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Executive Chef

Location: Columbus, OH

Relocation Assistance: Available

Compensation: $100,000-$110,000 + benefits

Employment Type: Full-time, salaried, exempt

Reports To: Ownership / Director of Food & Beverage

About the Opportunity

An authentic French bistro and wine bar in a historic downtown Columbus building is seeking an Executive Chef to lead the culinary program. The restaurant is the only US establishment certified by the French Association of Master Restaurateurs — one of just 22 holders of that distinction worldwide — and is part of a respected national hospitality group. We're looking for a chef who can carry that standard forward: classical French technique, creative bistro sensibility, and the warm, unpretentious hospitality that defines the room.

Position Summary

The Executive Chef owns the culinary program end-to-end — menu vision, kitchen operations, team development, sourcing, and financial performance. This is a hands-on, line-forward leadership role: the EC is expected on the line during service, in dialogue with farmers and purveyors during the day, and shaping the long-term culinary identity of the restaurant. The EC partners closely with the General Manager, beverage team, and ownership to ensure food, wine, and service operate as one cohesive program.

Key Responsibilities

Culinary Leadership & Menu Development

• Lead menu creation and seasonal evolution rooted in classical French technique with a creative, approachable bistro twist
• Develop recipes, build sheets, and plating standards; document everything to ensure consistency across every shift
• Collaborate with the beverage team on pairings, wine dinners, and special programming
• Uphold the standards required by the French Association of Master Restaurateurs certification

Kitchen Operations

• Run the line during service: expedite, cook stations as needed, and hold the pass to standard
• Build and execute prep lists, station setups, and daily line checks
• Oversee BOH scheduling, labor management, and shift assignments
• Lead pre-shift meetings; communicate menu changes, 86s, and service notes to the FOH team

Sourcing & Purveyor Relationships

• Develop and maintain relationships with local farms, ranches, and specialty purveyors across Ohio and the Midwest
• Manage ordering, receiving, and inventory across produce, proteins, dairy, and dry goods
• Source authentic French and European specialty product where the menu calls for it
• Hit COGS targets through smart purchasing, menu engineering, yield management, and waste control

Financial Performance

• Own the BOH P&L: food cost, labor cost, and overall culinary contribution to restaurant performance
• Build and manage budgets, forecasts, and weekly variance reporting with ownership
• Make pricing and menu engineering decisions that balance margin with guest value

Team Development

• Recruit, hire, train, and mentor sous chefs, line cooks, prep cooks, and dishwashers
• Foster a kitchen culture grounded in respect, craft, curiosity, and accountability — no shouting, no shortcuts
• Build clear career paths and conduct regular performance check-ins
• Develop the next generation of French-cuisine cooks in the Columbus market

Quality, Safety & Compliance

• Enforce all food safety, sanitation, and Franklin County / Ohio health code standards
• Maintain temperature logs, labeling, dating, FIFO rotation, and HACCP practices
• Keep the kitchen, walk-ins, dry storage, and prep areas immaculate and organized
• Coordinate equipment maintenance and capital requests with ownership

Events & Special Programming

• Build menus and execute service for wine dinners, private events, cocktail classes, and seasonal happenings
• Represent the restaurant in press, community events, and culinary collaborations as needed

What We're Looking For

• 7+ years of progressive culinary leadership, with at least 3 years as a CDC or Executive Chef in a chef-driven, full-service restaurant
• Deep grounding in classical French technique (stocks, sauces, charcuterie, pâtisserie fundamentals) with a creative, modern point of view
• Demonstrated menu development experience and a clear culinary voice
• Proven financial acumen: P&L ownership, food and labor cost discipline, forecasting
• Strong leadership track record — building, retaining, and developing kitchen teams
• Genuine interest in wine and how food and wine work together; experience with pairing menus a major plus
• French training, French kitchen experience, or fluency in French gastronomy strongly preferred
• ServSafe Manager certification (or able to obtain within 30 days)
• Polished communicator with both BOH and FOH; calm under pressure
• Culinary degree or equivalent professional training preferred
• Available evenings, weekends, holidays, and for special events

What We Offer

• Base Salary: $100,000-$110,000 DOE
• Paid time off
• Health benefits package
• Real partnership with ownership on the culinary direction
• Backing of an established hospitality group with growth opportunities across the portfolio

We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic.