Chef

Athenian Grill - North Locust Hill; Columbus (OH); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Employee meals

Advancement opportunities

Direct ownership access

Job summary

Athenian Hospitality Group in Columbus, OH is seeking an experienced Chef to lead the kitchen at our Columbus operation. This full-time, salaried role offers a competitive $70,000–$100,000/year and the chance to set standards across the menu and service.

You will own the food, manage cost and labor, train staff, develop seasonal menus, and uphold health codes. Strong leadership and ServSafe certification preferred.

Qualifications

• Proven experience as a Chef, Executive Chef, Sous Chef, or Kitchen Manager in a high-volume kitchen.
• Strong knowledge of food cost, inventory, ordering, and labor management.
• Experience hiring, training, and scheduling kitchen staff.
• ServSafe certification (or ability to obtain).
• Ability to work nights, weekends, and holidays as business requires.
• Scratch cooking background preferred; Mediterranean/Greek cuisine experience is a plus but not required.

Responsibilities

• Own the food quality and consistency for every plate.
• Control costs, manage inventory, and optimize labor against sales.
• Train cooks and build a team capable of running the kitchen.
• Develop seasonal menu ideas and cost dishes before selling.
• Maintain health codes, sanitation, and labeling on all prep and service.
• Stay steady under pressure and keep the line moving during busy periods.

Skills

Food cost management

Inventory control

Labor management

Staff training

Menu development

Sanitation & safety

Education

ServSafe certification

Job description

Chef
Athenian Hospitality Group — Columbus, OH
Full-Time, Salaried | $70,000–$100,000/year

Athenian Hospitality Group is a family-owned and growing restaurant company with locations across Ohio, Kentucky, and Tennessee. We're looking for an experienced Chef to lead the kitchen at our Columbus operation.

What we're looking for

A chef who runs a kitchen, not just a line. That means:

• Owning the food. You set the standard for every plate that leaves the pass — consistency, seasoning, temperature, presentation — and you hold the team to it every shift, not just when it's slow.
• Running the numbers. You order to par, control food cost and waste, manage labor against sales, and can explain why last week's cost percentage moved.
• Building the team. You train cooks rather than just correct them. Good chefs create people who can run the kitchen when they're not there.
• Menu development. You bring ideas — seasonal specials, better prep methods, smarter cross-utilization of product — and you can cost a dish before you sell it.
• Keeping the standard clean. Health code, food safety, sanitation, and labeling are non-negotiable and never a scramble before an inspection.
• Staying steady under pressure. Volume nights, a callout, a broken piece of equipment — you solve it and keep the line moving without losing your composure.

Requirements

• Proven experience as a Chef, Executive Chef, Sous Chef, or Kitchen Manager in a high-volume kitchen
• Strong knowledge of food cost, inventory, ordering, and labor management
• Experience hiring, training, and scheduling kitchen staff
• ServSafe certification (or ability to obtain)
• Ability to work nights, weekends, and holidays as business requires
• Scratch cooking background preferred; Mediterranean/Greek cuisine experience is a plus but not required

What we offer

• $70,000–$100,000 annually, based on experience
• A growing company with real advancement opportunity as we expand
• Direct working relationship with ownership — your ideas get heard, not filtered through five layers
• Employee meals

Athenian Hospitality Group is an equal opportunity employer.