Culinary Leader: High-Volume Kitchen & Team Coach

Kona Grill; Columbus (OH); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Employee Dining Discounts/Onsite Meals

Career Development & Growth

Paid Sick Time (varies by state)

Paid Time Off

Employee Assistance Program

Commuter benefits

Dependent Care Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Job summary

THE ONE GROUP is seeking a Kitchen Manager to lead the culinary team, create and execute high-quality menus, and maintain cost efficiency while delivering an exceptional guest experience. This role combines hands-on cooking, team leadership, and strong operational oversight.

You will manage food costs, payroll, and inventory, collaborate with purchasing, and ensure compliance with safety standards. Strong leadership, line skills, and a passion for hospitality are essential.

Qualifications

• 5+ years of Executive Chef or high-level kitchen leadership in a high-volume, upscale dining environment.
• Proven ability to lead and develop culinary teams in a fast-paced setting.
• Expertise in kitchen operations, food cost management, and financial accountability.

Responsibilities

• Oversee all kitchen operations, ensuring high-quality food production and presentation.
• Execute all line positions when needed and support during peak hours.
• Lead menu development and seasonal updates with cost-conscious recipes.
• Conduct line checks for temperature, freshness, and plating accuracy.

Skills

Executive Chef

Kitchen leadership

Cost control

Menu development

Staff mentoring

POS systems

Inventory systems

Tools

POS systems

Inventory systems

Job description

THE ONE GROUP is seeking a Kitchen Manager to lead the culinary team, create and execute high-quality menus, and maintain cost efficiency while delivering an exceptional guest experience. This role combines hands-on cooking, team leadership, and strong operational oversight.

You will manage food costs, payroll, and inventory, collaborate with purchasing, and ensure compliance with safety standards. Strong leadership, line skills, and a passion for hospitality are essential.