District Chef

District Chef | Regional Culinary Leader

Leadership Level: Director / Executive Leadership

Cincinnati, Ohio Based

Primarily Monday to Friday Schedule | No Late Nights

Approximately 30% Regional Travel

Salary: Up to $120K Base + 30% Bonus + Car Allowance

About the Opportunity

We are seeking an experienced District Chef / Regional Culinary Leader to oversee culinary operations across multiple locations throughout the Cincinnati market.

This role is ideal for an accomplished Regional Executive Chef, Corporate Chef, or Multi-Unit Culinary Leader who thrives in large-scale, high-end culinary environments and is passionate about developing teams, elevating culinary standards, and driving innovation across multiple locations.

As District Chef, you will provide strategic culinary leadership, operational oversight, and hands-on coaching while ensuring consistency, food quality, safety, and financial performance across the region.

Ideal backgrounds include culinary leadership experience within luxury hotels or upscale multi-unit hospitality organizations.

Why Culinary Leaders Pursue This Role

• Regional culinary leadership position with broad operational impact
• Opportunity to mentor and develop chefs across multiple locations
• Blend of strategy, training, and hands-on culinary leadership
• High-visibility role within a leading foodservice organization
• Career pathway toward Regional Executive Chef or Corporate Culinary leadership
• Dynamic role combining culinary creativity with operational leadership

Key Responsibilities

• Provide culinary leadership across the Cincinnati market, including approximately 30% travel between locations
• Deliver training, operational oversight, and hands-on culinary support across multiple corporate dining accounts
• Teach, mentor, and develop Executive Chefs and culinary teams
• Drive culinary innovation and continuous improvement across all accounts
• Support chefs in managing food cost controls, purchasing, and inventory management
• Standardize recipes, production methods, and culinary execution across locations
• Lead menu planning and culinary program development
• Roll out new culinary initiatives in collaboration with company marketing and culinary leadership
• Elevate culinary skill levels and operational performance throughout the region
• Implement training programs ensuring consistent, high-quality food production
• Develop strategies that enhance guest experience and client satisfaction
• Ensure strict compliance with food safety, sanitation, and regulatory standards

Preferred Qualifications

• Culinary degree preferred
• Minimum 5+ years of multi culinary management experience
• At least 2 years of multi-site or regional culinary leadership experience
• Background in high-volume production, banquet operations, conference centers, corporate dining, hotels, or large-scale foodservice
• Proven success managing food cost controls and operational expenditures
• Strong experience in culinary training, coaching, and leadership development
• Ability to scale recipes, systems, and operational standards across multiple locations
• Strong organizational, communication, and leadership skills
• Passion for mentoring chefs and developing high-performing culinary teams
• Desire to grow within a leading foodservice organization

Ideal Backgrounds Include:

Leadership experience within:

• Corporate Dining & Contract Foodservice
• Large Hotels & Convention Centers
• Banquet & Catering Operations
• Healthcare or Campus Dining
• Multi-Unit Foodservice Organizations