Executive Chef

Location: Columbus, OH

Relocation Assistance: Available for the right candidate

Compensation: $90,000-$110,000 DOE + benefits

Employment Type: Full-time, salaried, exempt

Reports To: Ownership / Director of Food & Beverage

About the Opportunity

A well-established, chef-driven restaurant in downtown Columbus is seeking an Executive Chef to lead its culinary program. The concept emphasizes high-quality, ingredient-driven cooking, warm hospitality, and a full slate of service — lunch, happy hour, dinner, and private events. Backed by a respected national hospitality group, this is a high-volume, high-standard operation in a vibrant downtown setting. We're looking for a chef who can lead with precision, develop a strong team, and protect the standard on every plate.

Position Summary

The Executive Chef owns the culinary program end-to-end at the Columbus location — menu execution, kitchen operations, team development, sourcing, and financial performance. This is a hands-on, line-forward leadership role: the EC is expected on the line during service, in dialogue with seafood purveyors during the day, and serving as the cultural standard-bearer for a legacy brand in a new city.

Key Responsibilities

Culinary Leadership & Menu Execution

• Execute the established menu — including signature dishes like the seafood platter, jumbo lump crab cocktail, bouillabaisse, and daily fresh fish — to the brand's national standard
• Lead daily fresh-fish program: selection, preparation, plating, and pricing
• Partner with founding culinary leadership on menu evolution, seasonal features, and Columbus-specific programming
• Develop recipes, build sheets, and plating standards; document everything to ensure consistency

Kitchen Operations

• Run the line during service: expedite, cook stations as needed (including raw bar), and hold the pass to standard
• Build and execute prep lists, station setups, and daily line checks
• Oversee BOH scheduling, labor management, and shift assignments
• Lead pre-shift meetings; communicate menu changes, 86s, and service notes to the FOH team

Sourcing & Purveyor Relationships

• Manage daily fresh seafood ordering across multiple coasts; build and maintain trusted purveyor relationships
• Uphold the brand's commitment to sustainable sourcing and quality standards
• Manage receiving, inventory, and rotation across seafood, produce, proteins, dairy, and dry goods
• Hit COGS targets through smart purchasing, yield management, and waste control — critical in a high-volume seafood operation

Financial Performance

• Own the BOH P&L: food cost, labor cost, and overall culinary contribution to restaurant performance
• Build and manage budgets, forecasts, and weekly variance reporting with ownership
• Make pricing and menu engineering decisions that balance margin with guest value, especially on volatile seafood inputs

Team Development

• Recruit, hire, train, and mentor sous chefs, line cooks, prep cooks, raw bar staff, and dishwashers
• Foster a kitchen culture grounded in respect, craft, curiosity, and accountability — no shouting, no shortcuts
• Build clear career paths and conduct regular performance check-ins
• Develop strong raw bar and fish-butchery skills across the team

Quality, Safety & Compliance

• Enforce all food safety, sanitation, and Franklin County / Ohio health code standards, with particular rigor around raw seafood handling
• Maintain temperature logs, labeling, dating, FIFO rotation, and HACCP practices
• Keep the kitchen, walk-ins, raw bar, dry storage, and prep areas immaculate and organized
• Coordinate equipment maintenance and capital requests with ownership

Events & Special Programming

• Build menus and execute service for wine dinners, private dining events, holiday programming, and seasonal happenings
• Support High Tide Happy Hour and lounge programming with menu execution and quality control
• Represent the restaurant in press, community events, and culinary collaborations as needed

What We're Looking For

• 6+ years of progressive culinary leadership, with at least 3 years as a CDC or Executive Chef in a chef-driven, full-service restaurant
• Deep seafood expertise: whole-fish butchery, raw bar (oysters, crudo, cocktails), and a strong technical foundation across sauté, grill, and fry
• Demonstrated ability to execute an established menu to brand standard while contributing creative input where appropriate
• Proven financial acumen: P&L ownership, food and labor cost discipline, forecasting — and the ability to manage volatile seafood pricing
• Strong leadership track record — building, retaining, and developing kitchen teams
• ServSafe Manager certification (or able to obtain within 30 days)
• Polished communicator with both BOH and FOH; calm under pressure during high-volume service
• Culinary degree or equivalent professional training preferred
• Available evenings, weekends, holidays, and for special events

What We Offer

• Base Salary: $90,000-$100,000 DOE
• Paid time off
• Health benefits package
• A buzzy, high-volume room in one of the most exciting downtown dining scenes in the Midwest
• Backing of an established hospitality group with growth opportunities across the portfolio

We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic.