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Cdc Chef Jobs (NOW HIRING)

Sens Restaurant

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Executive Chef

San Francisco, CA · On-site

$100K - $120K/yr

Create training programs for all BOH roles, including CDC and Sous Chef development * Standardize recipes, plating, and prep procedures * Ensure systems are documented and scalable Compliance ...

Eataly North America

Chef de Cuisine

Santa Clara, CA · On-site

The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers.

Goodwin Recruiting

Executive Chef

Milwaukee, WI

$110K - $120K/yr

... Chef, CDC, or Executive Sous Chef role * Strong culinary knowledge and leadership skills * Excellent communication and organizational abilities * Experience with POS systems and Microsoft Office

Kenwood

Sous Chef

Cincinnati, OH

$48K - $64K/yr

The Chef De Cuisine(CDC) is key leadership role for the back of house team at Envision Theaters The CDC will have a major role to play in menu development and will be responsible for maintaining ...

Eataly North America

Chef de Cuisine

Los Angeles, CA · On-site

$71K - $98K/yr

The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers.

Eataly North America

Chef de Cuisine

Los Angeles, CA

$71K - $98K/yr

The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers.

Eataly

Chef de Cuisine

Los Angeles, CA

$71K - $98K/yr

The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers.

Eataly

Chef de Cuisine

Santa Clara, CA

$80K - $85K/yr

The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers.

Eataly North America

Chef de Cuisine

Los Angeles, CA · On-site

$71K - $98K/yr

The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers.

AccorHotel

Chef de Cuisine at The Hive

Bentonville, AR · On-site

$58K - $79K/yr

The CDC is the backbone of the kitchen and serves to realize the Executive Chef's vision for the menu and the restaurant. The CDC supervises the day-to-day operation of the kitchen and works closely ...

FB HAYWIRE LACANTERA, LLC

Sous Chef

San Antonio, TX

$43K - $59K/yr

Our guests come looking for a Texas-sized experience and our Chefs curate the culinary side of that ... Partner with the CDC to execute special event menus and deliver a variety of options from social ...

KYU Miami

Sous Chef

Miami, FL · On-site

$46K - $62K/yr

The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests.

Eataly North America

Chef de Cuisine

Santa Clara, CA · On-site

$80K - $85K/yr

The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef Managers.

Vickster Two LLC

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Head Chef

Fort Lauderdale, FL · On-site

$80K - $105K/yr

What You Bring * 10+ years crafting Italian cuisine; at least 3 as Head Chef or CDC in a 150+ cover independent restaurant. * Expertise across Italian regional styles (Roman, Neapolitan, Northern ...

KYU Miami

Sous Chef

Miami, FL · On-site

$46K - $62K/yr

The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests.

Garces

Garces Catering-Sous Chef

Philadelphia, PA

$60K - $65K/yr

The Sous Chef is responsible for assisting the CDC with the leadership of the restaurant culinary operation, ensuring the highest level of guest satisfaction, employee engagement, and financial ...

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Cdc Chef information

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$32K

$79.3K

$114K

How much do cdc chef jobs pay per year?

As of Jun 10, 2026, the average yearly pay for cdc chef in the United States is $79,308.00, according to ZipRecruiter salary data. Most workers in this role earn between $66,500.00 and $91,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in the Cdc Chef position, and why are they important?

To excel as a CDC Chef (Chef de Cuisine), you typically need extensive experience in culinary arts, strong leadership abilities, and training from a certified culinary program. Familiarity with kitchen management systems, HACCP standards, inventory software, and food safety certifications are usually required. Exceptional organizational skills, creativity, and effective communication set standout candidates apart in this role. These competencies are crucial for running a smooth, safe kitchen operation and delivering high-quality dining experiences.

What are the primary responsibilities and daily routines of a CDC Chef in a professional kitchen?

A CDC Chef, or Chef de Cuisine, is responsible for overseeing the day-to-day operations of the kitchen, including managing staff, planning menus, and ensuring food quality and consistency. This role typically involves coordinating with suppliers, overseeing inventory, and maintaining strict adherence to health and safety standards. CDC Chefs also work closely with sous chefs and other kitchen staff to delegate tasks and provide training. Their day may vary based on the size and style of the establishment, but leadership, quality control, and operational efficiency are always central to their routine.

How much does a Cdc Chef make?

