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Chef Works Jobs (NOW HIRING)

Trailborn Jackson Hole

Executive Chef

Jackson, WY · On-site

$100K - $120K/yr

The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations. Key Responsibilities:

East Wind Inn on the Water

Sous Chef

Saint George, ME · On-site

$22 - $25/hr

The Sous Chef works alongside the Head Chef and a small, dedicated team during service. As Sous Chef, you will help lead daily kitchen operations, execute our New England seafood bistro-style menu ...

East Wind Inn on the Water

Head Chef

Saint George, ME

$42K - $48K/yr

The Head Chef works alongside a small, dedicated team during service. As Head Chef, you will create and lead a New England seafood bistro-style menu, guiding the kitchen team in delivering a high ...

Old Memorial Club, Inc

Sous Chef

Tampa, FL · On-site

$47K - $63K/yr

The Sous Chef works alongside the Executive Chef to prepare dishes and to maintain kitchen standards. A key part of the role is ensuring high food quality for both guests and staff. Equally important ...

Old Memorial Golf Club

Sous Chef

Tampa, FL · On-site

$47K - $63K/yr

The Sous Chef works alongside the Executive Chef to prepare dishes and to maintain kitchen standards. A key part of the role is ensuring high food quality for both guests and staff. Equally important ...

OLD MEMORIAL CLUB, INC.

Sous Chef

Tampa, FL · On-site

$47K - $63K/yr

The Sous Chef works alongside the Executive Chef to prepare dishes and to maintain kitchen standards. A key part of the role is ensuring high food quality for both guests and staff. Equally important ...

Shamrock Foods Company

Branch Chef

Commerce City, CO · On-site

$70K - $80K/yr

The Branch Chef works closely with the Corporate Chef to plan and direct food preparation and customer workshops. Essential Duties: * Proactively identify qualified "New, Lost and Underpenetrated ...

Great Wolf Lodge

Sous Chef

Grapevine, TX · On-site

$70K - $75K/yr

Pay: $70000  - $75000  At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the ...

Great Wolf Lodge

Sous Chef

Grapevine, TX · On-site

$70K - $75K/yr

Pay: $70000  - $75000  At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the ...

Great Wolf Lodge

Sous Chef

Naples, FL · On-site

$60K/yr

Pay: $60000  - $60000  At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the ...

Great Wolf Resorts

Sous Chef

Naples, FL · On-site

$60K/yr

Pay: $60000 - $60000 At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of ...

Great Wolf Resorts

Sous Chef

Mason, OH · On-site

$65K/yr

Pay: $65000 - $65000 At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of ...

Great Wolf Resorts

Sous Chef

Grapevine, TX · On-site

$70K - $75K/yr

Pay: $70000 - $75000 At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of ...

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Chef Works information

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$10

$24

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How much do chef works jobs pay per hour?

As of Aug 12, 2026, the average hourly pay for chef works 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.

How much do chef works make?

The average salary for a chef varies by experience, location, and establishment, but typically ranges from $25,000 to $60,000 annually. Executive chefs and specialized roles can earn higher salaries, often exceeding $70,000 with additional certifications and management responsibilities.

What is the difference between Chef Works vs Line Cook?

AspectChef WorksLine Cook
CredentialsOften requires culinary training or certificationMay have formal training but often learned on the job
Work EnvironmentCommercial kitchens, restaurants, cateringKitchen stations within restaurants or hotels
Job RoleOversees kitchen operations, menu planningPrepares specific dishes, executes orders
Industry UsageUsed broadly for professional kitchen staffCommonly used for entry to mid-level kitchen staff

Chef Works typically refers to a professional culinary role with leadership responsibilities, often requiring formal training. Line Cooks focus on preparing dishes at specific stations within a kitchen. While both roles work in the culinary industry, Chef Works usually indicates a higher level of responsibility and experience compared to Line Cooks.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need expert culinary skills, food safety knowledge, and typically formal culinary training or certification. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe is common. Creativity, leadership, and resilience are crucial soft skills for managing kitchen teams and adapting to high-pressure situations. These skills ensure consistent food quality, efficient operations, and a positive dining experience for guests.

What is Chef Works?

Chef Works refers to a company that specializes in designing, manufacturing, and distributing uniforms and apparel for chefs and hospitality professionals. The company is well-known for providing high-quality chef coats, aprons, pants, and other workwear specifically tailored for the culinary industry. Chef Works products are used in restaurants, hotels, and catering businesses worldwide, and they focus on combining functionality with style to meet the demanding needs of kitchen environments.

What are some common challenges chefs face when managing a busy kitchen, and how can they effectively overcome them?

Chefs often encounter challenges such as coordinating a high volume of orders, maintaining consistent food quality, and managing a diverse kitchen staff during busy service periods. Effective communication, strong organizational skills, and the ability to remain calm under pressure are essential for navigating these situations. Many chefs implement clear kitchen protocols and delegate tasks efficiently to keep operations running smoothly, ensuring both staff morale and customer satisfaction remain high.
More about Chef Works jobs
What cities are hiring for Chef Works jobs? Cities with the most Chef Works job openings:
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What job categories do people searching Chef Works jobs look for? The top searched job categories for Chef Works jobs are:
Chef Works jobs near you
Infographic showing various Chef Works job openings in the United States as of August 2026, with employment types broken down into 1% Internship, 1% As Needed, 78% Full Time, 16% Part Time, and 4% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Executive Chef

Trailborn Jackson Hole

Jackson, WY • On-site

$100K - $120K/yr

Full-time

Re-posted 10 days ago

Job description


Job Description
Position Summary:

The Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations.


Key Responsibilities:

Culinary Leadership & Operations

  • Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering.

  • Develop and execute innovative menus that reflect seasonality, quality, and guest preferences.

  • Ensure consistency in food preparation, flavor, and presentation across all outlets.

  • Supervise daily production, line operations, and service for both a la carte and banquet functions.

  • Maintain compliance with food safety, sanitation, and occupational safety standards.

Team Management & Development

  • Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards.

  • Schedule and manage labor to align with business demands while maintaining cost control.

  • Foster a positive, professional kitchen culture built on teamwork, accountability, and respect.

  • Conduct performance evaluations and provide ongoing feedback and development opportunities.

Financial & Administrative

  • Manage food and labor costs to meet or exceed budgeted goals.

  • Monitor inventory levels and oversee ordering, receiving, and storage procedures.

  • Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis.

  • Maintain accurate records for purchasing, production, and waste management.

Banquet & Event Execution

  • Design and execute menus for weddings, corporate events, and special functions.

  • Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery.

  • Oversee event tastings, special menus, and dietary accommodations.

Quality & Guest Experience

  • Uphold exceptional guest satisfaction through consistent food quality and service standards.

  • Regularly review guest feedback and adjust operations accordingly.

  • Ensure all food is prepared to the highest culinary and aesthetic standards.

Qualifications:

  • Culinary degree or equivalent professional certification preferred.

  • Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments.

  • Proven experience managing large-scale banquet operations.

  • Strong leadership, communication, and organizational skills.

  • Advanced knowledge of menu development, costing, and inventory management.

  • ServSafe or equivalent food safety certification required.

Physical & Working Conditions:

  • Requires extended hours, including nights, weekends, and holidays.

  • Ability to stand for long periods and lift up to 50 lbs.

  • Fast-paced, high-volume kitchen and event environment.