Executive Chef - DDP Cleveland

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

Position Summary

The Executive Chef is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization.

Key Responsibilities

Kitchen Leadership & Daily Operations

• Oversee sous chefs and kitchen staff to ensure high- quality food and service standards.


• Set the pace and lead daily prep, service, and cleaning operations.


• Provide shift coverage as needed due to vacations, absences, or operational demand.


• Enforce safety, cleanliness, and sanitation procedures in line with health code requirements.


• Maintain equipment and kitchen facilities; oversee maintenance schedules.

Menu Management & Execution

• 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.

Training & Staff Development

• 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.

Administrative & Financial Oversight

• 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.

Standards & Compliance

• 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.

Minimum Qualifications

• Culinary degree or 10+ years of back-of-house experience in full-service kitchens.


• 5+ years of kitchen management and leadership experience.

Physical Requirements

• Standing and Walking: Remaining on feet for prolonged periods of time without sitting and moving quickly across tight kitchen spaces.


• Bending and Reaching: Squatting or reaching down to low shelves and coolers and reaching overhead for items on high storage racks.


• Heavy lifting: Transporting cases of food, large pots, and supplies weighing up to 50 pounds.


• Repetitive motions & Strong grip: Chopping, stirring, and cleaning constantly with hands and wrists, using knives, heavy tools, and opening commercial cans.


• High heat: Working near active stoves, ovens, and fryers.

Work Environment

Work is performed in a restaurant/event environment. This role requires primarily standing and walking during entire shift. Work environment is fast-paced and team member must be able to manage multiple priorities throughout a shift.

Disclaimer: This job description is intended to outline the general nature and scope of the role. Duties and responsibilities may be adjusted at any time based on the needs of the restaurant.

Join Our Team

At DDP CLE Restaurant Group, we believe hospitality starts with our people. Across all of our restaurants in Cleveland, we’re always looking for passionate individuals to join our growing team from culinary and bar professionals to operations and restaurant management.

Our Culture

At DDP CLE Restaurant Group, hospitality is at the heart of everything we do. Our restaurants are built by teams who care deeply about creating experiences that feel genuine, welcoming, and unforgettable for our guests and for each other.

We believe the best restaurants are created when three things stay in balance:

• the guest experience


• the morale and growth of our team


• the health of the business

When those three align, everything else follows; exceptional food, meaningful connections, and a positive team culture.