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Swing Chef Jobs (NOW HIRING)

Four Seasons

Executive Pastry Chef

Houston, TX · On-site

... Swing Suites, indulge and pamper at The Spa and our Krigler perfumery boutique and savour ... Chef Partner Richard Sandoval at Toro Toro and Bayou & Bottle. BASIC PURPOSE: Plan, organize ...

Evermore Orlando

Executive Sous Chef

Orlando, FL · On-site

$60K - $77K/yr

... slide, rope swing, and activities that fill their days including pickleball, bocce ball, and ... Create and implement new menus and individual food items in conjunction with the Executive Chef

Evermore Orlando Resort

Executive Sous Chef

Orlando, FL · On-site

$60K - $77K/yr

... slide, rope swing, and activities that fill their days including pickleball, bocce ball, and ... Create and implement new menus and individual food items in conjunction with the Executive Chef

Lake Butler Hospital

Dietary - Cook

Lake Butler, FL

$13 - $16.75/hr

... swing bed program, rehabilitation services, outpatient laboratory, and outpatient radiology (X-ray, ... Communicates with Chef/Supervisor for inventory and ordering needs to perform duties. Requirements ...

Lake Butler Hospital

Dietary - Cook

Lake Butler, FL · On-site

$13 - $16.75/hr

... swing bed program, rehabilitation services, outpatient laboratory, and outpatient radiology (X-ray, ... Communicates with Chef/Supervisor for inventory and ordering needs to perform duties. Requirements ...

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How much do swing chef jobs pay per hour?

As of Jun 24, 2026, the average hourly pay for swing chef in the United States is $21.53, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $23.08 per hour, depending on experience, location, and employer.

What are the typical challenges faced by a Swing Chef when transitioning between different kitchen stations?

As a Swing Chef, you’ll often shift between various stations such as grill, sauté, prep, or pastry, depending on the kitchen’s needs. One of the main challenges is adapting quickly to different workflows and maintaining consistency in quality and presentation across dishes. You’ll need strong organizational skills and deep familiarity with recipes and equipment at each station. Effective communication with other chefs and kitchen staff is vital to ensure smooth transitions and avoid disruptions during busy service hours.

What is the highest paid chef job?

The highest paid chef roles are typically executive chefs or head chefs in high-end restaurants, hotels, or private estates, with salaries reaching six figures or more. Specialized roles such as culinary directors or executive chefs overseeing multiple locations tend to earn the highest compensation in the culinary industry.

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

To thrive as a Swing Chef, you need solid culinary skills, knowledge of food safety regulations, and experience in various kitchen stations, usually supported by a culinary degree or relevant work experience. Familiarity with commercial kitchen equipment, inventory management systems, and food handling certifications like ServSafe are typically required. Strong organization, adaptability, and teamwork help a Swing Chef excel when filling in for multiple roles and maintaining kitchen flow. These skills ensure high-quality food preparation, smooth kitchen operations, and consistent service standards even during staff shortages or busy periods.

What jobs pay $2000 a day?

High-paying jobs that can reach $2000 a day often include specialized roles such as senior corporate executives, certain medical specialists, high-level consultants, and skilled trades like commercial pilots or construction managers. These positions typically require extensive experience, advanced certifications, or unique expertise, and often involve demanding schedules or high responsibility levels.

What type of chef gets paid the most?

Executive chefs and head chefs typically earn the highest salaries among culinary roles, often due to their leadership responsibilities and extensive experience. Specialized roles such as pastry chefs or sous chefs can also command high pay, especially in high-end establishments or with advanced certifications. Salary varies based on location, establishment size, and individual skill level.

What is a swing chef?

A swing chef is a versatile kitchen professional who works across different stations and shifts as needed, often filling in for other chefs or covering various roles in a restaurant. They typically have a broad skill set, including knowledge of food preparation, safety standards, and kitchen operations, and may work flexible hours depending on the restaurant's needs.

What is the difference between Swing Chef vs Line Cook?

