EXECUTIVE CHEF- CINCINNATI, OH

Cincinnati, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Retirement Plan

Paid Time Off

holiday time off

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

flexible spending accounts

Paid parental leave

Personal Leave

Job Description

Eurest is a leading provider in business and industry dining, delivering high-quality meals and catering services to the employees of some of the nation's most prestigious companies across various industries and states. As part of the Compass Group USA, Eurest has established itself as a fast-growing, innovative company known for its commitment to excellence, quality, and customer satisfaction. The organization supports a vast team of more than 16,000 chefs and in-unit associates who are dedicated to creating exceptional dining experiences in corporate cafes, executive dining rooms, and onsite catering events. Eurest is passionate about maintaining high culinary standards while embracing new food trends, safety protocols, and customer service innovations. Joining Eurest means becoming part of a vibrant and energetic team that values career growth, professional development, and a rewarding work atmosphere.

The Executive Chef position in Cincinnati, OH, offers an exciting opportunity for a culinary professional who is energetic, entrepreneurial, and passionate about food service. With a salary range of $70,000 to $75,000, this role focuses on overseeing kitchen operations while ensuring a safe and sanitary work environment. The Executive Chef is responsible for directing meal preparations according to corporate programs and precise culinary standards, maintaining inventory, managing kitchen staffing, and implementing food safety and sanitation protocols. Candidates will thrive in a high-volume, complex foodservice environment, utilizing extensive experience in catering and kitchen management to ensure quality, food cost control, and top-notch presentation. This leadership role demands a hands-on chef who can inspire and train staff while adhering to all regulatory guidelines and company policies. Eurest offers comprehensive benefits and values a diverse workplace that treats all associates fairly. This role also includes eligibility for an Employee Referral Bonus, encouraging team engagement and networking within the company. Eurest is committed to innovation, quality, and career advancement, making it an excellent choice for culinary professionals seeking a stable yet dynamic position in the foodservice industry.

Job Requirements

associate of science degree or equivalent experience
minimum of three to five years of progressive culinary or kitchen management experience
extensive catering experience preferred
experience in high volume, complex foodservice operations preferred
hands-on chef experience required
proficiency with computers including Microsoft Office, Outlook, email and internet
compliance with food safety and sanitation standards
ServSafe certified preferred

Job Qualifications

Associate of science degree or equivalent experience
minimum of three to five years of progressive culinary or kitchen management experience
extensive catering experience is a plus
experience in high volume, complex foodservice operations is highly desirable
institutional and batch cooking experience
hands-on chef experience
comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls and presentation
proficiency with computers including Microsoft Office applications, Outlook, email and internet
ServSafe certification is highly desirable

Job Duties

Plan regular and modified menus according to established guidelines
follow standardized recipes, portioning and presentation standards
complete and utilize daily production worksheets and waste log sheets
taste completed meals to ensure quality
train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards
establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
ensure that kitchen staff follows and completes schedules as assigned
maintain inventory of food and non-food supplies to stay within established guidelines
make decisions regarding utilization of leftover food products staying within company guidelines
comply with federal, state and local health and sanitation regulations and department sanitation procedures
follow facility, department and company safety policies and procedures
participate and attend departmental meetings, staff development, and professional programs as appropriate