Convention Center Executive Chef - Lead Catering Ops

Levy Restaurants; Cincinnati (OH); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Instapay (early wage access)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Sector is seeking an Executive Chef to oversee kitchen operations, ensuring safety, quality, and consistency. You will direct menu development, standards, and daily production in a high-volume environment, while training staff and aligning with corporate culinary programs.

The ideal candidate has hands‑on chef experience, 5+ years in progressive kitchen leadership, catering expertise, and strong knowledge of sanitation, cost controls, and quality presentation.

Qualifications

• 5+ years of progressive culinary/kitchen management experience
• High volume, complex foodservice operations experience
• Hands‑on chef experience
• Extensive catering experience a plus
• Comprehensive knowledge of food trends, production, sanitation, and cost controls
• ServSafe certification is highly desirable

Responsibilities

• Plans regular and modified menus according to established guidelines
• Trains kitchen staff in food preparation, safe handling, equipment operation, and sanitation
• Maintains cleaning and maintenance schedules for equipment and work areas
• Manages inventory to ensure availability within guidelines
• Oversees compliance with health, safety, and audit requirements
• Engages in departmental meetings and professional development

Skills

Leadership

Menu planning

Staff training

Food safety

Culinary excellence

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Levy Sector is seeking an Executive Chef to oversee kitchen operations, ensuring safety, quality, and consistency. You will direct menu development, standards, and daily production in a high-volume environment, while training staff and aligning with corporate culinary programs.

The ideal candidate has hands‑on chef experience, 5+ years in progressive kitchen leadership, catering expertise, and strong knowledge of sanitation, cost controls, and quality presentation.