Director of Culinary Operations

Director Of Culinary Operations

Bridging the gap between food waste and hunger in Cincinnati

The Director of Culinary Operations leads collaborative, mission-driven culinary operations in a high-variability food rescue environment. This role is responsible for the people, the production, inventory, the culture, and the safety and for growing the leaders beneath them. As La Soupe grows, this role will be central to scaling production, training new staff/volunteers, and maintaining the quality and standards that define La Soupe's work. This is a people management role as much as a culinary role. The ideal candidate is an experienced kitchen leader who manages with clarity, and coaches with consistency.

Reports to: Chief Culinary and Operations Officer

Payroll type: salary (exempt)

Days/hours work: Available Mon-Sat (Between 8-6 PM), 40 hours depending on operational needs

Desired timing of hire: Receiving applicants until 10/2/2026

Locations: La Soupe, 915 E McMillian St, Cincinnati, OH 45206

About La Soupe: La Soupe is Ohio's largest chef-led nonprofit organization dedicated to bridging the gap between food waste and food insecurity. We rescue surplus food and transform it into healthy meals using a unique chef-based model for the Greater Cincinnati and Northern Kentucky community. By combining immediate relief with long-term nutritional education, we're creating a more sustainable, food-secure future.

Key Responsibilities

People, Culture, and Growing Leaders

Growing leaders. The Director invests in the team with the same intentionality they bring to food quality.

• Manages and leads a team of 10 chefs and 3 dish washers with potential to grow and develop team structure and roles. Current structure includes 3 chef supervisors
• Build a kitchen culture of collaboration, dignity, and exceptional quality where staff and volunteers feel seen and invested in
• Conduct regular performance evaluations, address disciplinary matters in alignment with HR policy, and develop professional growth plans for supervisors and staff
• Accountable for hiring, onboarding, scheduling and training

Culinary Leadership

The Director will flex time between admin and on the floor production/innovation in order to oversee all La Soupe culinary production, including core mass production for nonprofit distribution, special events, retail, Food as Medicine, daily staff/ volunteer lunch, and Education team support

• Represents the team with stakeholders and key community members
• Set and maintain high culinary standards through quality, consistency, presentation
• Drive menu innovation using rescue product, seasonal ingredients, and current food trends
• Create and oversee menus for daily production, specials, events, and catering as needed
• Maintain/Create standardized recipes, quality checks, and allergen labeling across all product
• Sets and achieves production targets
• Build the operational infrastructure that allows the kitchen to scale without losing quality
• Maintain Certified Level 2 Sanitation Certification, State of Ohio

Inventory, Forecasting, and Production Systems

• Owns the inventory of all transformed product, and is accountable for growing it strategically.
• Work with right stakeholders to maintain and improve inventory systems
• Forecast production needs across programs, Nourish, Share, Events, Retail, and communicate proactively with right stakeholders when supply will not meet demand
• Manage food inventory, supply ordering, and proper storage and handling to minimize waste.

Safety and Food Integrity

• Enforce safety and sanitation standards. Create compliance systems, conduct regular checks, and address gaps immediately. HACCP certification preferred.

Cross-Departmental Leadership and Communication

• Serve as the kitchen's senior voice, collaborating with CCOO, Dock/Receiving, Share, Events, Retail, Education, and community programs to align operations and priorities.
• Lead conversations with volunteer engagement, philanthropy and development
• Lead daily kitchen operations through clear communication, task delegation, development, prioritization, and deadline management.
• Partner across departments on product quality and utilization, production forecasting, menu planning, events, retail initiatives, and La Soupe programs including Volunteer, Food as Medicine, Inspire & Innovation, and Education.

Organizational Growth

• Central role in planning and operationalizing systems, through developing the people, and bringing the growth mindset that scales the operation without losing quality or culture.

Skills and Education:

• Certified Level 2 Sanitation Cert by State of Ohio
• HACCP Certified preferred
• Management of large culinary staff 4+ years, Proven ability to develop people, deliver formal performance feedback, and navigate HR processes
• Administrative proficiency, Google Drive, Microsoft Word, scheduling systems
• Large batch, high volume cooking, forecasting and inventory management
• Self directed, strategic, big picture approach, systems-building
• Warm, credible, highly flexible, takes feedback, stable under pressure
• Creative problem solver
• Food enthusiast, food production knowledge across diverse product types
• Desire to help others, mission driven
• Strong communicator in the kitchen, across departments, and in writing

Compensation: Commensurate with experience with a hiring range of $65,000 – $78,000

Benefits:

• 11+ Paid Holidays, Free Lunch, Free parking
• Health Insurance with company contribution, employee vision, and dental are provided at employee cost.
• 401(k)plan – no match, life insurance and AD&D
• 5 Sick days annually and 120 hours PTO after 90 days of employment
• Get to work with best crew in the city while helping communities

To Apply: Please send a cover letter and resume to View email address on click.appcast.io

Applications will be accepted until 10/2/2026

Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Kitchen or Dock role: Requires regular standing, walking, sorting, lifting, and physical movement, including climbing, balancing, stooping, kneeling, crouching, or crawling. Must regularly lift up to 50 pounds and have stamina for physical work. Vision requirements include close, distance, peripheral, and depth perception. The employee is frequently exposed to wet/humid conditions, mechanical parts, fumes, outdoor weather, and extreme temperatures. Noise levels are usually moderate to loud.

Equal opportunity: La Soupe, Inc. values a diverse and inclusive work environment where every team member matters. All qualified applicants for this position will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.