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Job Title:Executive Chef

Department:Business Advancement | Blackwell Administration and General

The Opportunity

The Blackwell Inn and Pfahl Conference Center at The Ohio State University is a premier hospitality and event venue, uniquely positioned to serve the diverse needs of students, faculty, staff, conference attendees, and hotel guests. Offering a blend of exceptional accommodations, dining, and versatile meeting spaces, it serves as a vibrant hub for professional and social engagements.

The Blackwell Inn features 151 well-appointed guestrooms designed to provide comfort and convenience to its guests. Its 20,000 square feet of meeting and event space accommodates a variety of functions, from academic conferences to social celebrations, ensuring flexibility and excellence in every detail.

Dining options at the venue are thoughtfully curated to cater to a range of preferences. The hotel’s restaurant, 2110, offers breakfast and lunch services, featuring buffet and à la carte options, along with all-day in-room dining. Simon’s Lobby Lounge, open in the evening, provides a relaxed setting for dinner and cocktails, creating a welcoming atmosphere for guests.

Beyond the hotel, the Rohr Café, located in Mason Hall within the Fisher College of Business, serves as a key dining destination for the campus community. With an emphasis on grab-and-go options such as sandwiches, salads, and breakfast items, the café operates Monday through Friday, catering to the fast-paced needs of students, faculty, and staff.

In addition, The Blackwell Inn oversees the preparation of meals for student meal plans. These meals, available for pickup and ordered through the GrubHub App, reflect modern campus dining trends and align with the university’s commitment to convenience and quality.

This multifaceted operation demands dynamic leadership and strategic vision to maintain the highest standards of hospitality and service. By combining excellence in guest experience, operational efficiency, and alignment with Ohio State’s mission, The Blackwell Inn and Pfahl Conference Center continues to set the benchmark for campus and community engagement.

The Ohio State University

Founded in 1870 as a land-grant university, The Ohio State University is one of the nation’s finest higher education institutions, with annual research expenditures of over $1 billion. Ohio State’s Columbus campus sits within the nation’s 14th most populous city, which has been recognized not only as the fastest-growing city in the Midwest but also as an emerging hub for high-tech companies and a center for education, healthcare, and the arts. Over 67,700 students attend Ohio State’s main campus and regional campuses in Lima, Mansfield, Marion, and Newark, and the Agricultural Technical Institute co- located with the Ohio Agricultural Research and Development Center in Wooster. In addition to its regional importance, Ohio State has a national and global impact. Many graduates remain in Ohio, but alumni are found across the world. The Ohio State University boasts 600,000 living alumni, and its endowment stands at over $7.0 billion.

The university has an astonishing intellectual range with 15 academic colleges and a wealth of disciplines. All the colleges are on the Columbus campus, which opens the possibility of working across units. The institution has enormous ambition; through its strategic planning efforts, Ohio State aspires to be the absolute model of a 21st-century land-grant university, enabling people from ordinary backgrounds to achieve the extraordinary. Students are exposed to a vast array of ideas, experiences, and cultures at Ohio State; inclusive excellence is a central tenet of the institution.

It might be expected that size would be an impediment to innovation at such a comprehensive institution. Not so at Ohio State. The university is serious about taking innovation in teaching and learning to scale and achieve institutional success through multi-disciplinary and cross-university collaboration and engagement.

Columbus, Ohio
Columbus is one of the fastest-growing major metropolitan areas in the country, with a vibrant blend of arts and culture; inspired culinary, fashion, music and entertainment scenes; exciting collegiate and professional sports; and an open, entrepreneurial spirit. Its diverse population – 109 languages are represented – makes Columbus a microcosm of America.

Ohio’s state capital is the 14th largest city in the U.S. and second largest in the Midwest behind Chicago, larger than Charlotte, Seattle, Denver, Boston, Nashville, and Baltimore. The population of the greater Columbus metropolitan area is more than two million. At the same time, the cost of living in Columbus is 10% below the national average.

Intelligent Community Forum named Columbus one of the seven most intelligent communities in the world. The city has more PhDs than the national average and the largest concentration in the Midwest, there are 56 college and university campuses within the Columbus region.

Columbus is within 550 miles of half the nation’s population. John Glenn Columbus International Airport, 10 minutes from downtown, offers more than 150 daily nonstop departures to 35 airports. During the work week, the average Columbus commute is just 23.3 minutes and can be significantly less. Learn more about Columbus.

Position Summary

The Executive Chef is responsible for the oversight and management of all culinary operations for The Blackwell Inn, Pfahl Conference Center, and Rohr Café. This position leads a full kitchen staff, including Sous Chefs and student staff, who report directly to the Executive Chef. The role continually focuses on achieving hotel profitability through revenue generation and cost control, while maintaining the integrity of the hotel’s mission.

The Executive Chef provides strategic culinary direction and leadership, setting the culinary vision and standards for the hotel and conference center. Operations include à la carte restaurant food preparation and production, in-room dining service, lobby lounge, coffee café services, and banquet meals serving the university community, students, meeting/event attendees, guests and employees.

This position is a member of the hotel’s Leadership Team and ensures brand service strategies and initiatives are met, with the objective of exceeding guest and employee satisfaction. Other key responsibilities include:

• Collaborating with other Food & Beverage Operations to deliver the highest standards of food and beverage service for the hotel, conference center, and Rohr Café.
• Menu Development: Creating and developing innovative and diverse menus that align with the brand and target market, emphasizing taste, presentation, quality, and profitability.
• Managing sanitation and cleanliness standards, ensuring compliance with all local health department sanitation policies and procedures.
• Providing training and direction to the culinary team, focusing on company standards of quality, portion control, recipes, and sanitation.
• Supervising culinary staff, assigning work, and preparing kitchen production schedules.
• Overseeing all food purchases, maintaining annual forecasted food costs, and ensuring responsible ordering practices to reduce waste.
• Directing menu development in collaboration with the culinary team and assisting catering sales with special menus and pricing structures.
• Supervising the stewarding department and ensuring strict adherence to state and local regulatory health codes.
• Training service staff on food preparation and varieties, and ensuring all prepared food meets standards of excellence.

This is a full-time, hands-on position for an operation open 24 hours a day, 7 days a week, 365 days a year, requiring availability during evenings, weekends, and holidays. Strong management skills are essential, with the ability to assign and delegate work appropriately, provide coaching and guidance, and assist staff in achieving their goals.

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 and Management Skills

• Team Leadership: The ability to effectively lead and manage a diverse culinary team, including Sous Chefs and student staff. Strong coaching and delegation are crucial to ensure staff performance meets high standards.
• Conflict Resolution: Handling interpersonal conflicts and operational challenges within the team, while maintaining morale and fostering a positive work environment.
• Staff Development: Ongoing training and mentorship to improve staff skills, knowledge, and job satisfaction.

Culinary Expertise

• Creative Culinary Vision: A deep understanding of menu development, including creating innovative, diverse, and cost-effective menus that appeal to the target market.
• Technical Skills: Expertise in food preparation, cooking techniques, and presentation. Knowledge of various cooking styles and cuisines helps maintain high-quality offerings.
• Food Safety & Sanitation: Strong knowledge of and adherence to health and safety regulations, as well as the ability to train the team on proper sanitation practices (ServSafe certification or equivalent).

Financial Acumen

• Cost Control & Budgeting: The ability to manage food and labor costs effectively, maintaining the balance between quality, profitability, and operational efficiency.
• Inventory Management: Overseeing food purchases, managing stock levels, and implementing responsible ordering practices to reduce waste and optimize food costs.
• Forecasting & Profitability: Understanding how to create and maintain an annual forecast for food costs while focusing on revenue generation through strategic culinary offerings within the Ohio State approved vendor list.

Communication Skills

• Clear Communication: The ability to communicate expectations clearly to staff, as well as to other departments, ensuring that service standards are met.
• Collaboration: Building strong relationships with hotel leadership, front-of-house staff, and other departments to ensure smooth operations and seamless service.
• Client Interaction: Direct communication with guests, university staff, and event organizers, ensuring that their needs are met, and that feedback is incorporated into service improvements.

Adaptability and Problem-Solving

• Flexibility: The ability to adapt to changing circumstances, such as last-minute changes in menu, event logistics, or staffing levels, while still maintaining quality.
• Problem-Solving: Handling operational challenges, such as supply shortages, staffing issues, or last-minute menu changes, quickly and efficiently.

Organizational Skills

• Time Management: Managing multiple tasks simultaneously, including overseeing the culinary team, menu development, food preparation, and special events.
• Planning & Coordination: Developing kitchen production schedules, planning events, and coordinating with other departments to ensure smooth execution.
• Attention to Detail: Ensuring every aspect of food quality, presentation, and service aligns with the hotel's high standards.

Passion for Hospitality

• Customer-Centric Mindset: A genuine desire to create an exceptional dining experience for guests, including university students, staff, and external clients.
• High Standards: A commitment to excellence in both food quality and service, ensuring that every dish meets the brand’s standards and guests’ expectations.

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.

FUNCTION: Food Service

SUBFUNCTION: Culinary Services

CAREER BAND: Managerial

CAREER LEVEL: M3

Helpful Links

• The Blackwell Inn website:
• https://www.theblackwell.com/
• The Rohr Café at Mason Hall (Fisher College Of Business):

How to Apply

Applicants should submit the following:

1. An up-to-date and detailed resume.

2. A letter of interest that includes:

• Your interest in the executive chef role.
• How your experience makes you a strong candidate for the role.
• Why this is the right time for you to pursue this opportunity.

All inquiries and nominations should be submitted to Shannon Rice at Rice.724@osu.edu.

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.

Additional Information:

The pay range for this position is $69,400 - $91,250 (min - mid). The offer for this position will fall within this range based on internal equity, unit's available budget, and the candidate's education and experience.

This position is also qualifies for a 25% incentive.

Location:Blackwell Inn (0254)

Position Type:Regular

Scheduled Hours:40

Shift:Varying Shifts

Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.

Thank you for your interest in positions at The Ohio State University and Wexner Medical Center. Once you have applied, the most updated information on the status of your application can be found by visiting the Candidate Home section of this site. Please view your submitted applications by logging in and reviewing your status. For answers to additional questions please review the frequently asked questions.

The Ohio State University is an equal opportunity employer.

All qualified applicants will receive consideration for employment without regard to age, ancestry, color, disability, ethnicity, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, gender, sexual orientation, pregnancy, protected veteran status, or any other basis under the law.

Applicants are encouraged to complete and submit the Equal Employment Identification form.