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Chef Openings Jobs Near Me

Upper Crust Food Service

Field Sous Chef

Columbus, OH · On-site

$48K - $65K/yr

The Field Sous Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings.

Crescent Hotels & Resorts LLC

Sous Chef

Columbus, OH · On-site

$47K - $63K/yr

This position will open availability, overseeing the entire execution of our restaurant and bar ... This vital position would assist the Executive Chef in all aspects of managing the kitchen and ...

Crescent

Sous Chef

Columbus, OH · On-site

$47K - $63K/yr

This position will open availability, overseeing the entire execution of our restaurant and bar ... This vital position would assist the Executive Chef in all aspects of managing the kitchen and ...

Firebirds Wood Fired Grill

Executive Chef

Columbus, OH · On-site

$75K - $85K/yr

Our Executive Chefs develop and lead team members by coaching and providing feedback on job ... New store openings- several growth opportunities for all team members! * Holiday closures- closed ...

Trinity Health

Executive Chef

Westerville, OH · On-site

$68K - $95K/yr

The Executive Chef is responsible for successfully coordinating and directing all culinary ... open issues and to encourage open dialogue for suggested process improvements. Outlines ...

Firebirds Wood Fired Grill

Be Seen First

Sous Chef

Columbus, OH · On-site

$60K - $70K/yr

Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by ... New restaurant openings -- several growth opportunities for all team members! * Holiday closures ...

The Inn at Cedar Falls Inc

PM Chef

Logan, OH · On-site

$15 - $17/hr

Our scratch, open kitchen allows guests to see and appreciate your craft--so professionalism, pride ... chefs who value versatility, cross-training, and reliability. Team members may work breakfast ...

AVI Foodsystems, Inc.

Sous Chef

Marysville, OH · On-site

$45K - $62K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

AVI Foodsystems, Inc

Sous Chef

Marysville, OH · On-site

$45K - $62K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

AVI Foodsystems

Sous Chef

Marysville, OH · On-site

$45K - $62K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

AVI Foodsystems, Inc

Sous Chef

West Mansfield, OH · On-site

$49K - $66K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

AVI Foodsystems

Sous Chef

East Liberty, OH

$50K - $68K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

AVI Foodsystems

Sous Chef

West Mansfield, OH · On-site

$49K - $66K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

AVI Foodsystems, Inc.

Sous Chef

Marysville, OH · On-site

$45K - $62K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

AVI Foodsystems, Inc

Sous Chef

Marysville, OH · On-site

$45K - $62K/yr

Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: * Culinary degree preferred * Two or more years of experience in a culinary lead role

Benihana - Columbus

Teppan Chef

Columbus, OH

$18 - $20/hr

Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. * Maintains kitchen, teppan cooking areas, kitchen ...

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As of Aug 21, 2026, the average hourly pay for chef openings in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

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A map of the United States highlighting the number of Chef Openings job openings by state according to ZipRecruiter. The image is accompanied by a detailed chart listing the number of Chef Openings job openings in each state, with California having the most at 2 and Hawaii the least at 0.

Field Sous Chef

Upper Crust Food Service

Columbus, OH • On-site

$48K - $65K/yr

Full-time

Posted 4 days ago

Upper Crust Food Service rating

7.0

Company rating: 7.0 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

18th of 68 rated caterers

Job description

At Upper Crust Food Service we believe great food does more than fill plates, it creates connection, strengthens communities, and transforms everyday experiences. Across college campuses, K-12 schools, camps, and Greek housing, our teams bring hospitality to life through fresh food, meaningful relationships, and service people can count on. While we began serving fraternity and sorority communities more than 15 years ago, we've grown into a national hospitality partner supporting a wide range of dining programs across the country. No matter the setting, our purpose remains the same: to show up for the people we serve and for one another.
If you're looking for meaningful work, real ownership, and a team that believes hospitality can make a difference, we'd love to meet you.
The Field Sous Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings. Rather than being assigned to a single house, the Field Sous Chef rotates across every house in the campus portfolio - stepping in to cover chef absences, support high-volume service, assist with special events, and partner with senior chefs on structured development.
Key Responsibilities:
Daily Coverage & Service Execution
  • Receive daily assignments from the Area Manager or Operations Specialist and report to the assigned house ready to lead service.
  • When covering an absent Chef, execute the house's planned menu to the standard expected by the house's clients - preserving continuity during the absence.
  • Manage back-of-house operations for the day including prep coordination, station setup, food safety compliance, and service execution.
  • Partner with the house's front-of-house team and house leadership on day-of logistics, dietary accommodations, and guest needs.

Cross-House Rotation & Campus Familiarity
  • Rotate across all houses served on campus, building working relationships with each house's team, clients, and leadership.
  • Learn each kitchen's equipment, inventory systems, vendor relationships, and service cadence.
  • Document insights, standards, and opportunities observed across houses to inform campus-wide best practices.

Prep, Events & Onboarding Support (coverage-light days)
  • Provide pre-service prep assistance at houses with high-volume meal periods.
  • Support new house onboarding during the first weeks of service on a new campus contract.
  • Execute special events including philanthropies, recruitment events, and formal dinners.
  • Complete structured shadow time with senior chefs as part of a documented development plan.

Development & Promotion Readiness
  • Participate in semi-annual development reviews with the Area Manager covering culinary skills, leadership, client management, and business acumen.
  • Build a portfolio of menu concepts, costed recipes, and service plans in preparation for independent menu ownership.
  • Maintain a professional, coachable posture across every rotation - the role's success depends on being welcomed into every kitchen on campus.

Qualifications:
Required
  • Culinary degree or equivalent professional kitchen experience.
  • 3+ years in a professional kitchen, with at least 1 year at the Sous Chef level or equivalent.
  • Demonstrated ability to execute a menu designed by another chef to that chef's standard.
  • Strong food safety knowledge; ServSafe certification or ability to obtain within 60 days of hire.
  • Flexibility and mobility - willingness to work across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends.
  • Strong interpersonal skills; ability to integrate quickly into established kitchen teams.

Preferred
  • Prior experience in high-volume residential, hospitality, or institutional food service.
  • Experience with menu design, recipe costing, and inventory management.
  • Exposure to dietary accommodation programs (allergen management, religious and lifestyle diets).

Special Demands:
  • The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
  • Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
  • Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
  • Must be able to lift and/or move objects up to 50 pounds.
  • Exposure to cleaning chemicals.

Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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