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Chef Instructor Jobs in Ohio (NOW HIRING)

Cscc

Adjunct - Hospitality

Columbus, OH · On-site

$57.88/hr

Engages in periodic meetings with the department, Lead Instructor, and Chairperson relative to ... Certified Culinary Educator (CCE), Certified Executive Chef (CEC), Certified Working Pastry Chef ...

Cincinnati State

Adjunct - Pastry Arts

Cincinnati, OH · On-site

$700/wk

Note preparation time will vary based on instructor experience in teaching that course. * Provide ... Certified Working Pastry Chef Credential. * Previous teaching experience in an academic environment ...

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Chef Instructor information

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How much do chef instructor jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for chef instructor in Ohio is $21.53, according to ZipRecruiter salary data. Most workers in this role earn between $18.75 and $23.99 per hour, depending on experience, location, and employer.

What is a chef instructor?

Chef Instructors are culinary professionals who teach and train students in cooking techniques, food safety, kitchen management, and recipe development. They work in culinary schools, community colleges, or private cooking classes, sharing their expertise and passion for food. Chef Instructors are responsible for developing lesson plans, demonstrating cooking methods, and evaluating student progress to ensure a high standard of culinary education.

What does a chef instructor do?

Chef instructors teach students about the culinary arts. In this role, you may demonstrate how to make various types of food, cover commercial cooking aspects such as safety and sanitation regulations, and help prepare students to handle the duties and responsibilities of being a professional chef. Most chef instructors fall into one of two categories. General teachers focus on basic cooking skills like tools and everyday ingredients, both of which can vary by region. Specialized instructors concentrate on certain types of cuisine, such as ethnic foods. Most chef instructors work at public culinary schools, but a few work exclusively for large food service companies to train chefs and ensure they meet company standards.

What are the key skills and qualifications needed to thrive as a chef instructor, and why are they important?

To thrive as a Chef Instructor, you need a strong culinary background, professional kitchen experience, and often a culinary arts degree or certification. Familiarity with commercial kitchen equipment, food safety standards, and teaching technologies is essential. Excellent communication, leadership, and patience are standout soft skills for effectively mentoring students of diverse skill levels. These skills ensure high-quality instruction, safe kitchen operations, and the ability to inspire and develop future culinary professionals.

What are some common challenges chef instructors face when transitioning from industry kitchens to the classroom?

Chef Instructors often find the shift from a fast-paced restaurant environment to teaching requires adapting their communication and leadership styles. Instructors must break down complex culinary techniques into clear, teachable steps and exercise patience as students develop their skills. Additionally, balancing curriculum requirements with hands-on practice and providing individualized feedback to diverse learners can be challenging. Successful Chef Instructors leverage their industry experience while cultivating a supportive, educational atmosphere that fosters student growth.

What is the difference between Chef Instructor vs Culinary Teacher?

AspectChef InstructorCulinary Teacher
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentCooking schools, culinary institutes, vocational schoolsHigh schools, community colleges, culinary programs
Employer & IndustryEducational institutions, culinary academiesEducational institutions, vocational schools
Primary FocusTeaching culinary skills, practical cookingTeaching culinary concepts, theory, and skills

Both Chef Instructors and Culinary Teachers typically hold similar credentials and work in educational settings related to culinary arts. The main difference lies in their focus: Chef Instructors often emphasize practical cooking skills and hands-on training, while Culinary Teachers may focus more on culinary theory and broader educational objectives. Both roles are essential in culinary education, preparing students for careers in the food industry.

More about Chef Instructor jobs

What are the most commonly searched types of Chef Instructor jobs in Ohio?

The most popular types of Chef Instructor jobs in Ohio are:

What are popular job titles related to Chef Instructor jobs in Ohio?

For Chef Instructor jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Chef Instructor jobs in Ohio look for?

The top searched job categories for Chef Instructor jobs in Ohio are:

What cities in Ohio are hiring for Chef Instructor jobs?

Cities in Ohio with the most Chef Instructor job openings:

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For Chef Instructor jobs in OH, the most frequently searched job titles are:

Chef Instructor jobs near you
Infographic showing various Chef Instructor job openings in Ohio as of August 2026, with employment types broken down into 1% As Needed, 64% Full Time, 30% Part Time, 1% Temporary, and 4% Contract. Highlights an 94% Physical, 1% Hybrid, and 5% Remote job distribution, with an average salary of $44,786 per year, or $21.5 per hour.

