ZipRecruiter

Log In

1

Culinary Innovation Jobs in Ohio (NOW HIRING)

Jack Entertainment

Executive Chef

Cleveland, OH · On-site

$69K - $95K/yr

The Executive Chef oversees and develops culinary leaders and team members, drives innovation through menu research and development, and ensures all outlets operate efficiently while meeting guest ...

Ditsch

Head Pretzel Pro (Store Manager)

Cincinnati, OH

$18 - $22/hr

What You'll Own Culinary Innovation * Develop new menu items and limited-time offerings * Experiment with flavors, ingredients, toppings, sauces, and presentations * Create unique experiences that ...

Ditsch

Head Pretzel Pro (Store Manager)

Cincinnati, OH · On-site

What You'll Own Culinary Innovation Develop new menu items and limited-time offerings Experiment with flavors, ingredients, toppings, sauces, and presentations Create unique experiences that keep ...

Ditsch

Head Pretzel Pro (Store Manager)

Cincinnati, OH · On-site

What You'll Own Culinary Innovation Develop new menu items and limited-time offerings Experiment with flavors, ingredients, toppings, sauces, and presentations Create unique experiences that keep ...

Topgolf

Executive Culinary Manager

Columbus, OH · On-site

$69K - $95K/yr

Topgolf |Executive Culinary Manager ABOUT TOPGOLF Topgolf is a sports entertainment company that ... innovation to elevate the guest experience Partner Across the Business Communicate and effectively ...

Ohio Living

Culinary Server

Willoughby, OH

$12.50/hr

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Ohio Living Rockynol

Culinary Associate

Akron, OH · On-site

$14.50 - $19.50/hr

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Ohio Living

Culinary Associate

Akron, OH · On-site

$14.50 - $19.50/hr

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Ohio Living Cape May

Culinary Server

Wilmington, OH

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Ohio Living

Culinary Server

Wilmington, OH · On-site

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Ohioliving

$12.50/hr

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Ohio Living

Culinary Associate

Akron, OH

$14.50 - $19.50/hr

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Ohio Living

Culinary Server

Wilmington, OH · On-site

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and ...

Sodexo

Food Operations Manager 3

Toledo, OH · On-site

$74K - $96K/yr

Creative mindset supporting culinary innovation, sustainability, and continuous improvement. Requirements * Education Requirement: Bachelor's degree * Management Experience: 3 years * Related ...

previous pagenext page

Showing results 21-40

All JobsCulinary Innovation JobsCulinary Innovation Jobs in Ohio

Culinary Innovation information

How does a professional in Culinary Innovation typically collaborate with other departments within a food company?

Professionals in Culinary Innovation regularly work cross-functionally with teams such as product development, marketing, quality assurance, and supply chain. They often translate culinary trends and consumer preferences into viable product concepts, collaborating with food scientists to ensure recipes are scalable and meet safety standards. Effective communication and teamwork are essential, as they participate in brainstorming sessions, attend product tastings, and provide culinary expertise during product launches. This collaborative environment allows them to influence multiple stages of the product lifecycle and see their ideas brought to market.

What is the difference between Culinary Innovation vs Food Scientist?

AspectCulinary InnovationFood Scientist
Required CredentialsCooking certifications, culinary degrees, culinary arts experienceFood science degrees, certifications in food safety and technology
Work EnvironmentCommercial kitchens, R&D kitchens, culinary labsResearch labs, manufacturing facilities, food development centers
Employer & Industry UsageRestaurants, food companies, culinary startupsFood manufacturing, research institutions, regulatory agencies

While both roles focus on food development, Culinary Innovation emphasizes creating new recipes and culinary concepts, often in a kitchen setting. Food Scientists focus on the scientific aspects of food, including safety, preservation, and formulation, typically working in research labs. Understanding these differences helps in choosing the right career path or job search focus.

What is culinary innovation?

Culinary innovation refers to the process of creating new food products, recipes, or dining experiences by combining creativity with culinary expertise. It often involves experimenting with flavors, techniques, and presentation to meet evolving consumer tastes and industry trends. Professionals in this field may work in restaurants, food manufacturing, or hospitality, collaborating with chefs and product developers to bring fresh ideas to the table. Culinary innovation helps businesses stay competitive by offering unique and exciting options to customers.

What are the key skills and qualifications needed to thrive in Culinary Innovation, and why are they important?

To excel in Culinary Innovation, you need a strong background in culinary arts, food science, and recipe development, often supported by experience in professional kitchens or a relevant degree. Familiarity with commercial kitchen equipment, food safety certifications, and product development software is typically required. Creativity, adaptability, and strong collaboration skills help drive the creation of unique dishes and successful teamwork. These abilities are crucial for developing innovative food concepts that meet market demands and maintain high-quality standards.
What cities in Ohio are hiring for Culinary Innovation jobs? Cities in Ohio with the most Culinary Innovation job openings:
Culinary Innovation jobs near you
Infographic showing various Culinary Innovation job openings in Ohio as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 10% Part Time, and 4% Contract. Highlights an 91% Physical, 4% Hybrid, and 5% Remote job distribution.

