The Director’s Office works with the Board of Park Commissioners to set and implement policies and work programs of Cincinnati Parks and management of approximately 125 employees.
Wade Walcutt, a graduate of Ohio University serves as Director of the Cincinnati Park Board. In this role he is responsible for the oversight of the 5,000 acre-plus, award winning system containing some of the best professionals, programs, parks, gardens, trails and facilities in the country.
Prior to joining the Park Board, Wade most recently served as the Director of the Greensboro Parks and Recreation Department in North Carolina, where he was recognized as one of their 40 leaders under 40. During this time, Wade successfully coordinated and led the City’s effort on the presentation and passage of the Parks and Recreation Bond package of $34.5M with a 72% approval rating. Wade has served in several other leadership roles with the Columbus Recreation and Parks Department, National Audubon Society in Columbus, OH and helped secure the National Gold Medal Award as a manager with the Westerville Parks and Recreation Department in Westerville, OH.
Wade has been recognized as a parks industry leader and education presenter at the state and national level for parks and recreation agencies, engaging with participants on: Leadership and Management; Introducing Organizational Change; Interpersonal Communication; and Personal and Professional Development.
He also serves on the Board of Regents as an instructor for the National Supervisors Management School, sponsored by NC State and the National Recreation and Parks Association (NRPA). This two-year, curriculum based school is dedicated to improving the management and leadership skills of the country’s mid-level Parks and Recreation managers.
Wade and his family all love being active in Cincinnati Parks and being a part of the wonderful Cincinnati community.
LOCATION: Hall of Mirrors
MENU: Iceberg, tomatoes, croutons, bleu cheese & balsamic vinaigrette and chocolate chip cookie- salad appetizer and dessert for all entrees.
Regular Entrée – Grilled sirloin steak with roasted potatoes, haricot vert & marinated peppers
Vegetarian Entrée – Crispy tofu with roasted potatoes, haricot vert & marinated peppers
Salad Entrée – Shrimp with arugula, shaved fennel, orange segments, beets & champagne mustard vinaigrette