ZipRecruiter

Log In

1

Executive Chef Jobs in Rochester, NY (NOW HIRING)

Friendly Senior Living

Executive Chef

Rochester, NY · On-site

$75K - $85K/yr

The Executive Chef directs all culinary operations to provide high quality nutritious meals for residents, employees and guests. in the organization. The Executive Chef will manage the dining staff ...

Friendly-Senior-Living

Executive Chef

Rochester, NY · On-site

$70K - $97K/yr

The Executive Chef directs all culinary operations to provide high quality nutritious meals for residents, employees and guests. in the organization. The Executive Chef will manage the dining staff ...

New

Friendly Senior Living

Executive Chef

Rochester, NY · On-site

$75K - $85K/yr

The Executive Chef directs all culinary operations to provide high quality nutritious meals for residents, employees and guests. in the organization. The Executive Chef will manage the dining staff ...

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 ...

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 · On-site

$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 ...

Sodexo

Executive Chef 2

Rochester, NY · On-site

$64K - $100K/yr

Executive Chef | Culinary Operations, Retail & Catering About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You'll lead the charge in ...

Sodexo

Executive Chef 2

Rochester, NY

$64K - $100K/yr

Executive Chef | Culinary Operations, Retail & Catering About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You'll lead the charge in ...

Sodexo

Executive Chef 2

Rochester, NY · On-site

$64K - $100K/yr

Executive Chef | Culinary Operations, Retail & Catering About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You'll lead the charge in ...

Sodexo

Executive Chef 2

Rochester, NY · On-site

$64K - $100K/yr

Executive Chef | Culinary Operations, Retail & Catering About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You'll lead the charge in ...

Schulte

Executive Chef - Woodcliff Hotel and Spa

Fairport, NY · On-site

$67K - $93K/yr

Woodcliff Hotel / Schulte Hospitality Group is seeking a dynamic, service-oriented Executive Chef to join our team! Schulte Hospitality Group is an organization whose success is rooted in its service ...

Troon

Sous Chef

Victor, NY · On-site

$80K/yr

Assists Executive Chef with the ordering of all food products. * Assigns duties to associates for efficient operation of the kitchen. * Maintains and evaluates existing food concepts. Assists in the ...

next page

Showing results 1-20

All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Rochester, NY

Executive Chef information

See Rochester, NY salary details

$39.5K

$85.7K

$128.3K

How much do executive chef jobs pay per year?

As of Sep 14, 2026, the average yearly pay for executive chef in Rochester, NY is $85,728.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,500.00 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 September 2026, with employment types broken down into 2% As Needed, 93% Full Time, and 5% Part Time. Highlights an 96% In-person, and 4% Remote job distribution, with an average salary of $85,728 per year, or $41.2 per hour.

Executive Chef

Rochester, NY • On-site

Friendly Senior Living
Health Care and Social Assistance • 201 - 500 employees
Learn more about Friendly Senior Livingexternal

$75K - $85K/yr

Full-time

PTO

Posted 4 days ago

Job description

We consider many different factors to determine your compensation package at FSL. We assess your specific job family, level, relevant skills, experience, and other special trainings, or accomplishments you bring to the position. Pay decisions are also guided by our financial means as well as analyzed against what others earn internally. We strive to pay competitively and offer market differentiated benefits and perquisites in line with our compensation philosophy. The salary range is a reflection of many similar like positions and your actual compensation may not be at the high or low end of the range but will be based on your unique skills and other criteria mentioned. FSL is committed to offering each individual an elevated employee experience through growth and learning opportunities in addition to an inclusive work culture coupled with other perquisites.
Position Summary
Every effort has been made to identify the essential functions of the Executive Chef position. The Executive Chef directs all culinary operations to provide high quality nutritious meals for residents, employees and guests. in the organization. The Executive Chef will manage the dining staff, balance budget constraints with resident preferences and ensure compliance with strict dietary and food safety regulations.
The Executive Chef is directly responsible for overseeing the preparation and production of the meals served to residents, employees, separate independent living facility, Bistro Café, Employee Café, and catering functions. He/She creates and institutes semi-annual cycle menus and standardized recipes; plans, oversees and completes all the purchasing, employee personnel training, and record keeping; directs through supervision food preparation, service and sanitation; and is accountable for meeting company financial goals.
Job Relations:
  • Is responsible to and reports directly to Dining Director.
  • Supervises workers - Supervises duties of all food service personnel.
  • Inter-relationship - Must work closely with Dining Director, Clinical Dietitian, Production Manager, Food Service Supervisors , as well as with staff.
Essential Job Functions: Every effort has been made to identify the essential functions of the Executive Chef position.
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in all menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Works in close partnership with Clinical Dietitians to ensure recipe/menu offerings are consistent with patient diet orders and in line with the Health Systems programs.
  • Reviews with the production staff daily, their plans to meet storage, production and service needs. Ensures that production and waste records are complete and accurate and that recipes are followed in production.
  • Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs and FSL standards.
  • Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and Facility preventative maintenance programs.
  • Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures.
  • Trains supervisors on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor.
  • Makes employment and termination decisions including interviewing, hiring, evaluating and disciplining dining personnel as appropriate. Takes appropriate action in support of this approval. Develops and updates employee job descriptions and performance standards.
  • Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections. Conducts appropriate formal appraisal of the culinary staff.
  • Is responsible for the maintenance of all book work, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures.
  • Maintains contact with customers so as to be aware of customer acceptance of the food program. Develops working rapport with the staff. Works with Dining Director to address customer complaints, suggestions or requests immediately.
  • Conducts weekly meetings with members of the supervisory team and the food service employeesCommunicates frequently with Administration for mutual awareness of any problems, documenting disciplinary counseling with food service employees in accordance with corporate policy.
  • Fills in where needed to ensure resident service standards and efficient operations.
  • Keeps personal work areas clean, neat and efficiently arranged at all times.
  • Performs any other tasks as requested by the Dining Director.
Other Job Functions:
Expectations of the Position:
  • Dependable, report to work on-time for every schedule shift (ready to work at beginning - start of shift) and work full schedule shifts unless physically unable or pre-approved Paid Time Off (PTO) which includes personal and vacation.
  • Willing and able to work as required by the position and/or approved by management.
  • Have reliable transportation to and from work.
  • Must be clean and neat in appearance and have a “friendly,” hospitality-oriented, and service-oriented personality.
  • Abide by work-related / job procedures and organization policies; (refer to the Employee Handbook).
Qualifications of the Position:
  • Education: Associates Degree in Culinary Arts or Food and Beverage Management
  • Experience: Minimum of 5years culinary or production experience.
  • Skills: Ability to read, write, do simple math calculations. Proficient in Microsoft Office Products (Wors, Excel, Outlook, basic food knowledge and ability to apply it.
  • Licenses / Certifications: Servsafe certification and/or County Sanitation certification preferred.
Conditions of Employment:
  • Work is performed in a clean, well lit, Community setting.
  • Employee must be able to perform essential job functions (reasonable accommodation may apply).
Physical Requirements
  • Refer to attached Physical Requirements form.
  • Must meet the general health requirements set forth by FSL.
  • May be requested to assist in the evacuation of Residents or perform other procedures to protect the safety of Residents, visitors and team members during emergency situations.

Apply