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Production Chef Jobs (NOW HIRING)

Restaurant Associates

Sous Chef

Brooklyn, NY · On-site

$80K - $90K/yr

Successful culinary production operation under the direction of the Executive Chef * Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation

Compass Group

Sous Chef

Brooklyn, NY

$80K - $90K/yr

Successful culinary production operation under the direction of the Executive Chef * Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation

Compass Group

Sous Chef

Brooklyn, NY · On-site

$80K - $90K/yr

Successful culinary production operation under the direction of the Executive Chef * Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation

Compass Group

Sous Chef

Brooklyn, NY · On-site

$80K - $90K/yr

Successful culinary production operation under the direction of the Executive Chef * Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation

Kalahari Resorts & Conventions

QSR Chef

Woodford, VA · On-site

As a Main Kitchen Production Chef, you will Lead With Love by supporting, mentoring, and respecting your team while maintaining high standards for food quality, safety, and consistency. They will ...

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Production Chef information

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$29.5K

$70.9K

$114K

How much do production chef jobs pay per year?

As of Aug 19, 2026, the average yearly pay for production chef in the United States is $70,872.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,000.00 and $80,500.00 per year, depending on experience, location, and employer.

What is a production chef?

A Production Chef is a culinary professional responsible for preparing large quantities of food, often for institutions like schools, hospitals, or catering companies. Their role involves planning menus, supervising kitchen staff, ensuring food safety standards, and efficiently producing meals in bulk. Production Chefs focus on consistency, quality control, and meeting production deadlines while managing kitchen operations and resources. They may also be involved in ordering supplies and maintaining equipment to ensure smooth kitchen workflow.

How does a production chef typically collaborate with other kitchen staff to manage high-volume meal preparation?

A Production Chef plays a key leadership role in coordinating with line cooks, prep staff, and kitchen assistants to ensure smooth, efficient meal production, especially in high-volume settings like catering or institutional kitchens. They often delegate specific tasks, oversee quality control, and maintain clear communication to meet tight deadlines and consistency standards. Collaboration is essential, as the Production Chef must integrate input from front-of-house managers and adapt to last-minute changes or dietary requests while maintaining a positive team environment.

What are the key skills and qualifications needed to thrive as a production chef, and why are they important?

To thrive as a Production Chef, you need strong culinary expertise, time management, and a solid understanding of food safety standards, often supported by a culinary degree or relevant certifications. Familiarity with large-scale kitchen equipment, inventory management systems, and HACCP protocols is typically required. Leadership, teamwork, and clear communication are vital soft skills for efficiently coordinating kitchen staff and maintaining high production standards. These skills ensure consistent food quality, operational efficiency, and adherence to safety regulations in high-volume food service environments.

What is the difference between Production Chef vs Line Cook?

AspectProduction ChefLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentKitchen, overseeing multiple stations and staffKitchen station, preparing specific dishes
Industry UsageRestaurants, catering, food production facilitiesRestaurants, hotels, catering services
ResponsibilitiesMenu planning, staff management, quality controlFood preparation, cooking, station setup

The main difference between a Production Chef and a Line Cook lies in their responsibilities and scope of work. A Production Chef typically oversees multiple stations, manages staff, and handles menu planning, while a Line Cook focuses on preparing specific dishes at their station. Both roles require culinary skills, but the Production Chef has a broader managerial and planning role within the kitchen environment.

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What states have the most Production Chef jobs?

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Production Chef jobs near you
Infographic showing various Production Chef job openings in the United States as of August 2026, with employment types broken down into 87% Full Time, 9% Part Time, 2% Contract, and 2% Nights. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $70,872 per year, or $34.1 per hour.

MEN's - Culinary Production Cook

Union Gospel Mission

Spokane, WA • On-site

$17.60 - $23/hr

Other

Re-posted 21 days ago

Job description

Description
If you love "filling bellies and filling souls" Union Gospel Mission would LOVE to talk with you about joining our team! We know that around the table is many times where good conversation, laughter, and relationships are born! Do you have part-time or full-time hours you are looking to fill? Are you looking for volunteer hours to donate to a worthy cause? We are looking for 40 hours' worth of assistance in our kitchen at our Men's Shelter (1224 E Trent Ave, Spokane)! We would invite you to read further on for the details of the position and would love for you to apply!
UGM considers every position one of ministry and a vital and valued part of our team. Therefore, it is essential that all employees of UGM have a personal relationship with Jesus Christ and subscribe to our Statement of Faith and Core Values. Additionally, employees must be willing to lead and/or participate in Bible study, prayer, devotions and sharing the Gospel.
SUMMARY OF POSITION:
The Production Cook is responsible for the day-to-day prep/production needs and meal service along with client supervision. Their objective is to ensure consistency in culinary services, sustainable use of donated food products and support for clients in a safe and healing environment.
DUTIES & RESPONSIBILITIES:
Key Result Area #1: Leadership
  • Supervise volunteers, community service workers and clients on UGM's culture and core values; adhere to all organizational policies and procedures.
  • Inform the Production Chef of all critical culinary operations.
  • Maintain health department, 2nd Harvest, OSHA standards.
  • Communicate weekly with volunteers, community service workers and clients regarding scheduling and unplanned changes.
  • Participate in the UGM Outcome Based Management Process, i.e., SWOTS, SMART goals and one-on-ones.
  • Carry out relevant training for handling food, non-food products, and donations.
  • Wear protective equipment, follow safety protocol throughout each workspace; secure kitchens, storage areas and coolers to prevent theft and follow protocol.
  • Attending culinary operations and required site specific and UGM meetings.
  • Actively seek to uphold UGM Genesis Process and Grace Process principles.
  • Demonstrate a teachable spirit and willingness to learn.

