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Executive Chef Jobs in Kentucky (NOW HIRING)

Q Casino & Resort

$80 - $100/hr

Executive Chef# Executive ChefQ Casino + Resort - Dubuque, IA 52001; The Key Hotel - Dubuque, IA 52001## OverviewPosition TypeFull TimeJob ShiftSwingCategoryRestaurant - Food Service## Description#

Darden Restaurants Inc.

$80 - $100/hr

Location: 7863l Tysons Corner Ctr, Mclean, VA, 22102-4513 $80000 per year - $92200 per year The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high ...

New

Planta Restaurants

$100 - $125/hr

EXECUTIVE CHEF We are seeking an entrepreneurial minded Executive Chef to lead the day-to-day culinary operations of our DC location. Reporting to the General Manager, the Executive Chef will have ...

Graspa Group

$60 - $80/hr

EXECUTIVE CHEF Full Time Management Coral Gables, FL, US 1 Attachments 7 days ago Requisition ID: 1027 Salary Range: $75,000.00 To $80,000.00 Annually SUMMARY The executive chef is responsible for ...

Highland Springs by Erickson Senior Living

$80 - $100/hr

The Executive Chef will oversee daily culinary operations, including à la minute and high‑volume production, maintaining the highest standards of quality, consistency, presentation, and food ...

Davidson Hospitality Group.

$100 - $125/hr

We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be ...

Compass Group

Executive Chef

Owensboro, KY · On-site

$75K - $85K/yr

The Executive Chef oversees culinary for patient meal service, retail cafe dining service and catering services for all locations. This chef will be based out of Owensboro and travel to the other ...

Chiwinery

$100 - $125/hr

Position Summary An Executive Chef at First Batch will be responsible for the hiring, training and development of the chef management team. They will supervise and actively participate in all the ...

New

Thehighlandscollege

$80 - $100/hr

The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus ...

American Cruise Lines

Executive Chef

Grand Rivers, KY · On-site

$62K - $85K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ...

American Cruise Lines

Executive Chef

Maysville, KY · On-site

$58K - $80K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ...

American Cruise Lines

Executive Chef

Grand Rivers, KY · On-site

$62K - $85K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ...

American Cruise Lines

Executive Chef

Maysville, KY · On-site

$58K - $80K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ...

Grassa Gramma

Executive Chef | Grassa Gramma

Louisville, KY · On-site

$65K - $90K/yr

Executive Chef - Grassa Gramma Louisville, KY Grassa Gramma is seeking an experienced, passionate, and hands-on Executive Chef to lead the culinary team at one of Louisville's premier Italian ...

SSA Group

$100 - $125/hr

Executive Chef Position Title: Executive Chef Reports to: General Manager Responsibilities * Interview, hire, evaluate, reward, and progressively coach kitchen personnel as appropriate. * Develop ...

Grassa Gramma

Executive Chef | Grassa Gramma

Louisville, KY · On-site

$65K - $90K/yr

Executive Chef - Grassa Gramma Louisville, KY Grassa Gramma is seeking an experienced, passionate, and hands-on Executive Chef to lead the culinary team at one of Louisville's premier Italian ...

Troon

$150 - $200/hr

The Executive Chef takes personal ownership of ensuring members' and their guests' delight in all dining experiences. Responsible for all facets of the Food and Beverage department, including ...

Lancer Hospitality

$60 - $80/hr

As an executive chef, you will have the opportunity to prepare delicious, healthy food for guests. What you'll be doing: * Supervising the quality standards and practices of the food production ...

Clubatsnoqualmieridge

$100 - $125/hr

Executive Chef page is loaded## Executive Cheflocations: The Club At Weston Hills - Weston, FLtime type: Full timeposted on: Posted Todayjob requisition id: R14178**Club Location:**The Club At Weston ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Kentucky

Executive Chef information

See Kentucky salary details

$34.7K

$75.5K

$112.9K

How much do executive chef jobs pay per year?

As of Sep 7, 2026, the average yearly pay for executive chef in Kentucky is $75,463.00, according to ZipRecruiter salary data. Most workers in this role earn between $62,100.00 and $85,500.00 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.
More about Executive Chef jobs

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For Executive Chef jobs in Kentucky, the most frequently searched job titles are:

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Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Kentucky as of August 2026, with employment types broken down into 1% Internship, 89% Full Time, 7% Part Time, and 3% Contract. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution, with an average salary of $75,463 per year, or $36.3 per hour.

