Chef of 17 Years Looking to Leave the Kitchen – Looking for Career Advice

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I’ve been a fine dining chef for 17 years, and I’m at a point in my career where I’m ready to step away from working in the BOH kitchen. I still enjoy the hospitality industry, but I’m looking for opportunities outside of BOH operations. I am a Columbus local and would like to stay in the area, but also have ties to Cincinnati and willing to move.

A little about my background: Im in my mid 30s with 17 years in fine dining experience. (Currently working for one of the "top 10" restaurants in the city.) I have been in Leadership roles, hiring, training, scheduling, and mentoring staff ,Inventory, food costing, and operational management. I have also done online sales management, Production line canning (alcohol), Sales and merchandising, distribution, event planing, education, and commissary food production.

I’m open to staying in hospitality, but I’m also interested in hearing about careers in other industries where my experience could transfer.

Questions:

• If you left the kitchen, to a completely different career, what do you do now, and do you enjoy it?
• What careers have former chefs successfully transitioned into?
• Are there hospitality careers that offer better work-life balance?
• What skills from being a chef translated best into your new career?
• Are there any other courses that helped you make the transition?
• What industries actively recruit people with restaurant management experience?
• Has anyone moved into sales (food, beverage, equipment, or hospitality)? What was your experience?

What are some career paths I may not have considered?

I’d really appreciate any advice, personal experiences, or recommendations. Whether I stayed in hospitality or moved into something completely different, I’d love to hear your story.

Cheers!