AspectSwing ChefLine Cook
CredentialsBasic culinary training, sometimes certificationsSimilar culinary training, often entry-level
Work EnvironmentFlexible shifts, multiple stations, often in hotels or cateringStation-specific, fast-paced kitchen environment
Employer & IndustryHotels, catering services, event venuesRestaurants, cafes, dining establishments
Search & Comparison IntentRoles with flexible hours, multi-station skillsSpecific station roles, kitchen staff

Both Swing Chefs and Line Cooks require culinary skills and similar certifications. Swing Chefs typically work across multiple stations with flexible hours, often in hotels or catering, while Line Cooks focus on a specific station within a restaurant kitchen. Understanding these differences helps job seekers find roles aligned with their skills and preferred work environment.

More about Swing Chef jobs
What job categories do people searching Swing Chef jobs look for? The top searched job categories for Swing Chef jobs are:
Swing Chef jobs near you
Infographic showing various Swing Chef job openings in the United States as of June 2026, with employment types broken down into 78% Full Time, 20% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $44,776 per year, or $21.5 per hour.

Chef De Cuisine - Point Place Casino Hotel

Turning Stone Enterprises

Bridgeport, NY • On-site

$69K - $87K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 25 days ago

Turning Stone Enterprises rating

6.7

Company rating: 6.7 out of 10

Based on 29 frontline employees who took The Breakroom Quiz

Job description

Job Requirements
Salary Range: $69,000 to $87,000 yearly
Day/Swing shift available
Flexible scheduling and weekend availability required
The Chef de Cuisine at The Forest Grill leads all kitchen operations, ensuring high-quality food execution, strong team performance, and an exceptional guest experience. This role is responsible for managing culinary staff, controlling food and labor costs, maintaining sanitation standards, and collaborating with leadership on menu development and daily operations. The Chef de Cuisine fosters a positive, team-focused culture while driving consistency, efficiency, and continuous improvement in the kitchen.
What does a Chef De Cuisine do?
  • Create a positive environment for team members that is aligned with our culture, including constant communication, and reinforcement of standards.
  • Operates efficiently, keeps COS in line with revenue
  • Ensures all menu items are executed perfectly, and according to specs
  • Manages labor costs and demonstrates scheduling practices that are in line with business models, and fair practices. Follows proper staff replacement procedures.
  • Directs the day-today operations of all kitchens to ensure the best possible service is provided to all guests and effectively supervises all culinary staff.
  • Assists the Regional Executive Chef in preparing menus, developing recipes, and preparing special menu items as required. Enters recipes with photos of plated food items in a recipe binder and shares recipes with Executive Regional chef.
  • Prepares and executes approved menus for private functions and player development parties.
  • Ensures that all team members within the kitchen structure are properly trained in the performance of their job duties, including meeting out health and safety standards.
  • Interviews and selects candidates that meet our qualifications and standards.
  • Establishes and maintains effective departmental procedures and controls.
  • Works closely with the Regional Executive Chef and General Manager to inform them of any issues or concerns, especially disciplinary or Team member related issues
  • Effectively delegates and executes duties assigned by Regional Executive Chef and General Manager.
  • Ensures all areas of responsibility operate according to each restaurant's expectations and standards.
  • Maintains Health, Safety, and Sanitations codes in all areas of responsibility.
  • Promotes the establishment and is present in the restaurants to cultivate and maintain guests' interest
  • Effectively manages staffing levels and scheduling to match coverage to projected business volumes.
  • Performs inventory and orders all supplies as required.
  • Approves payroll daily to ensure team member our following schedules and following the punch in/out procedures.
  • Keeps up to date on all food specs and corresponding picture plating guides.
  • Ensures all Team members adherence of proper policies and procedures and are also conforming to standards, including team member grooming standards.
  • Perform quality checks by randomly auditing two plates per day. Meeting this objective is to weigh items, measure against the written specifications and standard recipes and plating guides standards.
  • Ensure all BOH areas and counters are clean and organized by working with lead cooks to ensure sanitation and safety compliance.
  • Actively seek to increase revenue encouraging the counter attendants to upsell food and monitor supplies utilizing our PTD work sheet.
  • Along with Sous Chef and lead cooks, build, develop and maintain an effective kitchen team to surpass our customer's expectation.
  • Develop a positive work environment, provide coaching, direction, identifying skills and retrain.
  • Works with People and Culture on disciplinary action, including terminations
  • Lead by example in promoting a custom centric culture within all kitchens.
  • Quality control ensures quality attributers of each plate and ensure they are serviced with our timeline standard.
  • Safety and sanitation that all kitchens standards area, prep areas, walk-ins and store room meet all sanitation and safety codes. Work with outside vendor to ensure the hoods and exhaust is maintain according to standards.
  • Perform walk through periodically with lead cooks to ensure all area aligned with all highest standards.
  • Ensures that safe practices and the use of protective equipment and clothing are part of the normal day to day.
  • Motivation and team work is required to be supportive and encouraging of others in the team, helps to build co-operation by setting an example and showing a flexible approach to delivering team results, building team morale.
  • Give day to day advice, guidance, and feedback on specific tasks, issues.
  • Ensure that all team members understand what is expected of them and help each individual team member for one-on-one coaching.
  • Ensure preparation lists are administered and production is achieved in order to achieve restaurant food goals following product forecast.
  • Daily Communication briefings and post service re-caps on lessons learned.
  • Re costing is required and financial review, and identify changes and concerns of meeting financial responsibilities.
  • Develop and follow an onboarding program and to ensure training is performed until new team member has required skills.
  • Resolve food complaints by identifying the root cause of the quality gap of the product.
  • Communicate with TS commissary Chef with any products that are not up to standard.
  • Direct stewards throughout the day to ensure that service ware is available for service. Create a cleaning schedule and administer that this is followed throughout all shifts. Cross train when time allows.

