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Executive Chef Jobs (NOW HIRING)

St. Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$66K - $91K/yr

The Executive Chef must be skilled with the right combination of outstanding member and guest recognition, management skills and passion for his/her position. The Executive Chef is to ensure ...

St Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$66K - $91K/yr

The Executive Chef must be skilled with the right combination of outstanding member and guest recognition, management skills and passion for his/her position. The Executive Chef is to ensure ...

Gecko Hospitality

Executive Chef

Burlington, MA

$80K - $100K/yr

Are you an Executive Chef with a passion for culinary excellence? Our upscale establishment in Burlington, MA, is seeking a leader to join our team. We are renowned for our refined atmosphere and our ...

Life Care Companies, LLC

Executive Chef

Savannah, GA · On-site

$80K - $94K/yr

The Executive Chef is a working chef and provides leadership in all kitchens and modeling our hospitality culture. * The chef is responsible for the overall coordination of food preparation for the ...

Marshes of Skidaway Island

Executive Chef

Savannah, GA · On-site

$80K - $94K/yr

The Executive Chef is a working chef and provides leadership in all kitchens and modeling our hospitality culture. * The chef is responsible for the overall coordination of food preparation for the ...

Gen3 Hospitality

Executive Chef

Las Vegas, NV

$68K - $94K/yr

The Executive Chef is responsible for providing supportive leadership to the culinary staff throughout food service. Their duties include assisting the Executive Chef in monitoring culinary ...

the Chef Agency

Executive Chef

Naples, FL · On-site

$120K/yr

Title: Executive Chef Salary: $120k Benefits: Yes Relocation: Yes New Mediterranean Steakhouse opening in Naples, FL. Requirements: * High volume ($10M) * Steakhouse experience * New Opening ...

Old Town Pub

Executive Chef

Bordentown, NJ · On-site

$24 - $28/hr

Become a full-time Executive Chef with Old Town Pub to utilize your culinary expertise! What do we offer our Executive Chef? We're glad you asked! Our restaurant offers this cooking position with a ...

Gecko Hospitality

Executive Chef

China Spring, TX · On-site

$90K - $100K/yr

Executive Chef | Near Waco, Texas | $90,000 to $100,000 base salary plus performance-based bonus Position Overview We are seeking an experienced, hands-on Executive Chef to lead a high-volume ...

Private Listing

Executive Chef

New York, NY

$100K/yr

RELOCATION TO PHILADELPHIA We are seeking a passionate, experienced, and hands-on Executive Chef to lead the culinary program of a highly regarded Italian restaurant in Philadelphia. This is a key ...

SQUAREONE HOLDING COMPANY

Executive Chef

Chattanooga, TN

$65K - $89K/yr

Executive Chef - Olos Chattanooga We're cooking up something brand new in the heart of Downtown Chattanooga! Olos is seeking a visionary Executive Chef to lead the launch of this exciting new concept.

Columbia Sussex

Executive Chef

Cincinnati, OH · On-site

$69K - $96K/yr

```html Executive Chef Location: Cincinnati, OH 45202 Job Summary We are seeking a highly skilled and passionate Executive Chef to lead our culinary team in Cincinnati, OH. The ideal candidate will have ...

Old Town Pub

Executive Chef

Bordentown, NJ · On-site

$24 - $28/hr

Become a full-time Executive Chef with Old Town Pub to utilize your culinary expertise! What do we offer our Executive Chef? We're glad you asked! Our restaurant offers this cooking position with a ...

Piatti Mill Valley

Executive Chef

Mill Valley, CA · On-site

$110K - $120K/yr

Executive Chef - Piatti Mill ValleyCompensation: $110,000-$120,000 annuallyCandidates should have 3+ years as an Executive Chef for a full service, high volume restaurant - previous working ...

Crestview Management, LLC

Executive Chef

Cincinnati, OH · On-site

$69K - $96K/yr

```html Executive Chef Location: Cincinnati, OH 45202 Job Summary We are seeking a highly skilled and passionate Executive Chef to lead our culinary team in Cincinnati, OH. The ideal candidate will have ...

Citrus & Salt

Executive Chef

Burlington, MA · On-site

$77K - $107K/yr

NOW HIRING - Executive Chef Citrus & Salt | Burlington, MA Chef Jason Santos is opening the newest Citrus & Salt in Burlington, MA, and we're looking for an exceptional Executive Chef to lead the ...

Air Culinaire Worldwide

Executive Chef

Florence, KY · On-site

$70K - $80K/yr

SUMMARY The Executive Chef is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and ACES specifications associated with Air ...

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Executive CHEF information

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How much do executive chef jobs pay per year?

