Top 48 Culinary field Jobs in Columbus

Sr. Food Scientist, Retail Dressings, Sauces and Dips
The Marzetti Company —Lewis Center, OH
- Full-time
- 6 years
- Office
- Bachelor's degree
Manager - Culinary Innovation
The Wendy's Company —Dublin, OH
- $105,000 - $184,000 a year
- Full-time
- Hybrid work
- Microsoft Outlook
- Office
- Bachelor's degree
- Parental leave
- Employee assistance program
4d
Manager - Culinary Innovation
Wendy's —Dublin, OH
- $105,000 - $184,000 a year
- Hybrid work
- Microsoft Outlook
- Office
- Bachelor's degree
- Parental leave
- Employee assistance program
4d
Assistant Manager - Culinary Production Kitchen
The Ohio State University —Columbus, OH
- $17.50 - $22.86 an hour
- Weekends as needed
- Background check
- Pass drug screening
- Mid-level
Director of Operations - ScottsMiracle-Gro Field
Levy Sector —Columbus, OH
- $110,000 - $120,000 a year
- Full-time
- Background check
- Computer literacy
- Mentoring
- Commuter assistance
- Paid parental leave
Quick Apply
Prep/Line Cook
Frascati Market —Columbus, OH
- $17 - $20 an hour
- Part-time
- Food service
- In-person
- Ability to stand for extended periods
- Employee discount
- Flexible schedule
Quick Apply
Kitchen Staff / Line Cook
The Old Bag of Nails Pub —Columbus, OH
- $18 - $20 an hour
- Part-time
- Café
- Entry level
- Kitchen
Quick Apply
Brand Standards, Guest Experience, & Food Safety Advisor
Ecolab Inc. —Columbus, OH
- $48,700 - $73,000 a year
- Overtime
- Spanish
- Hospital
- HIPAA
- Paid training
- COVID-19 protective measures
Operations Manager - Food & Beverage
The Ohio State University —Columbus, OH
- $55,700 - $72,700 a year
- Weekends as needed
- Background check
- Sanitation
- Pass drug screening
- Health insurance
- Dental insurance
4d
Account Executive
TriMark USA —Ohio
- $90,000 - $100,000 a year
- Email
- Background check
- Marketing
- Military
- Health insurance
- Dental insurance
Quick Apply
Food Truck Supervisor
Der Dutchman Restaurant Plain City —Plain City, OH
- $17 an hour
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Wellness program
- Health savings account
Assistant Restaurant Manager
The Ohio State University —Columbus, OH
- $17.50 - $22.86 an hour
- Weekends as needed
- Background check
- Pass drug screening
- Mid-level
- Health insurance
- Dental insurance
3d
District Manager in Training
Certified Oil —Columbus, OH
- $75,000 - $85,000 a year
- Weekends as needed
- Clean driving record
- Ability to walk for extended periods
- Mid-level
- Health savings account
- Health insurance
Quick Apply
District Manager in Training
Turkey Hill —Columbus, OH
- $75,000 - $85,000 a year
- Weekends as needed
- Clean driving record
- Ability to walk for extended periods
- Mid-level
- Health savings account
- Health insurance
Quick Apply
Outside Sales Account Manager– Premium Seafood & Foodservice Solutions
Euclid Fish —Columbus, OH
- $58,000 - $68,000 a year
- Full-time
- Marketing
- Mid-level
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Prep Cook/Line Cook-Pickerington
Old Bag of Nails Pub —Pickerington, OH
- $15 - $18 an hour
- Part-time
- Casual dining restaurant
- Cooking
- In-person
- Health insurance
- Dental insurance
Quick Apply
4d
Diet Aide - As Needed
Friendship Village of Dublin —Dublin, OH
- Part-time
- English
- High school diploma or GED
- Entry level
- Tuition reimbursement
- Flexible schedule
Quick Apply
Quality Engineer
AMETEK, Inc. —Columbus, OH
- $75,000 - $95,000 a year
- Microsoft Word
- Microsoft Excel
- Schematics
- Paid parental leave
- Health savings account
Sous Chef
Market District —Dublin, OH
- $21.50 an hour
- 18 years or older
- ServSafe
- Cooking
- Paid holidays
- Dental insurance
Executive Director - Senior Living
Wallick Properties Midwest LLC —Columbus, OH
- Full-time
- Background check
- 5 years
- Physical & Rehabilitation Medicine
- Paid parental leave
- Health insurance
Quick Apply

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culinary field jobs near columbus

Sr. Food Scientist, Retail Dressings, Sauces and Dips

The Marzetti Company -
Lewis Center, OH

Apply Now

Job Details

Full-time

Qualifications

Food and beverage product quality management
Nutrition
Research design
Laboratory experiment design
Sustainability improvement
Stability testing
Communication with suppliers
Bachelor's degree in food science
New product introduction engineering projects
Microbiology
6 years
Developing new product formulations
Recipe development
Team leadership
Design of experiments
Production risk assessment
Engineering process optimization
Process improvement
Formulation chemistry
Project management experience in manufacturing
Chemical scale-up projects
Food analysis (analytical chemistry specialty)
Food microbiology
Collaboration with product development teams
Research project technical leadership
Quality assurance in testing
Food Science
Sensory evaluation
Bachelor's degree
Titration

Full Job Description

About Us:

The Marzetti Company (Nasdaq: MZTI) manufactures and sells specialty food products. Our retail brands include Marzetti® dressings and dips, New York Bakery™ garlic breads, and Sister Schubert’s® dinner rolls, in addition to exclusive license agreements for Olive Garden® dressings, Chick-fil-A® sauces and dressings, Buffalo Wild Wings® sauces, Arby’s® sauces, Subway® sauces, and Texas Roadhouse® steak sauces and frozen rolls. Our foodservice business supplies sauces, dressings, breads, and pasta to many of the top restaurant chains in the United States.

