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Development Chef Jobs in Ohio (NOW HIRING)

Otterbein Senior Life

Sous Chef

Pemberville, OH

$47K - $63K/yr

Menu development. * Oversight of the dining experience of the Long-Term Care Neighborhood. * Work side-by-side and hands on experience with the Executive Chef. * Recipe development. * Scheduling.

Jeff Ruby Culinary Entertainment

Sous Chef

Cincinnati, OH · On-site

$48K - $64K/yr

Sous Chef Location: Jeff Ruby Culinary Entertainment, Inc. Reports to: Executive Chef Job Overview ... Strong coaching and development skills * Ability to produce a high volume of work in a timely ...

Otterbein SeniorLife

Sous Chef

Pemberville, OH

$47K - $63K/yr

Menu development. * Oversight of the dining experience of the Long-Term Care Neighborhood. * Work side-by-side and hands on experience with the Executive Chef. * Recipe development. * Scheduling.

Carespring

Chef

Loveland, OH · On-site

$50K - $71K/yr

The Executive Chef oversees the dietary department to provide efficient and effective culinary ... Works with Dietitian in menu planning and development. * Participates in QAPI and promotes ...

Otterbein SeniorLife

Sous Chef

Pemberville, OH · On-site

$47K - $63K/yr

Menu development. * Oversight of the dining experience of the Long-Term Care Neighborhood. * Work side-by-side and hands on experience with the Executive Chef. * Recipe development. * Scheduling.

Otterbein SeniorLife

Sous Chef

Pemberville, OH · On-site

$47K - $63K/yr

Menu development. * Oversight of the dining experience of the Long-Term Care Neighborhood. * Work side-by-side and hands on experience with the Executive Chef. * Recipe development. * Scheduling.

Capital Grille

Executive Chef Partner

Columbus, OH · On-site

$84K - $90K/yr

The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a ...

Laurus Home Care

Executive Chef

Waterville, OH · On-site

$63K - $86K/yr

Executive Chef StoryPoint Waterville Position Summary: The Executive Chef is responsible for the ... Must have previous experience and proficient with menu development and pricing. * Must have ...

Otterbein SeniorLife

Sous Chef

Pemberville, OH

$47K - $63K/yr

Menu development. * Oversight of the dining experience of the Long-Term Care Neighborhood. * Work side-by-side and hands on experience with the Executive Chef. * Recipe development. * Scheduling.

Fabio Viviani Hospitality Group

Sous Chef

Cincinnati, OH · On-site

$48K - $64K/yr

The Sous Chef assists with menu development, inventory management, and staff coordination while upholding company standards for quality, cleanliness, and food safety. Duties and Responsibilities ...

Fabio Viviani Hospitality Group

Sous Chef

Cincinnati, OH · On-site

$48K - $64K/yr

The Sous Chef assists with menu development, inventory management, and staff coordination while upholding company standards for quality, cleanliness, and food safety. Duties and Responsibilities ...

Seminolehardrock

$43K - $58K/yr

In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks ... Support staff development and advancement along well-defined career * Serve as a Culinary Learning ...

The Capital Grille

Executive Chef Partner

Columbus, OH

$84K - $90K/yr

The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a ...

Charlestowne Hotels

Executive Chef

Granville, OH · On-site

$66K - $91K/yr

Responsible for the selection, training, and development of the personnel within the department ... Chef, Exec Sous Chef or CDC, preferably with a full-service property * Management experience ...

Granville Inn

Executive Chef

Granville, OH · On-site

$66K - $91K/yr

Responsible for the selection, training, and development of the personnel within the department ... Chef, Exec Sous Chef or CDC, preferably with a full-service property * Management experience ...

Columbia Sussex

Executive Sous Chef

Cincinnati, OH · On-site

$60K - $70K/yr

```html Executive Sous Chef Location: Cincinnati, OH 45202 Job Summary We are seeking a highly skilled ... Collaborate in menu planning, recipe development, and inventory management. * Monitor food costs ...

The Capital Grille

Executive Chef Partner

Columbus, OH · On-site

$84K - $90K/yr

The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a ...

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All JobsDevelopment Chef JobsDevelopment Chef Jobs in Ohio

Development Chef information

See Ohio salary details

$31.4K

$73.6K

$126.4K

How much do development chef jobs pay per year?

As of Jul 12, 2026, the average yearly pay for development chef in Ohio is $73,620.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,600.00 and $86,000.00 per year, depending on experience, location, and employer.

What is the difference between Development Chef vs Sous Chef?

AspectDevelopment ChefSous Chef
CredentialsCulinary degree, culinary certificationsCulinary degree, culinary certifications
Work EnvironmentResearch and development kitchens, innovation labsRestaurant kitchens, food service establishments
Employer & IndustryFood companies, product development firmsHotels, restaurants, catering services
Primary FocusCreating new recipes, product developmentManaging kitchen operations, preparing dishes

The main difference between a Development Chef and a Sous Chef lies in their focus and work environment. Development Chefs primarily work in research and development settings, creating new recipes and food products, while Sous Chefs are hands-on kitchen leaders managing daily kitchen operations in restaurants or hotels. Both roles require culinary credentials, but their responsibilities and workplaces differ significantly.

How does a Development Chef collaborate with other departments to create new menu items?

A Development Chef works closely with cross-functional teams, including marketing, procurement, and operations, to develop innovative menu items that align with brand objectives and operational capabilities. This often involves conducting taste panels, sourcing new ingredients, and ensuring recipes are scalable for production. Regular communication and collaboration with these departments are essential to ensure that new dishes meet cost, quality, and consistency standards before being rolled out to restaurants or retail outlets.

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

To thrive as a Development Chef, you need strong culinary expertise, creativity in recipe development, and a solid understanding of food safety regulations, often supported by formal culinary training and relevant certifications. Familiarity with kitchen equipment, food production management systems, and nutritional analysis software is typically expected. Strong project management, collaboration, and communication skills set outstanding Development Chefs apart. These abilities ensure innovative yet practical menu concepts that meet business goals and delight customers.

What is a Development Chef?

A Development Chef is a culinary professional who specializes in creating and testing new recipes, food products, and menu items for restaurants, food manufacturers, or catering businesses. They blend creativity with technical expertise to innovate dishes that meet specific market trends, dietary requirements, and brand standards. Development Chefs often work closely with food technologists, marketing teams, and suppliers to ensure new products are both delicious and commercially viable. Their work may involve research, taste testing, and refining recipes to achieve the best possible result for consumers.
What are popular job titles related to Development Chef jobs in Ohio? For Development Chef jobs in Ohio, the most frequently searched job titles are:
What job categories do people searching Development Chef jobs in Ohio look for? The top searched job categories for Development Chef jobs in Ohio are:
What cities in Ohio are hiring for Development Chef jobs? Cities in Ohio with the most Development Chef job openings:
Development Chef jobs near you
Chef de Cuisine

Chef de Cuisine

Jeff Ruby Culinary Entertainment

Montgomery, OH • On-site

$63K - $87K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 14 days ago

Job description

Chef de Cuisine
Job Description
Reports to: Executive Chef
Company Overview:
The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service and the overall dining experience. Jeff Ruby’s Steakhouses are well-known for award-winning U.S.D.A. Prime Steaks, Seafood amp; Sushi, premium Wine and Cocktail lists, and Impeccable Service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other.
In Jeff Ruby’s words, “our employees are our most important asset”. As such, we provide phenomenal benefits available to all of our employees including:
  • Paid Time Off.
  • Immediate enrollment into a 401(k) savings plan with company match after 1 year.
  • 100% Company Paid Health and Life Insurance Plans.*
  • Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
  • Flexible Schedules.
  • Long Term Career Growth Opportunities.
*Company Paid Health Plan and Life Insurance Plans available for full-time (25hrs per week) employees.
Position Description:
The Chef de Cuisine will be responsible for collaborating with the Executive Chef and Sous Chef in managing the development of menus, purveyor relationships, back-office management, and employee training.
Duties and Responsibilities:
  1. Meet with Executive Chef and Sous Chef to review assignments, anticipate business levels, changes, and other information pertinent to job performance.
  2. Assists Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and guests.
  3. Maintain cleanliness in compliance with company standards and Health Department guidelines.
  4. Assists Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items. Responsible for developing relationships with purveyors.
  5. Assists Executive Chef to create seasonally driven menus and procuring best quality product for all menu items.
  6. Takes lead in menu development: Sourcing, Menu Specs, Training, Receipt Input, Data input, and Menu Change Procedures
  7. Assists Executive Chef by inputting data for inventory management and accounts payable purposes. Manages data entry for any new/changed menu items.
  8. Ensure all requisitions are processed properly and placed in designated area.
  9. Ensure all products are rotated on a first-in, first out philosophy
  10. Maintain exceptional menu knowledge and attention to detail with plate presentation
  11. Maintain solid knowledge of all food products and able to skillfully apply culinary techniques
  12. Maintain and strictly abide by State sanitation / Health regulations and Restaurant requirements
  13. Maintain complete knowledge of correct maintenance and use of equipment
  14. Maintain supervisory role in absence of the Executive Chef
  15. Conduct inventory on a regular basis to ensure proper par levels
  16. Ensure food quality is superior and take action to correct any irregularities
  17. Effectively communicate with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and/or employees.
Physical Requirements:
  • Ability to stand and walk during 6 to 8 hour shifts.
  • Ability to reach, bend, stoop, and wipe.
  • Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
  • Ability to work in an environment that is subject to varying levels of heat and noise.
  • Ability to work in a high pressure environment
Required Education and Experience:
  • Bachelor’s Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association or
  • At least 8 years of related experience working at a fine dining restaurant
  • At least five years of management experience in Food and Beverage
  • Prior experience in labor and food cost control - understanding financials
  • Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
  • Comprehension of English oral and written language
  • Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
  • Strong coaching and development skills
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.

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