As of Sep 3, 2026, the average yearly pay for executive chef in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
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Executive CHEF jobs near you
Infographic showing various Executive Chef job openings in the United States as of August 2026, with employment types broken down into 1% Internship, 89% Full Time, 6% Part Time, and 4% Contract. Highlights an 84% Physical, 4% Hybrid, and 12% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Executive Chef

St. Ives Country Club

Johns Creek, GA • On-site

$66K - $91K/yr

Full-time

Posted 7 days ago

Job description

JOB TITLE:Executive Chef
DEPARTMENT:Kitchen
REPORTS TO: General Manager
FLSA: Exempt
JOB SUMMARY:
The Executive Chef must be skilled with the right combination of outstanding member and guest recognition, management skills and passion for his/her position. The Executive Chef is to ensure consistency with culinary operations, and to meet and exceed our member/guest expectations while focusing on the growth of our Food and Beverage Operations.
The Executive Chef oversees food production for all food outlets and banquet functions to the highest professional standards. The Executive Chef develops menus and ensures specifications and recipes are administered according to standards. Professionally manages food purchasing, receiving and inventory and ensures proper policies and procedures. The Executive Chef directly supervises the entire food production staff. The Executive Chef also maintains the highest professional food quality and sanitation standards.
The Executive Chef's job description has been written as an outline of the primary job responsibilities. There will be other responsibilities that the Executive Chef will be accountable for as the scope of our business changes and the demands of the position develop, as directed by the General Manager.
ESSENTIAL RESPONSIBILTIES:
  • Develop and implement standard operating policies and procedures for the culinary operation and ensure adherence to these policies and procedures.
  • Ensures the success of the culinary operation in the dining outlets by providing leadership and guidance to all locations; provide the necessary resources to assist each operation in meeting the goals of their operation.
  • Hold regular performance appraisals with all culinary staff, identifying areas for development and training needs, and enforcing what has been covered in training.
  • Hires, trains, and supervises the work of the food production staff.
  • Human resources management according to established standards with consultation with the General Manager.
  • To ensure prompt, efficient, and professional service of all food and beverages to the highest professional standards.
  • Work with various committees and provide professional management of the Food and Beverage Operation.
  • To ensure that quality products and proper par levels are maintained.
  • Ensure a professional menu development program is instituted according to timelines established.
  • Plans menus considering customer base, popularity of various dishes, holidays, costs, and a wide variety of factors.
  • Ensures that the menus are designed to meet the needs of the members and guests and exceeds expectations whenever possible.
  • Ensure proper staffing levels to meet the operation's business demands and that all staff members are properly trained in their particular job duties in an efficient and productive manner.
  • Schedules and coordinates the work of the chefs, cooks, and other kitchen employees, to ensure that food preparation is efficient and technically correct.
  • Conducts regular physical inventories of food supplies and assesses projected needs; orders all food, supplies for catering and entire operation.
  • Responsible for perpetual and monthly inventory of all food and beverage (used in cooking) products and are accomplished and received by the accounting department when requested.
  • Ensures that high standards of sanitation and cleanliness are always maintained throughout the kitchen areas.
  • Establishes controls to minimize food and supply waste as well as theft.
  • To ensure regular stocktaking of all operation equipment at specified intervals.
  • Working closely with all food and beverage vendors, ensuring the business receives a quality product, competitive terms, and excellent service.
  • Directly supervises the cooking of items.
  • Evaluates food products to ensure that quality standards are consistently attained.
  • Assist in the growth, development and mentoring of all culinary and service staff and provide succession plans for each individual position.
  • Assist in the growth and development of the food and beverage operation.
  • Monitors culinary and service employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Ensure that standardized recipes are created and that a standardized high-quality product is produced on a consistent basis as well as menu cost sheets for each menu item are on file and update for each menu developed and adjusted as economics dictate.
  • Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and menu selling prices, based upon an overall annual required accounting benchmark.
  • Financial responsibility which includes that profit margins are maintained, agreed costs are not exceeded through effective cost control systems, including inventory controls, revenue analysis, menu development, costing - which includes payroll analysis and cost control analysis. Programs, systems, policies and procedures are established, implemented and monitored for financial responsibility. Provide department documentation of activities for accurate data in order to forecast business activities. The position must be engaged in proper data collection to monitor the business effectively and efficiently relating to revenue growth and cost effectiveness.
  • Prepares necessary data for the budget information; projects annual food and labor costs and monitors financial results; takes corrective action where necessary to help ensure that financial goals are met.
  • Be accountable for the financial success of the culinary operation and also be accountable for food costs, sales and labor costs.
  • Consults with banquet coordinator about food production aspects of special events being planned and reviews all costing.
  • To ensure that staffing levels are correct and make sure that agreed standards are not exceeded without prior consultation with the General Manager (Overtime).
  • To ensure that consumable and non-consumable goods are ordered correctly, stored, and issued to the various departments, with proper control systems.
  • To ensure maximum security in all areas and that the staff is fully aware of the importance of key security.
  • To ensure that company and statutory hygiene standards are maintained in all areas.
  • To attend to complaints in a timely manner to ensure membership and guest satisfaction.
  • To take the necessary steps in the event of theft, burglary, fire or any other emergency that may arise.
  • To ensure that reports and administration requirements are submitted in a timely manner and that deadlines are met.
  • To ensure that the culinary and service staff work together and operate effectively and efficiently.
  • To ensure that the causes of staff grievances are investigated, and appropriate action taken, according to policies and procedures.
  • To prepare and submit in the required format all information necessary for budgeting purposes, in an accurate and timely manner.
  • To circulate through all restaurants, bars, banquet areas and the back of the house, maintaining a high profile with members, guests and staff.
  • To hold regular staff meetings and document minutes to those meetings.
  • To be fully aware of trends in the industry and make suggestions for improvement in the Food and Beverage Operation.
  • To attend meetings as required.
  • Train culinary personnel with comprehensive training programs in providing the finest personalized service, continuous monitoring and training to be recognized as one of the finest service establishments in Johns Creek.
  • To carry out or ensure that regular on-the-job training is taking place to the highest professional standards.
  • Responsible for effective stock control measures and an inventory program is established in compliance with the club's policies and procedures.
  • Scheduling and maintaining an equitable and effective staffing structure that meets required needs of the facility and payroll to revenue percentage.
  • Ensure the Food and Beverage Culinary and Service Operation complies with all statutory requirements, including food hygiene, health, and safety duties. This will require that regular training/briefing of staff is undertaken.
  • Continuously improve member and guest satisfaction and loyalty by ensuring that all situations are dealt with politely, calmly and with maturity and understanding for improvement.
  • To have a thorough knowledge of all facilities, plus background information on St Ives Country Club.
  • Personnel management in regard to recruitment and employee retention which includes conducting employee appraisals and adhering to policies and procedures to effectively manage staff in a professional manner.
  • To be aware of and implement conditions as dictated by the Health & Safety at Work Act of 1974 and the Food Safety Act of 1990.
  • To familiarize yourself with the Health & Safety Policies, especially those sections relating to your particular activities.
  • Provide and make full use of any protective clothing, equipment and devices that are provided. You must not intentionally or recklessly interfere with or misuse anything provided by the facility in the interests of health, safety or welfare.
  • To comply with all training policies, procedures, and responsibility of the personal action plan
  • To conduct business in a timely manner.
  • To ensure that the most suitably qualified person is appointed in the event of a vacancy (wherever possible this should be an internal promotion).
  • To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
  • To ensure all stocks and supplies are requested in a timely manner, correct stock levels are maintained and stored under optimum conditions, using the LIFO system.
  • To ensure regular stocktaking of all operating equipment at specified intervals.
  • To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
  • Hold regular on-the-job training sessions to ensure that the staff can perform their duties correctly and professionally.
  • To administer the position responsibilities to the highest professional standards.
  • To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
  • Attend weekly food and beverage coordination meeting to discuss upcoming business and any special attention or requests for upcoming groups.
  • Monitor all revenues, budgets and forecasts, positive and negative variances for the Culinary Department and provide explanations if needed.
  • Maintain a superior level of member/guest/employee relations.
  • Maintain open lines of communication with the kitchen staff, service staff and all food outlets.
  • Prepare weekly forecasts for the kitchen.
  • All other duties as assigned.

