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Union Chef Jobs in Ohio (NOW HIRING)

Columbus Museum Of Art

Senior Line Cook

Columbus, OH · On-site

$20/hr

Sous Chef FLSA Status: non-exempt Base Pay Rate: $20 hourly Work schedule: Variable including ... union and a collective bargaining agreement. Job Summary : The Senior Line Cook brings strong ...

Performance Food Group

Meat Cutter II

Fairfield, OH · On-site

$19 - $22/hr

Work Location : 3765 Port Union Rd Fairfield, OH 45014 We Deliver the Goods: * Competitive pay and ... A team of sales reps, chefs, consultants, and other experts builds close relationships with ...

Parkhurst Dining

Cook

University Heights, OH

$13.50 - $18.25/hr

This position is a BCTGM Local 19 union position. JOB SUMMARY Responsible for the quality, quantity ... Report any substandard quality to the Executive Chef and/or Management. * Post all necessary ...

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All JobsUnion Chef JobsUnion Chef Jobs in Ohio

Union Chef information

See Ohio salary details

$9

$23

$42

How much do union chef jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for union 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 union chef?

A Union Chef is a professional chef who is a member of a labor union that represents culinary workers. These chefs typically work in environments where the workforce is unionized, such as hotels, convention centers, or large-scale dining establishments. Union chefs benefit from collectively bargained agreements that provide standardized wages, benefits, job security, and workplace protections. Their responsibilities are similar to those of other chefs, including menu planning, food preparation, and kitchen management, but they also adhere to the rules and guidelines set forth by their union.

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

To thrive as a Union Chef, you need advanced culinary skills, menu planning expertise, and often completion of a culinary arts program or apprenticeship, along with relevant food safety certifications. Familiarity with commercial kitchen equipment, inventory management systems, and union workplace protocols is typically required. Strong leadership, teamwork, and time management skills set top chefs apart in managing kitchen staff and maintaining high service standards. These competencies ensure efficient operations, consistent food quality, and adherence to union regulations, which are crucial for success in this role.

What are some unique challenges union chefs face when managing kitchen staff in a unionized environment?

Union Chefs often work within strict guidelines regarding scheduling, job duties, and workplace policies set by collective bargaining agreements. This means they must carefully coordinate staffing and task assignments while respecting seniority and union rules. Navigating these requirements can be challenging, especially during busy periods or when last-minute changes are needed. However, strong communication and collaboration with both staff and union representatives help ensure smooth operations and a positive work environment.

What is the difference between Union Chef vs Line Cook?

AspectUnion ChefLine Cook
CredentialsMay require culinary certifications, union membershipTypically culinary training or experience
Work EnvironmentUnionized kitchens, structured work hoursVaries, often non-unionized kitchens
Employer & Industry UsageCommon in large hotels, resorts, unionized restaurantsWidespread across various restaurants, non-union
Search & Comparison IntentOften compared for union benefits, job stabilityCompared for entry-level roles, daily tasks

The main difference between a Union Chef and a Line Cook lies in union membership and work environment. Union Chefs are part of organized labor unions, often working in unionized establishments with structured benefits and work hours. Line Cooks are typically non-unionized, focusing on daily kitchen tasks. Both roles require culinary skills, but Union Chefs often have additional union-related credentials and job protections.

Are union chefs in a union?

Union chefs are typically members of a labor union that represents culinary professionals, such as the International Culinary Federation or local hospitality unions. Being part of a union often provides collective bargaining, job protections, and benefits. Membership depends on the employer and the specific union agreements in place.

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

The most popular types of Chef jobs in Ohio are:

What cities in Ohio are hiring for Union Chef jobs?

Cities in Ohio with the most Union Chef job openings:

Union Chef jobs near you
Infographic showing various Union Chef job openings in Ohio as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 17% Part Time, and 1% Contract. Highlights an 94% Physical, 3% Hybrid, and 3% Remote job distribution, with an average salary of $48,699 per year, or $23.4 per hour.

Senior Line Cook

Columbus Museum Of Art

Columbus, OH • On-site

$20/hr

Full-time

Re-posted 23 hours ago

Job description

Job Title: Senior Line Cook

Department: Schokko Café

Reports To: Sous Chef

FLSA Status: non-exempt

Base Pay Rate: $20 hourly

Work schedule: Variable including evenings, weekends, and occasional holidays.

Prepared/Revised Date: 03/2026

______________________________________________________________________


Please note that this position is a bargaining unit position represented by a labor union and a collective bargaining agreement.


Job Summary: The Senior Line Cook brings strong culinary skills and a commitment to excellent customer service. The Columbus Museum of Art takes pride in both the quality of the food we serve and the experience we provide to our guests. We are seeking candidates to join our Café team who are passionate about food, teamwork, and hospitality.

Duties and Responsibilities:

  1. Prepare food according to established recipes, including cleaning, cutting, and cooking ingredients for main dishes, desserts, appetizers, and snacks.
  2. Collaborate with front-of-house staff to ensure orders are completed accurately and within target ticket times (average under 12 minutes).
  3. Complete advanced prep tasks, including fish breakdown, soup creation without recipes, and pastry or quiche preparation.
  4. Communicate food, beverage, and supply needs to the Chef in a timely manner.
  5. Responsible for the orderliness, cleanliness, and sanitation of Café food prep work areas.
  6. Assist with stocking and setting up kitchen stations for service.
  7. Plate and present dishes according to chef specifications.
  8. Wash and properly store kitchen equipment and utensils at the end of each shift.
  9. Write prep lists for the following shift and support kitchen readiness.
  10. Ensure all food safety standards and kitchen procedures are consistently met.
  11. Develop proficiency across all stations (grill, pantry, and expo) within 6 months of hire.
  12. Step in to lead the line in the absence of a Chef or Supervisor.
  13. Train and support Junior Line Cooks and Line Cooks.
  14. Maintain compliance with all safety standards and report any unsafe conditions, incidents, or injuries.
  15. Complete closing duties including sweeping, mopping, and trash removal.

Qualifications:

  1. High school diploma or equivalent required
  2. 5+ years cooking experience in restaurants and catering.
  1. Strong attention to detail and ability to work efficiently in a fast-paced environment.
  1. Appreciation for and alignment with the mission of the Columbus Museum of Art
  2. Quality and service-oriented mindset.
  3. Exhibit professionalism in attire, work habits and communication.


Physical Demands:

Must be able to walk, sit, talk, hear and stand for up to 6 hours at a time. Must be able to use hand to touch, handle and feel in process of cooking. Must be able to climb or balance, stoop, kneel, crouch or crawl. Must be able to lift up to50 lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Work Environment: Fast-paced kitchen setting requiring safe handling of knives, dishes, and hot equipment. Noise levels range from quiet to moderate.