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Lodge Chef Jobs in Ohio (NOW HIRING)

Mohican Lodge

Executive Chef

Perrysville, OH · On-site

$45K - $50K/yr

Mohican Lodge & Conference Center is seeking a dynamic, experienced Executive Chef to lead the day-to-day success of our back-of-house operations. This exciting leadership role oversees food quality ...

Mohican Lodge

Executive Chef

Perrysville, OH · On-site

$45K - $50K/yr

Mohican Lodge & Conference Center is seeking a dynamic, experienced Executive Chef to lead the day-to-day success of our back-of-house operations. This exciting leadership role oversees food quality ...

Mohican Lodge

Executive Chef

Perrysville, OH · On-site

$45K - $50K/yr

Mohican Lodge & Conference Center is seeking a dynamic, experienced Executive Chef to lead the day-to-day success of our back-of-house operations. This exciting leadership role oversees food quality ...

Mohican Lodge

Executive Chef

Perrysville, OH · On-site

$45K - $50K/yr

Mohican Lodge & Conference Center is seeking a dynamic, experienced Executive Chef to lead the day-to-day success of our back-of-house operations. This exciting leadership role oversees food quality ...

Great Wolf Resorts

Sous Chef

Mason, OH · On-site

$65K/yr

Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge * Maintain and follow all local Health Department food preparation codes and regulations

Great Wolf Lodge

Lead Line Cook

Sandusky, OH · On-site

$23/hr

Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets. * Maintain and follow all department operating procedures; ensure completion of daily temperature logs ...

Great Wolf Lodge

Lead Line Cook

Sandusky, OH · On-site

$23/hr

Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets. * Maintain and follow all department operating procedures; ensure completion of daily temperature logs ...

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Lodge Chef information

See Ohio salary details

$9

$23

$42

How much do lodge chef jobs pay per hour?

As of Aug 25, 2026, the average hourly pay for lodge chef in Ohio is $23.41, according to ZipRecruiter salary data. Most workers in this role earn between $16.01 and $29.47 per hour, depending on experience, location, and employer.

What is a lodge chef?

Lodge chefs are culinary professionals responsible for preparing and cooking meals at lodges, which are accommodations often located in remote or scenic areas such as national parks, ski resorts, or wilderness retreats. They design menus suited to the lodge’s clientele and setting, source ingredients—sometimes locally—and ensure consistent food quality. In addition to cooking, lodge chefs may manage kitchen staff, maintain food safety standards, and adapt to limited resources or equipment typical of remote locations.

What are some unique challenges lodge chefs face compared to restaurant chefs?

Lodge Chefs often work in remote or seasonal locations, which can lead to challenges such as limited access to fresh ingredients and the need for creative menu planning based on available supplies. Additionally, Lodge Chefs may cook for guests with diverse dietary requirements and must frequently adapt to fluctuating guest counts, especially during peak seasons. Collaboration with a smaller, close-knit team is common, requiring flexibility and the ability to handle multiple roles in the kitchen. These environments foster strong camaraderie but also demand adaptability and resourcefulness.

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

To thrive as a Lodge Chef, you need strong culinary skills, menu planning expertise, and food safety knowledge, often backed by a culinary degree or relevant certifications. Familiarity with commercial kitchen equipment, inventory management systems, and food handling certifications like ServSafe are typically required. Creativity, teamwork, adaptability, and excellent time management make a chef stand out in the unique lodge environment. These skills ensure the delivery of high-quality meals, efficient kitchen operations, and memorable guest experiences in often remote or high-pressure settings.

What is the difference between Lodge Chef vs Resort Chef?

AspectLodge ChefResort Chef
CredentialsCulinary degree or equivalent, food safety certificationsCulinary degree or equivalent, food safety certifications
Work EnvironmentRemote, rustic lodges, outdoor settingsResort kitchens, luxury or large-scale hospitality settings
Employer & IndustryOutdoor lodges, wilderness resorts, national parksResorts, vacation destinations, large hospitality companies
Common Search/ComparisonYesYes

The main difference between a Lodge Chef and a Resort Chef lies in their work environment and setting. Lodge Chefs typically work in remote, rustic lodges or wilderness resorts, focusing on outdoor or nature-based hospitality. Resort Chefs operate in larger, often luxury resorts with extensive kitchen facilities. Both roles require similar culinary credentials and food safety certifications, but their work environments and employer types differ significantly.