Key Result Area #2: Essential Duties
  • Oversee preparation, production, quantity, inventory, and portion control; exhibit strong culinary skills by tasting and reviewing produced food at each meal period and during preparation and production stages.
  • Perform shift roll calls and follow procedures for missed, excused, changed or augmented shifts.
  • Supervise weekly menus, recipes, pull, prep and production sheets; ensure required dietary/ allergy needs are met as needed.
  • Execute Banquet Event Orders (BEOs), production needs and special meals as needed.
  • Count all meals served in the Monthly Meal Report daily.
  • Keep storage areas, freezers and coolers cleaned and sanitized to maintain safe working and cleanliness standards.
  • Submit comprehensive Requests for Maintenance when needed.
  • Collaborate with the Production Chef while executing the prep/production needs of associated facilities and ministries, when requested.
  • Maintain dining rooms during service and non-service periods.
  • Collaborate with Trent Warehouse Manager and Report on inventory needs.
  • Maintain exterior work environments, including sweeping, pressure washing, trash and snow removal, etc.
  • Complete any other duties as assigned by the Production Chef.
  • Document all client related concerns by end of shift.

Key Result Area #3: Volunteers
  • Assist with training volunteers on how to effectively communicate concerns or issues with clients.
  • Assist with tracking and maintaining volunteer logs.
  • Ensure volunteers wear appropriate clothing and nametags.

Key Result Area #4: Clients
  • Assist with ensuring Work Therapy expectations are being fulfilled.
  • Collaborate with Rescue, Recovery and Site teams to ensure clients are adhering to UGM program requirements.

SKILLS & QUALIFICATIONS:
  • Grounded and committed Christian: able and willing to model servant-leadership and interested in being part of a ministry to the poor, homeless, drug addicted and mentally ill.
  • Active member of the body of Christ, in accordance with the Union Gospel Mission Statement of Purpose, Statement of Vision and Statement of Faith.
  • Strong sense of calling to minister while utilizing culinary skills.
  • Strong interpersonal skills - written, verbal and instructional.
  • Intermediate computer skills using MS Word, Excel, and Outlook.
  • Experience at effectively building, developing and leading culinary teams.
  • Available to work weekends, special events, holidays and at various UGM locations as needed.
  • Must possess trustworthy, teachable and reliable traits.
  • Model appropriate boundaries and strong work ethic.
  • Valid Driver's License and insurable by UGM's insurance company.
  • The ability to pass ServSafe Certification, Food Handlers Card, Second Harvest and Forklift Certification.

WORKING CONDITIONS/PHYSICAL FACTORS:
Occasionally = 1%-33%; Frequently = 34%-66%; Continuously = 67%-100%
  • Work is primarily indoors with exposure to variable conditions and needs to be able to withstand changes in temperature, occasional smoke, steam, heat and exposure to chemicals - continuously.
  • Requires finger/hand dexterity to operate kitchen machinery, equipment, knives, etc. - continuously.
  • Ability to hear, see, taste, smell and speak clearly - continuously.
  • Working with a diverse population, many of whom struggle with homelessness, addiction and mental illness - continuously.
  • Occasional exposure to seasonal weather conditions, and may require sitting, standing, bending, reaching, and going from building to building - frequently.
  • Requires a sustained level of high energy, stamina and the ability to move about multiple facilities - frequently.
  • Able to work ten hour-plus shifts with the ability to stand, climb stairs, ladders, carry objects, sit or walk for extended periods of time - occasionally.
  • Ability to grasp, lift and/or carry 25 lbs. - continuously.
  • Ability to grasp, lift and/or carry 50 lbs. - frequently.

EQUIPMENT/TOOLS USED:
  • Computer (MS Word, Excel, Power Point, Outlook, Google Chrome)
  • Copier, printers, phone, fax, PCs, tablets
  • Refrigerated Trucks, Pick Up/Delivery Vans
  • Meat slicers, mixers, fryers, ovens, stoves, combi-ovens, dish machines, steamers, knives, tilt skillets, pots/pans, beverage equipment, catering equipment
  • Forklifts, pallet jackets, hand trucks, roller racks, hand tools, power washers, trash compactors, hand tools.

EDUCATION/EXPERIENCE:
  • Previous cooking experience
  • Experience working with people who are homeless or in recovery - preferred.

Requirement:
Union Gospel Mission is a privately funded 501 (c)3 non-profit, evangelical Christian ministry. Our designated purpose is religious, and we are a Christ-centered ministry which is dedicated to sharing the Gospel and helping the homeless and impoverished. We consider every position to be essential in the fulfillment of our ministry and Statement of Purpose. As such, each employee must have a relationship with Jesus Christ as their personal Savior and Lord. All employees must:
  • Be able and willing to share the Gospel and participate in all of the ministry activities of Union Gospel Mission.
  • Subscribe to Union Gospel Mission Statement of Faith and UGM Distinctives upon hire and continuously while employed.
  • Adhere to Union Gospel Mission Employee Handbook.

#UGMUKG

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