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How much do american culinary federation jobs pay per hour?

As of Jul 27, 2026, the average hourly pay for american culinary federation in the United States is $18.82, according to ZipRecruiter salary data. Most workers in this role earn between $16.35 and $20.19 per hour, depending on experience, location, and employer.

What is an ACF certified chef?

An ACF certified chef is a culinary professional who has earned certification from the American Culinary Federation, demonstrating expertise in cooking techniques, food safety, and kitchen management. Certification levels vary from Certified Culinarian to Certified Master Chef, often requiring passing exams and demonstrating practical skills. This credential can enhance career opportunities and professional credibility in the culinary industry.

What is the highest paying job in culinary?

The highest paying roles in the culinary field often include executive chefs, culinary directors, and restaurant owners, with executive chefs earning salaries that can exceed six figures depending on the establishment and location. These positions require extensive experience, leadership skills, and often advanced certifications or degrees in culinary arts. Compensation varies widely based on the size and prestige of the operation, as well as geographic factors.

What skills are needed for ACF jobs?

American Culinary Federation (ACF) jobs typically require strong culinary skills, including food preparation, cooking techniques, and presentation. Additionally, skills in time management, teamwork, communication, and knowledge of food safety and sanitation are essential. Certification or formal training from culinary programs can also enhance job prospects.

What is the difference between American Culinary Federation vs Culinary Chef?

AspectAmerican Culinary FederationCulinary Chef
CertificationsOffers certifications like Certified Executive Chef, Certified Culinary EducatorMay hold certifications but not as standardized or nationally recognized
Work EnvironmentProfessional culinary organizations, industry events, training programsCommercial kitchens, restaurants, hotels
UsageIndustry credentialing, professional development, networkingJob role, daily kitchen operations

The American Culinary Federation is a professional organization providing certifications and industry resources, while a culinary chef is a job role focused on kitchen management and cooking. The federation supports chefs through credentialing, whereas chefs perform culinary duties daily. Both are integral to the culinary industry but serve different functions.

How does being a member of the American Culinary Federation (ACF) enhance career advancement opportunities for chefs?

Joining the American Culinary Federation provides chefs with access to industry-recognized certifications, ongoing professional development, and a network of culinary professionals. Members often benefit from mentorship, exclusive job boards, and opportunities to participate in competitions, which can boost their resumes and visibility in the culinary field. Additionally, being active in the ACF demonstrates a commitment to high standards and continuous learning, which many employers value when considering candidates for promotions or leadership roles.

What are the key skills and qualifications needed to thrive as an American Culinary Federation (ACF) certified chef, and why are they important?

To thrive as an ACF-certified chef, you need a solid foundation in culinary techniques, food safety, and kitchen management, often supported by formal culinary education and ACF certification. Familiarity with commercial kitchen equipment, inventory management systems, and adherence to industry food safety standards, such as ServSafe, are typically required. Creativity, leadership, and effective communication are vital soft skills that set top chefs apart. These competencies ensure high-quality food preparation, efficient kitchen operations, and strong team performance in demanding culinary environments.

Is ACF certification worth it?

For culinary professionals, ACF certification is a recognized credential that demonstrates advanced skills and commitment to the industry. It can enhance job prospects, credibility, and earning potential, especially in competitive culinary environments. However, its value depends on individual career goals and the specific employer requirements.

What is the American Culinary Federation?

The American Culinary Federation (ACF) is a professional organization for chefs and cooks in the United States. Founded in 1929, it provides resources such as certification, education, networking opportunities, and competitions to culinary professionals. The ACF aims to promote the professional image of American chefs worldwide through education, apprenticeship, and certification programs. Membership is open to culinary professionals at all levels, from students to executive chefs.
More about American Culinary Federation jobs
What states have the most American Culinary Federation jobs? States with the most job openings for American Culinary Federation jobs include:
What job categories do people searching American Culinary Federation jobs look for? The top searched job categories for American Culinary Federation jobs are:
American Culinary Federation jobs near you
Infographic showing various American Culinary Federation job openings in the United States as of July 2026, with employment types broken down into 60% Full Time, and 40% Part Time. Highlights an 100% In-person job distribution, with an average salary of $39,143 per year, or $18.8 per hour.
Director, Culinary Arts - 12 Month (Term)

Director, Culinary Arts - 12 Month (Term)

