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Executive Chef Instructor Jobs (NOW HIRING)

The Landings Club

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 ...

Velocity Health Group

Sous Chef

Marshfield, MO

$25 - $27/hr

Under the direction of our Executive Chef, you will prepare meals, cook, and maintain Cafe ... Collaboration and Communication - Work collaboratively with clinicians, instructors, parents, and ...

Velocity Health Group

Sous Chef

Marshfield, MO · On-site

$25 - $27/hr

Under the direction of our Executive Chef, you will prepare meals, cook, and maintain Café ... clinicians, instructors, parents, and other stakeholders to ensure a cohesive and supportive ...

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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 Aug 20, 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 is an executive chef instructor?

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 are the key skills and qualifications needed to thrive as an executive chef instructor?

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.

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 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.

How to become an executive chef instructor?

To become an executive chef instructor, you typically need extensive culinary experience, often 5 or more years as a professional chef, along with advanced culinary skills. Many employers prefer candidates with formal culinary education, such as a culinary arts degree, and teaching experience or certifications like ServSafe. Developing leadership abilities and familiarity with curriculum development can also enhance prospects for this role.
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Executive Chef Instructor jobs near you
Infographic showing various Executive Chef Instructor job openings in the United States as of August 2026, with employment types broken down into 90% Full Time, 6% Part Time, and 4% Contract. Highlights an 83% Physical, 5% Hybrid, and 12% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Banquet Chef (PL)

The Landings Club

Savannah, GA • On-site

Full-time

Re-posted 13 days ago

Job description

The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center.
At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings.
Come join our team on the Island of Much More!
Banquet Chef Responsibilities:
  • Ensures consistent high-quality food production, presentation, sanitation, food safety, storage, dating, labeling, and recipe adherence
  • Maintains complete working knowledge of all banquet menus while continuously elevating culinary experience through bold flavors, creativity, and innovative banquet design elements
  • Leads by example with professional standards of conduct, appearance, and work habits; maintains a clean and organized kitchen, walk-ins, equipment, and prep environment
  • Coordinates with culinary leadership to develop specialty menu offerings, supports catering sales with creative input, and performs all additional related tasks as assigned
  • Communicates daily operational updates to Club Chef and kitchen team to ensure consistent alignment of banquet culinary operation
  • Maintains effective professional communication with Banquet Director, Catering Sales Manager, Banquet Captains, and Service Team throughout planning and execution
  • Participates in weekly BEO / Chefs / F&B management meetings and conducts internal pre-shift huddles and kitchen meetings as needed
  • Ensures training, sanitation expectations, and product consistency are reinforced through structured communication and feedback with subordinates
  • Collaborate with Stewarding Manager, Banquet Manager, Setup Team and culinary leadership to ensure correct event setups, buffet layouts, plate-ups, equipment usage, and breakdown flow
  • Oversees daily banquet production inventory of sauces, bases, butchery, dressings, and core culinary components to ensure readiness for events
  • Ensures production is executed on time and in correct sequence; delegates responsibilities clearly, states expectations precisely, and follows up on completion
  • Utilizes subordinates' strengths efficiently to ensure seamless flow of execution and high-volume banquet timing requirements
  • Assists with weekly scheduling within labor guidelines, monitors banquet labor cost, and submits overtime for approval
  • Adheres to food cost + labor goals and takes corrective action when needed to ensure financial efficiency and profitability
  • Writes daily / weekly prep lists, conducts ongoing performance evaluation of kitchen staff/externs, and maintains all kitchen safety/security standards.
  • Oversee ordering, specialty item procurement, equipment deficiency reporting, inventory control, and administrative reporting assigned by Club / Executive Chef

Banquet Chef Qualifications:
  • Minimum 5 years' experience with at least 2 years as Banquet Chef or Banquet Sous Chef
  • Graduate of culinary school or apprenticeship program preferred.
  • Able to certify as Certified Sous Chef or higher
  • ServSafe Manager Certification required (Instructor/Proctor certification preferred)

Banquet Chef Critical Skills:
  • Strong knowledge of food safety regulations (HACCP, ServSafe, DPH standards)
  • Demonstrated success in cost control, vendor relations, and P&L accountability
  • Proven ability to lead, train, and mentor diverse culinary teams
  • Excellent organizational, communication, and leadership skills

Banquet Chef Physical Demand:
  • Ability to stand for prolonged periods, walk, bend, stoop, and lift up to 50 lbs.
  • Work in hot, cold, and wet kitchen environments
  • Flexibility to work evenings, weekends, and holidays as required

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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