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Acf Chefs Jobs (NOW HIRING)

Mon Jin Lau

Experienced Sushi Chef

Troy, MI · On-site

The sushi chef's responsibilities includes preparing traditional Japanese sushi rice, chopping ... Associates degree in culinary arts or American Culinary Federation (ACF) certification is preferred.

the Chef Agency

Property Executive Sous Chef

Milwaukee, WI · On-site

$100K - $120K/yr

... ACF certification at the Certified Chef de Cuisine level is preferred, along with the ability to obtain ServSafe certification. -Proficiency in Microsoft Office and standard office equipment is ...

UHS

Program Director - Culinary Arts

Tallahassee, FL

Current ACF certification as a Certified Executive Chef (CEC), Certified Culinary Educator (CCE), or higher strongly preferred * Minimum of three (3) years of teaching experience in a postsecondary ...

Sky Chefs

$59.80K - $75K/yr

At Sky Chefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact ... with ACF, Etc.) required * 3 to 5 years of leadership & team supervision experience * Strong ...

HM Alpha Hotels & Resorts

Sous Chef

Indianapolis, IN

$65K/yr

The Sous Chef coordinates activities of cooks and other workers engaged in preparing and cooking ... ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree. * Minimum 2 years ...

LSG Sky Chefs

Sous Chef-Commercial Operations

Denver, CO · On-site

$59.80K - $75K/yr

At Sky Chefs, a career is more than a job - it's an opportunity to grow, lead, and make an impact ... with ACF, Etc.) required * 3 to 5 years of leadership & team supervision experience * Strong ...

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How much do acf chefs jobs pay per hour?

As of May 30, 2026, the average hourly pay for acf chefs in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as an ACF Chef, and why are they important?

To thrive as an ACF Chef, you need advanced culinary skills, knowledge of food safety, and typically hold certification from the American Culinary Federation (ACF). Familiarity with commercial kitchen equipment, menu planning software, and adherence to HACCP standards are commonly required. Leadership, teamwork, time management, and creativity are standout soft skills for this role. These skills and qualifications ensure high-quality food preparation, efficient kitchen operations, and the ability to innovate in demanding culinary environments.

What are some common challenges ACF Chefs face when working in a fast-paced kitchen environment?

ACF Chefs often encounter challenges such as managing multiple tasks simultaneously, maintaining high-quality standards under tight deadlines, and ensuring consistent communication with kitchen staff. Adapting quickly to unexpected changes, such as last-minute menu adjustments or supply shortages, is also common. Strong organizational skills and teamwork are essential to navigate these challenges and deliver excellent culinary results.

What are ACF Chefs?

ACF Chefs are culinary professionals who are members of the American Culinary Federation (ACF), the largest professional chefs' organization in North America. The ACF provides chefs with opportunities for certification, education, networking, and career development. Being an ACF Chef often means adhering to high standards of culinary excellence and professionalism. Many ACF Chefs pursue certifications to demonstrate their skills and commitment to the culinary arts.

What is the difference between Acf Chefs vs Sous Chefs?

AspectAcf ChefsSous Chefs
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentRestaurants, hotels, cateringRestaurants, hotels, catering
RoleLead kitchen staff, menu planningAssist head chef, oversee kitchen operations
Common UsageJob listings, culinary industry

Acf Chefs and Sous Chefs both require culinary certifications and work in similar environments like restaurants and hotels. The main difference is that Acf Chefs often lead kitchen teams and are responsible for menu planning, while Sous Chefs assist the head chef and oversee daily kitchen operations.

More about Acf Chefs jobs
What states have the most Acf Chefs jobs? States with the most job openings for Acf Chefs jobs include:
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Acf Chefs jobs near you
Infographic showing various Acf Chefs job openings in the United States as of May 2026, with employment types broken down into 7% Full Time, 89% Part Time, and 4% Temporary. Highlights an 100% Physical job distribution, with an average salary of $51,225 per year, or $24.6 per hour.
Executive Chef | Student Dining

Executive Chef | Student Dining

University of Notre Dame

Notre Dame, IN • On-site

$70.10K - $96.50K/yr

Full-time

Posted 9 days ago

University Of Notre Dame rating

7.3

Company rating: 7.3 out of 10

Based on 41 frontline employees who took The Breakroom Quiz

305th of 529 rated colleges and universities

Job description

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

Position Overview

The University of Notre Dame seeks a highly accomplished culinary leader to serve as Executive Chef for Student Dining, within one of the University's most iconic and historic residential dining facilities. Recently renovated and approaching its 100-year anniversary, South Dining Hall represents both a cherished tradition and a forward-looking opportunity to reimagine residential dining for the next generation of students.

