Hotel Executive Chef

An award-winning boutique hotel in Columbus, Ohio, is seeking an experienced and passionate Executive Chef to lead its culinary operations. This role is responsible for the overall leadership of the culinary team, overseeing a chef-driven restaurant concept as well as hotel culinary operations including private events, in-room dining, catering, and other food and beverage outlets. The Executive Chef will oversee all aspects of culinary operations including food quality, team development, menu execution, financial performance, and guest satisfaction. The ideal candidate is a hands-on culinary leader who thrives in both restaurant and hotel environments, possesses strong business acumen, and has a passion for developing teams and creating memorable guest experiences. Culinary Leadership & Operations Lead all culinary operations while maintaining the highest standards of food quality, consistency, presentation, and execution. Oversee daily kitchen operations including restaurant service, private events, catering, in-room dining, purchasing, receiving, inventory management, and production. Ensure exceptional execution across all culinary touchpoints while maintaining a professional, organized, and positive kitchen culture. Partner closely with restaurant and hotel leadership to deliver a seamless guest experience. Maintain cleanliness, organization, and sanitation standards throughout all culinary areas. Develop systems and procedures that support consistency, efficiency, and operational excellence. Restaurant & Hotel Culinary Leadership Execute and refine menus that align with the restaurant's culinary vision and guest expectations. Oversee culinary execution for restaurant dining, private events, catering functions, and in-room dining operations. Collaborate with leadership on seasonal offerings, menu enhancements, and culinary programming. Continuously evaluate menu performance, guest feedback, and operational efficiencies. Maintain a strong focus on ingredient quality, thoughtful preparation, and exceptional presentation. Support special events, VIP experiences, and collaborative culinary initiatives throughout the property. Financial & Business Performance Manage food cost, labor cost, purchasing, and inventory to achieve financial objectives across all culinary outlets. Analyze food cost reports, labor reports, banquet performance, and operational metrics to identify opportunities for improvement. Maintain strong inventory controls and purchasing procedures. Build and maintain productive vendor relationships. Develop strategies to improve profitability while maintaining exceptional quality standards. Leadership & Team Development Recruit, train, develop, and retain a high-performing culinary team. Lead Sous Chefs and hourly culinary team members through coaching, mentorship, and accountability. Foster a positive, professional, and collaborative culture. Conduct performance evaluations and provide ongoing coaching and development. Create clear expectations while building future culinary leaders. Qualifications Minimum 3–5 years of Executive Chef, Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership experience in an upscale restaurant, boutique hotel, lifestyle hotel, or chef-driven hospitality environment. Proven success leading both a la carte restaurant operations and special event, banquet, catering, or hotel culinary programs. Strong background in elevated American cuisine, tavern concepts, seasonal menus, or chef-driven dining. Experience managing food cost, labor cost, purchasing, and inventory controls. Proven ability to recruit, develop, and retain strong culinary teams. Strong organizational, communication, and leadership skills. Passion for hospitality and creating memorable guest experiences. Compensation & Benefits $90,000–$100,000 Medical, dental, and vision benefits Paid time off Dining privileges and discounts Growth opportunities within a premier hospitality organization #J-18808-Ljbffr