What are popular job titles related to Lodge Chef jobs in Ohio?

For Lodge Chef jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Lodge Chef jobs in Ohio look for?

The top searched job categories for Lodge Chef jobs in Ohio are:

Lodge Chef jobs near you
Infographic showing various Lodge Chef job openings in Ohio as of August 2026, with employment types broken down into 80% Full Time, 18% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $48,699 per year, or $23.4 per hour.

Executive Chef

Perrysville, OH • On-site

Mohican Lodge
51 - 200 employees
Learn more about Mohican Lodgeexternal

$45K - $50K/yr

Full-time

Medical, Retirement, PTO

Posted 12 days ago

Job description

Mohican Lodge & Conference Center is seeking a dynamic, experienced Executive Chef to lead the day-to-day success of our back-of-house operations. This exciting leadership role oversees food quality and presentation across all dining outlets, banquet functions, and the employee dining area while driving team development, budgeting, scheduling, inventory control, and exceptional guest experiences.
What We Offer:
  • Competitive compensation range of $45,000 - $50,000, based on experience
  • Health insurance coverage after 60 days of employment
  • 401K Retirement Savings Plan
  • Holiday Pay (including your birthday)
  • Paid time off
  • Discounts on accommodations & dining at all ten (10) Great Ohio Lodges
  • Opportunities for advancement and professional growth

Responsibilities:
  • Lead the quality, safety, consistency, and presentation of all food preparation throughout the lodge, ensuring proper food quality, food cost control, and balanced menu offerings.
  • Achieve company financial goals, including food cost and labor percentage targets, on a monthly and annual basis.
  • Complete staff schedules ensuring daily labor percentages remain on target.
  • Oversee food purchasing, monthly inventory, and high-value inventory control.
  • Follow established purchasing practices, including the use of company-preferred vendors.
  • Develop, document, and maintain accurate recipes for property specific items and specials.
  • Hold team members accountable for using correct ingredients, portion sizes, and preparation standards.
  • In conjunction with the corporate menu, create property specific menu offerings for the dining room and banquet menus with appropriate pricing to support food cost goals.
  • Ensure effective training and staff development so employees are supported in reaching their full potential.
  • Oversee daily kitchen operations and support other Food and Beverage areas as needed.
  • Ensure kitchen employees are trained to prepare food according to established guidelines and maintain the kitchen in accordance with sanitation standards.
  • Ensure all kitchen employees follow standards established through ServSafe Food Handler or ServSafe Manager courses.
  • Maintain a positive working relationship with the County Health Department inspector.
  • Establish and maintain production methods that ensure consistent food preparation and adherence to menu specifications.
  • Communicate effectively with management and employees to achieve company and Food and Beverage goals, resolve challenges, and build a strong team.
  • Stay current with culinary trends and industry practices to anticipate guest requests and enhance the dining experience.
  • Process timekeeping for kitchen staff to ensure accurate payment and maintain attendance records.
  • Participate in the Manager on Duty shift schedule as required.

Qualifications:
Required Work Skills and Knowledge:
  • Ability to train kitchen employees across all areas of operation, from haute cuisine preparation and presentation to prep work and entry-level kitchen roles.
  • Strong written and verbal communication skills, particularly in training, coaching, and developing employees.
  • Excellent interpersonal skills with the ability to communicate effectively with management, front-of-house teams, and guests.
  • Ability to use computerized food ordering systems, with experience using Microsoft Word, Excel and Outlook.
  • Ability to quickly assess productivity levels across the cook line, dish area, and pantry during meal periods.
  • Ability to identify safety hazards and take immediate corrective action.
  • Physical ability to stand for extended periods of time.*
  • Ability to frequently bend, stoop, squat, reach above shoulder level, and balance; must be able to occasionally crouch, push, pull, and lift up to 50 lbs.*
  • Physical ability to lift thirty pounds of food product and carry it a minimum of 25 feet.*
  • Ability to work days, nights, holidays, weekends, and other shifts as business needs require.*

*Note: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Required Education and Experience:
  • Minimum of 2 years of demonstrated management experience leading a team
  • Associate or bachelor's degree from an accredited culinary academy or institute preferred.
  • Current ServSafe Certification required, or must obtain certification within 90 days of hire.
  • Experience in food production records, employee scheduling, and inventory/cost controls required.
  • Demonstrated experience in food preparation and production in a full-service kitchen, including dining room and banquet production.

About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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