Executive Chef - Culinary Operations

Toledo, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $85,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

performance bonuses

Private retirement program

Career growth opportunities

Strong base salary

Job Description

This prestigious and people-first hospitality group is recognized for managing high-volume culinary operations with a strong focus on employee welfare and operational excellence. Based in Toledo, Ohio, the group operates multiple revenue-driven venues including catering, hotel, and stadium-style environments, delivering exceptional dining experiences across various settings. The organization's mission revolves around fostering a team-oriented atmosphere, developing culinary talent, and driving consistency through well-established systems. With a commitment to quality, innovation, and guest satisfaction, it continuously seeks dynamic professionals who thrive in fast-paced, evolving environments.

The Executive Chef role within this esteemed hospitality group is a hands-on leadership position... Show More

Job Requirements

minimum relevant culinary experience in high-volume environments
proven leadership in multi-revenue culinary operations
demonstrated ability to manage costs and labor
strong kitchen presence and active cooking role
servant leadership approach
ability to develop and implement kitchen systems
effective team training and development skills
forward-thinking culinary outlook

Job Qualifications

experience as an actively cooking, hands-on executive chef
background in high-volume culinary operations
experience with multi-revenue venues such as catering, hotels, or stadiums
proven leadership and mentorship skills
ability to build systems and drive operational consistency
strong culinary vision and passion for quality
self-starter mindset
adept in managing food costs and labor
excellent team development skills

Job Duties

oversee all culinary operations in the assigned location
actively cook and maintain a strong kitchen presence
build and maintain effective kitchen systems
drive consistency across menu execution
conduct regular line checks and kitchen routines
lead and mentor culinary team with a servant-leader approach
manage food cost (COGS), labor, training, and team development
develop forward-thinking culinary strategies focusing on quality and cleanliness

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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