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Head Line Chef Jobs in Port Richey, FL (NOW HIRING)

Cru Hospitality Group

Head Chef

Tampa, FL · On-site

$55K - $65K/yr

Head Chef The Head Chef is responsible for all aspects of the kitchen such as BOH operations ... all line staff members and service team members and model proper skills as well as behavior, (4) ...

Cru Hospitality Group

Sous Chef

Tampa, FL · On-site

$55K - $60K/yr

... a line cook when needed and is capable of performing the duties of all kitchen positions. ● Attend kitchen meetings as set forth by your Head Chef. ● Attend weekly management meetings as set ...

Bouzy

Jr. Sous Chef

Tampa, FL · On-site

$55 - $75/hr

Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions. * Attend kitchen meetings as set forth by your Head Chef. * Attend weekly management ...

The Current Hotel

Line Cook

Tampa, FL

$16 - $24/hr

The line cook will be responsible for preparing ingredients, setting up cooking stations, and cooking menu items as directed by the head chef or kitchen manager. The ideal candidate will have ...

Oxford Commons

Line Cook

Tampa, FL

$16 - $24/hr

The line cook will be responsible for preparing ingredients, setting up cooking stations, and cooking menu items as directed by the head chef or kitchen manager. The ideal candidate will have ...

Steelbach

Grill Cook - Steelbach

Tampa, FL · On-site

$16 - $23/hr

Communicate with the head chef and wait staff to ensure the timely delivery of all meals * Comply ... Previous experience as a line chef, restaurant cook, or prep cook preferred. Physical Requirements:

The Nina Hospitality Company

Line Cook

Dunedin, FL · On-site

$17 - $19/hr

Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

The Nina Hospitality Company

Line Cook

Dunedin, FL · On-site

$17 - $19/hr

Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

The Nina Hospitality Company

Line Cook

Dunedin, FL · On-site

$17 - $19/hr

Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

PHG

Executive Chef

New Port Richey, FL · On-site

$55K - $70K/yr

Our Hospitality Group is seeking a distinguished and imaginative culinary leader to head creative ... Bottom line: Your food is what people want and it looks cool and tastes awesome. Job Requirements ...

PHG

Executive Chef

New Port Richey, FL · On-site

$55K - $70K/yr

Our Hospitality Group is seeking a distinguished and imaginative culinary leader to head creative ... Bottom line: Your food is what people want and it looks cool and tastes awesome. Job Requirements ...

All JobsHead Line Chef JobsHead Line Chef Jobs in Port Richey, FL

Head Line Chef information

See Port Richey, FL salary details

$25.3K

$56.7K

$84.2K

How much do head line chef jobs pay per year?

As of Sep 6, 2026, the average yearly pay for head line chef in Port Richey, FL is $56,734.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,300.00 and $66,500.00 per year, depending on experience, location, and employer.

What is a head line chef?

A Head Line Chef, often referred to as a Head Chef or Executive Chef, is responsible for managing all aspects of a kitchen in a restaurant or food service establishment. They oversee menu planning, supervise kitchen staff, ensure food quality and safety standards, and manage inventory and budgeting. The Head Line Chef is also instrumental in training new chefs and maintaining the overall efficiency and creativity of the kitchen. Their leadership is crucial for delivering a high-quality dining experience to customers.

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

To thrive as a Head Line Chef, you need advanced culinary skills, deep knowledge of kitchen operations, and several years of professional cooking experience, often supported by a culinary degree or certification. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe is important. Leadership, time management, and the ability to work under pressure are vital soft skills for this role. These abilities ensure high-quality food preparation, efficient kitchen workflows, and a positive team environment in demanding restaurant settings.

What are some common challenges faced by a head line chef and how can they be successfully managed?

One common challenge for a Head Line Chef is managing a fast-paced kitchen environment while ensuring consistent food quality. Balancing leadership duties with hands-on cooking, especially during peak hours, can be demanding. Effective communication with the kitchen team, strong organizational skills, and the ability to quickly adapt to unexpected issues such as ingredient shortages or equipment malfunctions are critical. Staying calm under pressure and fostering a collaborative atmosphere help ensure smooth operations and successful service.

What is the difference between Head Line Chef vs Sous Chef?

