"Executive Chef"

The Department of Human Sciences at The Ohio State University invites applications for an Instructional Chef position. This role combines teaching, kitchen management, and collaboration to support undergraduate programs in hospitality, nutrition, and related majors. The successful candidate will oversee the Teaching Kitchen, deliver high-quality instruction, and contribute to program development and service initiatives within the department and university.

Responsibilities:

25% Teaching

• Teach 9 credit hours per year in the Hospitality Management major, with emphasis on food and beverage service and management.
• Plan and organize cooking classes and demonstrations, including recipe selection, food ordering, and preparation.
• Ensure proper food safety, sanitation, and allergen management protocols during all classes and lab sessions.

25% Kitchen Oversight

• Utilize and provide oversight for the Teaching Kitchen, a 3594 square space, which is equipped with six teaching bays cooking stations, and instructional station. This area also includes a storage area with a dishwashing station, a walk-in freezer, and a walk-in cooler.
• Maintain kitchen inventory, storage, and supply levels to support instructional activities efficiently.
• Collaborate with teaching assistants or student workers to ensure smooth class operations and setup/breakdown of the kitchen.

25% Compliance and Maintenance

• Maintain compliance with all local and state health department regulations and coordinate regular inspections.
• Oversee food service license management and renewal to ensure compliance with university and regulatory standards.
• Coordinate and track preventive maintenance for all Teaching Kitchen equipment to ensure safety, functionality, and longevity.

25% Collaboration and Service

• Work closely with faculty and staff in the Department of Human Sciences to enhance educational opportunities.
• Participate in program development and growth initiatives.
• Engage in service to the university and the profession.

Minimum Qualifications Required:

• Bachelors degree in Culinary Arts, Hospitality Management, Food Science, Nutrition, or a related field.
• Minimum of 8 years of professional experience in culinary operations, food service management, or hospitality.
• Demonstrated knowledge of food safety, sanitation, and allergen management protocols.
• Strong organizational and communication skills.

Target Salary for the position $55,700 - $72,700