At Marzetti, our mission is to make every meal better through high-quality, flavorful food. Led by our purpose, to nourish growth with all that we do, our team members are dedicated to creating great tasting food and cultivating deep and lasting relationships.

Overview:

A Sr. Food Scientist has a strong background in emulsions, flavor development and product commercialization to lead the development of salad dressings, sauces, and condiments. This role requires demonstrated technical expertise in ingredient functionality, formulation, process optimization, and functional leadership in project management. The ideal candidate will play a key role in driving new product development, improving product performance, and mentoring junior scientists while collaborating with cross-functional teams to bring new products to the market.

We kindly request that recruitment agencies and staffing firms refrain from submitting unsolicited resumes to our company. Any resumes sent without a prior agreement and access to proper submittal into the ATS will be considered the property of The Marzetti Company, and we reserve the right to contact those candidates without any obligation to pay a fee.

Responsibilities:

Product & Process Development:
Lead the development of innovative salad dressings, sauces, and condiments that align with market trends, customer strategies, regulatory changes, and sustainability initiatives.
Optimize formulations for taste, texture, stability, nutrition, and cost-effectiveness while ensuring scalability for mass production.
Explore emerging ingredient technologies (e.g., next-generation emulsifiers, natural preservatives, and plant-based alternatives) to enhance product performance.
Technical Leadership & Expertise:
Serve as the technical resource on developing emulsions, flavor, use of stabilizer systems to enhance product functionality.
Troubleshoot complex formulation and processing challenges such as separation, viscosity inconsistencies, and flavor matching.
Guide formulation strategy, experimental design, technical risk assessment, and decision-making for assigned projects.
Provide technical leadership and mentorship to food scientists and technologists.
Regulatory & Quality Compliance:
Ensure formulations comply with applicable FDA, FSMA, food safety, labeling, and customer requirements.
Partner with regulatory affairs to support ingredient statements, nutrition information, allergen reviews, claims, and label compliance.
Collaborate with quality assurance and manufacturing teams to define product specifications and ensure consistent execution across production batches.
Commercialization & Process Optimization:
Lead plant trials and start up production process and execution; troubleshoot processing challenges in batch and continuous production environments.
Partner with operations and engineering teams to seamlessly transition formulations from lab-scale to commercial production.
Optimize processing parameters (e.g., shear rates, homogenization, and order of addition) to enhance product texture and stability.
Cross Functional Collaboration & Industry Engagement:
Collaborate with culinary, consumer insights, marketing, sales, procurement, packaging, quality, regulatory, operations, and engineering to deliver business objectives.
Work directly with ingredient suppliers and external partners to evaluate new technologies, troubleshoot issues, and identify innovation opportunities.
Communicate technical recommendations clearly to both technical and non-technical audiences.
Stay current on ingredient innovation, processing technologies, consumer trends, competitive products, and industry developments in dressings, sauces, condiments, and adjacent categories.

Technical Skills:

Strong technical understanding of emulsion science, ingredient functionality, flavor systems, stabilizers, preservatives, and texture development.
Experience with dressing and sauce processing technologies, including high-shear mixing, homogenization, batch processing, continuous processing, hot-fill, cold-fill, and scale-up.
Knowledge of shelf-life design and interpretation, including physical, chemical, microbiological, and sensory stability.
Hands-on experience with analytical and physical testing, such as pH, titratable acidity, viscosity, water activity, salt, Brix, color, sensory evaluation, and stability testing.

Leadership & Soft Skills:

Ability to collaborate with cross-functional teams, mentor junior scientists, and drive R&D strategy.
Strong project management and critical thinking skills.
Excellent communication skills for interfacing with internal and external teams.

#TMZ23

Qualifications:

Bachelor’s in food science, Food Chemistry, or a related field preferred.
6+ years of experience in sauce, dressing, or condiment formulation.
Demonstrated experience developing and commercializing emulsion-based products from concept through production.

Supervisory Responsibility:

None

Competencies:

Critical Growth Behaviors

Strategic Mindset
Decision Quality
Customer Focus
Collaborates
Cultivates Innovation
Manages Ambiguity

Working Conditions/Environment:

Works in a normal office environment where the employee is regularly required to speak, see, hear, sit, stand, talk, type, walk and bend while moving about the facility. Occasional travel is required.

Apply Now

Refine Your Search

culinary field jobs in columbus

Sr. Food Scientist, Retail Dressings, Sauces and Dips

Manager - Culinary Innovation

Manager - Culinary Innovation

Assistant Manager - Culinary Production Kitchen

Director of Operations - ScottsMiracle-Gro Field

Prep/Line Cook

Kitchen Staff / Line Cook

Brand Standards, Guest Experience, & Food Safety Advisor

Operations Manager - Food & Beverage

Account Executive

Food Truck Supervisor

Assistant Restaurant Manager

District Manager in Training

District Manager in Training

Outside Sales Account Manager– Premium Seafood & Foodservice Solutions

Prep Cook/Line Cook-Pickerington

Diet Aide - As Needed

Quality Engineer

Sous Chef

Executive Director - Senior Living

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