AspectHead Line ChefSous Chef
CredentialsCulinary degree or equivalent experience, certificationsSimilar credentials, often with additional experience
Work EnvironmentOversees kitchen operations, manages staffAssists Head Line Chef, manages specific sections
Industry UsageExecutive role in kitchens, leadership positionSupport role, second-in-command
Common Search/ComparisonHead Line Chef vs Sous Chef

The Head Line Chef is responsible for overall kitchen management and menu creation, while the Sous Chef acts as the second-in-command, supporting the Head Line Chef and managing specific kitchen sections. Both roles require culinary expertise and leadership skills, but the Head Line Chef holds a higher managerial position.

How much do head line chefs get paid?

Head line chefs, often called head chefs or executive chefs, typically earn between $50,000 and $100,000 annually, depending on experience, location, and establishment size. Salaries can vary based on the complexity of the menu, certifications, and the restaurant's prestige.

What cities near Port Richey, FL are hiring for Head Line Chef jobs?

Cities near Port Richey, FL with the most Head Line Chef job openings:

Head Line Chef jobs near you

Head Chef

Cru Hospitality Group

Tampa, FL • On-site

$55K - $65K/yr

Full-time

Re-posted 5 days ago

Job description

Head Chef
JOB DESCRIPTION
The Head Chef is responsible for all aspects of the kitchen such as BOH operations, recipe management, financial responsibility, portion and inventory control, food quality, and employee supervision. The Head Chef provides leadership, training, and hands-on management of the kitchen staff. They ensure the kitchen runs smoothly and customers have excellent dining experiences while ensuring all Cru Hospitality Group’s standards are upheld or exceeded.
The role of Head Chef is one that can elevate the experience offered by the entire operation. Primary responsibilities are to (1) supervise daily back of house restaurant operations, including food prep, cooking, stocking, inventory, and safety procedures, (2) execute the vision of the menu as directed by CHG (3) provide proper and continuous training to all line staff members and service team members and model proper skills as well as behavior, (4) manage the entire kitchen staff and guide them to deliver quality food in a timely manner. The personality and success of the kitchen and the location as a whole are directly related to the role of Head Chef.
A strong Head Chef will exhibit the following characteristics.
● Strong knowledge of amp; skills in cooking, food handling, food preparation, kitchen maintenance
● Strong knowledge of food, culinary terms, and the restaurant industry
● Exhibit sincere hospitality and teamwork
● Be intuitive as to where their help is most needed
● Strong communication skills
● Be a Coach and a Teacher
● Be Coachable
● Be the Example This role reports to the General Manager of the location.
AREAS OF RESPONSIBILITY
● Successfully executes all food service operations and daily kitchen operations, including serving as Expeditor.
● Provides direction to kitchen staff, ensuring execution of all employee duties.
● Ensures compliance with all health and fire department regulations.
● Implements and manages kitchen and restaurant policies and procedures
● Ensures that kitchen staff maintain a clean and organized station at all times and are keeping their stations stocked and supplied.
● Participates in daily and monthly inventory process.
● Uses in-house systems to order and receive food and supplies.
● Participates in menu evolution; leads teams to develop ideas for menus under CHG guidelines
● Supervises opening and closing tasks. Holds staff accountable.
● Coaches, teaches, and motivates fellow team members in cooking and kitchen skills as well as the proper preparation of CHG menu items.
● Ensures products are stored at the correct temperature.
● Ensures recipes are up to date with current menu items, portions, and ingredients.
● Creates and ensures use of prep sheets and makes sure they are up to date.
● Upholds all recipe and service standards.
● Communicates all 86’d items to both BOH and FOH staff. Has daily counts ready before service.
● Coordinates and communicates with runners and front of house staff to ensure proper service.
● Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions.
● Organize, schedule, and lead kitchen meetings
● Attend weekly management meetings as set forth by the General Manager.
● Professional handling of the Coworker Relationship: includes BOH and FOH staff
● Monitors labor costs to attain budgeted goals
● Anticipates, identifies, and corrects any issues with inventory, systems, and staffing
● Continues to learn and educate themselves on food, cooking, and industry trends
● Leads and participates in the hiring process for all kitchen staff : includes posting job opportunities, interviewing, and onboarding new hires.
● Assure all members of your team are properly trained, including ServeSafe certified.
● Maintains the highest quality, consistent product standards.
● Demonstrates great hospitality by example
● Ensure all CHG standards are upheld or exceeded
OTHER Operates as a member of a team, helping others and requesting help as needed. Further duties not currently detailed here may be added at the discretion of the General Manager and Director of Operations

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