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Executive Chef Jobs in Roy, UT (NOW HIRING)

Western States Lodging & Management

Executive Chef

Layton, UT · On-site

$65K - $89K/yr

As Executive Chef, you'll oversee the daily operation of the kitchen, lead the entire kitchen staff, manage large-scale food production, and ensure every dish meets high standards for quality ...

New

American Cruise Lines

Executive Chef

Farmington, UT

$67K - $93K/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 ...

snowbasin

Sous Chef

Huntsville, UT · On-site

$48K - $65K/yr

The Sous Chef will work closely with the Chef de Cuisine, Executive Chef, and Food & Beverage Director to meet daily operational needs of respective outlet culinary and BOH teams. As a Sous Chef you ...

REH Services, LLC

Sous Chef

Huntsville, UT · On-site

$48K - $65K/yr

The Sous Chef will work closely with the Chef de Cuisine, Executive Chef, and Food & Beverage Director to meet daily operational needs of respective outlet culinary and BOH teams. As a Sous Chef you ...

Snowbasin Resort Company

Sous Chef

Huntsville, UT · On-site

$48K - $65K/yr

The Sous Chef will work closely with the Chef de Cuisine, Executive Chef, and Food & Beverage Director to meet daily operational needs of respective outlet culinary and BOH teams. As a Sous Chef you ...

American Cruise Lines

Executive Sous Chef

Farmington, UT · On-site

$61K - $78K/yr

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our ...

REH Services, LLC

Chef de Cuisine

Huntsville, UT · On-site

$64K - $88K/yr

The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and ...

snowbasin

Chef de Cuisine

Huntsville, UT · On-site

$64K - $88K/yr

The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and ...

Snowbasin Resort Company

Chef de Cuisine

Huntsville, UT · On-site

$64K - $88K/yr

The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and ...

American Cruise Lines

Pastry Chef

Farmington, UT · On-site

Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and ...

Compass Group

SOUS CHEF

Salt Lake City, UT · 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)

Salt Lake City, UT · 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)

Salt Lake City, UT · 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 ...

Weller's Bistro on Main

Sous Chef

Layton, UT · On-site

$48K - $53K/yr

As Sous Chef, you'll play a pivotal role in our kitchen, working closely with our Executive Chef to ensure every dish meets the high standards our guests have come to expect. Your responsibilities ...

American Cruise Lines

Sous Chef

Farmington, UT · On-site

$47K - $64K/yr

Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café ...

American Cruise Lines

Lead Line Cook

Farmington, UT · On-site

$16.25 - $20.75/hr

You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests ...

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Executive Chef information

See Roy, UT salary details

$38.2K

$82.9K

$124K

How much do executive chef jobs pay per year?

As of Aug 21, 2026, the average yearly pay for executive chef in Roy, UT is $82,871.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,200.00 and $93,900.00 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 Roy, UT, the most frequently searched job titles are:

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Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Roy, UT as of August 2026, with employment types broken down into 87% Full Time, 10% Part Time, and 3% Contract. Highlights an 82% Physical, 5% Hybrid, and 13% Remote job distribution, with an average salary of $82,871 per year, or $39.8 per hour.

Executive Chef

Western States Lodging & Management

Layton, UT • On-site

$65K - $89K/yr

Full-time

Posted yesterday

New

Western States Lodging & Management rating

6.6

Company rating: 6.6 out of 10

Based on 14 frontline employees who took The Breakroom Quiz

152nd of 204 rated real estate companies

Job description

Lead the Kitchen. Elevate the Guest Experience.
We're looking for an experienced and passionate Executive Chef to lead the culinary operation of a high volume, large-scale hotel. This is a hands-on leadership role for a culinary professional who understands high-volume food production, takes pride in quality and consistency, and knows how to build an organized, efficient kitchen team.
As Executive Chef, you'll oversee the daily operation of the kitchen, lead the entire kitchen staff, manage large-scale food production, and ensure every dish meets high standards for quality, presentation, safety, and consistency. You'll work closely with the General Manager, Catering Sales team, banquet staff, department heads, guests, and clients to deliver an exceptional food and beverage experience.
What's in It for You
  • Competitive compensation based on experience and qualifications
  • Opportunity to lead the culinary operation of a hotel
  • Leadership responsibility over the entire kitchen team
  • Opportunity to work with banquet, catering, and hotel operations
  • Supportive, team-oriented work environment
  • Opportunities for professional growth and development

