAMI UNIVERSITY
Chartwell Higher Education - MIAMI UNIVERSITY —Oxford, OH
- $18 an hour
- Full-time
- Serving
- 18 years or older
- Culinary experience
- Commuter assistance
- Disability insurance
Quick Apply
Restaurant Chef
Marriott International, Inc —Cleveland, OH
- $72,000 - $91,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Continuous improvement
- On-the-job training
Banquet Chef
Marriott International, Inc —Cleveland, OH
- $70,000 - $88,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Executive Chef
Resort Lifestyle Communities —Loveland, OH
- $78,000 - $82,000 a year
- Weekends as needed
- Microsoft Outlook
- ServSafe
- English
- Health savings account
- Disability insurance
Quick Apply
2d
Sous Chef
Westin Cincinnati —Cincinnati, OH
- $61,500 - $65,000 a year
- Full-time
- High school
- Cooking
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Director of Culinary
Community First Solutions —Hamilton, OH
- Full-time
- ServSafe
- 8 years
- Supervising experience
Toledo Complex Food & Beverage - Culinary Supervisor
Legends Global —Toledo, OH
- Full-time
- Microsoft Outlook
- Computer literacy
- Mid-level
Kitchen Manager
Kings Island —Mason, OH
- Weekends as needed
- ServSafe
- Mid-level
- Mentoring
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
Dining Manager - Laura's Home
The City Mission —Cleveland, OH
- $50,000 - $60,000 a year
- Full-time
- ServSafe
- Cooking
- 3 years
Chef de Partie (Culinary Supervisor)
The Junto —Columbus, OH
- $24 - $25 an hour
- Full-time
- Cooking
- Mid-level
- Mentoring
- Loan repayment program
- Health insurance
3d
Kitchen Supervisor
Lutheran Social Services of Central Ohio —Columbus, OH
- $22 - $24 an hour
- Full-time
- ServSafe
- Mid-level
- High school diploma or GED
- Health savings account
- Paid holidays
Quick Apply
Segundo chef
Silver Lake Country Club —Silver Lake, OH
- Full-time
- Maintenance
- Mid-level
- Food Handler Certification
Quick Apply
11d
Culinary Supervisor
HHS Culinary and Nutrition Solutions, LLC (USA) —Perrysburg, OH
- $23 an hour
- Full-time
- Background check
- 18 years or older
- Hospital
- Disability insurance
- Health insurance
Quick Apply
10d
Entry Level Cook III-Restaurant
Marriott International, Inc —Cleveland, OH
- $20.71 an hour
- Weekends as needed
- Hotel
- High school diploma or GED
- 1 year
Sous Chef
Pyramid Hotel Group —Beachwood, OH
- $50,000 - $60,000 a year
- Full-time
- Microsoft Excel
- Customer service
- 3 years
- Health insurance
- Paid time off
Culinary Cook Supervisor
Levy Sector —Cincinnati, OH
- Part-time
- Background check
- Ability to walk for extended periods
- Mid-level
- Wellness program
- Paid time off
Quick Apply

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Executive Sous Chef

Dayton Country Club
Dayton, OH

Quick Apply

Job Details

Full-time
$70,000 - $75,000 a year

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching
Food provided

Qualifications

Teamwork
ServSafe
Fine dining experience
Professional ethics
High school diploma or GED
Team development
Casual dining experience
Business management
Kitchen stations

Full Job Description

Full Job Description

As the Executive Sous Chef, you will report to the Executive Chef and be accountable for ensuring quality and creativity are upheld in every plate that leaves the kitchen. You will oversee direct daily operations, including but not limited to training, employee development, quality control, budget management, labor scheduling, and menu building.

Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all Dayton CC’s quality standards.The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances.

The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef will acquire the knowledge and problem-solving abilities needed to be an Executive Chef.

Reports directly to: Executive Chef.

Other positions reporting to this Supervisor: all kitchen personnel.

Additional responsibilities include actively cooking on the line, maintaining proper inventory levels, product rotation, ensuring product quality and proper handling, scheduling, budgeting, menu analysis, daily special development, communication, enforcing food safety and sanitation standards and practices, and working closely with Executive Chef to continuously improve the “Member Experience” through consistent and creative menu offerings using the highest quality products available. Must be able to foster an environment of respect, teamwork, and growth.

Executive Sous Chef Requirements

Culinary education with certificate, associate or bachelor’s degree, or equivalent experience in culinary operations
Full working knowledge of all cookery line stations, with casual and fine dining experience.
Creative drive for professional development.

Day to Day:

Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts.
Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues.
Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the community and industry.
Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chefs suggestions and recommendations.
Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chefs suggestions and recommendations.
Planning, scheduling, and adjusting hours of work and specific responsibilities among employees.
Handling and resolving employee complaints and issues.
Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees.

All the other stuff we do:

Because of the fluctuating demands of the company’s operation, it may be necessary that each Employee Team Member perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
Be able to multi-task and work at an efficient pace to keep up with business needs.
Be able to follow instructions well as directed.
Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
Attendance at daily line-up and participating as requested.
Wearing a CLEAN and neat uniform that follows KCCC uniform standards daily.

Executive Sous Chef Expected Values

Candidate must have a positive attitude and project an outgoing personality.
Must be trustworthy, with an excellent work record that reflects dependability and progression.
Team skills must be readily identifiable; former employers should hate to lose him/her.
Must have an even temperament and be able to handle pressure.
Should be able to interact well with and provide support to fellow culinary and front-of-house staff.
The Executive Sous Chef must work and live with ethics and integrity.

About the Club:

Dayton Country Club is known for creating memorable experiences and delivering thoughtful service that goes beyond expectations. As one of the region's premier private clubs, we take pride in anticipating needs, personalizing every interaction, and making both Members and guests feel genuinely valued from the moment they arrive. Nestled in a welcoming and vibrant setting, DCC is committed to cultivating a culture where hospitality is heartfelt, details matter, and every visit feels special. Join a passionate team that believes exceptional food, outstanding service, and meaningful connections are at the heart of creating unforgettable experiences for those we serve.

About you:

Prefer a minimum of 3-5 years as a Sous Chef
High school diploma or equivalent required, Culinary School graduate and/or Country Club experience preferred
Serv-Safe Foodservice management certification as per state requirements

Pay: $70,000.00 - $75,000.00 per year

Benefits:

401(k) matching
Dental insurance
Food provided
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

culinary supervisor jobs in ohio

Executive Sous Chef

Dietary Cook

Chef de Partie

COOK - MIAMI DINING- MIAMI UNIVERSITY

Restaurant Chef

Banquet Chef

Executive Chef

Sous Chef

Director of Culinary

Toledo Complex Food & Beverage - Culinary Supervisor

Kitchen Manager

Director of Banquets - Hotel Cleveland, Autograph Collection

Dining Manager - Laura's Home

Chef de Partie (Culinary Supervisor)

Kitchen Supervisor

Segundo chef

Culinary Supervisor

Entry Level Cook III-Restaurant

Sous Chef

Culinary Cook Supervisor

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