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Corporate Chef Jobs (NOW HIRING)

El Super

Corporate Chef - Retail Grocery

Commerce, CA · On-site

SUMMARY TheCorporate Chef drives culinary innovation and operational excellence across allsupermarket locations. This role standardizes recipes for hot bars, grab-and-gomeals, catering, and deli ...

The Delicatessen - Phoenix

Executive Chef

Phoenix, AZ · On-site

$60K - $75K/yr

Delicatessen Corporate Chef. Lead the Kitchen. Elevate the Experience. Build Something Great. Are you an experienced culinary leader with a background in delicatessen operations ? We're looking for a ...

Corp. Chefs

Traveling Chef Manager

Minneapolis, MN · On-site

$60 - $65/hr

We are looking to add an experienced, motivated Traveling Chef Manager for our Corporate Chefs and Lancer Hospitality team. As a traveling chef manager, you will have the opportunity to prepare ...

New

Rival

$110 - $150/hr

This position reports to the Corporate Chef, Casa Neos. KEY RESPONSIBILITIES * Menu & Recipe Development * Plan and create menus for all food outlets, including specials and seasonal changes.

Austin

Executive Sous Chef

Austin, TX · On-site

$63K - $81K/yr

Reporting directly to the Corporate Chef, this role plays a critical leadership position in daily kitchen operations, weekly scheduling, menu costing, recipe development, and team training. Our ...

Haliburton International

Culinary Chef

Ontario, CA · On-site

The Corporate Chef's position combines food and menu research, hands-on cooking and product development with live customer cooking presentations and demonstrations. Haliburton Corporate Chef's must ...

TCH Social Austin

Executive Sous Chef

Austin, TX

$63K - $81K/yr

Reporting directly to the Corporate Chef, this role plays a critical leadership position in daily kitchen operations, weekly scheduling, menu costing, recipe development, and team training. Our ...

Butler Hospitality Corp.

Sous Chef-Boston, MA

Boston, MA · On-site

$50 - $70/hr

Give restaurant daily recap to the corporate chef about operations * Ensure that inventory is properly stored, and the product is rotated * Cross-train all staff to clean, organized their station ...

Butler Hospitality Corp.

Sous Chef

Manhattan, NY · On-site

$50 - $70/hr

Give restaurant daily recap to the corporate chef about operations * Ensure that inventory is properly stored, and the product is rotated * Cross-train all staff to clean, organized their station ...

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Corporate Chef information

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$50.5K

$99.3K

$144.5K

How much do corporate chef jobs pay per year?

As of Sep 6, 2026, the average yearly pay for corporate chef in the United States is $99,281.00, according to ZipRecruiter salary data. Most workers in this role earn between $79,500.00 and $118,000.00 per year, depending on experience, location, and employer.

What is a corporate chef?

A Corporate Chef is a culinary professional who oversees the menu development, food quality, and kitchen operations across multiple locations within a restaurant group, hotel chain, or food service company. They create standardized recipes, ensure consistency in food preparation, and often train local kitchen staff. Corporate Chefs play a key role in maintaining brand standards, implementing new culinary trends, and managing food costs. Their responsibilities may also include sourcing ingredients, overseeing food safety protocols, and collaborating with marketing teams on new product launches.

How does a corporate chef typically collaborate with multiple restaurant locations to ensure menu consistency and quality standards?

A Corporate Chef often oversees culinary operations across several restaurant locations, working closely with local kitchen teams to maintain menu consistency and quality. This involves developing standardized recipes, conducting regular site visits, and training staff on preparation techniques. Communication is key—Corporate Chefs frequently coordinate with general managers, purchasing teams, and regional chefs to address challenges and roll out new menu items. This collaborative approach ensures each location delivers a consistent dining experience that aligns with the brand's standards.

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

To thrive as a Corporate Chef, you need advanced culinary expertise, menu development skills, and a degree or certification in culinary arts. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe is essential. Leadership, creativity, and excellent communication set standout Corporate Chefs apart by enabling them to manage teams and collaborate with stakeholders. These skills ensure consistent food quality, operational efficiency, and innovation across multiple locations or brands.

What is the difference between Corporate Chef vs Executive Chef?

AspectCorporate ChefExecutive Chef
CredentialsCulinary degree, culinary certificationsCulinary degree, culinary certifications
Work EnvironmentCorporate kitchens, food service companiesRestaurant kitchens, hotel kitchens
Employer & IndustryFood corporations, catering companiesRestaurants, hotels, resorts
Primary FocusMenu development, food quality across multiple locationsKitchen management, food preparation, staff supervision

While both Corporate Chefs and Executive Chefs have culinary credentials and work in food service environments, Corporate Chefs focus on overseeing food quality and menu development across multiple locations within corporations, whereas Executive Chefs manage daily kitchen operations and staff in a specific restaurant or hotel setting.

How do you become a corporate chef?

To become a corporate chef, individuals typically need a culinary degree or equivalent experience, along with several years of professional cooking experience. Developing strong leadership, menu planning, and communication skills is essential, and some employers prefer certifications such as ServSafe or culinary management programs. Gaining experience in various kitchen environments and demonstrating reliability can help advance to a corporate chef role.

How much do corporate chefs make in the US?

Corporate chefs in the US typically earn between $50,000 and $85,000 annually, with the median salary around $65,000. Salaries vary based on experience, location, and the size of the company, and the role often requires culinary skills, management experience, and knowledge of food safety standards.

What does a corporate chef do?

A corporate chef develops and oversees food menus, recipes, and culinary standards for multiple restaurant locations or food service operations within a company. They often train staff, ensure quality control, and manage food costs, working closely with management to maintain brand consistency and customer satisfaction.
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Corporate Chef jobs near you
Infographic showing various Corporate Chef job openings in the United States as of August 2026, with employment types broken down into 83% Full Time, 15% Part Time, and 2% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $99,281 per year, or $47.7 per hour.

Corporate Chef - Retail Grocery

Smart and Final

Commerce, CA

Full-time

Re-posted 5 days ago

Smart & Final rating

6.6

Company rating: 6.6 out of 10

Based on 168 frontline employees who took The Breakroom Quiz

35th of 124 rated grocery stores

Job description

SUMMARY
TheCorporate Chef drives culinary innovation and operational excellence across allsupermarket locations. This role standardizes recipes for hot bars, grab-and-gomeals, catering, and deli counters while managing food safety, vendorrelationships, and gross margins.

Candidates must be able to travel to stores and other locations as required. 
ESSENTIAL DUTIES AND RESPONSIBILITIES includethe following. Other duties may be assigned or required:
Menu Innovation & Development: Create scalable, high-margin, on-trend recipes for grab-and-go programs, hotbars, and seasonal catering menus.
Quality & Consistency: Standardize prep, portioning, and presentation so food tastes identical acrossall retail stores.
Staff Training & Leadership: Coach and train store-level Deli Managers andkitchen staff on culinary techniques, equipment usage, and execution.
Operations & Compliance: Enforce strict federal, state, and local health,sanitation, and safety guidelines. Conduct kitchen audits
Cost Control & Inventory: Monitor food and labor costs, manage inventory,minimize waste, and maximize profitability on retail programs.
Cross-Departmental Collaboration: Work with procurement, merchandising, andmarketing teams to highlight seasonal ingredients and drive prepared food sales

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