A CDC chef typically earns between $35,000 and $55,000 annually, depending on experience, location, and employer. The role often requires culinary skills, food safety knowledge, and sometimes certifications like ServSafe. Salaries can vary based on the work environment, such as healthcare facilities or community programs.

What is a Cdc Chef job?

A CDC (Chef de Cuisine) Chef is the head chef in a professional kitchen, responsible for managing all aspects of food preparation and kitchen operations. They oversee menu creation, staff supervision, inventory management, and ensure food quality and safety standards are met. The CDC Chef collaborates with restaurant owners and management to maintain profitability and efficiency. Strong leadership, creativity, and culinary expertise are key qualities for this role.

More about Cdc Chef jobs
What cities are hiring for Cdc Chef jobs? Cities with the most Cdc Chef job openings:
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Cdc Chef jobs near you
Infographic showing various Cdc Chef job openings in the United States as of June 2026, with employment types broken down into 76% Full Time, 21% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $79,308 per year, or $38.1 per hour.
Executive Chef

Executive Chef

Sens Restaurant

San Francisco, CA • On-site

$100K - $120K/yr

Full-time

Medical, PTO

Posted 11 days ago

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Job description

Position Summary

The Executive Chef is responsible for the overall leadership, organization, and performance of the kitchen. This role ensures consistent execution of food quality, maintains financial targets, develops the team, and creates a structured, accountable BOH environment.

The Executive Chef is expected to lead by example—being hands-on during service, setting clear expectations, and building systems that drive consistency across all shifts.

Core Responsibilities

Kitchen Leadership & Team Development

  • Lead, coach, and develop all BOH staff including Sous Chefs, CDCs, and line cooks
  • Build a culture of accountability, professionalism, and mutual respect
  • Clearly define roles, responsibilities, and expectations for all kitchen staff
  • Conduct regular performance reviews and provide structured feedback
  • Oversee hiring, onboarding, training, and retention of BOH team

Operations & Execution

  • Ensure consistent execution of all menu items to company standards
  • Maintain strong presence during peak service periods
  • Implement and enforce SOPs, prep systems, and station organization
  • Create and maintain prep lists, pars, and ordering systems
  • Monitor daily service flow and address inefficiencies in real time

Menu Development & Culinary Direction

  • Develop menus that align with the restaurant’s concept and brand
  • Create seasonal dishes, specials, and menu updates with a focus on simplicity and execution
  • Test and present new dishes prior to implementation
  • Collaborate with FOH and leadership on menu rollouts and training

Financial Management

  • Manage food cost, labor cost, and overall kitchen profitability
  • Oversee purchasing, vendor relationships, and inventory controls
  • Minimize waste and optimize product utilization
  • Ensure accurate recipe costing and portion control

Systems & Structure

  • Develop, refine, and maintain SOPs and kitchen systems
  • Create training programs for all BOH roles, including CDC and Sous Chef development
  • Standardize recipes, plating, and prep procedures
  • Ensure systems are documented and scalable

Compliance & Safety

  • Maintain a clean, organized, and safe kitchen environment
  • Ensure compliance with health department regulations and food safety standards
  • Enforce proper sanitation, storage, and handling procedures

Expectations

  • Be present, engaged, and hands-on during service
  • Lead with professionalism, clear communication, and consistency
  • Take ownership of all BOH operations and results
  • Develop team members into stronger leaders and operators
  • Continuously improve systems, execution, and overall kitchen performance

Qualifications

  • 5+ years of experience in a leadership role (Executive Chef or CDC)
  • Strong financial acumen (food cost, labor management, P&L understanding)
  • Proven ability to build and lead high-performing teams
  • Experience in high-volume, quality-driven restaurants
  • Strong organizational and communication skills

Success Metrics (What Success Looks Like)

  • Consistent food quality and execution across all services
  • Food and labor costs within target
  • Strong BOH team retention and development
  • Clean, organized, and efficient kitchen operations
  • Successful rollout of new menu items and systems

Company Description

Sens is a vibrant waterfront restaurant where California’s seasonal ingredients meet the bold, social flavors of the Mediterranean. Inspired by Spain, Italy, France, and Greece, the menu celebrates fresh produce, seafood, and wood-grilled dishes designed for sharing. True to its name, Sens creates an experience that engages all five senses—through flavor, aroma, texture, music, and the stunning views of San Francisco Bay.