Top 20 Head chef Jobs in Woodmere, Oh

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
Quick Apply
Head Chef
Five Iron Golf Cleveland LLC —Shaker Heights, OH
- $55,000 - $60,000 a year
- Weekends as needed
- Hospitality
- 5 years
- Mentoring
- Disability insurance
- Dental insurance
Quick Apply
Sous Chef-Food Services Old Brooklyn; Days
METROHEALTH SOUTH CAMPUS —Cleveland, OH
- Full-time
- Hospital
- ServSafe
- Customer service
Restaurant Manager / Head Chef
PureFYX —Cleveland, OH
- $50,000 - $70,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Leadership
- Profit sharing
- Employee discount
Quick Apply
Kitchen Manager
Stancato's Italian Restaurant —Parma, OH
- Full-time
- Cooking
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Dental insurance
Line Cook
CLEAN PLATE INC —Bedford Heights, OH
- $17 - $21 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Paid time off
- Employee discount
Quick Apply
Cook, Prep. - Cleveland Museum of Natural History, Levy
Levy Sector —Cleveland, OH
- $18 - $20 an hour
- Part-time
- Background check
- Restaurant
- Entry level
- Wellness program
- Paid time off
Quick Apply
Kitchen Manager | Italian Restaurant
JnM Midwest Hospitality —Kent, OH
- $45,000 - $50,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Kitchen Help
MacAttack —Cleveland, OH
- $13 - $15 an hour
- Part-time
- Fair chance
- In-person
- Communication skills
Quick Apply
3d
Assistant Kitchen Manager
Hotshots Sports Bar & Grill - Brunswick —Brunswick, OH
- $36,000 - $39,000 a year
- Full-time
- Cooking
- Mid-level
- Communication skills
Quick Apply
Line Cook
PureFYX —Cleveland, OH
- $39,000 - $49,000 a year
- Full-time
- Restaurant
- Entry level
- Kitchen
- Employee discount
- Opportunities for advancement
Quick Apply
Kitchen Manager
Hotshots Sports Bar & Grill - Brunswick —Brunswick, OH
- $43,000 - $45,000 a year
- Cooking
- Mid-level
- Kitchen
Quick Apply
Line Cook
PNR ENTERPRISES INC —Seven Hills, OH
- $15 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
- Flexible schedule
- Food provided
Quick Apply
Line Cook
Ironwood Cafe - Cavolis Pizza - NextDoor —Westlake, OH
- $17 - $25 an hour
- Full-time
- Bar
- ServSafe
- Restaurant
- Employee discount
- Opportunities for advancement
Quick Apply
PM Line Cook
Holiday Inn Cleveland-South (Independence) —Independence, OH
- $15 - $16 an hour
- Part-time
- Organizational skills
- Trade school
- In-person
Quick Apply
Line Cook
SMITH SEVEN LLC —Bay Village, OH
- $16 - $20 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply

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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
Chef Consultant- TEMP APPOINTMENT
CHILD DEVELOPMENT COUNCIL OF FRANKLIN COUNTY INC —Columbus, OH
Must have a valid Ohio driver’s license. Training, typically requiring only entry-level experience. 2-year program, combines technical skill development with…
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Director of Culinary

MISKIRI HOSPITALITY GROUP
Cleveland, 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

head chef jobs in woodmere, oh

Director of Culinary

Head Chef

Sous Chef-Food Services Old Brooklyn; Days

Restaurant Manager / Head Chef

Kitchen Manager

Line Cook

Cook, Prep. - Cleveland Museum of Natural History, Levy

Kitchen Manager | Italian Restaurant

Kitchen Help

Assistant Kitchen Manager

Line Cook

Kitchen Manager

Line Cook

Line Cook

PM Line Cook

Line Cook

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