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International Executive Chef Jobs (NOW HIRING)

Gategroup

Exec. Sous chef

San Francisco, CA · On-site

$100K - $110K/yr

The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer ...

Maggiano's Little Italy

Executive Chef

Richmond, VA · On-site

$85K - $90K/yr

Description Executive Chef - Maggiano's Little Italy Why Maggiano's? At Maggiano's, we believe ... Employee Assistance Program (EAP) and wellbeing resources Brinker International is proud to be an ...

Napa LW

Executive Chef

Napa, CA · On-site

$115K - $125K/yr

Join Archer Hotel Napa as our Executive Chef and lead a dynamic culinary team dedicated to ... Maintain an up-to-date knowledge of local and international market trends to create food products ...

Lodgeworks

Executive Chef

Napa, CA

$115K - $125K/yr

Join Archer Hotel Napa as our Executive Chef and lead a dynamic culinary team dedicated to ... Maintain an up-to-date knowledge of local and international market trends to create food products ...

Omni Hotels & Resorts

Executive Chef

Frisco, TX · On-site

$67K - $92K/yr

Located 20 minutes north of downtown Dallas and 25 minutes from both DFW International and Love ... Overview: The executive chef embraces the local food scene and creates a memorable dining ...

Patrice & Associates

Be Seen First

Executive Chef

Saint George, UT · On-site

$85K - $89K/yr

The Executive Chef plays a pivotal role in leading and managing the culinary operations of a fine ... Manage inventory and place orders with international, national, and local suppliers * Oversee ...

Franchise Location

Executive Chef

Savannah, GA

$66K - $91K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop ...

Marriott

Executive Chef

Allen, TX · On-site

$66K - $91K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... Executive Chef certification or culinary degree preferred - You bring the credentials and the ...

Montage Hotels & Resorts

Executive Chef - EC

Peapack, NJ · On-site

$15K - $180K/mo

At Montage International, we are doing something different, something exciting and it takes ... The Executive Chef is responsible for the development and oversight of the overall strategic ...

Marriott

Executive Chef

Savannah, GA · On-site

$66K - $91K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop ...

Marriott International

Executive Chef

Kissimmee, FL · On-site

$87K/yr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... The Executive Chef is responsible for supervising and assisting in the preparation of all food ...

Omni Hotels & Resorts

Executive Chef

Eagan, MN · On-site

$130K - $145K/yr

The Executive Chef is also responsible for the execution of all Omni Hotel and company policies ... Maintain an up-to-date knowledge of local and international market trends in order to create food ...

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International Executive Chef information

See salary details

$40K

$86.9K

$130K

How much do international executive chef jobs pay per year?

As of Aug 7, 2026, the average yearly pay for international executive chef in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

How do you become an international executive chef?

To become an international executive chef, you typically need extensive culinary experience, often 10 or more years, along with leadership skills and knowledge of global cuisines. Many pursue formal culinary education and obtain certifications such as the Certified Executive Chef (CEC), while gaining experience in diverse culinary environments and demonstrating strong management abilities.

What are the main challenges faced by international executive chefs in managing teams across different countries?

International Executive Chefs often encounter challenges such as navigating cultural differences, adapting menus to local tastes and ingredients, and coordinating logistics across time zones. They must build strong relationships with both on-site staff and remote teams, ensuring consistent quality and operational standards despite geographical differences. Effective communication and flexibility are essential to align culinary vision and maintain high standards in multinational environments. Overcoming these challenges can lead to a rewarding career with opportunities for global impact and professional growth.

How much do international executive chefs make in the world?

International executive chefs typically earn between $70,000 and $150,000 annually, depending on the country, level of experience, and the establishment's size. Salaries tend to be higher in developed countries and luxury hotels or resorts, and the role often requires advanced culinary skills and management experience.

What is an international executive chef?

An International Executive Chef is responsible for overseeing kitchen operations in multiple locations across different countries. They develop menus, ensure food quality and consistency, manage kitchen staff, and adapt recipes to local tastes while maintaining brand standards. This role requires strong leadership, culinary expertise, and knowledge of international cuisine and food regulations. Travel is often necessary to train teams and oversee restaurant openings or operations.

What are the key skills and qualifications needed to thrive as an international executive chef?

