District Chef

Harper Associates•Cincinnati, OH

2d•Hybrid

About The Position

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.

Requirements

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

Nice To Haves

Leadership experience within: Corporate Dining & Contract Foodservice, Large Hotels & Convention Centers, Banquet & Catering Operations, Healthcare or Campus Dining, Multi-Unit Foodservice Organizations

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