Executive Chef - CUT132

Thompson Hospitality Corporation•Columbus, OH

About The Position

Are you a visionary culinary leader with a passion for creating unforgettable dining experiences? We’re seeking an inspiring Executive Chef at CUT132 to lead our kitchen with creativity, precision, and a commitment to excellence. As the Executive Chef, you will be the driving force behind our culinary identity—developing innovative, high-quality comfort food menus that reflect the soul of our restaurant. Your leadership will guide a talented kitchen team, ensuring each dish meets the highest standards of flavor, presentation, and consistency. Join the team at Cut 132, a high-class steak restaurant that dares to be different with a modern spin on everything from steaks to sides, drinks to dessert, while honoring the great tradition of American steakhouses. Whether you're here for a quick drink at the marble bar or settling in for a full evening, the energy, flavors, and flair will keep you coming back for more. Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/ We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.

Requirements

Experience in a leadership position in a fast-paced restaurant
Experience as an executive chef
Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus.
Ability to communicate clearly in a noisy kitchen environment.
May require climbing ladders or using step stools to access upper storage or equipment.
Ability to stand and walk for extended periods during long shifts.
Frequent bending, reaching, stooping, and twisting.
Ability to lift, carry, and move items weighing up to 50 pounds.
Manual dexterity to handle knives, cookware, and kitchen equipment safely.
Ability to work in a fast-paced, high-pressure kitchen environment.
Tolerance for exposure to heat, steam, noise, and open flames.
Ability to navigate tight kitchen spaces and multitask efficiently.
Visual and sensory acuity to inspect food quality, presentation, and safety.
Flexibility to work early mornings, late nights, weekends, and holidays as required.

Responsibilities

Develop and create innovative and high-quality comfort food menus that reflect the restaurant's concept.
Oversee and lead the kitchen team, providing mentorship, training, and performance evaluations.
Ensure food quality, taste, presentation, and consistency meet the highest culinary standards.
Manage kitchen operations, including inventory, ordering, and controlling food costs.
Adhere to food safety and sanitation guidelines to maintain a clean and organized kitchen.
Requires 50–55 hours per week, including evenings and weekends as business needs dictate.