Top 222 Professor, culinary arts 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
3d
General Education Adjunct Professor
Creek Technologies LLC —Whitehall, OH
- Part-time
- Remote
- 18 years or older
- Military
- Computer literacy
Adjunct - Education
Columbus State Community College —Columbus, OH
- $55.88 per contact hour
- Part-time
- Classroom
- Mid-level
- Office
Adjunct Instructor, Marketing and Fundraising for the Arts
Columbus College of Art & Design —Columbus, OH
- Part-time
- Marketing
- Mid-level
- Master's degree
Quick Apply
Adjunct - English, Developmental Reading and Writing
Columbus State Community College —Columbus, OH
- $55.88 per contact hour
- Part-time
- Classroom
- Mid-level
- Master's degree
Adjunct - Anatomy & Physiology
Columbus State Community College —Columbus, OH
- $55.88 per contact hour
- Part-time
- Classroom
- Medicine
- Anatomy knowledge
Adjunct- Healthcare Management
Columbus State Community College —Columbus, OH
- $56.88 per contact hour
- Part-time
- Classroom
- Mid-level
- Bachelor's degree
Youth Program Coordinator
All THAT - Teens Hopeful About Tomorrow —Columbus, OH
- $21.50 - $23.50 an hour
- Full-time
- Background check
- Cooking
- Math
- 403(b) matching
- Health insurance
Quick Apply
Sous Chef
tonys italian ristorante —Columbus, OH
- $58,033 - $62,090 a year
- Full-time
- Inventory control
- Culinary experience
- No background check
- Paid holidays
- Health insurance
Quick Apply
Annually Contracted Faculty - Medical Assisting
Columbus State Community College —Columbus, OH
- $43,848 - $50,112 a year
- Weekends as needed
- Classroom
- Mid-level
- Office
Quick Apply
Skills and Simulation Faculty
The Ohio State University —Columbus, OH
- Weekends as needed
- Background check
- Nursing
- Management
- Health insurance
- Dental insurance
Adjunct - English
Columbus State Community College —Columbus, OH
- $55.88 per contact hour
- Part-time
- Classroom
- English
- Mid-level
Lecturer - Biology
The Ohio State University —Columbus, OH
- Email
- Background check
- Laboratory
- Pass drug screening
- Health insurance
- Dental insurance
Chef Consultant- TEMP APPOINTMENT
CHILD DEVELOPMENT COUNCIL OF FRANKLIN COUNTY INC —Columbus, OH
- $30 - $35 an hour
- Temporary
- CPR Certification
- BLS Certification
- Mid-level
Quick Apply
Education Instructors (Part-Time)
Capital University —Columbus, OH
- Part-time
- School experience
- Classroom
- Doctoral degree
Quick Apply
Lecturer
The Ohio State University —Columbus, OH
- Part-time
- Background check
- Laboratory
- Classroom
3d
Veterinary Curriculum Instructors
The Ohio State University —Columbus, OH
- Email
- Background check
- Laboratory
- Computer literacy
Adjunct - Communication
Columbus State Community College —Columbus, OH
- $56.88 per contact hour
- Part-time
- Classroom
- 18 years or older
- Mid-level
Assistant Professor of Strategic Management
The Ohio State University —Columbus, OH
- $185,000 - $200,000 a year
- Email
- Background check
- Pass drug screening
- University
- Health insurance
- Dental insurance
11d
Adjunct Faculty - Microbiology
Arizona College of Nursing —Columbus, OH
- Part-time
- Classroom
- Writing skills
- English
- 401(k) matching

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Director of Culinary

MISKIRI HOSPITALITY GROUP
Columbus, OH

Quick Apply

Job Details

Full-time
$140,000 a year
3 days ago

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

professor, culinary arts jobs in columbus

Director of Culinary

General Education Adjunct Professor

Adjunct - Education

Adjunct Instructor, Marketing and Fundraising for the Arts

Adjunct - English, Developmental Reading and Writing

Adjunct - Anatomy & Physiology

Adjunct- Healthcare Management

Youth Program Coordinator

Sous Chef

Annually Contracted Faculty - Medical Assisting

Skills and Simulation Faculty

Adjunct - English

Lecturer - Biology

Chef Consultant- TEMP APPOINTMENT

Education Instructors (Part-Time)

Lecturer

Veterinary Curriculum Instructors

Adjunct - Communication

Assistant Professor of Strategic Management

Adjunct Faculty - Microbiology

I want to receive the latest job alert for professor, culinary arts in columbus

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