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Executive Chef Jobs in Moline, IL (NOW HIRING)

Compass Group

Sous Chef

Davenport, IA · On-site

$51K - $56K/yr

Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Working as the Sous Chef, you will be responsible for the ...

Unidine

Support Sous Chef - Davenport, IA

Davenport, IA · On-site

$55K - $60K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Compass Group

SOUS CHEF

East Moline, IL · On-site

$21/hr

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of ...

Eurest

SOUS CHEF (FULL TIME)

East Moline, IL · On-site

$21/hr

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of ...

Compass Group

SOUS CHEF (FULL TIME)

East Moline, IL · On-site

$21/hr

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of ...

Compass Group

SOUS CHEF (FULL TIME)

East Moline, IL · On-site

$21/hr

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of ...

Eurest

CHEF MANAGER - EAST MOLINE, IL

East Moline, IL · On-site

$65K - $70K/yr

As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive ...

Edgewater

Sous Chef

Bettendorf, IA · On-site

$44K - $60K/yr

Sous Chef As Sous Chef, you'll be a key leader in our culinary team, supporting the Culinary Director in delivering high-quality, nutritious, and beautifully presented meals. You'll help oversee ...

WesleyLife

Sous Chef

Bettendorf, IA · On-site

$44K - $60K/yr

Sous Chef As Sous Chef, you'll be a key leader in our culinary team, supporting the Culinary Director in delivering high-quality, nutritious, and beautifully presented meals. You'll help oversee ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Moline, IL

Executive Chef information

See Moline, IL salary details

$36.1K

$78.5K

$117.4K

How much do executive chef jobs pay per year?

As of Sep 1, 2026, the average yearly pay for executive chef in Moline, IL is $78,488.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,600.00 and $89,000.00 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

What are the most commonly searched types of Chef jobs in Moline, IL?

The most popular types of Chef jobs in Moline, IL are:

What are popular job titles related to Executive Chef jobs in Moline, IL?

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

What cities near Moline, IL are hiring for Executive Chef jobs?

Cities near Moline, IL with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Moline, IL as of August 2026, with employment types broken down into 1% Internship, 84% Full Time, 12% Part Time, and 3% Contract. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution, with an average salary of $78,488 per year, or $37.7 per hour.

Executive Chef

DoubleTree by Hilton Davenport

Davenport, IA • On-site

$50K/yr

Full-time

PTO

Posted 16 days ago

Job description

What's in it for you...
  • Insurance enrollment available!
  • Paid time off available!
  • Holiday pay available!
  • Hotel and travel discounts at worldwide destinations!
  • Professional development and promotion opportunities!
The impact you'll make...
The Executive Chef is responsible for supporting the management and direction of food and beverage and culinary operations. Key responsibility areas include department performance, effective cost controls and development, training and retention of key employees.
What you'll be doing...
  • Support the Food and Beverage operations efficiently and effectively within the company's fiscal and operational guidelines and assume the role of Director of Food + Beverage in their absence.
  • Support the Food and Beverage operation to meet the brand's target customer needs, ensure employee satisfaction, focus on growing revenues and maximize the financial performance of the department.
  • Support in meeting or exceeding budgeted sales and profit goals, maintain labor efficiency ratios to ensure guest service and cost effectiveness.
  • Assist in developing initiatives to build profitability and maintain effective cost controls in support of these initiatives.
  • Support in managing and reporting on expenses (payroll + supplies) to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide quality service.
  • Maintain accuracy and thoroughness on various reporting requested on a daily, weekly or monthly basis.
  • Assist in the preparation of departmental schedules according to business forecast, payroll budget guidelines and productivity requirements.
  • Engage and make contact with every guest in line with Hotel culture. Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest satisfaction. Educate and empower associates to act in a similar capacity.
  • Assists in conducting regular employee/departmental meetings and administer counseling, discipline to associates as necessary and provide training and recognition to employees at all levels to maintain a team-oriented environment.
  • Assist in staffing departments with quality employees who value guest service and are committed to high standards of performance.
  • Other duties as assigned
You should be able to...
  • Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
  • Requirements...
  • 5 - 7 years of prior Food and Beverage experience in a management role.
  • Must be properly certified in Food/Safety
  • Extensive food and wine knowledge and creativity.
  • Must be creative and up to speed on new concepts and food trends.
  • Computer literate and detail orientated is a must.

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