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Executive Chef Instructor Jobs (NOW HIRING)

The Fedcap Group

Chef Instructor

New York, NY · On-site

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

The Fedcap Group

Chef Instructor

Manhattan, NY · On-site

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

The Fedcap Group

Chef Instructor

New York, NY

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

Easterseals

Chef Instructor

New York, NY

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

Fedcap

Chef Instructor

New York, NY

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

The Fedcap Group

Chef Instructor

New York, NY

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

The Fedcap Group

Chef Instructor

New York, NY · On-site

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

The Fedcap Group

Chef Instructor

Manhattan, NY · On-site

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

The Fedcap Group

Chef Instructor

Manhattan, NY · On-site

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

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Executive Chef Instructor information

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$40K

$86.9K

$130K

How much do executive chef instructor jobs pay per year?

As of Jul 31, 2026, the average yearly pay for executive chef instructor 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 are Executive Chef Instructors?

Executive Chef Instructors are culinary professionals who combine their expertise in cooking with teaching skills to educate aspiring chefs and culinary students. They are responsible for designing lesson plans, demonstrating cooking techniques, overseeing kitchen labs, and evaluating student performance. In addition to teaching, they often develop curriculum and stay updated on current culinary trends to ensure students receive relevant training. Their role requires both advanced culinary knowledge and strong communication skills.

What is the difference between Executive Chef Instructor vs Culinary Program Coordinator?

AspectExecutive Chef InstructorCulinary Program Coordinator
CredentialsCooking certifications, culinary degrees, teaching experienceEvent planning, administrative skills, culinary knowledge
Work EnvironmentCooking classrooms, culinary schools, training kitchensEducational institutions, program management offices
Employer & IndustryCooking schools, culinary institutes, hospitality industryEducational institutions, culinary programs, training centers

The Executive Chef Instructor primarily focuses on teaching culinary skills and recipes in a classroom or kitchen setting, often requiring culinary certifications and teaching experience. In contrast, the Culinary Program Coordinator manages program logistics, schedules, and student engagement, emphasizing administrative and organizational skills. Both roles are integral to culinary education but differ in daily responsibilities and skill sets.

What are some common challenges Executive Chef Instructors face when balancing teaching responsibilities with kitchen management duties?

Executive Chef Instructors often navigate the challenge of balancing their dual roles as both educators and kitchen managers. While teaching, they must ensure students gain hands-on experience and understand culinary theory, all while maintaining high standards of food safety and kitchen efficiency. Managing a learning environment can be demanding, as it requires patience, adaptability, and the ability to provide constructive feedback in real time. Additionally, they must stay current with industry trends to keep their curriculum relevant, which can add to their workload. Effective time management and strong communication skills are essential to succeed in this multifaceted position.

What are the key skills and qualifications needed to thrive as an Executive Chef Instructor, and why are they important?

To thrive as an Executive Chef Instructor, you need advanced culinary expertise, teaching experience, and formal culinary education—often a degree in culinary arts and relevant certifications. Familiarity with commercial kitchen equipment, food safety regulations, and learning management systems is typically required. Strong communication, leadership, and mentorship skills are essential for engaging students and managing classroom dynamics. These abilities ensure effective instruction, uphold industry standards, and inspire the next generation of culinary professionals.
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Executive Chef Instructor jobs near you
Infographic showing various Executive Chef Instructor job openings in the United States as of July 2026, with employment types broken down into 79% Full Time, 19% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

FT Chef Instructor

GOODWILL INDUSTRIES OF MIDDLE GA

Augusta, GA

Full-time

Posted yesterday

New

Job description

The Chef Instructor works under the Director of Culinary Education to educate students about strong technical skills in classical and contemporary cuisine, and promote a positive and interactive learning environment with academic lectures and hands-on learning to culinary students in a team-oriented setting. The Chef Instructor presents him or herself as a subject matter expert and in a professional manner at all times.

Principal Duties and Responsibilities:

1. Demonstrate core values of Goodwill Industries by modeling Service, Ownership, Accountability and Respect (SOAR).

2. Maintain open communication with Senior Chef Instructor(s), Program Manager and the Director of Culinary Education.

3. Works to foster a compliant, student-centered learning environment that provides exceptional technical instruction and student customer service.

4. Assists in the recruitment of new students by attending recruitment events, participating in demonstrations, and other activities as needed in conjunction with the Academics and Admissions departments.

5. Assesses student retention in courses instructing by identifying at risk students and working proactively with them to overcome challenges and obstacles.

6. Actively participates in new student orientation, open house, graduation, Saturday Chef, and other all-school activities.

7. Works collaboratively to ensure student success and growth of the college.

8. Provides classroom and/or lab instruction in accordance with school and program policies, established curriculum and administers effective assessment of student work.

9. Ensures student engagement in coursework through effective classroom management and nearly-constant interaction with students during class time.

10. Maintains and utilizes course syllabi, lesson plans, and instructional material for each assigned course in collaboration with the Director of Culinary Education.

11. Maintains an organized, clean, and safe teaching environment which meets or exceeds Serv-Safe standards and other safety regulations where applicable.

12. Maintains professionalism in all interactions and manages classroom effectively to promote active learning amongst a diverse student population while adhering to policies.

13. Maintains student attendance and grades in the Student Record System.

14. Submits and updates all paperwork, required reports, and evaluations to students and administration as required.

15. Attends required faculty meetings and professional development workshops.

16. Accepts constructive feedback and achieves general effectiveness based on student and administrative evaluations.

17. Performs other work-related duties as assigned by program manager and other academic leaders such as Director of Culinary Education, Senior Vice President of Education

Requirements:

Hold a minimum of (1) an associates degree in Culinary Arts or (2) a bachelors degree in another field with educational credential from a diploma program in Culinary Arts

Bachelors degree in Culinary Arts or Hospitality Management is highly desirable

Minimum five years experience in a supervisory position, two to three years of which as an Executive Chef, Executive Pastry Chef or General Manager in a foodservice operation.

Teaching experience in a post-secondary Culinary Arts program is highly desirable

. Current certification through the American Culinary Federation as CEC or CCC (culinary), CEPC or CWPC (pastry) or the ability to become ACF-certified based on experience and other credentials within 1 year of employment.

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