Head chef jobs in Ohio

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Paid time off, • Full-Time, • Retirement Employer backed 401K Matching 3%, • Competitive Compensation, • $19 to $23 per hour, depending on experience!!, • Flexible Scheduling, • $15 Employee meal per day, • -$1,000-SIGN-ON-BONUS!!, • $250-Referral Program, • One week paid Vacation, • Career Advancement Opportunities Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Miamisburg, OH As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Columbus, OH As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Orange, OH As a sous chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free food & snacks, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification is preferred but not required, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Reports to: Head Chef or a Supervisor Role Overview: As a Line Cook, you’ll be responsible for preparing and cooking menu items to our restaurant’s standards in a high-energy, fast-paced environment. You’ll work closely with other kitchen staff to ensure consistency, cleanliness, and quality in every dish served. Your role is critical to delivering a great customer experience through timely and well-prepared meals. Responsibilities: • Prepare and cook food items according to recipes, portion sizes, and cooking methods., • Set up and stock line and salad stations with all necessary supplies and ingredients before and during service., • Ensure food is cooked and presented properly, meeting the restaurant’s quality standards., • Maintain cleanliness and organization of the workstation throughout the shift., • Follow proper food handling and sanitation procedures, adhering to all Ohio Department of Health regulations., • Ensure proper salad prep is done prior to business rushes as determined by par levels., • Communicate effectively with other kitchen staff and front-of-house team., • Assist in controlling food waste and inventory usage by not overcooking and overportioning and maintaining accuracy when preparing food., • Clean and sanitize kitchen equipment and workstations during and at the end of shifts. · Other duties as necessary. Working Conditions: • Fast-paced kitchen environment with exposure to heat, sharp tools, and kitchen equipment., • Shifts may include weekends, evenings, and holidays., • Must be able to handle the physical demands of the job, including standing for extended periods of time, bending, lifting (up to 50 lbs), and reaching. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: • Flexible schedule, • Flexible Scheduling Duties and Responsibilities • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification not required., • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Paid time off, • Training & development, • Competitive salary, • Paid time off, • Full-Time, • Retirement Employer backed 401K Matching 3%, • Competitive Compensation, • $1,000 -SIGN-ON-BONUS, • $17 to $20 per hour, depending on experience!!, • Flexible Scheduling, • $15 Employee meal per day, • $250-Referral Program, • Career Advancement Opportunities Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Server Safe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Reports to: Kitchen Manager or Head Chef Role Overview: As a Dishwasher, you are essential in maintaining a clean, safe, and efficient kitchen environment. Your attention to detail and commitment to cleanliness ensures our guests receive meals on sanitized plates and utensils, while supporting the overall operations of our kitchen and restaurant. Key Responsibilities: • Wash and sanitize dishes, glassware, utensils, pots, and pans using the dishwashing machine and/or by hand., • Maintain cleanliness and organization of the dish station, kitchen, and storage areas., • Ensure all kitchen tools and equipment are properly cleaned and returned to the appropriate location., • Take out trash, clean garbage cans, and follow sanitation procedures., • Assist with basic kitchen prep or cleaning tasks as directed by kitchen staff or chef., • Monitor dish machine to ensure proper working order; report any maintenance needs., • Follow all safety, food handling, and sanitation standards per Ohio Department of Health regulations., • Restock clean dishes, glasses, and silverware for FOH and BOH use., • Help with end-of-shift cleaning duties, including sweeping, mopping, and deep cleaning tasks. Working Conditions: • Hot, humid kitchen environment with exposure to cleaning chemicals., • Requires standing for long periods and lifting/moving heavy items., • Fast-paced, team-oriented setting with high cleanliness expectations By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description • Food Preparation: Prepare ingredients by chopping, slicing, and mixing according to recipes. Cook food items using various methods such as grilling, frying, and sautéing. 3 • Station Management: Set up and stock the cooking station with necessary supplies and ingredients. Ensure that the station is clean, organized, and compliant with food safety standards. 2 • Cooking and Plating: Cook menu items to order, ensuring that each dish meets the restaurant's quality standards. Plate dishes attractively for service. 2 • Collaboration: Work closely with the head chef, sous chef, and other kitchen staff to ensure timely and efficient meal service. Communicate effectively to coordinate food preparation and service. 2 • Cleaning and Maintenance: Clean and sanitize cooking surfaces, utensils, and equipment at the end of each shift. Maintain a clean and safe work environment. 2 * 5 Sources Required Skills and Qualifications • Culinary Skills: Proficiency in various cooking techniques and methods. Ability to follow recipes accurately and maintain consistency in food preparation. 2 • Attention to Detail: Strong focus on quality and presentation of dishes. Ability to multitask and manage time effectively in a fast-paced environment. 2 • Communication: Good communication skills to work effectively with team members and understand instructions from the chef. 1 • Physical Stamina: Ability to stand for long periods and perform physically demanding tasks, such as lifting heavy pots and pans. 1

Gecko Hospitality - 50k/year - 60k/year [Kitchen Supervisor / Cook] As a Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the head chef in menu planning; Manage inventory and ensure quality control of ingredients; Train and supervise kitchen staff to maintain high culina

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Niles, OH As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionResponsibilites include: • Back of the house assistant to the general manager and head chef., • Management of all daily operations, • Management of staff, • Kitchen maintenance, and cost of goods.

