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Executive Chef Jobs in Micronesia (NOW HIRING)

Stonebridge Companies

$71K - $98K/yr

Executive Chef Location: Brooklyn, NY FLSA: Exempt Status: Full-time Reports to: General Manager Supervises: Culinary Team Members Pay Range: $105,000k - 125,000k Annually Job Summary: The Executive ...

Mercyhealth

$71K - $98K/yr

A Top 50 Company and Top 10 Nonprofit for Executive Women

Mbk

$11.75 - $15.25/hr

The Cook oversees the Dining Services Department under the direction of the Executive Chef or Director of Dining Services, positively impacting residents' lives by contributing to their well-being ...

Stonebridge Companies

$66K - $91K/yr

The Chef de Cuisine is responsible for overseeing the day-to-day operations of the kitchen, ensuring the highest standards of food quality, consistency, and presentation. This role leads and develops ...

Nexdine Hospitality

$72K - $85K/yr

Chef Manager State: Massachusetts Shift/Schedule: Varies Hours: Full Time Salary: $72,000 - $85,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: * Generous Compensation & Benefits ...

Stonebridge Companies

$18/hr

Executive Chef Pay Range: $18.00 per hour Job Summary: The Steward is responsible for ensuring the orderly flow of china, glassware, silver, and other related equipment, maintaining cleanliness ...

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Executive Chef information

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

What are the most commonly searched types of Chef jobs in Micronesia?

The most popular types of Chef jobs in Micronesia are:

What are popular job titles related to Executive Chef jobs in FM?

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

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Micronesia as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution.

Executive Chef

On-site

Stonebridge Companies
11 - 50 employees
Learn more about Stonebridge Companiesexternal

$71K - $98K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 17 days ago

Job description

City, State:Brooklyn, New York


 

  • Title: Executive Chef

    Location: Brooklyn, NY

    FLSA: Exempt

    Status: Full-time

    Reports to: General Manager

    Supervises: Culinary Team Members

    Pay Range: $105,000k - 125,000k Annually

    Job Summary: The Executive Chef oversees all food purchasing and preparation for the hotel's food service outlets and events. This role ensures that culinary standards are maintained, supervises kitchen staff, and collaborates with other departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations.

    Essential Functions and Duties:

    • Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.

    • Ensure food quality meets culinary standards and exceeds guest expectations.

    • Control food costs by managing inventory, purchasing, and minimizing waste.

    • Train, mentor, and provide feedback to kitchen staff to maintain consistent quality.

    • Ensure kitchen compliance with health, safety, and sanitation regulations.

    • Collaborate with departments to plan and execute special events, banquets, and other food service needs.

    • Develop and update menus, incorporating seasonal ingredients and current trends.

    • Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency.

    • Maintain relationships with vendors to ensure high-quality ingredient sourcing.

    • Monitor kitchen performance and implement improvements to enhance efficiency.

    • Work closely with the Director of Food & Beverage to meet financial and operational goals.

    • Ensure all kitchen operations align with the hotel's brand standards and guest satisfaction goals.

    Required Experience, Education, and Skills:

    • Bachelor's degree in Culinary Arts or a related field; or equivalent experience in culinary management.

    • Minimum of 5 years of experience as an Executive Chef or in a similar leadership role.

    • Expertise in food preparation, presentation, and menu development.

    • Strong knowledge of food safety, sanitation, and health regulations.

    • Proven ability to manage food costs, control budgets, and optimize profitability.

    • Excellent leadership and communication skills to manage kitchen staff effectively.

    • Ability to work in a fast-paced environment, handling multiple tasks and maintaining attention to detail.

    Work Environment:

    • Primarily an indoor environment, working in a kitchen and office setting.

    • Frequent exposure to kitchen equipment, heat, and cleaning chemicals.

    • Requires standing and walking for extended periods during food preparation and service.

    • Must be able to lift and carry up to 50 lbs.

    • Flexibility to work evenings, weekends, and holidays as needed to meet business demands.

Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members.

Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements.

All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from:

2026-07-06

Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.


It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

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