Executive Chef Authentic French Bistro Columbus

Job 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 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.

Full-time