Job Description We are seeking a talented and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a passion for food, creativity in menu planning, and the ability to manage kitchen operations efficiently. This role requires strong leadership skills and the ability to inspire a team while maintaining high standards of food quality and safety. Duties • Oversee all kitchen operations, ensuring the highest standards of food quality and presentation., • Develop and design innovative menus that reflect current culinary trends while catering to customer preferences., • Manage food production processes, including preparation, cooking, and plating, ensuring consistency and excellence., • Supervise kitchen staff, providing training and guidance to foster a collaborative team environment., • Maintain inventory control by monitoring stock levels, ordering supplies, and managing food costs effectively., • Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment., • Collaborate with the front-of-house team to ensure seamless service during busy periods., • Plan and execute catering events and banquets, coordinating with clients to meet their specific needs., • Proven experience in a Head Chef or similar role within the restaurant or hospitality industry., • Strong background in fine dining and banquet experience is preferred., • Demonstrated expertise in menu planning, food preparation, and culinary techniques., • Experience in supervising kitchen staff and managing teams effectively., • Knowledge of dietary department practices and food service management principles., • Proficiency in inventory management and control processes., • Excellent leadership skills with the ability to motivate and inspire a diverse team., • Strong understanding of food safety regulations and best practices in food handling., • Culinary degree or equivalent experience is highly desirable. Pay: $53,034.84 - $80,869.92 per year

Job Description The Lobster Pot is currently looking to hire a full-time head chef. Looking for immediate hire! Compensation based on experience, working chef. Great hours, restaurant is closed most holiday and Monday and Tuesdays, closed at lunch. Call Reyna 216 778 9044

Job DescriptionDescription: Position Summary: The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations. Key Responsibilities: 1. Culinary Operations & Leadership • Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining)., • Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards., • Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service., • Conduct regular tastings and inspections to maintain quality, consistency, and presentation. 2. Staff Management & Development • Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork., • Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate., • Foster a positive and professional kitchen environment that promotes continuous learning and safety. 3. Financial Oversight & Cost Control • Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports., • Monitor food and labor costs daily to maintain profitability while upholding quality standards., • Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing. 4. Sanitation & Safety Compliance • Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations., • Enforce proper food handling, hygiene, and sanitation practices among staff., • Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards. 5. Collaboration & Communication • Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus., • Attend department head meetings and contribute to the overall hotel strategy. Medical Insurance Dental Insurance Vision Insurance STD/LTD Life Insurance 401K FSA Working Conditions: • Fast-paced, high-pressure kitchen environment., • Must be able to work flexible hours including early mornings, nights, weekends, and holidays. · Competitive wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Dreamscape Hospitality is an at-will employer. This document does not constitute a contract of employment, and nothing contained in this job description issued by Dreamscape Hospitality is intended to create a contract of employment or guarantee employment. is a guideline and does not constitute a written or implied employment contract. Equal Employment Opportunity Dreamscape is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. We are committed to providing reasonable accommodation to qualified individuals with disabilities to enable them to perform the essential functions of the job. Requirements: Qualifications: • Degree or diploma in Culinary Arts, Hospitality, or related field preferred., • Minimum of 5–7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation., • Strong knowledge of international cuisines, fine dining, banquets, and buffet service., • Proven leadership and staff development skills., • Excellent organizational, communication, and time management abilities., • Proficiency with kitchen management software and Microsoft Office., • Food Safety Certification required (e.g., ServSafe).

Job Description The World Equestrian Center located in Wilmington, OH is currently seeking a Executive Chef to join our team! The Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. This position reports to the Director of Food and Beverage. The Executive Chef manages all culinary operations-This includes Banquets, Full-Service Restaurant, Quick Service Restaurants and Stewarding. The ideal candidate will possess a hands-on management approach, with previous experience in managing multiple outlets and banquet event planning and management. Primary Responsibilities: • Write menus for special events across property and coordinate the execution of these events with the Food and Beverage Director., • Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information., • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met and daily activities are executed according to established operational plan., • Assist in the planning and development of menus, ensure correct and consistent preparation and presentation for all food items., • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control., • Ensure that the kitchen organization, cleanliness and sanitation standards as set forth by the World Equestrian Center, local, state, and federal regulations are in compliance., • Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality., • Communicate with employees and managers to ensure operational needs are met. Attend regular operation meetings to ensure effective coordination and cooperation between departments., • Perform other tasks or projects as assigned by senior leadership. Physical Requirements: These physical demands represent the physical requirements necessary for a team member to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position. • Team member may have to stand, walk, reach with arms and hands, climb or balance, and stoop, kneel, crouch or crawl., • Must be able to stand and walk for long periods of time., • Must be able to lift to 50lbs, occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity., • 5 years of luxury culinary experience. Preferably with a focus on high end banquet events, production, or sporting facilities., • Extensive knowledge of the kitchen, its services, facilities, and equipment., • Must be detail-oriented with outstanding organizational and communication skills (verbal and written)., • Desire to continually enhance culinary experience., • Must possess excellent computational ability., • Must possess basic computer skills., • Must have excellent leadership capability and customer relations skills., • Must possess excellent teaching, coaching, and training skills., • Must be able to perform duties in extreme temperatures. Qualifications, Education, Experience, Skills, and Abilities: The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.