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Head Chef Jobs in Payson, UT (NOW HIRING)

Heirloom Restaurant Group

Cook

Provo, UT · On-site

$13.25 - $17.75/hr

Communicate effectively with the head chef and other team members. Inventory Management: * Assist in inventory control by monitoring and restocking ingredients as needed. * Report any shortages or ...

Sundance Resort

Resort Executive Sous Chef

Sundance, UT

$58K - $74K/yr

EXECUTIVE SOUS CHEF Department: Food and Beverage Reports To: Director of Culinary Rate of Pay: Competitive Yearly Salary based on Experience Shift: Minimum five days a week. Average 45+ hours ...

HCA Healthcare

Chef

Orem, UT · On-site

Do you have the career opportunities as an Executive Chef you want with your current employer? We have an exciting opportunity for you to join Timpanogos Regional Hospital which is part of the nation ...

Sundance Mountain Resort

Resort Executive Sous Chef

UT · On-site

$61K - $78K/yr

EXECUTIVE SOUS CHEF Department: Food and Beverage Reports To: Director of Culinary Rate of Pay: Competitive Yearly Salary based on Experience Shift: Minimum five days a week. Average 45+ hours ...

U.S Army Reserve

Culinary Specialist (84653)

Salem, UT

$31K - $42K/yr

Sous Chef, Head Cook, Food Preparation Work. About Our Organization: The U.S. Army is wealth of possibilities for your future whether you are looking to build a meaningful career, continue your ...

U.S Army Reserve

Culinary Specialist (84057)

Orem, UT

$30K - $40K/yr

Sous Chef, Head Cook, Food Preparation Work. About Our Organization: The U.S. Army is wealth of possibilities for your future whether you are looking to build a meaningful career, continue your ...

U.S Army Reserve

Culinary Specialist (84655)

Santaquin, UT

$32K - $43K/yr

Sous Chef, Head Cook, Food Preparation Work. About Our Organization: The U.S. Army is wealth of possibilities for your future whether you are looking to build a meaningful career, continue your ...

U.S Army Reserve

Culinary Specialist (84082)

Wallsburg, UT

$34K - $46K/yr

Sous Chef, Head Cook, Food Preparation Work. About Our Organization: The U.S. Army is wealth of possibilities for your future whether you are looking to build a meaningful career, continue your ...

U.S Army Reserve

Culinary Specialist (84648)

Nephi, UT

$31K - $42K/yr

Sous Chef, Head Cook, Food Preparation Work. About Our Organization: The U.S. Army is wealth of possibilities for your future whether you are looking to build a meaningful career, continue your ...

U.S Army Reserve

Culinary Specialist (84664)

Mapleton, UT

$33K - $44K/yr

Sous Chef, Head Cook, Food Preparation Work. About Our Organization: The U.S. Army is wealth of possibilities for your future whether you are looking to build a meaningful career, continue your ...

U.S Army Reserve

Culinary Specialist (84082)

Wallsburg, UT

$34K - $46K/yr

Sous Chef, Head Cook, Food Preparation Work. About Our Organization: The U.S. Army is wealth of possibilities for your future whether you are looking to build a meaningful career, continue your ...

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All JobsHead Chef JobsHead Chef Jobs in Payson, UT

Head Chef information

See Payson, UT salary details

$25.8K

$58K

$86.1K

How much do head chef jobs pay per year?

As of Sep 2, 2026, the average yearly pay for head chef in Payson, UT is $57,966.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,300.00 and $67,900.00 per year, depending on experience, location, and employer.

What is a head chef?

A head chef oversees the kitchen of a restaurant or other dining facility. They are the top of the chef chain-of-command in most establishments; larger restaurants have an executive chef above the head chef. As head chef, you control inventory and order supplies to ensure they are replenished, develop menu items, and train and manage staff. While you may supervise the cooking and completion of dishes in the kitchen, the day-to-day operations are usually handled by someone lower down the chef hierarchy, such as the sous chef.

What are the key skills and qualifications needed to thrive as a head chef?

To thrive as a Head Chef, you need advanced culinary skills, menu planning expertise, and several years of professional kitchen experience, often supported by a degree or certification in culinary arts. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe is typically required. Strong leadership, creativity, and effective communication are essential soft skills for managing a team and fostering a positive kitchen environment. These competencies ensure consistent food quality, efficient operations, and a motivated staff, all critical for a successful kitchen.

What are some of the main challenges head chefs face in managing kitchen operations?

Head Chefs often face the challenge of balancing high-quality food preparation with efficient kitchen management, especially during busy service periods. They must coordinate and motivate a diverse team, ensure food safety standards are consistently met, and adapt quickly to supply chain or staffing issues. Effective communication and strong organizational skills are essential, as the Head Chef is responsible for both the culinary output and the smooth operation of the kitchen. Successfully overcoming these challenges can lead to greater leadership opportunities within the hospitality industry.