Guided by Notre Dame's Catholic Mission and grounded in the values of Community, Excellence, Collaboration, and Innovation, the Executive Chef will approach dining as an expression of hospitality, stewardship, and care for the whole person. Dining at Notre Dame supports community formation, student well-being, and human dignity, and this role plays a central part in delivering that experience within the South Dining Hall community.

The Executive Chef serves as the senior culinary authority for South Dining Hall, providing strategic culinary direction, operational oversight, and professional mentorship while leading the activation and continued evolution of a newly renovated, high-profile dining environment.

Essential Duties and Responsibilities

Culinary Leadership and Quality Standards

  • Provide executive-level culinary leadership for South Dining Hall, ensuring the highest standards of food quality, execution, and presentation.
  • Lead the culinary vision for a newly renovated historic facility, balancing tradition with innovation and contemporary dining expectations.
  • Reimagine menus, service models, and culinary experiences that reflect the University's commitment to Excellence and Innovation.
  • Translate advanced culinary techniques and better practices into consistent daily operations within a high-volume residential environment.

American Culinary Federation (ACF) Leadership

  • Serve as the primary ACF-aligned culinary leader within South Dining Hall, integrating ACF standards, competencies, and ethics into daily operations.
  • Support ACF-aligned apprenticeship, certification, and continuing education initiatives for culinary staff assigned to the dining hall.
  • Mentor chefs pursuing ACF certification and participation in regional and national culinary competitions, in collaboration with Dining leadership.
  • Represent South Dining Hall and the University in professional culinary and ACF-related activities, as appropriate.

Competition and Professional Engagement

  • Apply documented experience as an award-winning culinary competition chef to elevate culinary standards, training, and execution.
  • Support preparation of culinary staff for professional competitions and skills-based evaluations.
  • Contribute to the national visibility of Notre Dame Dining through professional engagement aligned with institutional priorities.

Leadership and Staff Development

  • Recruit, develop, and retain culinary staff for South Dining Hall through structured coaching, training, and performance management.
  • Cultivate a professional culture rooted in Community, Collaboration, and Excellence, emphasizing accountability, mentorship, and shared purpose.
  • Promote ongoing professional education and certification as part of career development.

Operational and Strategic Stewardship

  • Partner with Dining Hall management, Nutrition, Sustainability, Students Services and Operations teams to align culinary execution with departmental and institutional goals.
  • Collaborate with Facilities, Capital Projects, and Operations teams to support the design, activation, and commissioning of the renovated dining hall and its ongoing optimization.
  • Ensure compliance with food safety regulations, labor standards, and University policies within South Dining Hall.
  • Support special events and high-visibility functions associated with the South Dining Hall community and centennial milestones.

Why Notre Dame?

This role offers a rare opportunity to lead the culinary evolution of South Dining Hall, a historic campus landmark entering its next century. The Executive Chef will help define what residential dining looks like for future generations while advancing Excellence, strengthening Community, embracing Innovation, and serving the University's Catholic Mission within a highly collaborative academic environment.

Qualifications

Required Qualifications

  • Certified Executive Chef (CEC) credential through the American Culinary Federation
  • Certified Culinary Educator (CCE) and/or Certified Culinary Administrator (CCA) through the American Culinary Federation.
  • Documented experience as an award-winning culinary competition chef, including medal placement or formal recognition in ACF-sanctioned or comparable national or international culinary competitions.
  • Minimum of 15 years of progressive culinary leadership experience, including executive-level responsibility within high-volume university foodservice or hospitality operations.
  • Demonstrated experience participating in the design, operational planning, and commissioning of a university dining hall, including collaboration with architects, engineers, foodservice consultants, and campus stakeholders.
  • Demonstrated success in staff development, certification preparation, and operational leadership.
Additional Information

Salary: $95,000 - $100,000 Commensurate with Experience

Application Deadline: March 24, 2026

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

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