Top 5 Sous chef main kitchen Jobs in Columbus

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Junior Executive Sous Chef
Crew Life at Sea —Ohio
Culinary degree or equivalent professional certification. Oversee food preparation and service for various outlets, including main dining rooms, buffets,…
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Chef
One Hospitality —Columbus, OH
Collaborate with the front-of-house team to ensure smooth service and guest satisfaction. Ensure kitchen safety, sanitation, and cleanliness in accordance with…
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Junior Executive Sous Chef
Crew Life at Sea —Ohio
Culinary degree or equivalent professional certification. Oversee food preparation and service for various outlets, including main dining rooms, buffets,…
Quick Apply
Sous Chef
Firebirds Wood Fired Grill —Columbus, OH
Provides direction, discipline and training to team members by coaching, counseling, and providing feedback and termination recommendations.
$60,000 - $70,000 a year
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Key Responsibilities

Assist the Executive Chef in managing and coordinating all culinary operations onboard the cruise ship

Supervise kitchen teams in assigned galley sections to ensure production meets company standards for quality, consistency, and hygiene.
Oversee food preparation and service for various outlets, including main dining rooms, buffets, specialty restaurants, and crew mess.
Monitor compliance with health and safety regulations, including USPH standards.
Assist with menu planning, food cost control, and inventory management.
Train and mentor junior kitchen staff to ensure skills development and adherence to procedures.
Communicate clearly with team members of various nationalities using intermediate German (BL5) for briefings, task delegation, and feedback.
Ensure timely food production during peak meal services.

Requirements

Minimum of 5 years culinary experience, including at least 2 years in a senior kitchen supervisory role (Sous Chef or higher).
Culinary degree or equivalent professional certification.
Previous shipboard experience is preferred.
Proficiency in German at Berlitz Level 5 (intermediate)
Able to participate in day-to-day discussions, give instructions, and understand standard kitchen documentation.
Strong knowledge of international cuisines and cooking techniques.
Exceptional leadership, organizational, and multitasking abilities.
Familiarity with HACCP, USPH, or similar food safety standards.