Instructor, Food, Nutrition and Hospitality

Owens Community College

Perrysburg, OH • On-site

$50K/yr

Full-time

Re-posted 28 days ago

Key responsibilities

  • Deliver instruction in culinary skills, food preparation, baking, pastry, and management leadership topics through lecture and lab sessions.

  • Maintain food safety and sanitation procedures in food preparation and instructional activities.

  • Supervise and motivate students in food production settings, including menu development, culinary fundamentals, and service techniques.

Owens Community College rating

6.9

Company rating: 6.9 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

464th of 631 rated colleges and universities

Job description

Advertised Position Title:
Instructor, Food, Nutrition and Hospitality
Job Description:
The Instructor, Food, Nutrition and Hospitality fulfills the professional responsibilities of a full-time faculty member. Instructional assignment in fundamental culinary skills; quantity food preparation; advanced and specialized culinary skills, baking/pastry; garde manages; and management leadership topics. Includes lecture and lab instruction. Maintains food safety and sanitation procedures. The anticipated start date for this role is Spring Semester, January 2027.
Essential Functions:
  • Per Article 7 of the OFA Contract

Knowledge, Skills & Abilities:
  • Demonstrates knowledge of current principles, practices, and techniques in the Culinary Arts field.
  • Working knowledge of professional cooking terminology and meal preparation procedures (e.g.: portion control, menu development).
  • Working knowledge of standardized rules and procedures for all food preparation, food safety, and sanitation guidelines.
  • Knowledge of professional kitchen operations, equipment uses, and work flow.
  • Knowledge of culinary supervision practices and procedures with the ability to simultaneously direct, supervise, and motivate students in food production settings.
  • Knowledge and understanding of applicable federal and state laws, rules, and regulations associated with the food service industry.
  • Knowledge of instructional techniques and technology related to the post-secondary culinary arts and baking and pastry education.
  • Effective interpersonal, communication, and leadership skills, including ability to work with diverse groups of individuals on a daily basis and maintain effective working relationships.
  • Demonstrates organizational, time-management, and problem-solving skills.
  • Skill in the operation of various types of food preparation equipment with the ability to learn new equipment.
  • Demonstrates skill in production and service techniques including, but not limited to: menu development, menu marketing, baking, pastry, International cuisines, wine and beverages, culinary fundamentals, catering and banquet operations, dining operations, and advanced baking and pastry topics.
  • Demonstrates skills in organizational management and leadership.
  • Must be proficient in Microsoft Office and be able to communicate via Internet and course management software.
  • Operate a grill, Robocoupe, slicer, fryer, coffee maker, Combi Oven, mixer, steam jacketed kettle, tilt brazier, convection steamer and other sugar and chocolate working utensils or equipment.
  • Team-building skills.
  • Ability to exercise sound judgment and follow instructions.
  • Ability to operate a personal computer with related applications, and ability to learn other software programs.
  • Demonstrate leadership ability and supervisory skills to plan work, monitor progress, and provide guidance to students.
  • Work collaboratively in a team environment; work efficiently and adhere to deadlines.
  • Ability to read, understand, and manage the lab course budget.
  • Demonstrate ability to establish and maintain effective working relationships with internal and external organizations, Department Chair, Program Coordinator, Culinary Lab Operations Manager, Lab Assistants, and all other faculty, staff, and students.
  • Demonstrate ability to interpret and present information and ideas clearly and accurately in writing, verbally, and by preparation of lesson plans, reports, and other materials.
  • Ability to work independently and as part of a team.
  • Ability to cultivate and maintain a positive educational experience for students with diverse backgrounds.
  • Ability to keep accurate records.

Minimum Education/Experience:
  • Bachelor's degree - Graduate of a culinary program offered at an institution which is legally authorized under applicable state law to provide post-secondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency.
  • Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years of experience as a supervisory chef and minimum of four (4) years general, hands-on culinary industry experience.
  • ACF certification as a Certified Sous Chef or higher or equivalent certification (or eligible to attain ACF certification within one year of employment).
  • NRAEF ServSafe Manager certified with Ohio Department of Health Level II Food Protection certificate.
  • First Aid/CPR certified (or able to attain certification within 6 months of employment).

Union Position:
Owens Faculty Association
Job Classification:
Faculty
Duty Days:
173 Days
Work Schedule:
Work schedule based on the needs of Students, Department and College. Schedule may change from semester to semester.
Grant Funded Position:
No - Not Grant Funded
FLSA Status:
United States of America (Exempt)
Pay Basis:
Salary
Hiring Range
$50,000.00

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