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Executive Chef Consultant Jobs (NOW HIRING)

¡Salud!

Chef Consultant

Marina Del Rey, CA

$30 - $40/hr

Executive Consultant Chef ¡Salud! | Venice, California Engagement Type: Independent Contractor / Consulting Focus: Menu Development, Recipe Costing & Seasonal Menu Strategy Compensation: Based on ...

St. Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$66K - $91K/yr

Executive Chef DEPARTMENT: Kitchen REPORTS TO: General Manager FLSA : Exempt JOB SUMMARY: The ... Human resources management according to established standards with consultation with the General ...

St Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$66K - $91K/yr

Executive Chef DEPARTMENT: Kitchen REPORTS TO: General Manager FLSA : Exempt JOB SUMMARY: The ... Human resources management according to established standards with consultation with the General ...

St Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$100 - $125/hr

The Executive Chef must be skilled with the right combination of outstanding member and guest ... Human resources management according to established standards with consultation with the General ...

Piatti Mill Valley

Executive Chef

Mill Valley, CA · On-site

$100 - $125/hr

... consulting services. POSITION SUMMARY The Executive Chef is responsible for the daily operations of the kitchen, along with short‑and long‑range planning including menu execution, equipment and ...

Piatti Mill Valley

Executive Chef

Mill Valley, CA · On-site

$110K - $120K/yr

... consulting services. POSITION SUMMARYThe Executive Chef is responsible for the daily operations of the kitchen, along with short- and long-range planning including menu execution, equipment and ...

Piatti Mill Valley

Executive Chef

Mill Valley, CA · On-site

$110K - $120K/yr

... consulting services. POSITION SUMMARY The Executive Chef is responsible for the daily operations of the kitchen, along with short- and long-range planning including menu execution, equipment and ...

Piatti Mill Valley

Executive Chef

Mill Valley, CA · On-site

$110K - $120K/yr

... consulting services. POSITION SUMMARY The Executive Chef is responsible for the daily operations of the kitchen, along with short- and long-range planning including menu execution, equipment and ...

Aldrich Mansion

Executive Chef

Warwick, RI

$71K - $98K/yr

Participate in tastings and client consultations as needed * Ensure each event reflects the mansion ... Executive Chef or Senior Sous Chef experience in banquet, hotel, or high-volume catering ...

AEG

Performance Sous Chef - Consultant

El Segundo, CA · On-site

$65 - $75/hr

Executive Chef Manages: N/A Position Summary: As a member of the Los Angeles Lakers Culinary team ... is a consulting opportunity, not a full-time staff position; the selected individual will be ...

MQS Health

Executive Chef

Exton, PA · On-site

$100 - $125/hr

Proudly supported by Marquis Health Consulting Services Full-time opportunity available $95,000 ... Responsibilities for Executive Chef * Oversee all culinary operations, including meal preparation ...

Exton, PA

Executive Chef

Exton, PA · On-site

$100 - $125/hr

Proudly supported by Marquis Health Consulting Services Full-time opportunity available $95,000 ... Responsibilities for Executive Chef: * Oversee all culinary operations, including meal preparation ...

Exton Post Acute

Executive Chef

Exton, PA

$95K - $105K/yr

Proudly supported by Marquis Health Consulting Services   Full-time opportunity available $95,000 ... Responsibilities for Executive Chef: * Oversee all culinary operations, including meal preparation ...

Meet Hawaii

Executive Chef

Honolulu, HI · On-site

$150 - $200/hr

... consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking -- of world-class live events and venues. TheLegends Global culture is one ...

Apex Placement & Consulting

Executive Chef

Bay City, MI · On-site

$66K - $91K/yr

APEX Placement & Consulting has partnered with an exceptional healthcare organization in the Great Lakes Bay Region seeking a dedicated Executive Chef to join their culinary leadership team. This ...

Gategroup

Executive Chef

Denver, CO · On-site

$115K - $120K/yr

Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders ... Minimum of4years as an Executive Chefrequired. * Minimum of1-3 years supervisoryexperience working ...

Goodwin House

Executive Chef

Alexandria, VA · On-site

$88K - $95K/yr

The Executive Chef must ensure all HACCP documentation is accurate and completed daily. The ... Interviews candidates for employment and makes hiring and termination decisions after consultation ...

Hirebridge

Executive Chef

Alexandria, VA · On-site

$80 - $100/hr

The Executive Chef must ensure all HACCP documentation is accurate and completed daily. The ... Interviews candidates for employment and makes hiring and termination decisions after consultation ...

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How much do executive chef consultant jobs pay per year?

As of Sep 9, 2026, the average yearly pay for executive chef consultant 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 is an executive chef consultant?

An Executive Chef Consultant is a culinary professional who provides expert advice and guidance to restaurants, hotels, or foodservice businesses on menu development, kitchen operations, staff training, and overall culinary strategy. Unlike a traditional executive chef who manages a single kitchen, a consultant works with multiple clients to help improve food quality, streamline processes, and enhance profitability. Their role often includes evaluating current operations, recommending improvements, and sometimes overseeing the implementation of new menus or concepts.

How does an executive chef consultant typically collaborate with in-house culinary teams to implement menu changes?

