$52.5k - $55.5k
Chef / General Manager CAFETERIA STYLE FOOD SERVICE Chef / Manager (Hiring for a start Mid February This Location Operates Five (5 ) days a week. Monday through Thursday 6:30 am to 6:00 PM and on Friday closes at 1 PM .…
Hospitality & Food · Columbus, OH
Chef jobs in Columbus, OH
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
567
Open roles today
$17–$50/hr
Typical pay range
$57k
Median, full-time
6
Fresh in this list
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01
Open chef roles
12 shown of 567 · sorted by freshness
Position: Opening Pizza Prep Cook Location: Grove City, OH About the Role We’re seeking a dependable and organized Opening Pizza Prep Cook to manage our kitchen during daytime hours. This position is ideal for someone wh…
experience; tasty food completes the deal. If this speaks to you, then join our team and start making a difference today! The Sous Chef is responsible for the daily operations of the kitchen, providing professional leade…
$70.35k - $205.8k
We Are: Accenture's Utility Industry, Power Generation Practice is providing power for a safe, connected, and sustainable planet. Every day, we work with the largest electric utilities to deliver innovative solutions and…
priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and offer feedback to Sous Chefs. Review banquet event orders and make note of any changes. Communicate both verball…
We Are:Our Utility Industry, Transmission & Distribution Practice is powering the progress to a safe, connected, and sustainable planet. Every day, we work with the largest electric, gas, and water utilities to deliver i…
$50k - $54k
Step Into a True Culinary Leadership Role New Albany Country Club is seeking an Experienced Sous Chef to help lead a high-performing kitchen delivering exceptional à la carte dining and high-end events for our members. C…
$55k - $58k
Country Club, a prestigious private Country Club in beautiful scenic New Albany, Ohio, is now accepting resumes for an Experienced Sous Chef to join our culinary team. This person will be primarily responsible for our Me…
Welcome to Flyin Brian Pizza, LCC doing business as Domino's ! Locally owned and operating stores in the greater Columbus, OH area. 90% of our franchisees started as drivers, including this one, back in 1983! Our franchi…
$80k - $85k
our residents and fostering a collaborative and supportive work environment. Job Description Reports To The Executive Chef will report to the Executive Director. The Culinary Services Director is an exempt, salaried posi…
$55k - $58k
Country Club, a prestigious private Country Club in beautiful scenic New Albany, Ohio, is now accepting resumes for an Experienced Sous Chef to join our culinary team. This person will be primarily responsible for our Me…
$60k - $70k
Kitchen Manager | Scratch Kitchen | People-First Culture We’re looking for a passionate Kitchen Manager to lead a high-quality scratch kitchen in a polished casual environment where great food, great people, and a balanc…
02
What chefs earn in Columbus
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$23 | $36k–$48k |
| Mid level | $23–$32 | $48k–$66k |
| Senior | $31–$50 | $65k–$104k |
Adjusted for the Columbus market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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