Executive Chef: Lead High-Volume Scratch Kitchen

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

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.