District Chef

Harper Associates

Cincinnati (OH)

Hybrid

USD 108,000 - 132,000

Full time

14 days+

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Job summary

A leading culinary recruitment firm is seeking a District Chef to oversee culinary operations across the Cincinnati market. The role includes providing strategic leadership, mentoring chefs, and managing food quality and safety across multiple locations. Ideal candidates will have substantial culinary management experience, particularly in upscale foodservice organizations. The position offers a salary up to $120K plus bonuses and requires approximately 30% regional travel.

Qualifications

Minimum 5+ years of multi culinary management experience.
At least 2 years of multi-site or regional culinary leadership experience.
Strong experience in culinary training, coaching, and leadership development.

Responsibilities

Provide culinary leadership across the Cincinnati market, including approximately 30% travel.
Deliver training and hands-on culinary support across multiple corporate dining accounts.
Drive culinary innovation and continuous improvement across all accounts.

Skills

Culinary leadership

Food cost management

Training and mentoring

Operational oversight

Culinary innovation

Education

Culinary degree

Job description

District Chef | Regional Culinary Leader

Leadership Level: Director / Executive Leadership

Cincinnati, Ohio Based

Primarily Monday to Friday Schedule | No Late Nights

Approximately 30% Regional Travel

Salary: Up to $120K Base + 30% Bonus + Car Allowance

Search Conducted by Harper Associates

About the Opportunity

We are seeking an experienced District Chef / Regional Culinary Leader to oversee culinary operations across multiple locations throughout the Cincinnati market.

This role is ideal for an accomplished Regional Executive Chef, Corporate Chef, or Multi-Unit Culinary Leader who thrives in large-scale, high-end culinary environments and is passionate about developing teams, elevating culinary standards, and driving innovation across multiple locations.

As District Chef, you will provide strategic culinary leadership, operational oversight, and hands‑on coaching while ensuring consistency, food quality, safety, and financial performance across the region.

Ideal backgrounds include culinary leadership experience within luxury hotels or upscale multi‑unit hospitality organizations.

Why Culinary Leaders Pursue This Role

Regional culinary leadership position with broad operational impact
Opportunity to mentor and develop chefs across multiple locations
Blend of strategy, training, and hands‑on culinary leadership
High‑visibility role within a leading foodservice organization
Career pathway toward Regional Executive Chef or Corporate Culinary leadership
Dynamic role combining culinary creativity with operational leadership

Key Responsibilities

Provide culinary leadership across the Cincinnati market, including approximately 30% travel between locations
Deliver training, operational oversight, and hands‑on culinary support across multiple corporate dining accounts
Teach, mentor, and develop Executive Chefs and culinary teams
Drive culinary innovation and continuous improvement across all accounts
Support chefs in managing food cost controls, purchasing, and inventory management
Standardize recipes, production methods, and culinary execution across locations
Lead menu planning and culinary program development
Roll out new culinary initiatives in collaboration with company marketing and culinary leadership
Elevate culinary skill levels and operational performance throughout the region
Implement training programs ensuring consistent, high‑quality food production
Develop strategies that enhance guest experience and client satisfaction
Ensure strict compliance with food safety, sanitation, and regulatory standards

Preferred Qualifications

Culinary degree preferred
Minimum 5+ years of multi culinary management experience
At least 2 years of multi‑site or regional culinary leadership experience
Background in high‑volume production, banquet operations, conference centers, corporate dining, hotels, or large‑scale foodservice
Proven success managing food cost controls and operational expenditures
Strong experience in culinary training, coaching, and leadership development
Ability to scale recipes, systems, and operational standards across multiple locations
Strong organizational, communication, and leadership skills
Passion for mentoring chefs and developing high‑performing culinary teams
Desire to grow within a leading foodservice organization

Ideal Backgrounds Include:

Leadership experience within: