Executive Operations Partner Jobs

Who The Right Candidate Is

You’ve busted your butt in kitchens for years.

You know how to run a clean, organized kitchen.

You know how to lead a team, manage inventory, prepare for the rush, and put out the same high-quality product every single time.

You also know you’re capable of more than simply working another kitchen job.

Maybe you’ve always wanted to become an owner—but you haven’t found the right opportunity or the right people to build with.

This could be that opportunity.

Whistle Taproom - Downtown Cleveland's #1 Game Day Bar

Whistle Taproom is looking for an experienced, hands-on Executive Chef and Operating Partner to take complete ownership of our kitchen operation and help us build the next stage of the business.

Who This Is For

This position may be right for you if:

• You’ve spent years working hard in kitchens and believe you’re ready to operate at an ownership level.
• You take pride in running an exceptionally clean and organized kitchen.
• You believe customers should receive the same product, prepared the same way, every single time.
• You communicate clearly and address problems before they become emergencies.
• You manage inventory tightly and hate unnecessary waste, shortages, and sloppy controls.
• You prepare ahead rather than react after something has already gone wrong.
• You want responsibility, accountability, and a legitimate opportunity to grow into ownership.
• You can receive direct feedback without becoming defensive or taking it personally.

What You Will Own

You will be responsible for the overall performance and consistency of Whistle’s kitchen, including:

• Food quality and consistency
• Kitchen cleanliness and organization
• Inventory controls, counts, ordering, and waste management
• Proper preparation and readiness for every shift
• Kitchen staffing, scheduling, training, and accountability
• Compliance with recipes, portions, procedures, and operating systems
• Clear communication with management and the front-of-house team
• Identifying and correcting problems before they affect customers
• Maintaining a kitchen that is prepared for high-volume days, events, and unexpected rushes

This is a hands-on operating role. You will lead the kitchen by being present, setting the standard, and holding yourself and the team accountable to it.

What Success Looks Like

Success in this position is straightforward:

• The kitchen is consistently clean, organized, stocked, and prepared.
• The same food comes out the same way regardless of the day or who is working.
• Inventory is accurate, ordering is disciplined, and waste is controlled.
• Staff members understand the systems and follow them.
• Problems are communicated immediately—not hidden, ignored, or discovered later.
• Busy days - like Cavs Games, Guardians Games, and Concerts - feel controlled because the preparation was completed beforehand.
• When something goes wrong, you take ownership, fix it, and prevent it from happening again.

Exceptional performance is not having one great week. It is producing the same high standard week after week.

The Honest Part (Please Read)

This is not an easy kitchen job. When we have a game day or concert, it will be an intense rush for a few hours before the event, and a few hours after the event.

You should expect approximately 50–60 hours per week, with an average target of roughly 55 hours. Nights and weekends are part of the hospitality business.

Expect to work most Thursdays-Saturday, and if you're not available, you must prepare with staff accordingly to make sure systems/ops run smoothly without you.

Busy days can be extremely fast-paced and high-pressure. When we have major events or heavy volume, everyone is expected to step up and perform.

We already have established systems, recipes, standards, and procedures. We want someone who can strengthen and improve those systems—but not someone who ignores them and does things differently depending on their mood.

You will receive direct feedback. If something gets missed, we will address it. If you become defensive, shut down, blame other people, or get angry when receiving feedback, this will not be the right environment for you.

We do not expect perfection. We do expect communication, accountability, consistency, and improvement.

This Is Probably NOT for You If

• You are disorganized or chronically unprepared.
• Your cleanliness standards depend on how busy you are.
• You make the product differently from one shift to the next.
• You avoid difficult conversations or fail to communicate problems.
• You dislike following established systems and recipes.
• You blame the staff, the schedule, or the previous shift when something goes wrong.
• You want the title of an operator without accepting the responsibility of one.
• You take constructive feedback personally.

Compensation and Opportunity

• Base compensation of $60,000–$75,000, based on experience and demonstrated ability
• Health insurance
• Meaningful operating authority
• Direct access to and collaboration with ownership
• With exceptional performance, a nominal profit share % will be added over time.
• A defined opportunity to grow into the ownership group based on performance, once it becomes clear we have a long-term alignment

We are not looking for someone who simply wants another chef position. We are looking for someone who wants to help operate, build, and eventually be part owner of a business.

Pay: $60,000.00 - $75,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Work Location: In person