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Executive Chef Instructor Jobs (NOW HIRING)

TPC Network

Chef de Cuisine

Ponte Vedra Beach, FL · On-site

$63K - $86K/yr

... instructors in the industry as well as club fitting and fitness. Tee up your career as a part of ... Develop Executive Sous Chef and Sous Chef and evaluate performance with Executive Chef * Maintain ...

New

TPC Network

Chef de Cuisine

Ponte Vedra Beach, FL · On-site

$63K - $86K/yr

... instructors in the industry as well as club fitting and fitness. Tee up your career as a part of ... Develop Executive Sous Chef and Sous Chef and evaluate performance with Executive Chef * Maintain ...

New

The Landings Club, Inc.

Banquet Chef (PL)

Savannah, GA · On-site

... Executive Chef Banquet Chef Qualifications: * Minimum 5 years' experience with at least 2 years as ... ServSafe Manager Certification required (Instructor/Proctor certification preferred) Banquet Chef ...

The Landings Club

Banquet Chef (PL)

Savannah, GA

... Executive Chef Banquet Chef Qualifications: * Minimum 5 years' experience with at least 2 years as ... ServSafe Manager Certification required (Instructor/Proctor certification preferred) Banquet 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 8, 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.
More about Executive Chef Instructor jobs
What cities are hiring for Executive Chef Instructor jobs? Cities with the most Executive Chef Instructor job openings:
What are the most commonly searched types of Chef Instructor jobs? The most popular types of Chef Instructor jobs are:
What states have the most Executive Chef Instructor jobs? States with the most job openings for Executive Chef Instructor jobs include:
What job categories do people searching Executive Chef Instructor jobs look for? The top searched job categories for Executive Chef Instructor jobs are:
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 77% Full Time, 22% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Consulting Chef

Lassen & Hennigs - Montague St

New York, NY

$300 - $500/day

Part-time

Posted 7 days ago

New

Job description

About Us: Lassen & Hennigs is a long‑standing Brooklyn deli, bakery, and catering operation known for consistent quality, strong neighborhood relationships, and a busy daily production environment. We are expanding our catering offerings and elevating recipe consistency across stations.

Role Overview: We are seeking an experienced Consulting Chef — ideally a retired or former executive chef — to work 1–2 days per week developing recipes, improving prep systems, and training staff. This role is hands‑on and focused on practical, scalable solutions that fit a high‑volume deli/bakery operation. We are looking for new recipes for our prepared foods section in particular.

Responsibilities:

  • Develop new recipes for deli, bakery, and catering menus

  • Standardize existing recipes with clear weights, steps, and yields, as well as standardizing seasonal menus.

  • Create ESL‑friendly prep guides and station SOPs

  • Improve workflow, organization, and consistency across kitchen stations

  • Train staff on technique, efficiency, and quality standards

  • Assist with new catering items (hot sliders, entrées, salads, etc.)

  • Help reduce waste and streamline daily prep

  • Collaborate with management on menu development and costing

Ideal Candidate:

  • Former or semi‑retired Executive Chef, Sous Chef, or Culinary Instructor

  • Strong background in recipe development and kitchen operations

  • Comfortable working in a deli/bakery environment

  • Patient, organized, and excellent at training diverse teams

  • Enjoys improving systems and building consistency

  • Available for ongoing weekly consulting (not full‑time)

More detail about Lassen & Hennigs - Montague St part of Lassen & Hennigs, please visit https://culinaryagents.com/entities/48824-Lassen-%2526-Hennigs---Montague-St