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Commissary Executive Chef Jobs (NOW HIRING)

Elior North America

Executive Chef

Long Island City, NY · On-site

$77K - $106K/yr

Constellation Commissary NY The Role at a glance: We are looking to add an experienced, motivated executive chef for our Constellation Culinary Group team in Long Island City, Queens. As an executive ...

Elior North America

Executive Chef

Long Island City, NY · On-site

$77K - $106K/yr

Constellation Commissary NY The Role at a glance: We are looking to add an experienced, motivated executive chef for our Constellation Culinary Group team in Long Island City, Queens. As an executive ...

Gecko Hospitality VA/DC

Executive Chef

Richmond, VA · On-site

$85K - $90K/yr

EXECUTIVE CHEF Richmond, Virginia | Salary up to $90,000 About the Opportunity An established ... club, commissary, or prepared foods operations. · Proven leadership and training skills. · ...

Vicente's Supermarket

Executive Chef

Brockton, MA

$90K - $120K/yr

Executive Chef Reports to: Randy, Director of Culinary Operations Position Summary Vicente ... Provide complete, accurate recipe documentation and current recipe costs to support the Commissary ...

MGM Resorts International

$120 - $190/hr

THE JOB:** As the Executive Chef of Scarpetta, you will command the culinary vision and main commissary operations of an iconic destination on the Las Vegas Strip. Leading a high-caliber team ...

New

Vicente's Supermarket

Executive Chef

Brockton, MA · On-site

$90 - $120/hr

The Executive Chef will standardize recipes, develop new items, train and manage culinary teams ... Provide complete, accurate recipe documentation and current recipe costs to support the Commissary ...

HMSHost

Executive Chef

San Antonio, TX · On-site

$74K - $90K/yr

The Executive Chef is responsible for all culinary operations of multiple restaurants with ... Oversees the Commissary and serves as a primary contact with food vendors. * Prices and orders food ...

HMSHost

Executive Chef

San Antonio, TX · On-site

$74K - $90K/yr

The Executive Chef is responsible for all culinary operations of multiple restaurants with ... Oversees the Commissary and serves as a primary contact with food vendors. * Prices and orders food ...

Continental Services

Executive Chef - Commissary Chef

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of ...

SailFuture

Executive Chef

Saint Petersburg, FL

$67K - $93K/yr

Executive Chef The Executive Chef is a leadership position for an experienced chef, entrepreneur ... Experience managing high-volume production kitchens or commissary operations. * Experience in ...

SailFuture

Executive Chef

Saint Petersburg, FL · On-site

$67K - $93K/yr

Executive Chef The Executive Chef is a leadership position for an experienced chef, entrepreneur ... Experience managing high-volume production kitchens or commissary operations. * Experience in ...

Naval Academy

Junior Executive Chef, #26-066

Annapolis, MD · On-site

$70 - $90/hr

... Commissary Production Program. Assist the Executive Chef in overseeing all Central Kitchen ... operations and production teams. * Supervise, train, and evaluate sous chefs, line cooks, and ...

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Commissary Executive Chef information

See salary details

$46.5K

$91.6K

$139.5K

How much do commissary executive chef jobs pay per year?

As of Sep 4, 2026, the average yearly pay for commissary executive chef in the United States is $91,630.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $101,500.00 per year, depending on experience, location, and employer.

What is the difference between Commissary Executive Chef vs Sous Chef?

AspectCommissary Executive ChefSous Chef
CredentialsCulinary degree, extensive experience, leadership skillsCulinary training, experience in kitchen operations
Work EnvironmentCommercial kitchens, large-scale food production facilitiesRestaurant kitchens, food service establishments
Employer & IndustryFood manufacturing, catering, large-scale food servicesRestaurants, hotels, hospitality industry
Search & Comparison IntentUnderstanding leadership roles in large kitchensLearning about kitchen hierarchy and roles

The Commissary Executive Chef oversees large-scale food production and manages kitchen staff in commercial or industrial settings. The Sous Chef works directly under the Executive Chef in restaurant kitchens, focusing on daily operations. While both roles require culinary skills, the Executive Chef has broader leadership responsibilities, especially in commissary or industrial environments.

More about Commissary Executive Chef jobs

What cities are hiring for Commissary Executive Chef jobs?

Cities with the most Commissary Executive Chef job openings:

What states have the most Commissary Executive Chef jobs?

States with the most job openings for Commissary Executive Chef jobs include:

What job categories do people searching Commissary Executive Chef jobs look for?

The top searched job categories for Commissary Executive Chef jobs are:

Commissary Executive Chef jobs near you
Infographic showing various Commissary Executive Chef job openings in the United States as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $91,630 per year, or $44.1 per hour.

Executive Chef - Commissary Chef

Continental Services

Troy, MI • On-site

$70K - $80K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 21 days ago

Job description

Executive Chef - Commissary Chef
Department: Co-Cuisine Production Allocate 800009
Employment Type: Full Time
Location: Co - Cuisine
Reporting To: Robert O'Hara
Compensation: $70,000 - $80,000 / year
Description
The Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, training, writing plans for large events, and visiting events to insure quality.
Essential Duties and Responsibilities
  • Responsible for execution of Breakfast, Lunch, and special events.
  • Conduct daily line checks/check food items for quality before each meal service.
  • Communicate to the staff any issues with food and service and continuous improvement.
  • Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff.
  • Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
  • Oversee menu testing, prototyping and recipe compliance and generation.
  • Complete weekly production sheets.
  • Complete weekly schedule needs and forecasting for culinary production and events.
  • Manage cleanliness of the kitchen.
  • Oversee culinary staff development, training and team building plans.
  • Manage the inventory and ordering process.
  • Assist General Manager in achieving financial goals through managing food cost.
  • Attend regular culinary Management meetings.
  • Provide leadership as a working manager.
  • Participates in the interview, selection and assessment of talent.
  • Sets performance expectations, work hours and manages delegation of responsibility.
  • Provides coaching, training, and development opportunities.
  • Resolves employee concerns, escalated issues, and grievances.
  • Assist General Manager with conducting Annual Employee Evaluations.

Other (Non-Essential) Duties and Responsibilities:
  • Additional projects and assignments as needed.
  • Provide leadership as a working manager at events.
  • Develop training programs and materials.

Supervisory Responsibilities:
  • Participates in the interview, selection and assessment of talent
  • Sets performance expectations, work hours and manages delegation of responsibility.
  • Makes hiring, firing, and promotional decisions.
  • Provides coaching, training, and development opportunities.
  • Resolves employee concerns, escalated issues, and grievances.

Job Requirements
  • Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
  • Five or more years culinary experience required, large kitchen strongly preferred.
  • Prior management experience strongly preferred.
  • ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
  • Advanced Knowledge of food preparation practices
  • Ability to prepare wide range of culinary offerings
  • Ability to teach/train other Grand Performers how to execute food preparation
  • Must possess excellent computer skills
  • Requires good communication skills, both verbal and written
  • Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
  • Ability to maintain and build relationships with existing and potential clients as well as industry contacts
  • Must have great computer skills

Benefits
We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.
• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.
Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.
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