COREcruitment
Overview
Head Chef – Cincinnati, Ohio – $70,000 – $90,000 Our client is a vibrant hospitality group seeking a passionate and driven Head Chef to lead the kitchen at their high-volume Asian concept. This is a standout opportunity for a chef who thrives in high-energy environments, loves bold flavors, and knows how to run a tight, efficient kitchen while inspiring creativity and excellence. Responsibilities
Take full ownership of kitchen operations, from menu execution to team leadership, ensuring consistently high standards of food quality and presentation. Lead, train, and mentor a passionate culinary team, fostering a culture of accountability, creativity, and teamwork. Collaborate with leadership to develop seasonal menus and specials that reflect Baru’s unique vibe and flavor profile. Manage inventory, food costs, and kitchen efficiency, keeping waste low and standards high. Uphold cleanliness, safety, and compliance standards in a busy, fast-paced kitchen. Qualifications
Proven experience as a Head Chef or Senior Sous Chef in a high-volume, fast-paced restaurant. Strong leadership skills with the ability to inspire and manage a diverse back-of-house team. Passion for bold, fresh flavors and innovative menu development. Skilled in kitchen operations, including food cost control, scheduling, ordering, and inventory. Cool under pressure, detail-oriented, and relentless about quality.
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Head Chef – Cincinnati, Ohio – $70,000 – $90,000 Our client is a vibrant hospitality group seeking a passionate and driven Head Chef to lead the kitchen at their high-volume Asian concept. This is a standout opportunity for a chef who thrives in high-energy environments, loves bold flavors, and knows how to run a tight, efficient kitchen while inspiring creativity and excellence. Responsibilities
Take full ownership of kitchen operations, from menu execution to team leadership, ensuring consistently high standards of food quality and presentation. Lead, train, and mentor a passionate culinary team, fostering a culture of accountability, creativity, and teamwork. Collaborate with leadership to develop seasonal menus and specials that reflect Baru’s unique vibe and flavor profile. Manage inventory, food costs, and kitchen efficiency, keeping waste low and standards high. Uphold cleanliness, safety, and compliance standards in a busy, fast-paced kitchen. Qualifications
Proven experience as a Head Chef or Senior Sous Chef in a high-volume, fast-paced restaurant. Strong leadership skills with the ability to inspire and manage a diverse back-of-house team. Passion for bold, fresh flavors and innovative menu development. Skilled in kitchen operations, including food cost control, scheduling, ordering, and inventory. Cool under pressure, detail-oriented, and relentless about quality.
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