Restaurant Executive Chef

An acclaimed, high-volume seafood restaurant in Columbus, Ohio, is seeking an experienced and passionate Executive Chef to lead its culinary team. This is an exceptional opportunity for a talented culinary leader to oversee all kitchen operations while driving culinary excellence, team development, financial performance, and an outstanding guest experience.

The Executive Chef is responsible for the overall direction and execution of the culinary program, including restaurant operations, menu development, food quality, cost controls, staffing, training, and kitchen culture. This role requires a hands-on leader who is passionate about hospitality, committed to excellence, and capable of leading a high-performing team in a fast-paced, upscale dining environment.

Culinary Leadership & Operations

• Lead all back-of-house operations while maintaining the highest standards of food quality, consistency, presentation, and execution.
• Ensure exceptional execution during service while maintaining a calm, organized, and professional kitchen environment.
• Oversee all aspects of seafood preparation, raw bar execution, and culinary production.
• Collaborate with restaurant leadership to deliver a seamless guest experience.
• Oversee daily kitchen operations, including production, prep, purchasing, receiving, and inventory management.
• Maintain cleanliness, organization, and sanitation standards throughout all culinary areas.
• Establish and reinforce systems, procedures, and best practices that drive consistency and efficiency.

Menu Development & Culinary Excellence

• Partner with culinary and restaurant leadership on menu innovation, seasonal offerings, and culinary programming.
• Maintain a strong focus on premium ingredients, seafood quality, thoughtful preparation, and exceptional presentation.
• Balance creativity with operational excellence and consistency.
• Continuously evaluate menu performance and identify opportunities to enhance guest satisfaction and profitability.
• Support beverage and culinary pairings in collaboration with restaurant leadership.

Financial & Business Performance

• Manage food costs, labor costs, purchasing, and inventory to achieve financial objectives.
• Analyze food cost reports, labor reports, and operational metrics to identify opportunities for improvement.
• Develop and implement strategies to improve efficiency while maintaining exceptional quality standards.
• Oversee vendor relationships and purchasing practices to ensure quality, consistency, and value.
• Maintain accurate inventory controls and ordering procedures.

Leadership & Team Development

• Recruit, train, develop, and retain a high-performing culinary team.
• Lead Sous Chefs, kitchen managers, and hourly culinary staff through coaching, mentorship, and accountability.
• Foster a positive, professional, and team-oriented kitchen culture.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Create an environment focused on growth, collaboration, and culinary excellence.

Standards, Compliance & Safety

• Ensure compliance with all health department regulations, food safety standards, and company policies.
• Maintain rigorous standards for sanitation, cleanliness, and workplace safety.
• Oversee recipe adherence, portion controls, and quality assurance programs.
• Ensure accurate documentation and compliance with all operational procedures.

Qualifications

• Minimum 5 years of Executive Chef, Chef de Cuisine, or Executive Sous Chef leadership experience in an upscale, high-volume restaurant environment.
• Proven success leading seafood-focused, raw bar, steakhouse, coastal, or chef-driven culinary operations.
• Strong knowledge of seafood sourcing, fabrication, preparation, and quality standards.
• Demonstrated success leading large culinary teams in a fast-paced environment.
• Strong financial acumen, including food cost management, labor management, purchasing, and inventory controls.
• Experience with menu development, seasonal programming, and culinary innovation.
• Excellent communication, organizational, and leadership skills.
• Passion for hospitality and creating memorable guest experiences.

Preferred Skills & Attributes

• Experience in seafood, coastal, Southern, or Lowcountry-inspired cuisine.
• Hands-on leadership style with strong presence in the kitchen.
• High standards for quality, consistency, and execution.
• Ability to inspire and develop future culinary leaders.
• Strong organizational and time-management skills.
• Collaborative approach with front-of-house and restaurant leadership teams.
• Flexible schedule with availability for nights, weekends, and holidays.

Compensation & Benefits

• Competitive salary commensurate with experience
• Medical, dental, and vision benefits
• Paid time off
• Dining privileges and discounts
• Career growth opportunities within a growing hospitality organization

If you are a culinary leader who thrives in a high-volume restaurant environment, is passionate about seafood and hospitality, and is committed to developing great teams while delivering exceptional guest experiences, we would love to speak with you.