Regional District Chef | Multi-Unit Culinary Leader

Harper Associates

Cincinnati (OH)

On-site

USD 108,000 - 132,000

Full time

3 days ago

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Benefits offered by this job

Relocation assistance

Company car

Job summary

Harper Associates is seeking a District Chef / Regional Culinary Leader in Cincinnati, OH to oversee culinary operations across multiple sites. This leader will mentor Executive Chefs, elevate food quality and safety, and drive business results across the region.

The role emphasizes hands-on coaching, talent development, and strategic program deployment. Relocation assistance is available for eligible candidates, with a Monday–Friday schedule and ~30% travel.

Qualifications

5+ years of culinary management experience.
2+ years of multi-site or regional culinary leadership experience.
Culinary degree preferred.
Strong background in high-volume and sophisticated culinary operations.
Experience with food cost management and operational expenditures.
Proven ability to train, coach, and develop culinary leaders.
Ability to scale recipes, systems, and operating standards across multiple locations.
Strong organizational, communication, and leadership skills.
Genuine passion for mentoring chefs and building high-performing culinary teams.
Interest in continued career growth within a leading foodservice organization.
Fine dining and upscale restaurants.
Luxury or large‑scale hotels.
Convention and conference centers.
Banquet and catering operations.
Multi-unit foodservice and hospitality organizations.

Responsibilities

Lead culinary performance across the Cincinnati market with ~30% regional travel.
Provide training, operational oversight, and hands-on culinary support across multiple corporate dining accounts.
Coach, mentor, and develop Executive Chefs and culinary teams.
Drive culinary innovation and continuous improvement.
Lead menu planning and culinary program development.
Standardize recipes, production methods, and execution across locations.
Help culinary leaders strengthen food cost controls, purchasing, and inventory management.
Implement training programs that improve culinary skill and consistency.
Partner with marketing and culinary leadership to launch new programs and initiatives.
Develop strategies that improve guest experience and client satisfaction.
Elevate operational and culinary performance throughout the region.
Maintain rigorous food safety, sanitation, and regulatory standards.