Director of Culinary Operations

Director Of Culinary Operations

Bridging the gap between food waste and hunger in Cincinnati

The Director of Culinary Operations leads collaborative, mission-driven culinary operations in a high-variability food rescue environment. This role is responsible for the people, the production, inventory, the culture, and the safety and for growing the leaders beneath them. As La Soupe grows, this role will be central to scaling production, training new staff/volunteers, and maintaining the quality and standards that define La Soupe's work.

This is a people management role as much as a culinary role. The ideal candidate is an experienced kitchen leader who manages with clarity, and coaches with consistency.

Reports to:

Chief Culinary and Operations Officer

Payroll type: salary (exempt)

Days/hours work:
Available Mon-Sat (Between 8-6 PM), 40 hours depending on operational needs

Desired timing of hire:
Receiving applicants until 10/2/2026

Locations:
La Soupe, 915 E McMillian St, Cincinnati, OH 45206

About La Soupe:
La Soupe is Ohio's largest chef-led nonprofit organization dedicated to bridging the gap between food waste and food insecurity. We rescue surplus food and transform it into healthy meals using a unique chef-based model for the Greater Cincinnati and Northern Kentucky community. By combining immediate relief with long-term nutritional education, we're creating a more sustainable, food-secure future.

People, Culture, and Growing Leaders

Growing leaders. The Director invests in the team with the same intentionality they bring to food quality.

• Manages and leads a team of 10 chefs and 3 dish washers with potential to grow and develop team structure and roles. Current structure includes 3 chef supervisors
• Build a kitchen culture of collaboration, dignity, and exceptional quality where staff and volunteers feel seen and invested in
• Conduct regular performance evaluations, address disciplinary matters in alignment with HR policy, and develop professional growth plans for supervisors and staff
• Accountable for hiring, onboarding, scheduling and training

Culinary Leadership

The Director will flex time between admin and on the floor production/innovation in order to oversee all La Soupe culinary production, including core mass production for nonprofit distribution, special events, retail, Food as Medicine, daily staff/ volunteer lunch, and Education team support

• Represents the team with stakeholders and key community members
• Set and maintain high culinary standards through quality, consistency, presentation
• Drive menu innovation using rescue product, seasonal ingredients, and current food trends
• Create and oversee menus for daily production, specials, events, and catering as needed
• Maintain/Create standardized recipes, quality checks, and allergen labeling across all product
• Sets and achieves production targets
• Build the operational infrastructure that allows the kitchen to scale without losing quality
• Maintain Certified Level 2 Sanitation Certification, State of Ohio

Inventory, Forecasting, and Production Systems

• Owns the inventory of all transformed product, and is accountable for growing it strategically.
• Work with right stakeholders to maintain and improve inventory systems
• Forecast production needs across programs, Nourish, Share, Events, Retail, and communicate proactively with right stakeholders when supply will not meet demand
• Manage food inventory, supply ordering, and proper storage and handling to minimize waste.

Safety and Food Integrity

• Enforce safety and sanitation standards. Create compliance systems, conduct regular checks, and address gaps immediately. HACCP certification preferred.

Cross-Departmental Leadership and Communication

• Serve as the kitchen's senior voice, collaborating with…