Chef

Coulter Services; Columbus (OH); On-site; USD 90,000 - 120,000; Full time

Job summary

Coulter Services is seeking an Executive Chef to lead onsite culinary operations for education, healthcare, senior living, and business dining. You will direct menu development, production, and guest experiences across multiple client segments.

The role emphasizes cost control, food safety, team leadership, vendor coordination, and collaboration with clients to deliver safe, welcoming dining experiences.

Qualifications

• Develops fresh, appealing menus tailored to client needs and settings.
• Ensures food safety, quality control, and regulatory compliance.
• Manages costs, inventory, and vendor relationships to optimize operations.
• Leads and mentors a diverse culinary team with a hospitality focus.
• Collaborates with clients and onsite leaders to support catering and events.

Responsibilities

• Create fresh, appealing menus tailored to client needs.
• Oversee daily food production, quality standards, and food safety compliance.
• Manage costs, inventory, and vendor relationships to support operational efficiency.
• Hire, train, and mentor a diverse culinary team; model a people-first, hospitality-focused culture.
• Partner with clients and onsite leaders to support catering, events, and guest satisfaction.
• Drive continuous improvement to ensure safe, welcoming dining experiences.

Skills

Menu development

Food safety

Cost management

Team leadership

Customer focus

Job description

Role: Executive Chef leading all onsite culinary operations for a range of client segments, including education, healthcare, senior living, and business dining.

Key Responsibilities

• Create fresh, appealing menus tailored to client needs.
• Oversee daily food production, quality standards, and food safety compliance.
• Manage costs, inventory, and vendor relationships to support operational efficiency.
• Hire, train, and mentor a diverse culinary team; model a people-first, hospitality-focused culture.
• Partner with clients and onsite leaders to support catering, special events, and guest satisfaction.
• Drive continuous improvement to ensure safe, welcoming, memorable dining experiences.

Qualifications & Skills

• Strong culinary leadership and ability to develop menus and production standards.
• Expertise in food safety, quality control, and operational execution.
• Proven skills in cost management, inventory control, and vendor coordination.
• Team leadership experience with coaching, training, and mentoring.
• Customer-focused mindset with strong collaboration and communication.