Top 31 Chef and kitchen manager Jobs in Columbus

Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
Traveling Chef Manager
American Dining Creations —Columbus, OH
- $80,000 - $85,000 a year
- Ability to walk for extended periods
- 5 years
- Ability to lift 50 pounds
- Health savings account
- Health insurance
Quick Apply
9d
Director of Culinary Services
Rittenhouse Village Gahanna —Gahanna, OH
- $65,000 - $75,000 a year
- 5 years
- Computer literacy
- Organizational skills
- Paid time off
- Opportunities for advancement
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Chef
Athenian Grill - North Locust Hill —Columbus, OH
- $70,000 - $100,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Team management
- Opportunities for advancement
Quick Apply
13d
Chef
Hospitalime —Columbus, OH
- $60,000 - $75,000 a year
- Full-time
- Background check
- In-person
- Senior level
- Health insurance
- Dental insurance
Quick Apply
Kitchen Supervisor
Lutheran Social Services of Central Ohio —Columbus, OH
- $22 - $24 an hour
- Full-time
- ServSafe
- Mid-level
- High school diploma or GED
- Health savings account
- Paid holidays
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Senior Center Chef/Kitchen Manager (Part-Time)
City of Westerville, OH —Westerville, OH
- $19.43 - $25.66 an hour
- Part-time
- CPR Certification
- ServSafe
- Customer service
- Flexible schedule
5d
Culinary Manager
Topgolf —Columbus, OH
- Extended hours
- Customer service
- 3 years
- 21 years or older
- Dental insurance
- Vision insurance
Culinary Supervisor
Topgolf —Columbus, OH
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Kitchen Manager
Twin Peaks —Columbus, OH
- Full-time
- Mid-level
- Ability to lift 50 pounds
- Recruiting
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Kitchen Manager
Cooper's Hawk Winery & Restaurants —Columbus, OH
- Weekends as needed
- ServSafe
- English
- Mid-level
- Wellness program
- Paid parental leave
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Assistant Kitchen Manager
Quick Casual or Full Service —Columbus, OH
- $45,000 - $55,000 a year
- Full-time
- In person
- Cooking
- Mid-level
- In-person
- Paid training
- Health insurance
Quick Apply
11d
Experienced Kitchen Manager/Chef
Ted's Montana Grill —Columbus, OH
- Sales
- Cooking
- Mid-level
Prepared Foods Sous Chef
Market District —Columbus, OH
- $21.50 an hour
- Full-time
- 18 years or older
- ServSafe
- Cooking
- Paid holidays
- Dental insurance
3d
Assistant Kitchen Manager
Carrabba's Italian Grill —Hilliard, OH
- Mid-level
- 21 years or older
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager
Mezzo - Dublin —Dublin, OH
- Weekends as needed
- Cooking
- Mid-level
- Organizational skills
Quick Apply
5d
Kitchen Manager/Sous Chef
Gabbys italian —Delaware, OH
- $44,000 - $64,000 a year
- Part-time
- Cooking
- Mid-level
- 3 years
Quick Apply
9d
Kitchen Manager
Mad Cow Bar & Grill —London, OH
- $45,000 - $55,000 a year
- 8 hour shift
- Bar
- Casual dining restaurant
- ServSafe
Quick Apply
Assistant Kitchen Manager
Texas Roadhouse —Lancaster, OH
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave
Kitchen Lead - Bridge Park
Late Night Slice —Dublin, OH
- $17 - $25 an hour
- Hospitality
- 18 years or older
- Mid-level
- Paid training
Quick Apply

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chef and kitchen manager jobs near columbus

Director of Culinary

MISKIRI HOSPITALITY GROUP
Columbus, OH

Quick Apply

Job Details

Full-time
$140,000 a year

Qualifications

ServSafe
Kitchen cost control
Restaurant cost management

Full Job Description

Job Summary

The Director of Culinary oversees the strategic vision, menu development, and back-of-house (BOH) operations for all restaurant locations within our group. This role leads culinary innovation, establishes standard operating procedures, and ensures maximum kitchen profitability. The Director of Culinary mentors kitchen leadership, enforces strict food safety protocols, and maintains uniform food quality across the entire brand. [1, 2, 3]

Key Responsibilities

Culinary Innovation & Menu Engineering

Menu Development: Design, test, and implement innovative menus that align with brand identity and food trends.
Recipe Standardization: Create detailed, cross-utilizable, and scalable recipe manuals with precise plating guides.
Pricing & Profitability: Audit theoretical food costs regularly to hit target margins through smart pricing and ingredient selection.
Seasonal Rollouts: Manage the R&D pipeline for limited-time offers (LTOs) and seasonal menu updates. [1, 2]

Supply Chain & Food Cost Control

Vendor Selection: Source high-quality ingredients and negotiate national or regional pricing contracts with vendors.
Inventory Management: Oversee BOH inventory systems to track waste, prevent theft, and optimize stock levels.
Quality Assurance: Establish rigorous quality control standards for incoming raw products and finished dishes.

Operational Excellence & Compliance

Kitchen SOPs: Develop and enforce uniform standard operating procedures for prep, line execution, and closing shifts.
Health & Safety: Ensure every kitchen strictly adheres to FDA Food Code, local health department mandates, and OSHA guidelines.
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.

Talent Management & Training

Chef Leadership: Recruit, onboard, and mentor Executive Chefs and Head Chefs across all locations.
Training Programs: Conduct comprehensive hands-on training workshops for all new menu rollouts and culinary systems.
Performance Management: Evaluate kitchen leadership performance and establish clear professional development paths.
Culture: Foster a collaborative, professional, and high-energy kitchen environment to maximize retention.

Qualifications & Skills

Experience: Minimum of 5 years as a Multi-Unit Executive Chef, Corporate Chef, or Culinary Director.
Education: Degree in Culinary Arts or Culinary Management preferred. Equivalent professional experience required.
Financial Acumen: Deep understanding of food cost metrics, yield analyses, and BOH inventory software.
Leadership: Proven ability to manage, inspire, and train remote culinary teams across multiple locations.
Certifications: Current ServSafe Manager and ServSafe Allergens certifications required.
Travel: Willingness to travel frequently to various locations (up to 50–75% of the time) for audits and openings. [1, 2, 3]

Physical Demands & Work Environment

Must be able to stand, walk, and work on hot kitchen lines for extended periods.
Ability to safely lift and carry kitchen items weighing up to 50 pounds.
Frequent exposure to sharp utensils, high heat, open flames, and cold storage units.

Quick Apply

Refine Your Search

chef and kitchen manager jobs in columbus

Director of Culinary

Traveling Chef Manager

Director of Culinary Services

Chef

Chef

Kitchen Supervisor

Senior Center Chef/Kitchen Manager (Part-Time)

Culinary Manager

Culinary Supervisor

Kitchen Manager

Kitchen Manager

Assistant Kitchen Manager

Experienced Kitchen Manager/Chef

Prepared Foods Sous Chef

Assistant Kitchen Manager

Kitchen Manager

Kitchen Manager/Sous Chef

Kitchen Manager

Assistant Kitchen Manager

Kitchen Lead - Bridge Park

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