MISCELLENEOUS DUTIES:
  • Work in collaboration with the club's department heads to ensure that the club's policies and procedures are followed on a consistent basis by the kitchen employees.
  • Provide an atmosphere of facility teamwork.
  • Meet and greet members, their guests as well as other people associated with the club on a frequent basis.
  • Introduce new concepts in food and service to enhance service to the membership and guests of the club.

WORK ENVIRONMENT:
  • Must be comfortable standing for many hours at a time.
  • Must be comfortable working in various working environments.
  • Required to lift up to 60 pounds, to bend, climb, reach and grasp for items on a daily basis.

REQUIRED QUALIFICATIONS:
  • Prefer Minimum two-year degree in Culinary Arts or at minimum - High School diploma or GED with 3 to 5 years' experience directly related to the duties and responsibilities specified.
  • Would prefer at least three years of culinary experience in an active and high-end environment.
  • Strong and proven experience in the following areas: Food & Beverage Management, Menu development process, cost controls, human resource management, interpersonal skills, and proven leadership experience.
  • Excellent communication which includes writing skills.
  • Flexible and a good team player.
  • Knowledge, Skills and Abilities Required:
  • Ability to supervise and train employees, including organizing, prioritizing and scheduling of work assignments.
  • Knowledge of planning and scheduling techniques.
  • Knowledge of supplies, equipment, services ordering and inventory control.
  • Ability to plan a variety of menus.
  • Ability to read, understand, follow, and enforce safety procedures.
  • Organizing and coordinating skills.
  • Ability to coordinate quality assurance programs.
  • Works well under pressure.
  • Handles challenging situations with composure and an understanding for improvement.
  • Attention to detail.
  • Technical, conceptual skills.
  • Honesty, integrity, ethics, and professionalism.

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