Nashville State Community College

Nashville, TN • On-site

Full-time, Part-time

Posted 11 days ago

Job description


Director, Culinary Arts - 12 Month (Term)
Title: Director, Culinary Arts - 12 Month (Term)
POSITION SUMMARY
The Director of Culinary Arts is a 12-month faculty position that, in collaboration with the Dean and Campus Director, provides the vision and leadership required to realize the mission of the CULA program. Primary administrative responsibilities include program development/management, budget development/management, purchasing of supplies and materials, maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part-time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment.
ESSENTIAL JOB FUNCTIONS/JOB DUTIES AND RESPONSIBILITIES
Performs job duties from the assigned campus or work location. Develops, evaluates, and continually improves academic courses and programs, working in collaboration with faculty, that are consistent with the College mission and strategic plan. Provides leadership to program curriculum development/revision including ensuring establishment of effective student learning outcomes and related assessment methods. Provides regular assessment and analysis of assessment to create institutional effectiveness and program specific goals for the improvement of student success on course learning outcomes. Works with faculty and staff to create a collegial, productive, and professional work environment. Ensures that instructional programs meet accreditation guidelines and standards and prepares and submits required accreditation reports while overseeing accreditation site visits. Participates in the college's hiring process for full and part time faculty; providing orientation to new faculty on program policies and procedures, equipment, and course management.
Assists in the development and compilation of class schedules and teaching/classroom assignments. Supervises the establishment and maintenance of effective program advisory committees. Develops and recommends teaching assignments for program faculty to the Dean/Campus Director. Supports students through the academic program promoting retention and graduation through advising. Participates in the resolution of student complaints in accordance with college policy. Contributes to the development, implementation and oversight of departmental budgets through tracking inventory, purchases, and providing estimates of future costs. Participates in the management and support of instructional spaces (i.e. technology needs, inventory control, etc.). Supports the Workforce Division to help meet Culinary Arts employer/industry needs such as short-term and customized training programs. Identifies and promotes professional development opportunities for faculty to ensure continued accreditation standards, program relevancy, and excellent teaching. Participates in the establishment and coordination of work-based learning sites for apprenticeships and internships.
Coordinates outreach and develops/maintains relationships with industry-related personnel and employers; participates in professional organizations promoting advancement of the profession and cultivates community relationships in conjunction with the NSCC foundation for in kind donations. Participates in professional development opportunities to advance their own teaching and leadership skills and strategies. Teaches courses in culinary arts, apprenticeships, and internships. Establishes, expands, and supports dual enrollment courses in high school in conjunction with our dual enrollment coordinator. Provides an oversight and management of the kitchen/dining room functions to include: safety, equipment maintenance, upgrades and acquisition; equipment training, culinary arts student handbook policies and procedures. Maintains appropriate records related to budget, equipment, maintenance, facilities, and safety. Assists and participates in local events related to student recruitment and any other activities related to the Culinary Arts program and community outreach.
REQUIRED QUALIFICATIONS
Associate degree in Culinary Arts with at least three years' industry experience
Certification as a Certified Food Protection Professional or ServSafe Manager Certification
Certification by the American Culinary Federation (ACF) as an Executive Chef (CEC) or
Certification by the American Culinary Federation (ACF) as a Sous Chef (CSC) or
Certification by the American Culinary Federation (ACF) as a Certified Pastry Chef (CPC) or
Certification by the American Culinary Federation (ACF) as a Chef de Cuisine (CCC) or
Certification by the American Culinary Federation (ACF) as a Certified Working Pastry Chef (CWPC) or
Certification by the American Culinary Federation (ACF) as a Certified Culinary Education (CCE)
PREFERRED QUALIFICATIONS
Bachelor's or Master's degree in any field in addition to the Associate degree in Culinary Arts
Familiarity with accreditation processes and reporting
Administrative/supervisory experience in higher education
Teaching experience at the college level
KNOWLEDGE, SKILLS AND ABILITIES
Ability to teach effectively. Ability to advise post-secondary students of all ages. Ability to lead others to improve student success. Ability to establish and maintain productive relationships with faculty and industry representatives. Knowledge of leading-edge technology and its applications in higher education. Ability to speak and write in English. Ability to lift up to 100 lbs.
Open Until Filled: Yes
Position Availability: This full-time faculty position will be available beginning August 1, 2026.
Rate of Pay: $58,800.00 - $73,500.00 depending on experience
Special Instructions to Applicants: Unofficial transcripts are acceptable for the application process. Official transcripts are required upon hire. Applicants may be subject to a background check.
To apply, visit https://careers.tbr.edu/jobs/director-culinary-arts-12-month-term-nashville-tennessee-united-states
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