Executive Chef | Authentic French Bistro | Columbus (Columbus, OH)
- Compensation
- $100K–$110K
- Location
- Columbus, OHRelocation...
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Full time
- Experience
- 3+ years
- Category
- Hospitality
- Posted
Must have
- 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
Full description
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 ResponsibilitiesCulinary 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