$20 - $25 per hour
needs, including weekends, holidays, and special events Salary: $20–$25 per hour, based on experience Reports To: Executive Chef / Sous Chef Department: Food & Beverage This position offers approximately 35 hours per wee…
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.
1,395
Open roles today
$17–$50/hr
Typical pay range
$57k
Median, full-time
2
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01
Open chef roles
12 shown of 1,395 · sorted by freshness
culinary programs, vibrant cultures, and industry-leading guest experiences. Positions: Hospitality Manager (Kitchen manager/ Sous chefs / Front of house managers Location: Columbus, OH (Short North, Downtown, Easton, an…
Welcome to Flyin Brian Pizza, LLC 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…
Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Working as the Sous Ch…
Job Description Job Description Benefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement About North High Brewing: North High Brewing serves craft beer made by the brewery that shares…
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…
$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…
$63k - $68k
Description NextGen Hospitality Solutions is excited to announce an opening for a Kitchen Manager / Sous Chef at our Scratch Kitchen located in Columbus. This full-time, on-site position offers an incredible opportunity…
Job Description Job Description RestaurantSous Chef Premier Hospitality Group Location: Columbus, OH We are seeking a bright and talented professional Sous Chef with high-volume kitchen management experience who has the…
paced hospitality group known for our elevated menus, vibrant atmosphere, and passionate team. We are currently seeking experienced Chefs to help grow our culinary experience. Responsibilities includes but not limited to…
$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…
same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview The Resident Chef plays a key role in inspiring customers throughout every stage of their culinary experi…
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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.
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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.
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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.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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