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Test Kitchen Manager Jobs in Ohio (NOW HIRING)

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Test Kitchen Manager information

See Ohio salary details

$25.2K

$103.7K

$162.1K

How much do test kitchen manager jobs pay per year?

As of Aug 17, 2026, the average yearly pay for test kitchen manager in Ohio is $103,730.00, according to ZipRecruiter salary data. Most workers in this role earn between $89,400.00 and $123,600.00 per year, depending on experience, location, and employer.

What is a test kitchen manager?

A Test Kitchen Manager oversees the operations of a test kitchen, which is a facility used to develop, test, and refine recipes and food products before they are released to the public or used commercially. They manage recipe testing, coordinate kitchen staff, maintain equipment, and ensure the highest standards of food safety and quality. Test Kitchen Managers often work for food companies, magazines, or culinary institutions, playing a key role in food innovation and quality assurance.

What are some common challenges faced by test kitchen managers and how can they be addressed?

Test Kitchen Managers often face challenges such as coordinating diverse teams, managing tight deadlines for recipe development, and ensuring food safety compliance. Balancing creativity with strict budget and time constraints requires strong organizational skills and clear communication. Building strong relationships with chefs, food scientists, and marketing teams helps streamline the workflow and troubleshoot issues more efficiently. Staying updated on industry trends and continuously refining processes can also help mitigate these challenges and contribute to a successful test kitchen environment.

What are the key skills and qualifications needed to thrive as a test kitchen manager, and why are they important?

To thrive as a Test Kitchen Manager, you need expertise in culinary techniques, recipe development, food safety standards, and typically a culinary degree or equivalent experience. Familiarity with kitchen equipment, recipe management software, and HACCP certification are commonly required. Strong organizational skills, creativity, and effective team leadership are critical soft skills for managing kitchen operations and fostering innovation. These skills ensure the efficient development of high-quality food products, adherence to safety standards, and successful collaboration within culinary teams.

What is the difference between Test Kitchen Manager vs Test Kitchen Assistant?

AspectTest Kitchen ManagerTest Kitchen Assistant
CredentialsRelevant culinary certifications, management experienceBasic culinary knowledge, entry-level experience
Work EnvironmentLeads test kitchen operations, oversees staffSupports test kitchen activities, assists chefs
Employer & Industry UsageFood companies, culinary testing labsFood product companies, culinary testing teams
Common Search & ComparisonOften compared for leadership roles in culinary testingCompared for entry-level support roles

The Test Kitchen Manager oversees the entire culinary testing process, manages staff, and ensures quality standards. The Test Kitchen Assistant supports the manager by assisting with food preparation, testing, and administrative tasks. The manager role requires more experience and credentials, while the assistant role is more entry-level and supportive.

What are the most commonly searched types of Test Kitchen jobs in Ohio?

The most popular types of Test Kitchen jobs in Ohio are:

What are popular job titles related to Test Kitchen Manager jobs in Ohio?

For Test Kitchen Manager jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Test Kitchen Manager jobs in Ohio look for?

The top searched job categories for Test Kitchen Manager jobs in Ohio are:

What cities in Ohio are hiring for Test Kitchen Manager jobs?

Cities in Ohio with the most Test Kitchen Manager job openings:

Test Kitchen Manager jobs near you

Kitchen Crew

Swensons Drive-in Restaurants, LLC

Columbus, OH • On-site

Full-time

Re-posted 23 days ago

Job description

Description:

In 1934, “Pop” Swenson had a dream. He wanted to serve folks the best burger possible with fresh beef all while standing out from the crowd and not being just another burger joint. Since then, our signature Galley Boy has won multiple awards and we are continuing to GROW rapidly, along with multiple Food Trucks and Test Kitchen. Our business is expanding rapidly and as a result, we need fun and energetic team members that share our passion for perfection to join our growing team. If you possess an internal drive to be better than the rest and be a little bit different while having fun making new friends, then you may just be a natural SWENATIC, and we want to meet you!


What's a SWENATIC?

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Essential Job Duties:


• Prepares and cooks menu items according to Swensons recipes, temp standards, and quality standards

• Is punctual and flexible in maintaining hours of employment

• Ensures that temperature, packaging, appearance, presentation, and service of all menu items meet operational standards

• Responsible for quick service and friendly service to customers and internal team members at all times

• Follows all Swensons safety standards at all times

• Promote and adhere to the Swensons core values and mission statement at all times

• Performs other job-related duties as assigned or required including but not limited to cleaning tasks and cross training


Benefits:


• Flexible Schedule (Must work 20 hours per week to qualify)

• Weekly Paycheck

• No prior experience required – we will teach you

• Hourly raises may be available within the first 30 days of employment

• Career Advancement opportunities

• Discounted meal daily

• Up to 70% Employee discounts available to more than 60,000 partnering restaurants, theme parks, hotels, sporting events and concerts

• Competitive referral program where you get paid to recruit your friends

• Fun and Fast Paced working environment

• Closed major holidays (Easter, Thanksgiving and Christmas with adjusted hours Christmas Eve, New Years eve and New Years day)


ADA Requirements/Physical Standards:


• Exposure to extreme temperatures based upon variable weather conditions inside and outside of the restaurant

• Must be able to stand and exert well-paced mobility and reasonable range of motion such as bending, stooping, standing, walking, stirring, lifting to complete physical tasks related to responsibilities for up to ten (10) hours

• Able to safely respond in emergency situations to avoid imminent dangers to self and others

• Safely transport up to 30 pounds repetitively throughout a shift

• Ability to safely operate blenders, frozen drink machines, grills, fryers and other kitchen equipment as needed. Ability to safely place plates, utensils, pans and cases on both high and low shelves

• Safely work frequently in and prolonged exposure to a hot and damp environment. Safely work frequently in and prolonged exposure to a sub-40 degree (F) environment

• Able to safely respond in emergency situations to avoid imminent dangers to self and others

• Must possess finger and hand dexterity for using small tools and equipment

• Ability to safely work in environment that includes wet floors, temperature extremes, and loud noise

• Ability to read, write, and communicate verbally and listen attentively to employees, guests, vendors, and visitors

• Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands

• Ability to give appropriate notice for any need to deviate - in any way - from one's scheduled shift to the appropriate manager



Requirements:


• Must be at least 16 years old (under 18 requires a work permit)

• Legal right to work in the United States and provide proof

• Must have your own reliable source of transportation and be able to arrive to work on time

• Must be able to clearly communicate in the primary language of the work location

• Positive, energetic, “can do” attitude with the ability to work on your feet entire length of shift in a fast-paced environment

• Exhibit good manners, proper personal hygiene, and work successfully in a team environment

• Properly use safely operate and maintain restaurant equipment including but not limited to grill, freezer and all other cooking equipment

• Must be available on the weekends