What is the difference between Head Chef vs Sous Chef?

AspectHead ChefSous Chef
CredentialsCooking certifications, culinary degrees often preferredSimilar credentials, often with experience in kitchens
Work EnvironmentOversees entire kitchen, manages staffAssists Head Chef, manages specific sections
Industry UsageLeads kitchen operations in restaurants, hotelsSupports Head Chef, second-in-command
Search & ComparisonOften searched with Sous Chef for role distinctionsCommonly compared to Head Chef for hierarchy understanding

The Head Chef is responsible for the overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Head Chef and managing specific kitchen sections. Both roles require culinary expertise and certifications, but the Head Chef holds the primary leadership position.

How much do head chefs get paid?

Head chefs typically earn a median annual salary of around $50,000 to $80,000, depending on the location, restaurant size, and experience. Salaries can be higher in upscale establishments or in regions with a higher cost of living, and many head chefs also receive tips and bonuses.

What other jobs can a head chef do?

A head chef can transition into roles such as culinary director, food service manager, restaurant owner, or food consultant, leveraging skills in kitchen management, menu development, and leadership. They may also pursue positions in catering, hospitality management, or culinary education, often requiring certifications or experience in business and operations.
More about Head Chef jobs

What are the most commonly searched types of Chef jobs in Payson, UT?

The most popular types of Chef jobs in Payson, UT are:

What cities near Payson, UT are hiring for Head Chef jobs?

Cities near Payson, UT with the most Head Chef job openings:

Head Chef jobs near you
Infographic showing various Head Chef job openings in Payson, UT as of August 2026, with employment types broken down into 79% Full Time, 18% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $57,966 per year, or $27.9 per hour.

Cook

Heirloom Restaurant Group

Provo, UT • On-site

$13.25 - $17.75/hr

Full-time

PTO

Re-posted 4 days ago

Job description

When was the last time you worked a job that you loved? This could be your next opportunity to fall in love with what you do for a living.
Heirloom Restaurant Group is a restaurant brand management company with more than 10 brands and continually growing. We are a collection of individuals who care and work together each day to create meaningful experiences. https://www.heirloomgroup.com
We do not believe it is unusual to have life changing experiences while breaking bread with others and we have made it our mission to see that it happens much more regularly. We recognize we come from our local community and thus are ultimately responsible to our friends, families, neighbors and associates. We take this seriously. We focus our time and energy on finding those who share our values and creating partnerships that are mutually beneficial. Ours is not the job to fiddle with the bounty that our farmers and producers bring to us but rather to allow its inherent beauty to shine through. Doing so in spaces that are comfortable and nurturing sets the stage for those meaningful experiences to happen. We cook food, we run restaurants and we love what we do.
Responsibilities:
Food Preparation:
  • Follow recipes and prep lists to prepare ingredients for cooking.
  • Measure and assemble ingredients accurately to maintain consistency.
  • Set up and organize workstations before and during service.
  • Ensure all necessary ingredients and equipment are readily available.
  • Cook and plate dishes according to established recipes and presentation standards.
  • Monitor and adjust cooking temperatures to ensure food quality.
  • Adhere to portion control and presentation standards.
  • Stay informed about new cooking techniques and trends.

Collaboration:
  • Coordinate with other kitchen staff to ensure a smooth flow of orders during service.
  • Communicate effectively with the head chef and other team members.

Inventory Management:
  • Assist in inventory control by monitoring and restocking ingredients as needed.
  • Report any shortages or discrepancies to the kitchen manager.

Quality Control:
  • Inspect food for quality and freshness before it is served.
  • Ensure that all dishes leaving the kitchen meet established quality standards.
  • Work efficiently to meet service demands and maintain timely order completion.
  • Prioritize tasks to handle multiple orders simultaneously.

Cleaning and Maintenance:
  • Clean and sanitize work areas, equipment, and utensils.
  • Assist in the routine maintenance and cleaning of kitchen appliances.
  • Follow food safety and sanitation guidelines to maintain a clean and safe kitchen environment.

Requirements
  • Proven experience as a line cook or prep cook.
  • Knowledge of culinary techniques and cooking methods.
  • Understanding of food safety and sanitation regulations.
  • Ability to work in a fast-paced environment and handle pressure.
  • Excellent organizational and multitasking skills.
  • Team player mentality with strong communication skills.
  • Flexibility to work evenings, weekends, and holidays.

Benefits:
  • Free Food!
  • Paid Time Off for FT employees
  • Insurance Reimbursement Plans for FT employees

Heirloom Restaurant Group is dedicated to creating a workplace where a diverse and inclusive team thrives in an environment free from discrimination. We provide equal employment opportunities, regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, protected veteran status, or any other applicable characteristics protected by law.

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