Executive Chef | Lead Coastal Kitchen & Private Events

The Boat House; Columbus (OH); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Health plans

401k with employer match

Paid vacation

Education Assistance Program (EdAP)

Employee Assistance Program (EAP)

Monthly Reward Dollars

Job summary

The Boat House in Columbus, OH, seeks an Executive Chef to lead culinary operations and drive seasonal menu development. You will mentor a skilled kitchen team, ensure exceptional food quality, and manage costs to meet financial targets.

Experience in high-volume restaurants and private events is essential, with strong leadership and food safety knowledge. Competitive benefits and a generous salary accompany this role.

Qualifications

• Minimum 2 years as Executive Chef in a high-volume restaurant or catering/event establishment.
• 5 years BOH leadership in a high-volume restaurant or event center environment.
• Strong culinary skills with a passion for innovative dishes.
• Extensive experience in private events, banquets, and catering operations.
• Excellent leadership, communication, and organizational skills.
• Knowledge of food safety standards and best practices.
• Culinary degree or relevant certification preferred.

Responsibilities

• Oversee all aspects of the culinary operations at The Boat House.
• Develop and execute seasonal menus reflecting creativity and culinary excellence.
• Lead, mentor, and inspire a team of chefs and kitchen staff to deliver exceptional food quality and service.
• Manage food costing, inventory control, and budgeting to meet financial targets.
• Collaborate with events team to create custom menus for private events and banquets.
• Maintain high standards of cleanliness, sanitation, and food safety per regulations.
• Foster a positive, collaborative work environment supporting growth.

Skills

Executive leadership

Culinary excellence

Team management

Food safety

Budgeting

Education

Culinary degree

Job description

The Boat House in Columbus, OH, seeks an Executive Chef to lead culinary operations and drive seasonal menu development. You will mentor a skilled kitchen team, ensure exceptional food quality, and manage costs to meet financial targets.

Experience in high-volume restaurants and private events is essential, with strong leadership and food safety knowledge. Competitive benefits and a generous salary accompany this role.