Top 15 Executive kitchen manager Jobs in Westlake Oh

Executive Chef
Judson —Cleveland, OH
- $28 - $32 an hour
- Ability to lift 50 pounds
- Computer skills
- Senior level
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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
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Executive Chef
Marriott International, Inc —Cleveland, OH
- $101,000 - $129,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
2d
Culinary Services Director
Summit Point —Macedonia, OH
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
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Executive Chef - Collegiate Hospitality
Aramark —Cleveland, OH
- $75,000 a year
- Customer service
- Cooking
- Team management
- Disability insurance
- Health insurance
Chef De Cuisine - Hotel Cleveland Autograph Collection
Coury Hospitality —Cleveland, OH
- $65,000 - $75,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- 5 years
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Executive Sous Chef
Bon Appetit —Cleveland, OH
- $65,000 - $85,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
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Culinary Manager
Topgolf —Independence, OH
- Extended hours
- Customer service
- 21 years or older
- US work authorization
- Dental insurance
- Vision insurance
Sous Chef
Baldwin Wallace University —Berea, OH
- $21 - $24 an hour
- Full-time
- Background check
- ServSafe
- 5 years
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Chef Sous North Coast Cafe
InterContinental —Cleveland, OH
- $27 an hour
- Weekends as needed
- Basic math
- Mid-level
- Hotel
Sous Chef
The Capital Grille —Lyndhurst, OH
- Cooking
- Team management
- Senior level
- Employee stock purchase plan
- Disability insurance
Line Cook - Cleveland Brewpub
Saucy Brew Works —Cleveland, OH
- $16 - $20 an hour
- Part-time
- Mid-level
- Ability to lift 50 pounds
- Hand tools
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Sous Chef
Brauhaus Cleveland, LLC —Cleveland, OH
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds

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Director of Culinary
MISKIRI HOSPITALITY GROUP —Cleveland, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
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Director of Banquets - Hotel Cleveland, Autograph Collection
Coury Hospitality —Cleveland, OH
Education: Preferred - Bachelor’s degree in hospitality management, business, or related field. A Director of Banquets in a hotel is responsible for leading the…
$72,000 - $78,000 a year
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Executive Chef/Kitchen Manager- College Dining
The Hunter Group —Columbus, OH
Are you best in class? We're searching for an *Executive Chef* *for a prominent, private college in Gambier, OH *. All-scratch, as local and sustainable as…
$90,000 - $100,000 a year
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3d
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
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Executive Chef

Judson -
Cleveland, OH

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Job Details

$28 - $32 an hour

Qualifications

Computer operation
Spreadsheets
Financial software
Managing catering events
Computer skills

Full Job Description

SCHEDULE

WEEK 1 - Sunday, Tuesday, Wednesday, Thursday, Friday: 11:00am-7:00pm

WEEK 2 - Monday, Tuesday, Wednesday, Friday: 11:00am-7:00pm, Saturday: 12:00pm-8:00pm

POSITION DESCRIPTION

Job Title: Executive Chef

Location: Judson Manor

Department: Dining Services

FLSA: Exempt

Reports to: Director of Dining Services

Date: January 2026

General Purpose:

Directs the day-to-day operation of the production area. Sanitation, Ordering, Inventorying, purchasing and Supply utilization are organized and planned in accordance with the department objectives.
Accountable for providing high quality food for all Residents, guests and staff
The Executive Chef provides leadership and support for all employees
Initiate cooperation between the kitchen staff and service staff in order to provide the highest quality food and dining services for the residents and guests.
Supervises all food service operations and strives to exceed goals in order to uphold Judson’s mission and values

Essential Duties and Responsibilities:

Provide the highest quality food service for the Lincoln Room, Assisted Living, special functions, and catered events
Maintain an organized system of production planning and forecasting
Required to supervise the opening and closing of the entire department and complete managers checklists
Direct day-to-day operation of production team; set expectations of production staff
Provides team leadership by ensuring cohesiveness within the Dining Service Department
Interview and hire kitchen employees
Complete all of the necessary paperwork for new employees
Ensure that all new employees attend “new employee orientation” within 30 days of employment
Complete 90 day evaluation of all new employees as well as the completion of annual performance appraisals for all employees under your direct supervision
Schedule all employees, maintain accurate attendance records, and closely monitor payroll statements to ensure accordance with financial goals
Evaluate employee performance and provide constructive counseling
Exact disciplinary action in an efficient, timely and consistent manner
Meet or exceed all department goals in order to increase resident and guest satisfaction
Ensure compliance with federal, state, and local regulations and all of Judson’s policies and procedures
Coordinate purchasing requirements; including forecasting, ordering, receiving, and inventory/storage of all supplies.
Establish a safe work environment for all employees by performing safety audits and inspections, conducting safety related training and maintain ongoing communications with every employee and manager
Maintains kitchen, all dining rooms, and storage areas to exceed sanitary conditions
Ensure all components of the departments HACCP system are monitored by conducting daily, weekly, and monthly food safety audits. Develop corrective action plans and follow through to correct
Assist in developing department goals.
Maintain equipment and supplies needed for service operations. Coordinate repairs with Maintenance and Vendors as needed
Plans, designs, and prices all menus
Coordinate, plan and produce (in same cases help setup) catered events in coordination with Director of Dining Services as well as other department managers and staff.
Ensure that daily menu offerings are available in a timely, appealing and temperature desired manner.
Designated goals, regulations and guidelines are met. (Especially Food Cost)
Utilize staff effectively.
Have a working knowledge of the union contract
Work in concert with the rest of the Management team in operating the department
Supplies maintained to meet operating demands with minimal disruption
Invoice reporting and all reports completed in a timely manner
Conduct routine culinary training for all production staff
Work abnormal hours
Maintain a record of acceptable attendance and punctuality
Conduct daily production meetings, all training meetings, and safety meetings
Adhere to all Department policies and procedures
Other duties as assigned by the Director of Dining Services

Minimum Qualifications, Education and Certifications:

Associates Degree in Culinary Training or Equivalent
2 years management experience
Read, Write and follow complex tasks
Must be organized and detail oriented
Catering background and an understanding of Banquet set up
Must be courteous and considerate of others
Able to handle multiple tasks concurrently
Able to work well under pressure and maintain composure under stressful conditions
Computer skills using Excel, Word, Publisher and Financial software

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, and standing for extended periods, crouching, stooping, walking, and lifting up to 50 lbs. and repetitive motion.

Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: Kitchen Environment

Acknowledgement: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified, and such responsibilities, duties and skills may be changed by Judson Services, Inc. management at any time.

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Refine Your Search

executive kitchen manager jobs in westlake oh

Executive Chef

Director of Culinary

Executive Chef

Culinary Services Director

Executive Chef - Collegiate Hospitality

Chef De Cuisine - Hotel Cleveland Autograph Collection

Executive Sous Chef

Culinary Manager

Sous Chef

Chef Sous North Coast Cafe

Sous Chef

Line Cook - Cleveland Brewpub

Sous Chef

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