About the Role
As Executive Chef, you'll be responsible for the complete day-to-day operation of the kitchen and all food production. You'll balance culinary excellence with cost control, organization, food safety, and effective team leadership.
This position is ideal for a seasoned chef with strong high-volume cooking and kitchen management experience who enjoys leading people, creating quality food, and keeping a busy kitchen running smoothly.
What You'll Do
  • Lead the day-to-day operations of the hotel kitchen and oversee all food production.
  • Manage large-scale food production for restaurants, banquets, events, and other hotel needs.
  • Execute daily production assignments according to BEOs (Banquet Event Orders) and anticipated restaurant volume.
  • Maintain the highest standards of food quality, freshness, presentation, consistency, and portion control.
  • Lead and delegate assignments to kitchen staff while monitoring productivity, pace, quality, and consistency.
  • Prepare food in a cost-effective and efficient manner while minimizing waste.
  • Ensure all kitchen equipment, materials, and supplies are used safely, efficiently, and effectively.
  • Train, direct, and support kitchen associates to maintain high standards of performance and food quality.
  • Follow all food safety, sanitation, loss prevention, infection control, and workplace safety procedures.
  • Maintain compliance with state and local health department regulations.
  • Conduct and organize monthly food inventories and maintain accurate inventory records.
  • Receive, inspect, properly log, stock, and rotate deliveries from vendors.
  • Review and cost-code invoices and maintain accurate expense tracking for the Food & Beverage Department.
  • Monitor food costs and help identify opportunities to improve efficiency and profitability.
  • Partner with Catering Sales to develop pricing for potential catering and banquet business.
  • Collaborate with banquet captains, department heads, and other hotel leaders to ensure successful events and guest experiences.
  • Maintain a clean, organized, professional, and safe kitchen environment.
  • Communicate effectively with guests, clients, associates, supervisors, and other hotel leadership.

What We're Looking For
  • High school diploma or equivalent required.
  • 5 years of high-volume line cooking and food preparation experience.
  • Previous experience as an Executive Chef, Sous Chef, Chef de Cuisine, or in a similar culinary leadership role preferred.
  • ServSafe certification required.
  • Strong knowledge of food preparation, kitchen operations, sanitation, food safety, and high-volume production.
  • Strong leadership and delegation skills with the ability to manage an entire kitchen team.
  • Excellent communication and interpersonal skills.
  • Ability to communicate effectively with guests, clients, supervisors, and coworkers.
  • Strong customer service mindset and commitment to hospitality.
  • Ability to read and write in English.
  • Proficiency in basic mathematics, including percentages, ratios, dry and liquid measurements, scaling, and metric conversions.
  • Strong organizational and time-management skills.
  • Ability to work effectively in a fast-paced hotel and banquet environment.
  • Availability to work weekends and holidays as needed.

You Know You're Successful When...
You know you're successful when the kitchen operates with consistency, organization, and teamwork; food is produced on time and to high quality standards; BEOs and banquet events are executed accurately; food safety and sanitation standards are consistently maintained; inventory and food costs are well controlled; kitchen associates understand their responsibilities and perform effectively; and guests, clients, and hotel leadership consistently have confidence in the quality and professionalism of the culinary operation.
Physical Requirements
  • Frequent walking and standing throughout the workday.
  • Ability to frequently bend, stoop, sit, stand, reach, and move throughout the kitchen.
  • Ability to work for extended periods in a busy, fast-paced kitchen environment.
  • Ability to occasionally lift and carry items weighing up to 50 pounds using proper body mechanics and lifting techniques.
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Why Join Us?
We believe great hospitality starts with great people. As an Executive Chef, you'll have the opportunity to make a direct impact on the guest experience while leading a team and shaping the culinary operation of the hotel. If you're a hands-on culinary leader who takes pride in quality, develops people, and knows how to run a successful high-volume kitchen, we'd love to meet you.

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