Who We Are:
We are Turning Stone Enterprises, a dynamic organization with a diverse range of business operations. Among our prominent offerings is the Turning Stone Resort Casino, which has received the prestigious Best of New York Gaming Resort award for an impressive six consecutive years. Complementing this flagship property, we operate satellite casinos like YBR Casino & Sports Book, Point Place Casino Hotel, and The Lake House at Sylvan Beach. Beyond gaming and hospitality, our portfolio also includes convenience stores, three 18 hole PGA-level golf courses, and other unique ventures.
Work Experience
To be successful as a Chef De Cuisine, you'll need:
  • An Associates Degree in Culinary Arts or related field required.
  • A combination of education and experience may be considered.
  • A minimum of 6 years related culinary experience; required.
  • Previous supervisory experience; required.
  • Previous experience working in a guest service area; preferred.
  • Previous experience in all aspects of a total kitchen operation in four-five star level of standard is preferred.
  • A valid NYS Driver's license; transport needed equipment.
  • To possess strong reading, mathematical, and computer skills, including the ability to interpret schedules, menus, and policies; manage budgets and payroll; and use systems such as Microsoft Word, Excel, MMS, and Lotus.
  • The ability to operate a steamer, fryer, oven, etc.
  • Must be able to lift up to 75 pounds.
  • Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy.
  • To possess written communication skills; standard forms, employee documentation and data entry.
  • Must be able to work in extreme conditions, including temperatures ranging from 0 to 110 degrees and high-noise environments..
  • Must be able to attend needed training classes, trade shows and culinary competitions to improve technical skills.
  • Must be able to work a flexible schedule to include nights, weekends and holidays.
  • Ability to stand/walk for long periods of time and lift up to 41 - 50 pounds.

What we value:
  • Positivity - Team members who are passionate to learn, energetic to hit the ground running and willing to grow in a professional, team-oriented environment with a focus on guest service.
  • Growth Opportunities - We offer a successful journey, including hands-on training and support to advance your career.
  • Empowerment - We believe in our team members. With learning opportunities, career growth potential and recognition of outstanding performance, we encourage our team to take pride in their work.

Benefits
Why choose Point Place Casino?
  • Paid weekly
  • Variety of schedules
  • Paid time off
  • Tuition assistance
  • Career-building professional development
  • Discounts from dining to fuel to concerts
  • Team Member appreciation events
  • Quality healthcare and dental benefits
  • A robust 401k retirement plan
  • Dealer School
  • Finance Scholarship Program

Why You Will Appreciate Us:
At Turning Stone Enterprises, we prioritize the well-being and professional growth of our team members by offering an extensive array of benefits. From comprehensive medical, dental, and vision plans to a 401(k) and life insurance, we ensure your health and financial security. Our work-life balance support includes paid time off, paid holidays, and team member assistance programs. We're also committed to wellness, with various programs and an upcoming 5,000-square-foot onsite medical center.
With over 4,500 team members across Central New York, we focus on delivering exceptional experiences for both our guests and staff. Our resources include training programs, complimentary shuttles, and career development initiatives, helping you reach your professional goals. