Taskforce Chef Culinary Operations Support

Columbus Hospitality Management Company; Columbus (OH); On-site; USD 85,000 - 125,000; Full time

Benefits offered by this job

PTO

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Tuition Reimbursement

401k with company match

Dining discounts

Travel discounts

Job summary

Columbus Hospitality Management Company is seeking a Taskforce Chef – Culinary Operations Support based in Columbus, OH, with travel to multiple restaurants and outlets within the portfolio. You will provide hands‑on culinary leadership, stabilize operations, and mentor culinary teams while upholding company standards.

Primary focus is execution, training, consistency, and performance improvement across kitchen operations, reporting to General Manager or Director, and supporting new openings and

Qualifications

• Minimum of 5 years of progressive culinary leadership experience, preferably in high‑volume restaurants, multi‑unit concepts or contract food service environments.
• Prior experience as an Executive Chef, Kitchen Manager or Executive Sous Chef preferred.
• Strong leadership and team development skills with a hands‑on, coaching‑oriented approach.

Responsibilities

• Provide hands‑on culinary leadership and operational support for multiple restaurants, event venues, and food service outlets.
• Step into vacant or transitional leadership roles such as Executive Chef, Kitchen Manager, or Sous Chef as needed.
• Stabilize kitchen operations by ensuring consistency in food quality, presentation, sanitation, and execution of company standards.
• Lead, mentor, and develop culinary teams through coaching, hands‑on training, and performance support.
• Assist with onboarding and training of new Executive Chefs, Sous Chefs, and culinary associates, including introduction to Columbus Hospitality culinary standards, systems and procedures.
• Support menu execution, recipe adherence, and food cost control initiatives.
• Evaluate kitchen workflows and implement process improvements to increase efficiency, consistency, and productivity.
• Assist with recruitment, interviewing, and selection of culinary leadership and line‑level associates during assignments.
• Ensure accurate ordering, receiving, and inventory processes are in place and executed properly.
• Complete or support monthly food inventories, transfers, and cost control practices.
• Monitor food cost performance and partner with location leadership to identify corrective actions when needed.
• Support implementation of company culinary programs, seasonal menu rollouts, and operational initiatives.
• Maintain a strong working knowledge of company culinary standards, operating procedures, and policies.
• Support new restaurant openings, transitions, concept changes, and special culinary projects as assigned.
• Assist in establishing training plans and development programs for culinary staff at assigned locations.
• Ensure strict adherence to food safety, sanitation and health department regulations.
• Conduct operational assessments to identify opportunities for improvement in quality, staffing and financial performance.
• Act as a resource to leadership teams in developing kitchen equipment needs, layout improvements and capital expenditure planning.
• Analyze key performance indicators including food cost, labor cost, guest feedback and kitchen productivity.
• Help build strong culinary leadership pipelines by mentoring high‑potential team members.
• Foster a positive, professional kitchen culture focused on accountability, teamwork, and growth.
• Support consistent application of company policies, performance management practices and disciplinary procedures when necessary.
• Prepare operational reports and summaries as requested by senior leadership.
• Actively promote Columbus Hospitality culture, standards and culinary vision across all assigned locations.
• Participate in ongoing professional development and required training.

Skills

Leadership

Coaching

Food cost management

Inventory control

Labor management

Menu execution

Staff development

ServSafe Certification

Education

Culinary degree preferred

ServSafe Certification

Job description

Taskforce Chef Culinary Operations Support

Job Category: Food & Beverage – Culinary

Requisition Number: TASKF002371

• Posted : October 14, 2026
• Full-Time

Locations

Showing 1 location

Columbus, OH 43212, USA

Description

Title:
Taskforce Chef – Culinary Operations Support

Department:
Operations / Culinary

Location:
Based in Columbus, OH (Travel Required)

Summary:

The Taskforce Chef – Culinary Operations Support is responsible for providing hands‑on culinary leadership and operational support across multiple restaurants and food service outlets within the Columbus Hospitality portfolio. This role functions as a bench/support culinary leader, stepping into locations as needed to maintain continuity, stabilize operations, support leadership transitions, and uphold culinary standards.

While assigned to a specific location, this role will work in direct support of and report to the General Manager and/or the Director overseeing the operation. The position focuses on execution, training, consistency, and performance improvement across all kitchen operations, ensuring company standards are maintained while mentoring culinary teams and strengthening operational discipline.

Responsibilities:

• Provide hands‑on culinary leadership and operational support for multiple restaurants, event venues, and food service outlets.
• Step into vacant or transitional leadership roles such as Executive Chef, Kitchen Manager, or Sous Chef as needed.
• Stabilize kitchen operations by ensuring consistency in food quality, presentation, sanitation, and execution of company standards.
• Lead, mentor, and develop culinary teams through coaching, hands‑on training, and performance support.
• Assist with onboarding and training of new Executive Chefs, Sous Chefs, and culinary associates, including introduction to Columbus Hospitality culinary standards, systems and procedures.
• Support menu execution, recipe adherence, and food cost control initiatives.
• Evaluate kitchen workflows and implement process improvements to increase efficiency, consistency, and productivity.
• Assist with recruitment, interviewing, and selection of culinary leadership and line‑level associates during assignments.
• Ensure accurate ordering, receiving, and inventory processes are in place and executed properly.
• Complete or support monthly food inventories, transfers, and cost control practices.
• Monitor food cost performance and partner with location leadership to identify corrective actions when needed.
• Support implementation of company culinary programs, seasonal menu rollouts, and operational initiatives.
• Maintain a strong working knowledge of company culinary standards, operating procedures, and policies.
• Support new restaurant openings, transitions, concept changes, and special culinary projects as assigned.
• Assist in establishing training plans and development programs for culinary staff at assigned locations.
• Ensure strict adherence to food safety, sanitation and health department regulations.
• Conduct operational assessments to identify opportunities for improvement in quality, staffing and financial performance.
• Act as a resource to leadership teams in developing kitchen equipment needs, layout improvements and capital expenditure planning.
• Analyze key performance indicators including food cost, labor cost, guest feedback and kitchen productivity.
• Help build strong culinary leadership pipelines by mentoring high‑potential team members.
• Foster a positive, professional kitchen culture focused on accountability, teamwork, and growth.
• Support consistent application of company policies, performance management practices and disciplinary procedures when necessary.
• Prepare operational reports and summaries as requested by senior leadership.
• Actively promote Columbus Hospitality culture, standards and culinary vision across all assigned locations.
• Participate in ongoing professional development and required training.

Qualifications:

• Minimum of 5 years of progressive culinary leadership experience, preferably in high‑volume restaurants, multi‑unit concepts or contract food service environments.
• Prior experience as an Executive Chef, Kitchen Manager or Executive Sous Chef preferred.
• Strong leadership and team development skills with a hands‑on, coaching‑oriented approach.
• Proven ability to step into new environments and quickly assess, stabilize and improve kitchen operations.
• Solid understanding of food cost management, inventory control, labor management and menu execution.
• Experience supporting multiple locations or concepts is highly desirable.
• Strong organizational, communication and problem‑solving skills.
• Ability to train, mentor and build credibility quickly with diverse culinary teams.
• Knowledge of kitchen systems, ordering platforms and inventory tools.
• Culinary degree preferred but not required; equivalent experience strongly considered.
• ServSafe Certification required (or ability to obtain upon hire).

Physical Requirements / Travel:

• Position is based out of the Columbus, Ohio area.
• Ability to work in active kitchen environments including standing for long periods, walking, bending, and lifting up to 50 pounds.
• Must be flexible to work nights, weekends, holidays and extended hours based on operational needs.

Our compensation package includes PTO, Medical, Dental, Vision, Life insurance, Tuition Reimbursement, 401k with company match, dining and travel discounts

We are proud to be a Drug Free Workplace/EOE.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.