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Chef Instructor Jobs in Ohio (NOW HIRING)

Cscc

Adjunct - Hospitality

Columbus, OH · On-site

$55.88/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 ...

Cscc

Dishwasher - Degrees

Columbus, OH · On-site

$12.50 - $16.25/hr

Collaborates with Chefs, Culinary Preceptors, Faculty and other staff. Works with and supports ... For all faculty positions (Instructor, Annually Contracted Faculty, and Adjunct), you will need to ...

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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$15

$21

$27

How much do chef instructor jobs pay per hour?

As of Jun 28, 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 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.

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 are Chef Instructors?

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 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 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.

More about Chef Instructor jobs
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:
What are popular job titles related to Chef Instructor jobs in OH? 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 June 2026, with employment types broken down into 43% Full Time, and 57% Part Time. Highlights an 100% In-person job distribution, with an average salary of $44,786 per year, or $21.5 per hour.
Adjunct - Hospitality

Adjunct - Hospitality

Columbus State Community College

Columbus, OH • On-site

$55.88/hr

Part-time

Posted 19 days ago

Columbus State Community College rating

7.7

Company rating: 7.7 out of 10

Based on 8 frontline employees who took The Breakroom Quiz

222nd of 541 rated colleges and universities

Job description

Job Description:
The Adjunct - Hospitality position provides quality instruction and maintains a positive learning environment in the classroom, with major emphasis placed on teaching, supporting, and evaluating students. The Adjunct role provides instruction and monitors teaching/learning effectiveness in courses assigned by the Department Chair, or other leadership members. The incumbent must exhibit strong organizational skills and the ability to multitask while engaging large groups of people with complicated material.
Instruction & Student Learning
  • Teaches assigned courses as scheduled and assumes primary responsibility for and exercises oversight of the curriculum in conjunction with the Department's policies, ensuring both the rigor of programs and the quality of instruction.
  • Considers individual differences of students in order to design and support a range of appropriate learning activities. Participates in the identification of students with academic or other needs and responds by utilizing an appropriate resource.
  • Uses technology in a manner appropriate to the nature and objectives of courses and programs and communicates clearly to students the expectations concerning the use of such technology.
  • Keeps accurate and appropriate records in accordance with departmental policies.
  • Maintains attendance records, determines and submits grades timely, and in accordance with established policies and procedures of the College, and communicates progress feedback as well as other relevant information to students throughout the semester.
  • Distributes and maintain accurate syllabi that incorporates departmental, college, cross-college, and instructor requirements.
  • Conducts classes punctually and in accordance with the prescribed meeting schedule.
  • Employs appropriate assessment techniques to measure students' performance in achieving course goals and objectives.
  • Engages in periodic meetings with the department, Lead Instructor, and Chairperson relative to teaching duties and professional development.

Student Engagement & Advisement
  • Creates a positive classroom atmosphere that encourages active and collaborative learning, student effort, academic challenge, student and faculty interaction, and support for learners.
  • Maintains posted office hours in accordance with departmental and policies of the College.
  • Uses technology to assist in communication with students. Encourages a sense of community among students for learning both inside and outside the classroom.
  • Advises potential or current students within the discipline about the program, career, or transfer options available to assist with degree completion.
  • Refers students to appropriate student and academic support services available at the College or in the community.

Culture of Respect
  • Fosters and maintains a safe environment of respect and inclusion for faculty, staff, students, and members of the community.

Minimum Qualifications:
  • High School Diploma or GED and three (3) years of industry experience.
  • State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).
  • American Culinary Federation Certifications in any of the following: Certified Culinary Educator (CCE), Certified Executive Chef (CEC), Certified Working Pastry Chef (CWPC) - Certified Executive Pastry Chef (CEPC).

Compensation Details:
Compensation: $55.88 per contact hour
Contact Hour: Two hours equals one contact hour
Hours: Maximum of 12 contact hours per week
Full Time/Part Time:
Part time

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