Executive Chef

LLJBUCKSBREW LLC; Columbus (OH); On-site; USD 70,000 - 95,000; Full time

Job summary

iHireChefs is seeking an Executive Chef to lead the back-of-house for our established scratch-kitchen restaurant. You will balance advanced operational management with hands-on line work during peak hours, driving quality and consistency across all stations.

The ideal candidate has 3–5 years in high-volume kitchens, ServSafe certification, strong leadership, and a track record of managing schedules, food cost, and vendor relations while upholding safety and sanitation standards.

Qualifications

• Experience: Minimum of 3–5 years of experience as an Executive Chef or high-level Sous Chef in a high-volume, full-service kitchen.
• Hands‑on Line Capabilities: Proven ability to work under high pressure on the line, maintaining exceptional speed, stamina, and accuracy during busy rushes.
• Management Acumen: Strong proficiency in kitchen administrative duties, specifically building labor schedules, navigating vendor platforms, and managing P&L goals.
• Leadership Style: Exceptional communication skills with a proven track record of maintaining and inspiring stable and positive kitchen teams.
• Certifications: Current ServSafe Manager certification or local equivalent.

Responsibilities

• Actively cook on the line during peak hours, managing stations, driving ticket times, and working alongside the team during busy service windows.
• Supervise prep and line execution in real-time to ensure plating, flavor profiles, and execution accurately meet our long-standing standards.
• Recruit, hire, train, and mentor all back-of-house personnel, including sous chefs, line cooks, and prep teams.
• Foster a collaborative kitchen culture by leading from the front lines to boost team morale and maximize staff retention.
• Conduct regular performance evaluations, provide constructive feedback, and handle disciplinary actions fairly.
• Enforce strict compliance with health department regulations, safety guidelines, and sanitation standards.
• Create and manage weekly staff schedules that align labor costs with seasonal demands, historical sales data, and private events.
• Optimize shift coverage to prevent burnout while ensuring seamless prep and service execution for a heavy scratch-cooking workload.
• Manage and track time‑off requests, attendance, and shift adjustments to maintain operational consistency.
• Oversee all ingredient sourcing, food ordering, and procurement, prioritizing fresh, seasonal, and raw products required for full-scratch production.
• Build and maintain strong relationships with vendors to secure competitive pricing, optimal quality, and reliable delivery schedules.
• Conduct precise weekly inventory assessments to manage food costs, minimize waste, and maintain target profitability margins.
• Monitor the storage, rotation (FIFO), and proper handling of all raw and prepared ingredients to guarantee freshness.

Job description

We are seeking a visionary, highly motivated and organized Executive Chef to lead the back-of-house operations for our long-established, scratch-kitchen restaurant. For decades our reputation has been built onculinary excellence,value, consistency, and a deep commitment to quality ingredients and ultimately, a quality culinary experience for our patrons. As the Executive Chef you will be the anchor of our kitchen, balancing advanced operational management with a strong hands‑on presence. This is not an office-only position; you will actively work on the line during peak hours and busy service shifts. Your focus will be optimizing kitchen operations andprofitibility through meticulous scheduling, food ordering and staff maintenance, while leading by example on and off the line. You must have a passion for the food you create as well as the team you will lead. Our organization is on the cusp of a rebranding andremodel which will include the enhancement of our elevated casual menu.Creativity and recipe formulation skills are a plus.

Core Responsibilities:

Culinary Leadership & Line Cook Execution

• Actively cook on the line during peak hours, managing stations, driving ticket times, and working alongside the team during busy service windows.
• Supervise prep and line execution in real-time to ensure plating, flavor profiles, and execution accurately meet our long-standing standards.

Team Management & Staff Maintenance

• Recruit, hire, train, and mentor all back-of-house personnel, including sous chefs, line cooks, and prep teams.
• Foster a collaborative kitchen culture by leading from the front lines to boost team morale and maximize staff retention.
• Conduct regular performance evaluations, provide constructive feedback, and handle disciplinary actions fairly.
• Enforce strict compliance with health department regulations, safety guidelines, and sanitation standards.

Operational & Staff Scheduling

• Create and manage weekly staff schedules that align labor costs with seasonal demands, historical sales data, and private events.
• Optimize shift coverage to prevent burnout while ensuring seamless prep and service execution for a heavy scratch-cooking workload.
• Manage and track time‑off requests, attendance, and shift adjustments to maintain operational consistency.

Food Ordering & Inventory Control

• Oversee all ingredient sourcing, food ordering, and procurement, prioritizing fresh, seasonal, and raw products required for full-scratch production.
• Build and maintain strong relationships with vendors to secure competitive pricing, optimal quality, and reliable delivery schedules.
• Conduct precise weekly inventory assessments to manage food costs, minimize waste, and maintain target profitability margins.
• Monitor the storage, rotation (FIFO), and proper handling of all raw and prepared ingredients to guarantee freshness.

Requirements & Qualifications:

• Experience: Minimum of 3–5 years of experience as an Executive Chef or high-level Sous Chef in a high-volume, full-service kitchen.
• Hands‑on Line Capabilities: Proven ability to work under high pressure on the line, maintaining exceptional speed, stamina, and accuracy during busy rushes.
• Management Acumen: Strong proficiency in kitchen administrative duties, specifically building labor schedules, navigating vendor platforms, and managing P&L goals.
• Leadership Style: Exceptional communication skills with a proven track record of maintaining and inspiring stable and positivekitchen teams.
• Certifications: Current ServSafe Manager certification or local equivalent.