The Blackwell Inn and Pfahl Conference Center at The Ohio State University is a premier hospitality and event venue serving students, faculty, staff, and guests with exceptional accommodations, dining, and versatile meeting spaces. The property features 151 guestrooms, 20,000 square feet of event space, and curated dining experiences, including 2110 restaurant, Simon’s Lobby Lounge, and Rohr Café. The Blackwell also oversees student meal plan preparation, aligning with modern campus dining trends.
Position Summary
The Executive Chef leads all culinary operations, managing a team of chefs and student staff, and delivering exceptional food experiences across à la carte dining, in-room service, catering, and banquet operations. This role emphasizes profitability, guest satisfaction, and operational excellence, aligning with Ohio State’s mission. Key responsibilities include menu development, team training, cost control, and maintaining health and safety compliance.
Duties and Responsibilities
Culinary Leadership and Operational Oversight (60%)
The Executive Chef oversees and manages all culinary operations for The Blackwell Inn, Pfahl Conference Center, and Rohr Café. This includes ensuring profitability through strategic revenue generation and cost control while upholding the integrity of the hotel’s mission. Responsibilities include setting the culinary vision, managing diverse food service operations (à la carte dining, room service, catering, café operations, and banquet services), and contributing as a key member of the Leadership Team to ensure guest and employee satisfaction through brand service strategies and initiatives.
Menu Development, Compliance, and Culinary Team Management (30%)
The role encompasses a variety of additional responsibilities: collaboration with Food & Beverage operations to deliver exceptional dining experiences; menu creation and innovation to align with brand and market trends; adherence to health and sanitation standards; and comprehensive training and management of the culinary team. Tasks include supporting catering sales, enforcing quality standards, supervising kitchen operations, managing food purchasing and cost controls, ensuring regulatory compliance, and maintaining the highest standards of food preparation and service.
Availability, Management, and Team Development (10%)
This is a full-time, hands-on leadership position requiring flexibility to work evenings, weekends, and holidays in a 24/7 operation. The role demands strong management skills, effective delegation, and the ability to provide coaching and support to achieve operational goals while fostering a positive and collaborative work environment.
Skills and Attributes
Leadership: Effective team management, staff development, and conflict resolution.
Culinary Expertise: Menu innovation, food safety knowledge, and technical cooking skills.
Financial Acumen: Cost control, budgeting, and inventory management.
Communication: Collaboration with staff and departments; guest interaction.
Adaptability: Flexibility to handle changing needs and operational challenges.
Compensation
The salary range for this position is $69,400–$91,250, with a 25% incentive.
Qualifications
Bachelor’s degree or equivalent experience required; advanced degree preferred.
7+ years of relevant experience required; 12+ years preferred.
Culinary school training and 5+ years in fine dining or 4-diamond settings are required.
Ohio State is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity, national origin, disability status or protected veteran status.
