Executive Chef

SkyBridge Luxury & Associates; North Carolina; On-site; USD 120,000 - 160,000; Full time

Job summary

The Greater Columbus area welcomes an accomplished Executive Chef to lead a boutique property’s culinary program. You will shape a scratch-based, signature restaurant and coordinate breakfast through dinner, private dining and weddings with strong financial discipline.

We seek a chef-operator who builds partnerships with local farmers, develops a chef’s garden and drives memorable guest experiences while maintaining rigorous standards, teamwork and hospitality at the core.

Qualifications

• Minimum five years as Executive Chef or senior culinary leader.
• Proven scratch-kitchen operation in fine-dining contexts.
• Experience running multiple meal periods and large events.
• Strong financial acumen: food cost, labor, inventory, menu engineering.
• Commitment to local sourcing, farms, and culinary partnerships.
• Ability to lead, develop and retain high-performing teams with accountability.
• Food-safety certification current or obtainable within timeframe.

Responsibilities

• Develop a clear culinary vision and position the property as a destination for dining.
• Lead signature restaurant, banquet kitchens and event service with strong execution.
• Partner with local farms; build chef's garden and honey/bees initiatives.
• Recruit, train and mentor culinary leadership; establish skilled, reliable teams.
• Own budgeting, food cost, purchasing, inventory and kitchen profitability.
• Maintain sanitation, safety, labeling and inspection-ready standards.

Skills

Executive leadership

Scratch-kitchen

Fine dining

Menu development

Food cost & budgeting

Team development & coaching

Local sourcing & farms

Operations management

Education

Culinary degree or apprenticeship preferred

Job description

On-Property Leadership Role

Position Overview

We are seeking an accomplished, hands-on Executive Chef to lead the culinary evolution of a historic boutique hospitality destination in the Greater Columbus, Ohio area.

The Executive Chef will oversee a multifaceted operation encompassing a refined signature restaurant, breakfast, lunch, brunch and dinner service, private dining, weddings, banquets, community events and group functions.

This is a build-and-elevate opportunity for a chef-operator who can establish a true scratch-kitchen culture, strengthen culinary execution and create a restaurant identity capable of becoming a sought-after dining destination in its own right.

The selected chef will have significant influence over menu direction, local sourcing, team development, kitchen systems and the long-term positioning of the culinary program. The vision includes meaningful partnerships with regional farmers and artisans, the development of an on-property chef's garden and distinctive initiatives such as local honey and beehives.

This is not a corporate or office-based culinary position. We are seeking a visible leader who is equally comfortable on the line, at the pass, in the banquet kitchen, conducting menu tastings and reviewing financial performance.

Key Responsibilities

Culinary Vision and Destination Dining

• Develop and execute a clear culinary vision that establishes the property as a destination for dining within the Greater Columbus market.
• Elevate the signature restaurant into a refined yet approachable concept known for scratch cooking, seasonal menus and consistently strong execution.
• Create a distinctive culinary identity rooted in regional ingredients, thoughtful technique and genuine hospitality.
• Develop compelling menus across breakfast, lunch, brunch, dinner, private dining and special events.
• Introduce signature dishes, seasonal experiences and culinary programming that give guests a reason to return.
• Balance creativity and innovation with accessibility, consistency and profitability.
• Remain actively engaged in service, quality control, presentation and the overall guest experience.
• Build and maintain a culinary culture centered on fresh preparation, disciplined technique and high-quality ingredients.
• Establish clear standards for recipes, portions, production, presentation, station readiness and service execution.
• Develop realistic scratch-production systems that can be consistently executed across restaurant and banquet operations.
• Ensure quality and consistency across all meal periods, private dining and high-volume events.
• Evaluate kitchen workflow, organization, equipment and staffing to improve efficiency and execution.
• Lead culinary execution across breakfast, lunch, brunch and dinner while creating an appropriate identity for each meal period.
• Develop menus that appeal to local residents, hotel guests, business travelers and special-occasion diners.
• Create seasonal, holiday and chef-driven programming that strengthens local demand and generates incremental revenue.
• Partner with food and beverage leadership to improve restaurant positioning, guest engagement and profitability.
• Use guest feedback, menu performance and market trends to make informed culinary decisions.

Banquets, Weddings and Group Dining

• Oversee culinary planning and execution for weddings, corporate meetings, social celebrations, retreats and community events.
• Create banquet and catering menus that are memorable, operationally sound and financially successful.
• Improve group-dining profitability through disciplined costing, menu engineering, efficient production and appropriate staffing.
• Develop experiences that feel customized without creating unnecessary operational complexity.
• Participate in tastings and client meetings when culinary involvement can strengthen the sales process.
• Collaborate closely with catering, sales and operations teams to ensure accurate planning and seamless execution.
• Maintain exceptional food quality across plated dinners, buffets, receptions and private events.