Executive Chef

The Mint Gaming Hall Kentucky Downs

Franklin, KY • On-site

$62K - $85K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 7 days ago

Job description

BIG BENEFITS OF WORKING AT THE MINT:
  • Weekly Pay
  • Competitive Health Insurance Plans
  • Fully Paid Dental and Vision Insurance
  • Fully Paid Company Life Insurance
  • 401K with Company Match
  • Salary PTO
  • FSA/HSA
  • We have BIG FUN!
JOB SUMMARY: The Executive Chef is responsible for providing strategic leadership and operational oversight for all culinary operations across the property, including restaurant outlets, fine dining, banquet services, stewarding functions, food safety programs, and regulatory compliance. This position directs all aspects of menu development, food production, labor and cost management, quality assurance, and team development to ensure exceptional guest experiences and operational excellence.
JOB SCOPE: The Executive Chef is accountable for maintaining departmental budgets, establishing service standards, and culinary innovation while ensuring compliance with all health department regulations, food safety requirements, and company policies. The Executive Chef partners closely with property leadership and the Vice President of Food amp; Beverage to develop and execute culinary strategies that support organizational goals, including current and future food outlets, enhance the guest experience, and drive financial performance.
JOB RESPONSIBILITIES:
  • Interact on a reoccurring basis with property leaders and the Vice President of Food amp; Beverage to understand their culinary expectations.
  • Develop, implement, and maintain culinary standards, recipes, preparation procedures, presentation guidelines, and quality assurance measures to ensure consistency across all food and beverage outlets.
  • Lead, coach, mentor, and develop culinary leaders and team members to foster engagement, professional growth, succession planning, and operational excellence.
  • Participate in the financial review process for response to inquiries and reporting results.
  • Monitor food quality, preparation techniques, portion controls, and presentation standards through regular kitchen inspections, tastings, and operational reviews.
  • Understands the competitive landscape and constantly researches and develops seasonal menu items as well as follows trends.
  • Ability to use systems and analyze menu sales, food costs, and guest behaviors to make appropriate adjustments, as needed.
  • Maintain product knowledge across all food and beverage categories.
  • Ensure compliance with all federal, state, and local food safety regulations, health department standards, sanitation requirements, and company policies and procedures.
  • Efficiently monitor departmental staffing, food purchasing, food preparation, and food inventory to control food and labor costs and waste.
  • Holds daily and weekly meetings with culinary team to support effective communication and consistency on all shifts and in all outlets.
  • Oversee stewarding and sanitation operations to ensure kitchens, food preparation areas, storage facilities, equipment, and service areas maintain the highest standards of cleanliness and safety.
  • Support new outlet openings, renovations, special events, and catering initiatives through menu development, operational planning, staffing strategies, and execution.
  • Drive a culture of accountability, collaboration, innovation, and continuous improvement throughout all culinary operations.
  • Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.
  • Consistently deleadership presence throughout the property, promote service excellence, maintain a positive attitude, and apply the BIG Service standards.
  • To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset.
  • The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner.
  • Maintain regular attendance at scheduled shift and staff meetings.
EDUCATION, EXPERIENCE, AND QUALIFICATIONS:
  • High school diploma or its equivalent required.
  • Culinary-focused degree, bachelor’s degree in hospitality management, Business Administration, or a related field preferred; equivalent combination of education and progressive culinary leadership experience may be considered.
  • Minimum of five (5) years of progressive culinary leadership experience, including at least three (3) years in an Executive Chef or senior Room Chef role.
  • Must be 21 years of age or older.
  • Demonstrated experience overseeing multiple restaurant concepts (fine dining and casual dining), banquet operations, catering services, and high-volume food production environments.
  • Experience managing culinary operations within gaming, hospitality, resort, hotel, entertainment, or destination venues preferred.
  • Extensive knowledge of food safety, sanitation, HACCP principles, and federal, state, and local health department regulations.
  • Proven track record of menu development, culinary innovation, recipe standardization, and successful implementation of new food concepts.
  • Strong analytical, organizational, and problem-solving skills with the ability to make sound business decisions in a fast-paced environment.
  • Proficiency with food and beverage management systems, inventory management software, labor management tools, and Microsoft Office applications.
  • Must pass all required pre-screening and background checks.
  • Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction
  • Internal candidates must meet the eligibility requirements outlined in the Transfer and Promotion Policy.
  • Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled.
  • Must obtain S.T.A.R. and Serve Safe Certification upon start of employment.
  • Must be able to obtain all required work cards, horse/gaming license, as required by local and state jurisdiction.
The Mint Gaming Hall is an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

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