Several hazards, including PAHs, aromatic amines, and nitro-polycyclic aromatic hydrocarbons are components of cooking oil fumes (COFs). COFs may cause occupational and environmental health problems such as respiratory diseases, cytotoxicity, genotoxicity, lung cancer, bladder cancer, cervical intraepithelial neoplasm, and cardiovascular diseases. This study randomly selected 548 restaurant workers from 27 Chinese restaurants for this study. These 548 Chinese restaurant workers (CRWs) were classified into 291 kitchen staff (high exposure group) and 257 service staff (low exposure group). Airborne particulate matter (PM) and particulate polycyclic aromatic hydrocarbon (PAHs) levels were monitored in kitchens and dining areas. Urinary 1-hydroxypyrene (1-OHP) was used as an internal dose of exposure to COFs, and urinary 8-hydroxy-2’-deoxyguanosine (8-OHdG) was used as an oxidative DNA damage marker. The relationship between workers’ 8-OHdG and 1-OHP levels was estimated using linear mixed-effects models. Airborne PM and PAHs levels in kitchens significantly exceeded those in dining areas. The kitchen staff’s geometric mean levels of urinary 8-OHdG and 1-OHP were significantly higher than those of the service staff. Urinary 1-OHP level, work in kitchens, cigarette smoking, gender, and work hours per day were five significant predictors of urinary 8-OHdG levels, after adjustments are made for covariates. Oxidative DNA damage was associated with exposure of CRWs to COFs. Female restaurant workers had a greater oxidative stress response to COFs than male restaurant workers.