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.