Executive Chef

Job Description

The Opportunity

We are seeking a culinary leader who views food as a vital part of storytelling. At the Spread Eagle Tavern, you aren't just filling plates; you are curating the culinary experience for a property that has stood since 1837. We are looking for an Executive Chef who can navigate the diversity of our venue—creating menus that feel at home in both our rugged "Log Barn Room" and our formal "William McKinley Room."

Location:
Hanover, OH | Venue:
The Historic Spread Eagle Tavern & Inn

Key Responsibilities

• Menu Engineering for Diverse Atmospheres:
  Design versatile menus that cater to our seven distinct dining environments. Create elevated comfort fare for the Gaver’s Rathskeller (with its 12-foot vaulted brick ceilings) and sophisticated, period-conscious entrees for our formal dining rooms.
• Historic Stewardship:
  Draw inspiration from the region’s agricultural roots (dating back to the canal boom era) to prioritize local sourcing and seasonal ingredients, honoring the tavern's farm-to-table origins.
• Event & Banquet Leadership:
  Execute flawless service for private events, leveraging the unique layout of the tavern—from intimate dinners by one of our 6 fireplaces to larger gatherings in the main tavern rooms.
• Kitchen Culture:
  Build a back-of-house team that respects the legacy of the building. Just as the tavern was built by skilled canal artisans, we expect craftsmanship and pride in every dish prepared.

Qualifications

To uphold the standards of The Spread Eagle Tavern, candidates must meet the following strict criteria:

• Education:
  
  A degree from an accredited culinary institute is required.
• Experience Level: Must possess a minimum of 5 years of Back of House (BOH) management experience and experience as an Executive Chef.
• Culinary Background:
  Proven fine dining experience is mandatory. You must demonstrate the technical proficiency required for white-tablecloth service.
• Adaptability:
  The ability to adapt cooking styles to fit the "mood" of different dining rooms—transitioning seamlessly from tavern revelry to formal dining.
• Historical Appreciation: A passion for history or regional cuisine is a strong plus, as is the ability to interpret classic dishes for a modern palate.

Privately owned and operated - line cook will report to Exec Chef

Privately owned and operated - line cook will report to Exec Chef