Chef, High-Volume Kitchen & Menu Development
Overview
You will lead the kitchen at our Columbus diner, owning food quality, costs, and team development across a high-volume operation. You'll run a scratch kitchen with Mediterranean influences, supported by a family-owned group with locations in three states. You'll work directly with ownership, have real input on menu and operations, and build a team that runs when you're not there. This role offers a clear path to advancement as we expand.
What You'll Do6
- 1Set the standard for every plate leaving the pass, ensuring consistency in seasoning, temperature, and presentation.
- 2Drive food cost and labor management, ordering to par and controlling waste to hit financial targets.
- 3Train cooks to run stations independently and handle line pressure, creating a self-sufficient team.
- 4Develop seasonal specials and smarter prep methods, costing each dish before it hits the menu.
- 5Maintain health code, food safety, and sanitation standards, keeping the kitchen inspection-ready at all times.
- 6Solve problems on the fly during volume nights, callouts, or equipment breakdowns without losing composure.
Requirements6
- 15+ years as Chef, Executive Chef, Sous Chef, or Kitchen Manager in a high-volume kitchen.
- 2Proven track record managing food cost, inventory, ordering, and labor scheduling.
- 3Experience hiring, training, and scheduling kitchen staff.
- 4ServSafe certification or ability to obtain within 30 days.
- 5Willingness to work nights, weekends, and holidays as business requires.
- 6Scratch cooking background required; Mediterranean or Greek cuisine experience is a plus.
Salary Insight
$70 - $100k per year
Location
Required Skills
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