Ohio State University Assistant Chef in Columbus, Ohio

Department: Culinary Production Kitchen

Summary of Duties:

The Assistant Chef is responsible for the preparation of cooked foods in support of a dining operation that serves students, staff, faculty and guests of the university; operates as part of the culinary management team and is responsible for a complete knowledge of food preparation and function of all stations within the operation; knowledge and skill in food presentation and the utilization of proper methods; understands methods of proper timing to ensure that freshly cooked products are ready for continuous service is paramount; steps in and adds support to any station to ensure proper finish and timely service is the key duty of this position; performs special functions and events; work schedule will include afternoon and evening hours; acts as primary culinary manager in absence of the Unit Chef.

Required Qualifications:

Associate’s degree in culinary arts, or equivalent combination of education and experience; knowledge of ServSafe or similar food safety program, knowledge of HACCP procedures, minimum (6) months supervisory experience; knowledge of all kitchen equipment; proficient in recipe and menu creation; ability to train and work with both students and regular employees.

Desired Qualifications:

Knowledge of CBORD / FSS; experience is high volume food operation; experience in catering, fast casual or cafeteria style dining operations.

Target Salary: $16.35 - $18.27 Hourly

Job Category: Administrative and Professional

Job Appointment (FTE%):


The Ohio State University is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation or identity, national origin, disability status, and protected veteran status.