Executive Chef

Jack Entertainment

Cleveland, OH • On-site

$69K - $95K/yr

Full-time

Re-posted 18 days ago

Jack Entertainment rating

6.6

Company rating: 6.6 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

99th of 163 rated casinos

Job description

Position Summary
The Executive Chef is responsible for leading all culinary operations across the property, ensuring exceptional food quality, consistency, presentation, sanitation, and operational performance. This role provides strategic and hands-on leadership for all kitchen operations, including menu development, team leadership, staffing, financial performance, and operational execution.
The Executive Chef oversees and develops culinary leaders and team members, drives innovation through menu research and development, and ensures all outlets operate efficiently while meeting guest satisfaction and profitability goals. This position partners closely with Food & Beverage leadership to manage budgets, control costs, implement training initiatives, maintain compliance with food safety standards, and foster a culture of accountability, teamwork, and continuous improvement.
Essential Functions
Leadership & Team Development
  • Lead, develop, coach, and retain a high-performing culinary team through hands-on leadership and accountability.
  • Recruit, train, mentor, and support culinary leaders and team members while fostering a positive, team-oriented culture.
  • Conduct regular team meetings, performance discussions, and development initiatives.
  • Maintain professional standards and promote operational excellence across all kitchen operations.

Culinary Operations & Menu Development
  • Oversee all food preparation, presentation, quality, and consistency standards across culinary operations.
  • Lead menu development, recipe management, promotions, and culinary innovation initiatives.
  • Collaborate with cross-functional leadership teams to support special events, promotions, and guest experience initiatives.
  • Monitor market trends, competitor offerings, and guest preferences to enhance menu performance and guest satisfaction.
  • Support training and execution during menu rollouts and operational changes.

Financial & Operational Management
  • Manage labor, food cost, inventory, purchasing, and operational budgets to achieve financial goals.
  • Review and analyze operational and financial reports, identifying opportunities to improve performance and control costs.
  • Ensure compliance with company purchasing, inventory, scheduling, and productivity standards.

Sanitation, Safety & Compliance
  • Maintain compliance with all food safety, sanitation, health, and company operational standards.
  • Ensure kitchens operate safely, efficiently, and in accordance with all SOPs and regulatory requirements.
  • Monitor cleanliness, equipment maintenance, waste controls, and certification compliance throughout culinary operations.

Administrative & Operational Oversight
  • Ensure accurate use of operational systems, reporting tools, recipes, production documentation, and performance tracking processes.
  • Partner with Food & Beverage leadership and support departments to drive operational alignment and business objectives.

Knowledge, Skills & Abilities
  • Must be able to stand and/or walk for extended periods of time (8-12+ hours per shift) in a high-volume kitchen environment.
  • Ability to lift, carry, push, or pull up to 50 pounds regularly, and occasionally up to 75 pounds with assistance.
  • Frequent bending, reaching, stooping, kneeling, and twisting while performing kitchen and supervisory duties.
  • Ability to work in varying kitchen conditions, including exposure to heat, cold, steam, loud noise, and wet or slippery surfaces.
  • Manual dexterity required for handling kitchen tools, equipment, and food preparation tasks.
  • Must be able to visually inspect food quality, production standards, and kitchen operations with attention to detail.
  • Ability to respond quickly and safely in fast-paced, high-pressure situations typical of high-volume buffet operations.
  • Must be able to work flexible schedules, including early mornings, late nights, weekends, holidays, and special events as required.
  • Emotional intelligence and interpersonal awareness to manage diverse teams and resolve conflict effectively.
  • Strong critical thinking and decision-making skills, particularly under pressure and time constraints.
  • Ability to manage multiple priorities simultaneously while maintaining quality, consistency, and operational standards.
  • Ability to speak distinctly and persuasively.
  • Must be able to communicate clearly and effectively in English, both verbally and in writing

Education and Experience
  • Culinary degree or formal culinary training from an accredited institution preferred, or equivalent combination of education and professional experience.
  • 7 or more years of progressive culinary experience in high-volume, multi-outlet environments, preferably including buffet operations or high-volume banquet operations.
  • 3 or more years in a senior leadership role such as Executive Sous Chef, Chef de Cuisine, or similar multi-unit culinary leadership position.
  • Demonstrated experience managing high-volume production kitchens, including buffet or continuous service environments with strong focus on consistency and replenishment.
  • Demonstrated experience managing budgets, food and labor costs, and operational financial performance.
  • Proficiency in Microsoft Office Suite.
  • Proficiency in systems for inventory, scheduling, costing, POS, and menu management.
  • Must be 21 years of age.

Required Certification/License
  • ServSafe Manager Certification (or equivalent food safety certification) required or ability to obtain upon hire.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

What Jack Entertainment employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply