Chef-owned · Farm to fork
Jobs & Careers at 63 Corks in Strasburg, Ohio
If you are looking for restaurant jobs in Northeast Ohio where the work actually means something, 63 Corks in Strasburg may be the right fit. We are a chef-owned, farm-to-fork kitchen built on scratch cooking, honest sourcing, and genuine hospitality. Every member of our team is part of a labor of love, not just a shift. Whether you are an experienced cook, a skilled front-of-house professional, or someone eager to grow in a culinary careers environment that rejects shortcuts, we want to hear from you. Hiring at 63 Corks means joining a team that takes pride in every plate.
Farm to Fork in Strasburg, OH
Work in a Kitchen That Holds Itself to a Higher Standard
Chef-driven culinary careers at 63 Corks are built around a single conviction: quality without compromise. Our kitchen operates with zero reliance on big-box distributors. Instead, we source from partners like Boltz Family Farms, Next Door Harvest, and Miller's Mushrooms and Onions, letting the Northeast Ohio seasons shape what arrives on the plate. If you are drawn to chef positions in Strasburg where you will actually learn the craft, from making cultured sea salt butter and house-made pasta to working with Wagyu and Hudson Valley duck, this is where that work happens. We produce our own ice cream, cheese, pasta, and bread, and we expect everyone in the kitchen to care about why that matters.
Who We Are Looking For
Front of House and Back of House Positions in Northeast Ohio
Restaurant jobs at 63 Corks span both sides of the pass. On the culinary side, we look for cooks and kitchen professionals who are serious about farm-to-fork execution, comfortable working with seasonal menus, and committed to the scratch-made approach that defines our kitchen. On the front-of-house side, we value people who bring warmth and attentiveness without the stiff formality of traditional fine dining. Our guests travel from Dover, New Philadelphia, Canton, Cleveland, and beyond to gather here for milestone moments. The team they meet should reflect the same intention that goes into every dish. If you carry that standard naturally, you belong at this table.
The 63 Corks Difference
Why Culinary Professionals Choose to Build Careers Here
Hiring at 63 Corks is not about filling seats on a schedule. It is about finding people who want to be part of something that punches above its weight class. Under the leadership of Executive Chef Nathan Kelly, this kitchen has earned recognition for best bites at the Taste Awards, maintained consistent five-star ratings across Google, Yelp, and OpenTable, and built a reputation that draws culinary tourists from Pittsburgh, Akron, and Columbus. Working here means your skills are on display at the Chef's Table, your sourcing decisions reflect real farm relationships, and your contributions shape a menu that changes with the seasons. That is what culinary careers in a farm-to-fork kitchen actually look like.
Our Hours and Location
Based in Strasburg, Serving Northeast Ohio
63 Corks is open Wednesday through Thursday from 5:00 PM to 9:00 PM, and Friday through Saturday from 4:30 PM to 9:00 PM. We are located in Strasburg, Ohio, in the heart of Tuscarawas County, drawing guests and team members from across the region. Our private lot offers ample parking, and our space includes a main dining room, a Wine Room, a seasonal patio, and a Chef's Counter with direct kitchen views. Restaurant jobs here come with the context of a destination dining environment, not a high-volume chain.
Questions About Joining Our Team
What You Want to Know Before You Book
What kinds of restaurant jobs are typically available at 63 Corks in Strasburg?
63 Corks hires for both back-of-house and front-of-house roles. Kitchen opportunities include line cooks and culinary staff who work within a scratch-made, farm-to-fork model, preparing everything from house-made pasta and cultured butter to seasonal specialties such as Wagyu beef and Hudson Valley duck. Front-of-house positions include servers and hospitality team members dedicated to delivering attentive, welcoming service in a destination dining environment. Specific employment opportunities vary by season and the restaurant's staffing needs.Who leads the kitchen at 63 Corks, and what does that mean for someone pursuing chef positions there?
The kitchen is led by Executive Chef Nathan Kelly, who built 63 Corks around a chef-owned, farm-to-fork philosophy. For anyone pursuing culinary careers in Northeast Ohio, that means working within a kitchen that rejects big-box distributors in favor of named local partners like Boltz Family Farms and Next Door Harvest. Chef positions here involve real scratch production, including house-made cheese, ice cream, pasta, and bread, alongside a seasonal menu that shifts with what the region produces. The environment is high-standard and hands-on.Does 63 Corks use major food distributors, and how does that affect the kitchen work?
63 Corks operates with a zero-tolerance policy toward big-box distributors. All sourcing runs through confirmed artisan partners, including Boltz Family Farms, Next Door Harvest, Miller's Mushrooms and Onions, Benton's Country Ham, and Daisy Fields Pork Belly. For anyone working in the kitchen, this means the ingredients coming through the door are genuinely seasonal and locally sourced. It also means the prep work reflects that quality, since the kitchen produces its own butter, cheese, pasta, and ice cream rather than relying on pre-made components.What are the restaurant's operating hours, and when would kitchen and service staff typically work?
63 Corks is open Wednesday and Thursday from 5:00 PM to 9:00 PM, and Friday and Saturday from 4:30 PM to 9:00 PM. The restaurant is closed Sunday, Monday, and Tuesday. Staff schedules align with these dinner service hours. The focused weekly schedule reflects the restaurant's destination dining model rather than a high-volume, seven-day operation, which can be a meaningful factor for culinary professionals weighing work-life balance alongside the quality of the kitchen environment.What sets 63 Corks apart from other restaurant jobs in Northeast Ohio?
63 Corks is a chef-owned establishment with a specific culinary identity rooted in Appalachian heritage and Carolina influences, executed through a seasonal Modern American menu. The kitchen has earned recognition at the Taste Awards for best bites, including scallops and pasta dishes, and maintains strong ratings across Google, Yelp, and OpenTable. The combination of award-recognized cooking, named farm partnerships, and a Chef's Table experience that puts kitchen craft on full display sets this kitchen apart from standard regional restaurant positions.Is 63 Corks a good fit for someone early in their culinary career, or is it geared toward experienced professionals?
63 Corks is a high-standard, scratch-made kitchen led by Executive Chef Nathan Kelly, with a strong emphasis on sourcing integrity and technical execution. The kitchen produces its own butter, cheese, pasta, and ice cream, and works with premium proteins and seasonal local ingredients. Specific hiring criteria for experience levels are not detailed in public sources, but the kitchen's technical rigor and farm-to-fork philosophy suggest it is best suited to individuals who are serious about the craft, whether they are seasoned professionals or motivated learners committed to that standard.
What Our Team and Guests Say