To excel as an International Executive Chef, you should have advanced culinary skills, international cuisine expertise, and substantial leadership experience, usually backed by a culinary degree or diploma. Familiarity with global food safety standards, menu development software, and relevant certifications like ServSafe or HACCP is often required. Outstanding interpersonal skills, cultural sensitivity, and adaptability set apart successful chefs in this global role. These competencies ensure efficient kitchen management, menu innovation, and seamless collaboration across diverse teams and locations.

More about International Executive Chef jobs
What cities are hiring for International Executive Chef jobs? Cities with the most International Executive Chef job openings:
What states have the most International Executive Chef jobs? States with the most job openings for International Executive Chef jobs include:
What job categories do people searching International Executive Chef jobs look for? The top searched job categories for International Executive Chef jobs are:
International Executive Chef jobs near you
Infographic showing various International Executive Chef job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 10% Part Time, and 2% Contract. Highlights an 91% Physical, 2% Hybrid, and 7% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Exec. Sous chef

Gategroup

San Francisco, CA • On-site

$100K - $110K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 25 days ago

Job description

We're looking for motivated, engaged people to help make everyone's journeys better.
The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.
Annual Hiring Range/Hourly Rate:
  • $100K - $110K /Per Year

Benefits
  • Paid time off
  • 401k, with company match
  • Company sponsored life insurance
  • Medical, dental, vision plans
  • Voluntary short-term/long-term disability insurance
  • Voluntary life, accident, and hospital plans
  • Employee Assistance Program
  • Commuter benefits
  • Employee Discounts
  • Free hot healthy meals for unit operations roles

Main Duties and Responsibilities:
Functional
  • Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.
  • In the absence of the Executive Chefs as the Culinary Lead for the unit
  • Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance torecipes and portion specifications as required by the customer.Understands menu and product specifications and insure menu employee training is completed.
  • Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a "Pull System", Insures accurate and timely inventories are completed so requisitions are based on demand.
  • Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.
  • Acts to identifying and resolving problems, completes timely audits, and serves as a "Change Agent"
  • Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.
  • Responsible for coaching, counseling, and preparing corrective action for employees
  • Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
  • Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
  • Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
  • Works with management staff to improve performance of the unit

Training & Development
  • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
  • Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
  • Assists in the development and training of cooks as required
  • Responsible for culinary employee onboarding and retention
  • Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Products
  • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations.

Processes
  • Initiates and supports NPT and timesaving production techniques, training others in specialty techniques
  • Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
  • Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.

Qualifications
Education:
  • Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required.
  • Certification as CCC from ACF, ProChef II or equivalent

Work Experience:
  • Minimum 7-10 years in progressive Chef growth positions is required
  • Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
  • In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills:(Certification, Licenses and Registration)
  • Ability to cook meals according to detailed specifications.
  • Ability to work in a fast paced, deadline driven environment.
  • Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employess
  • Current or previous labor relations experience is a plus, but not required.
  • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
  • Ability to train others required.
  • Must have the ability to give negative and positive feedback to employees on a daily basis.
  • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
  • Strong organizational, analytical, communication and leadership skills required.
  • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred
  • ServSafe Certified preferred.
  • Ability to obtain ServSafe Certification required

Language / Communication Skills:
  • Must have excellent written and oral communication skills.
  • Multi-lingual a plus.

Job Dimensions
Geographic Responsibility: USA
Type of Employment: Full-Time
Travel %: Yes - Up to 10%
Exemption Classification: Exempt
Internal Relationships: all production areas
External Relationships: airline customers
Work Environment / Requirements of the Job:
  • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
  • In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
  • Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
  • A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility: N/A
Organization Structure
Direct Line Manager (Title): Executive Chef
Number of Direct Reports: TBD
Number of Dotted Line Reports: TBD
Estimated Total Size of Team: TBD
Gate Group Competencies Required to be Successful in the Job:
  • Thinking - Information Search and analysis & problem resolution skills
  • Engaging - Understanding others, Team Leadership and Developing People
  • Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively
  • Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position
Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:
  • We treat each other with respect and we act with integrity
  • We communicate and keep each other informed
  • We put our heads together to problem solve and deliver excellence as a team

  • We have passion for our work and we pay attention to the little details
  • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
  • We do what we say we will do, when we say we are going to do it
  • We care about our coworkers, always taking an opportunity to make someone's day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.
For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf
We anticipate that this job will close on:
08/07/2026
For California Residents, please click here to view our California privacy notice.
If you want to be part of a team that helps make travel and culinary memories, join us!

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