An Executive Chef Consultant works closely with in-house culinary staff to assess current menus, identify areas for improvement, and introduce new dishes or concepts. This often involves conducting training sessions, providing hands-on demonstrations, and offering feedback to ensure the team can successfully execute the updated menu. Effective consultants foster open communication, adapting their approach to fit the restaurant’s culture while ensuring that operational and quality standards are maintained throughout the transition.

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

To thrive as an Executive Chef Consultant, you need extensive culinary expertise, proven leadership experience, and often a degree in culinary arts or hospitality management. Familiarity with menu engineering software, food costing tools, and industry certifications like ServSafe are typically required. Strong interpersonal skills, creativity, and business acumen help set top consultants apart. These skills enable consultants to deliver innovative solutions, optimize operations, and drive culinary excellence in diverse foodservice environments.

What is the difference between Executive Chef Consultant vs Executive Chef?

AspectExecutive Chef ConsultantExecutive Chef
CredentialsTypically culinary degree, extensive culinary experience, industry certificationsSame as consultant, often with additional managerial certifications
Work EnvironmentConsults across multiple venues, project-based, flexible scheduleDirectly manages kitchen operations, full-time employment in a single establishment
Employer & Industry UsageConsulting firms, hospitality industry, independent consultingHotels, restaurants, resorts, culinary institutions

The main difference is that an Executive Chef Consultant provides expert advice and project-based services to various clients, while an Executive Chef manages daily kitchen operations within a single establishment. Both roles require similar credentials, but their work environments and employment structures differ significantly.

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Executive Chef Consultant jobs near you
Infographic showing various Executive Chef Consultant job openings in the United States as of September 2026, with employment types broken down into 1% Internship, 91% Full Time, 5% Part Time, and 3% Contract. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Chef Consultant

Marina Del Rey, CA

¡Salud!
See more jobs at ¡Salud!external

$30 - $40/hr

Part-time

Posted 13 days ago

Job description

Executive Consultant Chef

¡Salud! | Venice, California
Engagement Type: Independent Contractor / Consulting
Focus: Menu Development, Recipe Costing & Seasonal Menu Strategy
Compensation: Based on deliverables


Position Overview

¡Salud! is seeking an experienced Executive Consultant Chef to provide strategic culinary direction and support the continued development of our Latin-inspired tapas program. This is a consulting engagement designed for an accomplished chef with strong experience in menu development, restaurant economics, recipe standardization and kitchen execution.

The Executive Consultant Chef will work closely with ownership and the culinary team to develop seasonal offerings, improve recipe consistency and ensure that each dish is designed with both guest experience and profitability in mind.

This is not a day-to-day Executive Chef position. The consultant will primarily focus on menu strategy, recipe development, costing, systems and periodic implementation support.
Key Responsibilities
Menu Development & Strategy

  • Evaluate the existing tapas menu for quality, consistency, profitability, operational complexity, and overall menu balance.
  • Develop and introduce new dishes that complement ¡Salud!’s Latin-inspired culinary identity and day-to-night hospitality concept.
  • Lead seasonal menu updates throughout the year, incorporating seasonal ingredients, market trends, and guest preferences.
  • Recommend modifications, replacements, or removal of existing dishes based on sales performance, food cost, preparation requirements, and overall menu strategy.
  • Maintain a cohesive menu with appropriate variety across proteins, vegetables, shareable plates, and complementary offerings.
  • Help ensure the food program complements ¡Salud!’s cocktail, tequila, mezcal, and wine programs.

Recipe Development & Standardization

  • Create and document standardized recipes for all new or revised menu items.
  • Establish precise ingredient quantities, preparation procedures, plating specifications, yields, and portion sizes.
  • Develop recipes that can be consistently replicated by the existing kitchen team regardless of which cook is executing the dish.
  • Identify opportunities to simplify preparation and improve kitchen efficiency without compromising quality.
  • Evaluate opportunities for ingredient cross-utilization across dishes to reduce waste and unnecessary inventory.

Recipe Costing & Profitability

  • Prepare detailed recipe costing for new and existing menu items.
  • Calculate food cost by ingredient and recommended portion.
  • Establish target food-cost percentages and recommend appropriate menu pricing.
  • Identify dishes with unfavorable food costs and recommend recipe, portion, sourcing, or pricing adjustments.
  • Consider labor intensity, waste, spoilage, and ingredient utilization when evaluating the true economics of each dish.
  • Work with ownership to balance culinary creativity with the restaurant's target contribution margins.

Seasonal Menu Updates

  • Develop a structured process for periodic seasonal menu refreshes.
  • Recommend seasonal ingredients and dishes appropriate for the Southern California market.
  • Introduce new menu items while maintaining successful core dishes and recognizable ¡Salud! favorites.
  • Conduct tastings with ownership before implementation.
  • Provide final recipes, costing, plating instructions, and preparation standards prior to launch.

Kitchen Implementation & Training

  • Work directly with the kitchen team during menu rollouts to ensure proper execution.
  • Conduct training on new recipes, cooking techniques, preparation methods, portioning, and plating.
  • Establish clear mise en place and prep procedures for new dishes.
  • Identify operational challenges during implementation and modify recipes or procedures where appropriate.
  • Provide ownership with recommendations regarding kitchen workflow, equipment, prep systems, or culinary staffing when appropriate.


More detail about ¡Salud!, please visit https://culinaryagents.com/entities/1031293-%25C2%25A1Salud%2521