Executive Chef: Culinary Leader, Menu Innovation & Ops

Workstream; Cleveland (OH); On-site; USD 90,000 - 140,000; Full time

Job summary

DDP CLE Restaurant Group in Cleveland is seeking an Executive Chef to lead back-of-house operations, ensure culinary excellence, manage food and labor costs, and develop a high-performing kitchen team.

You will drive menu innovation, enforce safety and sanitation, collaborate with front-of-house leaders, and uphold standards across all locations, while overseeing purchasing, forecasting, and weekly management meetings.

Qualifications

• Culinary degree or 10+ years of back-of-house experience.

Responsibilities

• Oversee kitchen staff to ensure high-quality food and service standards.
• Lead daily prep, service, and cleaning operations.
• Provide shift coverage as needed due to vacations, absences, or demand.
• Enforce safety, cleanliness, and sanitation procedures in line with health code requirements.
• Maintain equipment and kitchen facilities; oversee maintenance schedules.
• Develop, test, and execute new menu items with approval from the Culinary Director.
• Create prep lists, station maps, training guides, and allergen information for new dishes.
• Collaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications.
• Drive system improvements that streamline service and production across locations.
• Train and onboard all BOH staff; lead ongoing development and mentorship.
• Ensure all cooks follow standardized recipes and prep procedures.
• Provide in-the-moment coaching and hold staff accountable to kitchen standards.
• Facilitate consistent execution of new menu items and kitchen practices.
• Maintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight.
• Execute all ordering, vendor communications, and purchasing using company systems.
• Participate in forecasting and budgeting for food, labor, and operating expenses.
• Conduct and document disciplinary actions as needed, in line with company policy.
• Lead or attend weekly management meetings and share updates with the broader team.
• Oversee and analyze PMIX data to adjust prep, portions, and menu planning.
• Conduct regular menu costing and ensure up-to-date pricing on all items.
• Uphold food safety, sanitation, and cleanliness protocols at all times.
• Monitor waste management, including proper use of grease traps and trash enclosure.
• Ensure team compliance with health department codes and company policies.
• Lead by example to maintain a culture of accountability, pride, and consistency.

Skills

Culinary leadership

Menu development

Food cost management

Team leadership

Safety & sanitation

Vendor management

Forecasting & budgeting

Education

Culinary degree

Job description

DDP CLE Restaurant Group in Cleveland is seeking an Executive Chef to lead back-of-house operations, ensure culinary excellence, manage food and labor costs, and develop a high-performing kitchen team.

You will drive menu innovation, enforce safety and sanitation, collaborate with front-of-house leaders, and uphold standards across all locations, while overseeing purchasing, forecasting, and weekly management meetings.