Food + Drink: Jobs Landed

3 Food + Drink Jobs | Page:

Kyle Johnson

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What do you do in your new position as executive chef at Local 127?
I have the staff do a deep clean along with myself. We all scrub every nook and cranny together. It’s a great team-building exercise, and you get a feel for and know your new co-workers. In this business, as a leader you need to be willing to do everything it takes. It builds camaraderie and you see who is lazy!   

What do you like best about this job?
Eating amazing food every day and having the ability to be exposed to so many ingredients. Teaching what I have learned to others.
 
What's great about living/working in Cincinnati?
It’s a tight group of chefs and everyone knows one another—makes it fun. The amazing purveyors and farmers we get to work with. The Reds!

What part of town do you live in, and what do you most like about the neighborhood in which you live? 
I live in Licking River in Covington. It's a beautiful historic district that’s close to downtown, and I can walk to work. I cross the Roebling bridge every day and see the Queen City.

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Job Title: Executive Chef
Company: Local 127
College: ,  Art Institute of Las Vegas, Culinary Arts, Las Vegas, NV


Chase Blowers

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What do you do in your new position at The National Exemplar?
I’m responsible for the creative direction of the menu at The National Exemplar, as well as managing all aspects of the restaurant, including staff and general operations. My biggest responsibility is making sure each guest has a positive experience at The National Exemplar, from the moment they walk through the door until they walk out.

What do you like best about this job?
This is one of the best jobs anyone can have. I love cooking—the creative aspect, as well as the regimented order. Cooking is a great way to influence the lives of guests in the restaurant, as well as the people you work with. It’s a chance to teach and learn at the same time. There’s a great staff here, so being able to spend time with people I like and cook food at the same time isn’t so bad.
 
What's great about living/working in Cincinnati? 
Seeing the city change and grow has been exciting. I remember coming downtown often for music lessons as a kid and it was a ghost town after 5 p.m. The influence of small businesses, restaurants and generous citizens throughout this city has been really great and exciting to see.
 
What part of town do you live in, and what do you most like about the neighborhood in which you live? 
I live in Mt. Washington, and really enjoy the proximity to all parts of the area. It’s a quick drive Downtown, to Northern Kentucky, Hyde Park or Mariemont. It’s a great neighborhood and easy to get anywhere I want or need to go. It’s also a great neighborhood to raise a family.

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Job Title: Executive Chef, Culinary Operating Partner, General Manager
Company: The National Exemplar
College: Baldwin Wallace College (Now Baldwin Wallace University), Berea, Ohio; University of Cincinnati-College Conservatory of Music, Cincinnati, Ohio, Percussion Performance – Jazz


Sean Redden

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What do you do in your new position at Grandview Tavern & Grill?
Manage day-to-day culinary operations, menu development, inventory, ordering of food and supplies, food and labor cost control, and event planning for off-site catering events.

What do you like best about this job?
I’m excited about getting back into the restaurant scene after a few years in aviation catering. It’s an independently owned restaurant, which allows a chef to showcase his or her vision and allows autonomy and freedom in menu development. While Grandview is an established, well-respected dining option already, there is always room to improve and ensure great dining experiences for our guests. The concept is the best of both worlds, in my opinion. The bar and cocktail areas are lively and inviting with great gastro pub-style offerings, while the dining rooms are subdued with white tablecloths and professional service. 

What's great about living/working in Cincinnati? 
There is nowhere better to raise a family than in Cincinnati and its surrounding suburbs. The revitalization of the city’s core is exciting, and is revitalizing both the city and the culinary scene. We’re a big league city with a small town feel. It’s more likely for strangers to have three degrees of separation, as opposed to the six degrees usually referenced. People are good to each other, and sometimes polite to a fault. It is a great time to be a Cincinnatian.

What part of town do you live in and what do you most like about the neighborhood in which you live? 
My wife and I live in Madeira with our two children. I attended Madeira High School, and we always knew that we wanted to return when we could. The schools are excellent, with teachers and administrators who truly care about the students, and the residents look out for each other. We are insulated from most of the drawbacks of living in a metropolitan area, but are a short drive from the city’s core when we want to have a night out. Madeira is known as “The Bubble” amongst its residents, and many who leave after high school often find themselves back to raise their families.

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Job Title: Executive Chef
Company: Grandview Tavern & Grill
College: Xavier University, University of Cincinnati, History / Secondary Education / Graduate Studies, Cincinnati, OH


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