Executive Chef

The Executive Chef is responsible for oversight and management of all culinary operations for The Blackwell Inn, Pfahl Conference Center and Rohr Cafe. The position will continually focus on achieving hotel profitability through revenue generation and cost control, while maintaining the integrity of the hotel’s mission. Executive Chef provides strategic culinary direction and leadership, setting the culinary vision and standards for the hotel and conference center.

Operations include ala carte restaurant food preparation and production, in room dining service, lobby lounge, on and off premises catering, coffee cafe and banquet meals to the university community, students and employees and student meal plan.

This position is a member of the hotel’s Leadership Team and ensures brand service strategies and initiatives are met with the objective of meeting or exceeding guest and employee satisfaction.

This is a full-time hands-on position for an operation open 24 hours a day, 7 days a week, 365 days a year and does require evenings, weekends and holidays. 

Other role responsibilities include, but are not limited to:

• work with other F&B Operations of the hotels to deliver the highest standard of F&B for the hotel, conference center and Rohr Café
• create and develop innovative and diverse menus that align with our brand and target market, emphasizing taste, presentation, quality, and profitability
• develop proper training and direction of culinary team in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• participate in required M.O.D. program as scheduled
• assures proper techniques are applied to cooking and enforces quality standards
• assists with the interview selection process for the culinary team at all levels
• creates standardized recipes, helps maintain annual forecasted food cost by reducing waste, utilizing byproducts, and by responsible ordering practices
• responsible for all food purchases and food and beverage supplies needed to maintain the culinary operations
• ensures strict enforcement of state and local regulatory health codes and recommendations, training service staff about food preparation and various varieties of food
• helps maintain annual forecasted food cost by reducing waste, utilizing byproducts, and by responsible ordering practices
• ensures that all food prepared, meets standards of excellence for guests and clients
• responsible for the supervision and management of the operations through delegation, assists with scheduling and hiring of the stewarding department.

Minimum Education Required

Bachelor's degree or equivalent experience. Advanced degree may be required. 7 years of relevant experience required. 12 or more years of relevant experience preferred.

Preferred Qualifications
Training from a culinary school and/or bachelors degree in hospitality management; apprenticeship with master chef preferred; 5 years full-time experience in a fine dining restaurant and/or 4-diamond hotel or resort required; previous experience as Executive Chef preferred.

Individuals who are genuinely interested in the position and fully committed to the application process should submit their candidacy at https://osu.wd1.myworkdayjobs.com/OSUCareers/job/Columbus-Campus/Executive-Chef_R118870-1