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Executive Chef Jobs in Rochester, NY (NOW HIRING)

Norbut Companies

Be Seen First

Corporate Executive Chef

Rochester, NY · On-site

$55K - $85K/yr

POSITION Chef DEPARTMENT : Farm REPORTS TO: CEO TERMS/HOURS: Full-time, M-F, 8:30AM-5:00PM. CLASSIFICATION: Salaried/Exempt WORK AUTHORIZATION: US Person (US Citizen or Permanent Resident ...

Wegmans Food Markets

Executive Sous Chef

Rochester, NY · On-site

$80K - $90K/yr

The executive sous chef at Next Door serves as the culinary leader the kitchen, supporting the executive chef in the planning, preparation, and delivery of high-quality menu offerings that create an ...

Palmer Food Service

Corporate Executive Chef

Rochester, NY · On-site

$80K - $100K/yr

The Corporate Executive Chef is specifically accountable for CAB culinary demonstrations, customer education events, and menu consultation support. Program-level relationship management and marketing ...

Delaware North

Executive Chef, Patina 250

Batavia, NY

$92K - $116K/yr

As Executive Chef, you will oversee all back-of-house operations, driving culinary excellence through exceptional food quality, innovative menu development, financial accountability, and strong team ...

Delaware North

Executive Chef, Patina 250

Batavia, NY

$92K - $116K/yr

As Executive Chef, you will oversee all back-of-house operations, driving culinary excellence through exceptional food quality, innovative menu development, financial accountability, and strong team ...

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Executive Chef information

See Rochester, NY salary details

$39.5K

$85.8K

$128.3K

How much do executive chef jobs pay per year?

As of Aug 24, 2026, the average yearly pay for executive chef in Rochester, NY is $85,767.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,600.00 and $97,200.00 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 Rochester, NY?

The most popular types of Chef jobs in Rochester, NY are:

What are popular job titles related to Executive Chef jobs in Rochester, NY?

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

What job categories do people searching Executive Chef jobs in Rochester, NY look for?

The top searched job categories for Executive Chef jobs in Rochester, NY are:

What cities near Rochester, NY are hiring for Executive Chef jobs?

Cities near Rochester, NY with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Rochester, NY as of August 2026, with employment types broken down into 82% Full Time, and 18% Part Time. Highlights an 98% In-person, and 2% Remote job distribution, with an average salary of $85,767 per year, or $41.2 per hour.

Corporate Executive Chef

Norbut Companies

Rochester, NY • On-site

$55K - $85K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 19 days ago

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Job description

CORPORATE CHEF JOB DESCRIPTION

SUMMARY: The chef is a hands-on position of planning and executing meals for on- and off-site consumption, off site catering events as scheduled, and constantly recognizing opportunities for improvement. The Corporate Chef prepares and cooks lunch for between 20-30 people daily. Must be familiar with sanitation regulations.

POSITION Chef

DEPARTMENT: Farm

REPORTS TO: CEO

TERMS/HOURS: Full-time, M-F, 8:30AM-5:00PM.

CLASSIFICATION: Salaried/Exempt

WORK AUTHORIZATION: US Person (US Citizen or Permanent Resident)

COMPETENCIES:

· Runs a smooth-operating kitchen.

· Food preparation skills.

· Business skills includes managing a budget.

· Knowledge of nutrition.

· Attention to detail.

· Keep up with cooking trends and best practices.

· Creativity.

· A high level of discipline.

· Strong leadership and management skills.

KEY RESPONSIBILITIES:

  • Plan menus and coordinate events at the Farm.

· Coordinate food and beverage preparation.

· Inspect and maintain facilities and equipment for regulatory compliance.

· Cleaning and sanitizing facilities.

  • Developing unique and cuisine-appropriate menus.
  • Preparing lunches for the Office staff daily.
  • Staying current on developing culinary trends in the industry.
  • Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
  • Monitoring inventory and purchasing supplies and food from approved vendors.

KNOWLEDGE/SKILLS/EDUCATION:

· Proven work experience as a Chef or Cook

· Hands-on experience with various kitchen equipment.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Familiarity with sanitation regulations.

· Culinary school diploma preferred.

MINIMUM EXPERIENCE:

· 5 years of experience as a Chef or Cook.

SUPERVISORY FUNCTIONS AND SKILLS:

· This position currently does not have any supervisory responsibilities.

WORKING CONDITIONS:

· Clean, safe working environment.

PHYSICAL REQUIREMENTS:

· Regularly required to stand, walk, and sit for extended periods during the day.

· Regularly use hands to reach; ability to talk and hear.

· Regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 75 pounds.