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Opening Chef Jobs (NOW HIRING)

Pacific Hospitality Group

OPENING Executive Chef

Phoenix, AZ · On-site

$71K - $97.80K/yr

... Chef is the culinary visionary and operational leader responsible for defining, launching, and ... Hiring Date May 2026 Key Responsibilities Pre-Opening & Concept Development * Lead culinary ...

buschgroupphg

OPENING Executive Chef

Phoenix, AZ

$71K - $97.80K/yr

... Chef is the culinary visionary and operational leader responsible for defining, launching, and ... Hiring Date May 2026 Key Responsibilities Pre-Opening & Concept Development * Lead culinary ...

buschgroupphg

OPENING Executive Chef

Phoenix, AZ · On-site

$71K - $97.80K/yr

... Chef is the culinary visionary and operational leader responsible for defining, launching, and ... Hiring Date May 2026 Key Responsibilities Pre-Opening & Concept Development * Lead culinary ...

Garage Grill

Chef

Draper, UT · On-site

$58K - $65K/yr

Garage Grill is a fun car-themed restaurant that is high-volume and open seven (7) days per week. We serve a variety of comfort American food and sushi! Our Chef is in direct supervision of our BOH ...

Live Fire Chefs

Executive Chef

Ocala, FL

$64K - $88.20K/yr

Company Description Live Fire Chefs is dedicated to providing high-quality culinary experiences ... Strong culinary skills in menu design, food preparation, and live fire or open-flame cooking ...

Live Fire Chefs

Executive Chef

Ocala, FL · On-site

$64K - $88.20K/yr

Company Description Live Fire Chefs is dedicated to providing high-quality culinary experiences ... Strong culinary skills in menu design, food preparation, and live fire or open-flame cooking ...

Blixt & Co

Chef

Tetonia, ID · On-site

Open opportunity for culinary programming and product development. Additionally, visions for off season dining would be considered. We are also seeking Sous Chefs, as well as breakfast and lunch ...

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How much do opening chef jobs pay per hour?

As of Jun 1, 2026, the average hourly pay for opening chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as an Opening Chef, and why are they important?

To thrive as an Opening Chef, you need strong culinary expertise, experience in menu development, and a proven track record in kitchen management, often supported by culinary school training or equivalent experience. Familiarity with inventory management systems, point-of-sale (POS) software, and food safety certifications like ServSafe is typically required. Leadership, adaptability, and effective communication are crucial soft skills for coordinating new teams and establishing kitchen workflows. These skills ensure smooth restaurant launches, consistent food quality, and successful team integration during crucial opening phases.

What are some common challenges faced by Opening Chefs when launching a new restaurant, and how can they be addressed?

Opening Chefs often encounter challenges such as establishing kitchen workflows, training new staff, and ensuring consistency across the menu during a restaurant launch. They must quickly adapt recipes and procedures to real-world kitchen conditions, troubleshoot supply chain issues, and maintain high standards under tight deadlines. Successfully addressing these challenges involves thorough planning, clear communication with both front-of-house and back-of-house teams, and flexibility to adjust processes as needed. Building a strong team culture and conducting regular feedback sessions can also help ensure a smooth opening and ongoing operations.

What does an Opening Chef do?

An Opening Chef is responsible for launching the kitchen operations of a new restaurant or food venue. Their duties include designing the kitchen layout, creating menus, hiring and training kitchen staff, and establishing food safety and quality standards. They oversee the initial setup to ensure smooth service once the restaurant opens, often working closely with management and suppliers. Opening Chefs play a crucial role in setting the culinary tone and operational standards for the business.

What is the difference between Opening Chef vs Sous Chef?

AspectOpening ChefSous Chef
Credentials Culinary degree or equivalent, food safety certifications Culinary degree or equivalent, food safety certifications
Work Environment Kitchen, restaurant opening or prep phase Kitchen, active service, supervising staff
Employer & Industry Usage Used during restaurant openings or renovations Commonly found in daily kitchen operations
Search & Comparison Intent Understanding roles during restaurant setup Clarifying leadership in kitchen staff

Opening Chefs focus on preparing kitchens for new restaurant openings, overseeing setup, and initial food prep. Sous Chefs manage daily kitchen operations, supervise staff, and assist the Executive Chef. While both roles require culinary skills and certifications, Opening Chefs are key during launch phases, whereas Sous Chefs are integral to ongoing kitchen management.

What cities are hiring for Opening Chef jobs? Cities with the most Opening Chef job openings:
Opening Chef jobs near you
OPENING Executive Chef

OPENING Executive Chef

Pacific Hospitality Group

Phoenix, AZ • On-site

$71K - $97.80K/yr

Full-time

Posted 20 days ago

Job description

Company Description:
Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment
Job Description
Position Overview
The Executive Chef is the culinary visionary and operational leader responsible for defining, launching, and executing the food program at Denu Hotel & Spa. This role requires deep expertise in high-volume banquet and catering operations, alongside strong restaurant leadership, menu development, and team building for a brand-new independent hotel.
Hiring Date May 2026
Key Responsibilities
Pre-Opening & Concept Development
  • Lead culinary planning and execution for the hotel opening, including kitchen design input, equipment selection, and menu development
  • Create cohesive culinary concepts across restaurants, bars, banquets, catering, and in-room dining
  • Establish recipes, plating standards, production systems, and quality controls
  • Recruit, train, and develop the full culinary team from the ground up

Banquet & Catering Mastery
  • Oversee all banquet and catering culinary operations, from large-scale events to high-end social functions
  • Design banquet menus that balance creativity, efficiency, cost control, and scalability
  • Ensure flawless execution of high-volume events while maintaining food quality and consistency
  • Partner with sales and events teams to support revenue growth and guest satisfaction

Daily Operations & Leadership
  • Manage day-to-day kitchen operations across all outlets
  • Maintain rigorous standards for food safety, sanitation, and compliance
  • Control food costs, labor, and inventory to meet financial objectives
  • Mentor and develop sous chefs and culinary leaders to build long-term bench strength

Qualifications & Experience
  • Minimum 8-10 years of culinary leadership experience in full-service hotels or luxury hospitality
  • Demonstrated mastery of banquet and large-scale culinary operations within a hotel environment
  • Prior experience participating in or leading new hotel or major restaurant openings
  • Strong knowledge of Southwest or regionally inspired cuisine preferred, with flexibility for global influences
  • Culinary degree or equivalent professional training preferred

Culinary & Leadership Style
  • Operationally disciplined with a creative edge
  • Confident leading large teams under pressure
  • Collaborative partner to operations, events, and ownership
  • Passionate about consistency, mentorship, and execution

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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