$30 - $35/hr
... entry-level experience. Alternatively, a 12-month Culinary Arts Professional Certificate requires prior experience (2-3 years) and demonstrates immediate competency. Certification and License: Ohio ...
$30 - $35/hr
... entry-level experience. Alternatively, a 12-month Culinary Arts Professional Certificate requires prior experience (2-3 years) and demonstrates immediate competency. Certification and License: Ohio ...
Columbus, OH · On-site
$42K - $71K/yr
... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be ...
Columbus, OH · On-site
$42K - $71K/yr
... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be ...
$9.75 - $12.79
4% of jobs
$12.79 - $15.83
18% of jobs
$16.21 is the 25th percentile. Wages below this are outliers.
$15.83 - $18.87
23% of jobs
The median wage is $20.11 / hr.
$18.87 - $21.91
12% of jobs
$21.91 - $24.95
11% of jobs
$27.70 is the 75th percentile. Wages above this are outliers.
$24.95 - $27.99
8% of jobs
$27.99 - $31.03
7% of jobs
$31.03 - $34.07
5% of jobs
$34.07 - $37.11
4% of jobs
$37.11 - $40.15
5% of jobs
$40.15 - $43.19
2% of jobs
$9
$23
$43
An Entry Level Chef, often called a Commis Chef, is a beginner role in a professional kitchen. They assist senior chefs with food preparation, basic cooking tasks, and maintaining kitchen cleanliness. Responsibilities may include chopping ingredients, plating dishes, and learning cooking techniques. This role is a stepping stone for gaining hands-on experience and advancing in the culinary industry. Many Entry Level Chefs work in restaurants, hotels, or catering services while developing their skills.
As an Entry Level Chef, you typically start by assisting with food preparation and basic cooking tasks, but there are many opportunities for advancement. With experience and continued training, you can progress to more senior kitchen roles such as Line Cook, Sous Chef, or even Head Chef over time. Many kitchens and restaurants offer on-the-job training, mentorship, and sometimes tuition assistance for further culinary education. Demonstrating strong work ethic, creativity, and a willingness to learn can significantly enhance your advancement prospects within the culinary field.
To thrive as an Entry Level Chef, you need basic culinary skills, a strong understanding of food safety, and often a high school diploma or culinary certification. Experience with kitchen tools, food preparation equipment, and safe handling procedures is typically required. Attention to detail, the ability to work well under pressure, and strong teamwork are vital soft skills that help you succeed. These skills ensure you can prepare dishes efficiently, contribute positively to kitchen operations, and maintain high standards of cleanliness and cooperation.
The most popular types of Chef jobs in Columbus, OH are:
For Entry Level Chef jobs in Columbus, OH, the most frequently searched job titles are:
The top searched job categories for Entry Level Chef jobs in Columbus, OH are:
Cities near Columbus, OH with the most Entry Level Chef job openings:
Columbus, OH
$30 - $35/hr
Contractor
Re-posted 21 hours ago
Contract Period: July 6, 2026 – August 7, 2026; and Sept. 8, 2026 – May 28, 2027
Essential Duties and Requirements:
To perform this position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Position Description Summary:
Responsible for training staff on culinary techniques to maintain Head Start Performance Standards and CACFP regulations requires a focus on scratch cooking, nutrient retention, and compliance with updated meal patterns that emphasize whole grains, lean proteins, and low-sodium, low-sugar ingredients. Training should empower food service staff to move beyond processed, convenience foods, utilizing methods like roasting, steaming, and sautéing to increase consumption of nutritious, appealing meals for young children.
Essential Duties & Responsibilities:
Training & Education:
Using Nutrition Supplemental Curriculums approved by the Director of Nutrition Services, delivers evidence-based workshops to Head Start staff, parents, and children on food education, cooking techniques, and food safety to promote wellness.
Operational and Regulatory Compliance: Training staff in culinary techniques to ensure meals are both nutritious and compliant:
Healthy Cooking Methods: Emphasize baking, roasting, steaming, poaching, and sautéing. Training should empower food service staff to move beyond processed, convenience foods, utilizing methods like roasting, steaming, and sautéing to increase consumption of nutritious, appealing meals for Head Start children.
Nutrient Retention: Train staff to avoid overcooking vegetables, utilizing quick steaming to keep food crisp and preserving vitamins.
Scratch Cooking/Flavor Enhancement: Teach methods to reduce sodium and
added sugars by using herbs, spices, citrus, and aromatics instead of salt and
sauces high in sodium.
Menu Planning: Assist the food service team in developing, planning, and testing
recipes for nutritional value and student appeal.
Standardized Recipes: Re-train staff to use and trust standardized recipes,
including converting them to fit the number of children served, which ensures
nutritional consistency. Teaching staff about portion control and food waste
reduction.
Ingredient Substitution: Techniques for substituting whole grains for refined grains
and using healthier cooking oils.
Use of Modern Kitchen Equipment: Train staff in how to properly use and maintain
all modern commercial kitchen equipment.
Production Records: Ensure staff understand how to document recipes, food
substitutions, and meal quantities for audits.
Food Safety and Quality: Train on proper food holding temperatures and, for
vegetables, timing preparation to prevent overcooking under warmers.
Education:
An Associate of Applied Science (AAS) in Hospitality Management-Culinary Arts, usually a
2-year program, combines technical skill development with foundational management
training, typically requiring only entry-level experience. Alternatively, a 12-month Culinary
Arts Professional Certificate requires prior experience (2-3 years) and demonstrates
immediate competency.
Certification and License:
Ohio Food Protection Manager Certificate. Culinary Arts Professional Certificate. CPR/First
Aid card preferred. Must have a valid Ohio driver’s license.
Sourced by ZipRecruiter
201 - 500 Employees
Columbus, OH, US
1986
