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Food Lab Jobs in Ohio (NOW HIRING)

Fisher-Titus Health

Food Service Worker - PRN

Norwalk, OH · On-site

$14.25 - $17.50/hr

... lab, imaging, and physical rehabilitation. Vision: Be the first choice for healthcare and ... provide food services to patients, residents, employees and visitors while following established ...

Certified Group

Lab Services Manager

Columbus, OH

The Lab Services Manager is responsible for the day-to-day management and operational oversight of ... Prior experience in food testing, third-party laboratory testing, manufacturing, or regulated ...

Fisher-Titus Health

Food Service Worker - PRN

Norwalk, OH · On-site

$14.25 - $17.50/hr

... lab, imaging, and physical rehabilitation. Vision: Be the first choice for healthcare and ... provide food services to patients, residents, employees and visitors while following established ...

Fisher-Titus Health

Food Service Worker - PRN

Norwalk, OH · On-site

$14.25 - $17.50/hr

... lab, imaging, and physical rehabilitation. Vision: Be the first choice for healthcare and ... provide food services to patients, residents, employees and visitors while following established ...

The Mennel Milling Company

Seasonal Lab Technician

Toledo, OH · On-site

$19.25 - $24.50/hr

... daily lab testing. This position will sustain the Mission and Motto and Food Safety and Quality ... Follow all food and personal safety rules and regulations in respect to GMP's, OSHA, HACCP, the ...

Agrana

Product Development Lead- Food Service

Brecksville, OH · On-site

$108K - $135K/yr

Food Service Applications & Lab Leadership * Build and manage the Food Service applications lab; define testing protocols and evaluate performance under real FS operating conditions (e.g., dispensers ...

Agrana

Food Safety & Quality Manager

Anna, OH · On-site

Description Food Safety & Quality Manager, Botkins Agrana Fruit is proud to be a Great Place to ... Conduct the bi-annual review of the lab personnel and approve the reviews for all quality assurance ...

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Showing results 41-60

All JobsFood Lab JobsFood Lab Jobs in Ohio

Food Lab information

See Ohio salary details

$9

$24

$42

How much do food lab jobs pay per hour?

As of Aug 15, 2026, the average hourly pay for food lab in Ohio is $24.00, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $26.49 per hour, depending on experience, location, and employer.

What is the difference between Food Lab vs Food Scientist?

AspectFood LabFood Scientist
CredentialsTypically requires a degree in food science, chemistry, or related fieldRequires a degree in food science, chemistry, or related field; often advanced degrees for research roles
Work EnvironmentLaboratories, food production facilities, testing centersResearch labs, food manufacturing companies, academic institutions
Employer & Industry UsageFood companies, testing labs, quality assuranceFood industry R&D, academia, government agencies

Food Lab roles focus on testing, quality control, and product development in practical settings, while Food Scientists often engage in research, product innovation, and scientific analysis. Both roles require similar educational backgrounds but differ in scope and responsibilities.

What are the key skills and qualifications needed to thrive as a food lab technician, and why are they important?

To thrive as a Food Lab Technician, you need a solid background in food science, chemistry, or microbiology, often supported by a relevant degree or laboratory certification. Familiarity with lab equipment, quality control systems, and safety regulations such as HACCP or ISO standards is typically required. Attention to detail, problem-solving skills, and effective teamwork set standout professionals apart in this role. These skills are crucial for ensuring food safety, maintaining product quality, and supporting regulatory compliance in food production environments.

What is a food lab?

A food lab is a specialized facility where food products are tested, analyzed, and developed to ensure safety, quality, and compliance with regulations. Food labs conduct a variety of tests, such as checking for contaminants, nutritional content, shelf life, and sensory qualities. They play a crucial role in supporting food manufacturers, researchers, and regulatory agencies to maintain food safety standards and innovate new products.

What are some common challenges faced by professionals working in a food lab, and how can they be managed?

Professionals in a food lab often encounter challenges such as maintaining strict safety and sanitation standards, managing tight deadlines for product testing, and adapting to rapidly changing regulatory requirements. Collaboration across departments—such as quality assurance, research and development, and production—is essential to ensure accurate results and product safety. Staying organized, communicating clearly with team members, and keeping up-to-date with current food safety protocols can help mitigate these challenges and support a productive work environment.

What are the most commonly searched types of Food Lab jobs in Ohio?

The most popular types of Food Lab jobs in Ohio are:

What are popular job titles related to Food Lab jobs in Ohio?

For Food Lab jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Food Lab jobs in Ohio look for?

The top searched job categories for Food Lab jobs in Ohio are:

Food Lab jobs near you
Infographic showing various Food Lab job openings in Ohio as of August 2026, with employment types broken down into 74% Full Time, 23% Part Time, and 3% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $49,927 per year, or $24 per hour.

Instructor, Food, Nutrition and Hospitality

Owens Community College

Perrysburg, OH • On-site

$50K/yr

Full-time

Re-posted 7 days ago

Owens Community College rating

6.9

Company rating: 6.9 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

458th of 618 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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