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Head Chef Jobs in Ridgewood, NJ (NOW HIRING)

OASES NYC

Chef de Cuisine

New York, NY

$72K - $99K/yr

Head Chef - Full-Time We are seeking a working Head Chef to lead the daily operations of the kitchen and BOH personnel. Responsibilities include, but are not limited to: menu planning, inventory ...

OASES NYC

Chef de Cuisine

New York, NY

$75K - $83K/yr

Head Chef - Full-Time We are seeking a working Head Chef to lead the daily operations of the kitchen and BOH personnel. Responsibilities include, but are not limited to: menu planning, inventory ...

OASES NYC

Chef de Cuisine

New York, NY · On-site

$72K - $99K/yr

Head Chef - Full-Time We are seeking a working Head Chef to lead the daily operations of the kitchen and BOH personnel. Responsibilities include, but are not limited to: menu planning, inventory ...

The h.wood Group

Sous Chef

Manhattan, NY

$75K - $90K/yr

ROLE SUMMARY Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and ...

The h.wood Group

Sous Chef

Manhattan, NY · On-site

$70 - $95/hr

ROLE SUMMARY Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and ...

The h.wood Group

Sous Chef

Manhattan, NY · On-site

$75K - $90K/yr

ROLE SUMMARY Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and ...

Proper Hospitality

Sous Chef

Manhattan, NY · On-site

$60 - $90/hr

Support the Executive Chef or Head Chef in overseeing day-to-day kitchen operations, ensuring food is prepared and presented to the highest quality standards. * Supervise kitchen staff, including ...

Lady Delilah

Sous Chef

New York, NY · On-site

$75K - $90K/yr

ROLE SUMMARY Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and ...

José Andrés Group

Sous Chef

Manhattan, NY · On-site

$70K - $75K/yr

Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary Range: $70,000 - $75,000 per year About José Andrés Group José Andrés Group (JAG) is a hospitality company ...

Jose Andres Group

Sous Chef

Manhattan, NY · On-site

$70K - $75K/yr

Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Salary Range: $70,000 - $75,000 per year About José Andrés Group José Andrés Group (JAG) is a hospitality company ...

Modern Restaurant Group

Executive Chef

Westfield, NJ · On-site

$72K/yr

Proven working experience as a head chef. * Excellent record of kitchen management. * Ability to spot and resolve problems efficiently. * Capable of delegating multiple tasks. * Communication and ...

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All JobsHead Chef JobsHead Chef Jobs in Ridgewood, NJ

Head Chef information

See Ridgewood, NJ salary details

$30K

$67.4K

$100K

How much do head chef jobs pay per year?

As of Sep 5, 2026, the average yearly pay for head chef in Ridgewood, NJ is $67,372.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,600.00 and $79,000.00 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 Ridgewood, NJ?

The most popular types of Chef jobs in Ridgewood, NJ are:

What are popular job titles related to Head Chef jobs in Ridgewood, NJ?

For Head Chef jobs in Ridgewood, NJ, the most frequently searched job titles are:

What job categories do people searching Head Chef jobs in Ridgewood, NJ look for?

The top searched job categories for Head Chef jobs in Ridgewood, NJ are:

What cities near Ridgewood, NJ are hiring for Head Chef jobs?

Cities near Ridgewood, NJ with the most Head Chef job openings:

Head Chef jobs near you
Infographic showing various Head Chef job openings in Ridgewood, NJ as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $67,372 per year, or $32.4 per hour.

Chef de Cuisine

OASES NYC

New York, NY

$72K - $99K/yr

Full-time

Posted 9 days ago

Job description

Head Chef – Full-Time

We are seeking a working Head Chef to lead the daily operations of the kitchen and BOH personnel. Responsibilities include, but are not limited to: menu planning, inventory management, staff supervision and training, and operating multiple menus with a holistic, wellness-focused, ingredient cross-utilization, and clean, health-driven approach.

The Head Chef will also be responsible for overseeing breakfast, lunch, and dinner service, as well as developing and executing menus for special events.

A successful applicant will be someone looking to grow and progress culinary knowledge and skills as a head chef, while working in a challenging yet holistic atmosphere. The ideal candidate will take full responsibility for the management and leadership of all BOH operations. We are seeking highly skilled and motivated professional chefs with engaging personalities, intelligence, maturity, and relevant experience in the New York City dining scene.

Responsibilities:
  • Oversee breakfast, lunch, dinner, and event menu planning and execution
  • Manage BOH inventory, seasonal menu costing, menu pricing calculations, and purchasing, while adhering to budgets and forecasting
  • Lead weekly reconciliation of purchases and invoices
  • Maintain vendor relationships and lead initiatives for better pricing
  • Monitor weekly and monthly financial reporting (labor, food cost, revenue forecasting)
  • Ensure kitchen equipment upkeep and maintenance
  • Maintain consistent production of top-quality food in a timely manner
  • Recruit, hire, and train all BOH personnel
  • Maintain a sanitary and organized operation; enforce strict health and safety standards
Qualifications:
  • Minimum of 5 years of experience required (fine dining restaurant experience preferred)
  • Proven track record in NYC dining scene
  • Proficient in Excel and food cost analysis
  • Strong financial understanding of labor and food costs
  • DOH Food Handler’s Card required
  • Strong communication and organizational skills; must have a “do whatever it takes” attitude and be hands-on at all times
  • Thorough knowledge of sanitation and health code practices
  • Ability to revise basic recipes for consistency and quality
  • Capable of managing and coordinating preparation and production of all menu items and food programs with a focus on uniformity
  • Effective communicator with supervisors, peers, and coworkers

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