COO Jobs in Cincinnati, OH
COO jobs in Cincinnati are concentrated in the downtown core, Kenwood, and Blue Ash business corridor, with strong demand across healthcare, consumer goods, and financial services. Employers hiring right now include DaVita, Formica, and MED-EQUIP. Scan the live roles below and apply to whichever ones fit.
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Role: The director 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 Job Posting date: Sept 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.
Key Responsibilities: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 CCOO, Dock/Receiving, Share, Events, Retail, Education, and community programs to align operations and priorities.
- Lead conversations with volunteer engagement, philanthropy and development
- Lead daily kitchen operations through clear communication, task delegation, development, prioritization, and deadline management.
- Partner across departments on product quality and utilization, production forecasting, menu planning, events, retail initiatives, and La Soupe programs including Volunteer, Food as Medicine, Inspire & Innovation, and Education.
Organizational growth
- Central role in planning and operationalizing systems, through developing the people, and bringing the growth mindset that scales the operation without losing quality or culture.
Skills and Education:
- Certified Level 2 Sanitation Cert by State of Ohio
- HACCP Certified preferred
- Management of large culinary staff 4+ years, Proven ability to develop people, deliver formal performance feedback, and navigate HR processes
- Administrative proficiency, Google Drive, Microsoft Word, scheduling systems
- Large batch, high volume cooking, forecasting and inventory management
- Self directed, strategic, big picture approach, systems-building
- Warm, credible, highly flexible, takes feedback, stable under pressure
- Creative problem solver
- Food enthusiast, food production knowledge across diverse product types
- Desire to help others, mission driven
- Strong communicator in the kitchen, across departments, and in writing
Compensation: Commensurate with experience with a hiring range of $65,000 - $78,000
Benefits:
- 11+ Paid Holidays, Free Lunch, Free parking
- Health Insurance with company contribution, employee vision, and dental are provided at employee cost.
- 401(k)plan - no match, life insurance and AD&D
- 5 Sick days annually and 120 hours PTO after 90 days of employment
- Get to work with best crew in the city while helping communities
To Apply: Please send a cover letter and resume to
Applications will be accepted until 10/2/2026
Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Kitchen or Dock role: Requires regular standing, walking, sorting, lifting, and physical movement, including climbing, balancing, stooping, kneeling, crouching, or crawling. Must regularly lift up to 50 pounds and have stamina for physical work. Vision requirements include close, distance, peripheral, and depth perception. The employee is frequently exposed to wet/humid conditions, mechanical parts, fumes, outdoor weather, and extreme temperatures. Noise levels are usually moderate to loud.
Equal opportunity: La Soupe, Inc. values a diverse and inclusive work environment where every team member matters. All qualified applicants for this position will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- Health insurance
- Paid time off
Experience:
- Cooking: 5 years (Required)
- Kitchen management: 2 years (Required)
- Kitchen experience: 3 years (Required)
- Hospitality: 2 years (Preferred)
License/Certification:
- ServSafe (Required)
Work Location: In person
Role: The director 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 Job Posting date: Sept 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.
Key Responsibilities: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 CCOO, Dock/Receiving, Share, Events, Retail, Education, and community programs to align operations and priorities.
- Lead conversations with volunteer engagement, philanthropy and development
- Lead daily kitchen operations through clear communication, task delegation, development, prioritization, and deadline management.
- Partner across departments on product quality and utilization, production forecasting, menu planning, events, retail initiatives, and La Soupe programs including Volunteer, Food as Medicine, Inspire & Innovation, and Education.
Organizational growth
- Central role in planning and operationalizing systems, through developing the people, and bringing the growth mindset that scales the operation without losing quality or culture.
Skills and Education:
- Certified Level 2 Sanitation Cert by State of Ohio
- HACCP Certified preferred
- Management of large culinary staff 4+ years, Proven ability to develop people, deliver formal performance feedback, and navigate HR processes
- Administrative proficiency, Google Drive, Microsoft Word, scheduling systems
- Large batch, high volume cooking, forecasting and inventory management
- Self directed, strategic, big picture approach, systems-building
- Warm, credible, highly flexible, takes feedback, stable under pressure
- Creative problem solver
- Food enthusiast, food production knowledge across diverse product types
- Desire to help others, mission driven
- Strong communicator in the kitchen, across departments, and in writing
Compensation: Commensurate with experience with a hiring range of $65,000 - $78,000
Benefits:
- 11+ Paid Holidays, Free Lunch, Free parking
- Health Insurance with company contribution, employee vision, and dental are provided at employee cost.
- 401(k)plan - no match, life insurance and AD&D
- 5 Sick days annually and 120 hours PTO after 90 days of employment
- Get to work with best crew in the city while helping communities
To Apply: Please send a cover letter and resume to
Applications will be accepted until 10/2/2026
Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Kitchen or Dock role: Requires regular standing, walking, sorting, lifting, and physical movement, including climbing, balancing, stooping, kneeling, crouching, or crawling. Must regularly lift up to 50 pounds and have stamina for physical work. Vision requirements include close, distance, peripheral, and depth perception. The employee is frequently exposed to wet/humid conditions, mechanical parts, fumes, outdoor weather, and extreme temperatures. Noise levels are usually moderate to loud.
Equal opportunity: La Soupe, Inc. values a diverse and inclusive work environment where every team member matters. All qualified applicants for this position will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- Health insurance
- Paid time off
Experience:
- Cooking: 5 years (Required)
- Kitchen management: 2 years (Required)
- Kitchen experience: 3 years (Required)
- Hospitality: 2 years (Preferred)
License/Certification:
- ServSafe (Required)
Work Location: In person
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Who's Hiring
COO Jobs in Cincinnati: Frequently Asked Questions
How do I get a coo job in Cincinnati?
The strongest path into a coo role in Cincinnati runs through the city's dominant sectors: healthcare systems, consumer packaged goods, and regional financial services firms. Candidates who bring P&L ownership experience and can point to operational scale-ups get the most traction. Networking through organizations like the Cincinnati USA Regional Chamber and building visibility in the Blue Ash and downtown employer communities gives local candidates a real edge over out-of-market applicants.
Which companies hire coos in Cincinnati?
Companies currently hiring coos in Cincinnati include DaVita, Formica, and MED-EQUIP, per current listings on Migrate Mate as of September 2026. Cincinnati's mix of Fortune 500 headquarters, large regional health systems, and mid-market manufacturing firms means coo openings appear across a wide range of organizational sizes and structures.
Are there remote coo jobs in Cincinnati?
Yes, though coo roles are less remote-friendly than most executive positions because the role typically requires on-site operational oversight. About 32% of coo openings tied to Cincinnati are remote or hybrid as of September 2026, with hybrid arrangements more common than fully remote. Strategy-heavy or holding-company coo roles tend to offer the most scheduling flexibility in the Cincinnati market.
How can I get a coo job in Cincinnati with little or no experience?
The most realistic entry path is moving into operations management at one of Cincinnati's mid-size consumer goods, logistics, or healthcare employers, then building toward a director or VP of operations title before stepping into a coo role. Companies in the Blue Ash corridor and the East Side industrial base regularly hire operations supervisors and coordinators who can grow internally. Demonstrating process improvement results and cross-functional leadership in those environments is what Cincinnati hiring managers look for when promoting into the coo seat.
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