Top 24 Culinary Jobs in Marion Oh

Chef de Cuisine - Ohio Wesleyan University
Aramark —Delaware, OH
- $72,000 - $75,000 a year
- ServSafe
- University
- Bachelor's degree
- Disability insurance
- Health insurance
Director of Dining Services
The Wyndmoor of Marion (2) —Marion, OH
- Full-time
- ServSafe
- Mid-level
- Team management
Quick Apply
2d
Kitchen Staff / Line Cook
The Old Bag of Nails Pub —Delaware, OH
- Part-time
- Entry level
- Kitchen
Quick Apply
Line Cook (Cold Side Prep/Production) - Part-time
Courtyard Restaurant - Willow Brook Village —Delaware, OH
- Online Application
- Background check
- Pass drug screening
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
Line Cook - Full-time
The Water's Edge Restaurant - Willow Brook at Delaware Run —Delaware, OH
- From $17 an hour
- 8 hour shift
- Background check
- Casual dining restaurant
- Pass drug screening
- Paid holidays
- Health insurance
Quick Apply
Hospitality Support Associate
Greif —Delaware, OH
- $24.18 - $41.20 an hour
- Part-time
- Ability to stand for extended periods
- Entry level
- Kitchen
- Health insurance
- Dental insurance
Cook
Ohio Living —Delaware, OH
- Full-time
- Customer service
- English
- 3 years
Quick Apply
11d
Cook
Red Lobster —Marion, OH
- Part-time
- US work authorization
- Restaurant
- Entry level
- Disability insurance
- Health insurance
Culinary Team Member - Line Cook
Hamburger Inn Diner Delaware —Delaware, OH
- $18 - $20 an hour
- Part-time
- Cooking
- Entry level
- Kitchen
Quick Apply
8d
Dishwasher
Red Lobster —Marion, OH
- Part-time
- Ability to lift 50 pounds
- US work authorization
- Restaurant
- Disability insurance
- Health insurance
Culinary Enablement Analyst - Ohio Wesleyan University
Aramark —Delaware, OH
- $18 - $20 an hour
- Microsoft Excel
- Microsoft Outlook
- Administrative experience
- Disability insurance
- Health insurance
CNS Associate
Ohio Living —Delaware, OH
- Part-time
- Customer service
- English
- High school diploma or GED
- On-the-job training
Quick Apply
4d
Line Cook/Prep Cook
Maria Food Service LLC —Delaware, OH
- $16 - $24 an hour
- Part-time
- Bar
- Fast casual restaurant
- Cooking
- Health insurance
- Dental insurance
Quick Apply
10d
Kitchen Staff
Amato's Woodfired Pizza —Delaware, OH
- $12 - $16 an hour
- Temporary
- Casual dining restaurant
- Writing skills
- In-person
- Parental leave
- Employee discount
Quick Apply
FOOD SERVICE WORKER/CASHIER (FULL TIME)
Chartwells K12 —Bucyrus, OH
- $12.25 an hour
- Urgently hiring
- Background check
- Public school
- Leadership
- Commuter assistance
- Disability insurance
Quick Apply
12d
Military Service - U.S. Navy, Culinary Specialist
U.S. Navy —United States
- $35,000 - $60,000 a year
- Full-time
- Background check
- Medicine
- Management
- Loan repayment program
- Health insurance

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Director of Dining Services
The Wyndmoor of Marion (2) —Marion, OH
Ensure that the dining program at our community meets federal, state, and local standards, guidelines, and regulations.
Quick Apply
2d
Food Service Director
Healthcare Services Group, Inc. —Kenton, OH
Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). Represent HCSG positively through courteous and cooperative…
8d

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Executive Chef
Confidential —Columbus, OH
Excellent leadership qualities with the ability to motivate and develop culinary teams. Culinary degree or relevant certification preferred.
From $90,000 a year
Quick Apply
4d
Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
Quick Apply
4d

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Chef de Cuisine - Ohio Wesleyan University

Aramark -
Delaware, OH

Apply Now

Job Details

$72,000 - $75,000 a year

Benefits

Disability insurance
Health insurance
Dental insurance
Parental leave
Vision insurance

Qualifications

Senior leadership

Full Job Description

Job Description

Position Description:

Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

Compensation Data

COMPENSATION: The Salaried rate for this position is $72,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.
Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.
Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.

Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

Qualifications

Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.

Knowledge of food safety and sanitation, food products, and food service equipment.
Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.
4-7 years? executive-level culinary management experience required.
Minimum 2-3 years? culinary management experience in a multi-unit setting required.
ServSafe Certification.
Passion for food trends, flavors, innovation, and recipe development.

Education

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

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Refine Your Search

culinary jobs in marion oh

Chef de Cuisine - Ohio Wesleyan University

Director of Dining Services

Kitchen Staff / Line Cook

Line Cook (Cold Side Prep/Production) - Part-time

Line Cook - Full-time

Hospitality Support Associate

Cook

Cook

Culinary Team Member - Line Cook

Dishwasher

Culinary Enablement Analyst - Ohio Wesleyan University

CNS Associate

Line Cook/Prep Cook

Kitchen Staff

FOOD SERVICE WORKER/CASHIER (FULL TIME)

Military Service - U.S. Navy, Culinary Specialist

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Education

About Harvest Table Culinary Group

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