Executive Chef

Columbus Hospitality•Columbus, OH

52d

About The Position

The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center), located in Lewis Center, Ohio, is searching for an Executive Chef to join our team! Tucked in a 15-acre park-like setting just North of Columbus, Ohio, our property offers a complete collection of services and amenities for an all-inclusive experience. Our hotel has 193 stylishly appointed guest rooms and suites to delight leisure travelers, while our 45,000 square feet of customizable meeting spaces are sophisticated yet comfortable and offer state-of-the-art technology to create a dynamic setting for meetings and special events Job Summary: The Executive Chef is responsible for leading the overall culinary direction of the property. This includes menu planning, recipe development, food production, and inventory management, while maintaining strict adherence to budgeted food and labor costs. The role requires strong leadership, creativity, and organizational skills to ensure excellence in product quality, consistency, and presentation. The Executive Chef will also be responsible for recruiting, training, mentoring, and developing a high-performing culinary and stewarding team.

Requirements

Minimum of 2 years' experience as an Executive Chef or Executive Sous Chef in a multi-outlet, upscale, full-service operation with annual food and beverage revenue of $4M or more.
Demonstrated expertise in menu creation, recipe development, and food presentation.
Proven ability to manage food and labor costs within budget.
Exceptional organizational, communication, and leadership skills.
Strong financial acumen, including cost control and forecasting.
Proficiency with basic computer applications and culinary management systems.
Strong customer service orientation with the ability to build positive guest and client relationships.
This position requires the successful candidate to have a valid Ohio Driver's license.
The successful candidate would have to provide proof that s/he has a valid driver's license upon being hired.

Nice To Haves

Culinary degree from an accredited institution and/or ACF Executive Chef certification preferred.

Responsibilities

Provide leadership and oversight of all culinary operations, ensuring accurate and timely production for catering, restaurants, conference services, pub, room service, and employee dining.
Monitor industry trends, competitive offerings, and evolving guest needs to recommend and implement innovative menus, services, and operational improvements.
Design daily, seasonal, and event-specific menus to maximize guest satisfaction and revenue opportunities.
Collaborate with clients as needed to deliver customized culinary experiences.
Establish and enforce standards for quality, presentation, portioning, and consistency across all outlets.
Train, mentor, and supervise staff on menu execution, new recipes, and culinary techniques, with ongoing evaluation of performance.
Develop training and career progression plans to support team member growth.
Oversee kitchen operations, including equipment maintenance, sanitation, and safety compliance across all culinary and stewarding areas.
Conduct regular inspections to ensure compliance with hotel standards, state health codes, and safety regulations.
Manage food and labor costs through accurate forecasting, scheduling, and inventory control.
Recruit, hire, train, and develop team members while fostering a culture of accountability, recognition, and professional growth.
Prepare and submit reports in accordance with company requirements.
Lead and participate in daily, weekly, and monthly meetings to align with organizational goals.
Serve as a member of the Executive Committee, actively contributing to overall property leadership.
Perform additional duties as assigned by senior management.