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
Quick Apply
Divisional Director of Catering
AVI Foodsystems —Columbus, OH
- $80,000 - $90,000 a year
- 7 years
- Travel
- Senior level
- Fuel card
Quick Apply
15h
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 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
Quick Apply
Food Service Director/Dietary Manager
Allbridge Rehabilitation and Nursing Center —Columbus, OH
- Full-time
- Mid-level
- Supervising experience
- Kitchen
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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
Quick Apply
8d
Chef Consultant- TEMP APPOINTMENT
CHILD DEVELOPMENT COUNCIL OF FRANKLIN COUNTY INC —Columbus, OH
- $30 - $35 an hour
- Temporary
- CPR Certification
- BLS Certification
- Mid-level
Quick Apply
Culinary Services Cook
The Woodlands of Columbus —Columbus, OH
- Customer service
- High school diploma or GED
- Supervising experience
- Paid training
- Health insurance
Quick Apply
7d
Executive Chef
No Soliciting —Columbus, OH
- Weekends as needed
- No education required
- 5 years
- Research
- Paid training
- Disability insurance
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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
Quick Apply
Line Cook
Experience Senior Living —Marysville, OH
- Weekends as needed
- Mid-level
- 3 years
- High school diploma or GED
- Paid holidays
- Disability insurance
Quick Apply
Cook
Arista Recovery —Hilliard, OH
- $17.50 - $20.00 an hour
- Full-time
- ServSafe
- Mid-level
- High school diploma or GED
Quick Apply

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Head of Operations / Director of Operations
James and James Fulfilment Ltd. —Columbus, OH
P&L ownership & cost optimization: Management of the operational budget, forecasting, and driving year on year margin improvements.
$160,000 a year
Quick Apply
13d
Director of Quality
Solero Columbus —Columbus, OH
Ensure ongoing compliance with Joint Commission, CMS, state, and federal regulations. RN, LCSW, or other licensed healthcare professional.
$65,000 - $70,000 a year
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
Divisional Director of Catering
AVI Foodsystems —Columbus, OH
You will elevate standards, grow revenue, develop leaders, present culinary innovation, strengthen financial performance, and help our campuses deliver…
$80,000 - $90,000 a year
Quick Apply
15h

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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.

Quick Apply

Refine Your Search

director of culinary jobs in upper arlington, oh

Director of Culinary

Divisional Director of Catering

Director of Culinary Services

Director of Operations - ScottsMiracle-Gro Field

Food Service Director/Dietary Manager

Director of Food & Beverage

Chef Consultant- TEMP APPOINTMENT

Culinary Services Cook

Executive Chef

Hotel Starbucks Manager

Line Cook

Cook

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