Local Sourcing and Culinary Partnerships

• Develop lasting relationships with regional farms, growers, producers, ranchers, bakers and specialty artisans.
• Build seasonal purchasing strategies that support local sourcing while protecting quality, availability and cost.
• Incorporate locally grown and produced ingredients into menus in a meaningful and marketable way.
• Lead the development of an on-property chef's garden featuring herbs, vegetables, edible flowers and seasonal ingredients.
• Explore an apiary or local beekeeper partnership to produce property-branded honey.
• Identify opportunities for farm dinners, tasting events, chef collaborations and other culinary experiences.
• Represent the property within the local food community and build partnerships that strengthen its reputation.

Team Leadership and Culture

• Recruit, train, mentor and retain a talented culinary leadership team and hourly workforce.
• Create a professional kitchen culture built on respect, accountability, communication and pride in craftsmanship.
• Establish clear performance expectations and consistently hold team members accountable.
• Develop sous chefs and emerging leaders through coaching, cross-training and increased responsibility.
• Build staffing and scheduling practices that support operational needs and long‑term team stability.
• Lead calmly and effectively during demanding service periods.
• Maintain a visible kitchen presence and lead by example.

Financial and Operational Leadership

• Take ownership of food cost, culinary labor, purchasing, inventory, productivity and kitchen profitability.
• Establish accurate recipe costing, portion controls, production standards and inventory procedures.
• Engineer menus based on quality, guest demand, contribution margin and operational feasibility.
• Review financial performance and respond quickly to cost variances or changing business levels.
• Improve banquet and group-dining profitability without compromising quality.
• Strengthen purchasing practices and maintain productive vendor relationships.
• Participate in budgeting, forecasting, capital planning and culinary-related business decisions.
• Recommend equipment or facility investments that improve quality, safety, productivity or revenue potential.

Food Safety and Compliance

• Maintain the highest standards of sanitation, cleanliness, organization and workplace safety.
• Ensure compliance with all applicable food-safety regulations.
• Establish dependable systems for temperature control, storage, labeling, allergen management and kitchen inspections.
• Conduct ongoing food-safety and sanitation training.
• Maintain accurate documentation and ensure the kitchen is inspection-ready at all times.

Qualifications

• Minimum of five years of Executive Chef or comparable senior culinary leadership experience.
• Demonstrated success leading a scratch-kitchen culinary operation.
• Strong experience within a refined or fine-dining restaurant environment.
• Experience overseeing multiple meal periods, including breakfast or brunch, lunch and dinner.
• Proven success with weddings, banquets, private events and high-volume group dining.
• Strong financial acumen, including food cost, labor management, purchasing, inventory control and menu engineering.
• Track record of developing culinary teams and creating a stable, accountable kitchen culture.
• Experience building relationships with local farmers, producers and specialty vendors preferred.
• Ability to balance culinary creativity with disciplined, profitable execution.
• Strong communication, organizational and leadership skills.
• Experience in boutique hotels, destination inns, luxury hospitality, private clubs, resorts, chef-driven restaurants or event-focused operations preferred.
• Culinary degree or formal apprenticeship preferred but not required.
• Food-safety certification required or must be obtained within an established timeframe.

Ideal Candidate

The ideal candidate is a chef-operator with the creativity to build a distinctive culinary identity and the operational discipline to make it successful.

This individual understands that an exceptional culinary program requires more than an impressive dinner menu. They can lead multiple meal periods, execute an elegant wedding, manage food and labor costs, develop sous chefs, build farmer relationships and remain present during demanding service periods.

They are energized by the opportunity to create something meaningful. They see the potential for a chef's garden, local honey, seasonal partnerships, farm-driven events and signature dining experiences as authentic extensions of the culinary program - simply marketing ideas.

Most importantly, this chef wants to create a restaurant and culinary destination that earns the loyalty of the surrounding community while becoming an important part of the overall hospitality experience.

What Success Looks Like

• A recognizable culinary identity built around scratch cooking, regional ingredients and polished execution.
• A signature restaurant that becomes a sought-after destination for local and regional diners.
• Consistent quality across every meal period.
• Profitable, well-executed weddings, banquets and group dining experiences.
• Strong relationships with local farmers, growers, artisans and culinary partners.
• Successful development of a chef's garden and other locally focused initiatives.
• Improved food-cost, labor and inventory controls.
• A professional culinary culture with stronger engagement, development and retention.
• Increased local awareness through seasonal events and chef-driven experiences.
• A culinary program recognized for creativity, consistency, hospitality and operational excellence.

The employer is an equal opportunity employer and considers qualified applicants without regard to any status protected by applicable law.