Executive Kitchen Leader: Elevate Menus & Guest Experience

JACK Entertainment; Cleveland (OH); On-site; USD 90,000 - 120,000; Full time

Job summary

JACK Entertainment is seeking an Executive Chef in Cleveland to lead culinary operations in a high-volume environment. You will ensure staffing plans, safety standards, and quality control while guiding a team of cooks and kitchen staff.

Credit will be given for strong menu development, cost control, and guest satisfaction initiatives. The role requires extensive kitchen leadership, training, and a professional demeanor.

Qualifications

• Five+ years as a professional chef in high-volume settings.
• Degree or certification in culinary arts or hotel management.
• Strong leadership, communication and team management abilities.

Responsibilities

• Ensure schedules are complete based on forecast and productivity standards.
• Post schedules on time and ensure fairness and consistency.
• Approve time off and communicate this to reports.
• Maintain attendance logs for team members.
• Oversee overtime planning and justification.
• Lead daily sanitation checklist and temperature logs.
• Conduct health inspections and health card audits.
• Mentor, coach, and if needed discipline direct reports per SOPs.
• Spend 90% on floor, 10% administrative work.
• Hold weekly direct-report meetings and monthly department meetings.
• Adhere to Culinary SOPs and educate staff accordingly.
• Maintain measurement reports and update SOP tools.
• Provide recognition for performance and drive guest satisfaction.

Education

Five+ years as professional chef (hotel/resort/chain)

Degree in culinary arts or Hotel Management

Apprenticeship certification / American Culinary Federation

Excellent verbal and written communication

Proficient in Microsoft Office

Job description

JACK Entertainment is seeking an Executive Chef in Cleveland to lead culinary operations in a high-volume environment. You will ensure staffing plans, safety standards, and quality control while guiding a team of cooks and kitchen staff.

Credit will be given for strong menu development, cost control, and guest satisfaction initiatives. The role requires extensive kitchen leadership, training, and a professional demeanor.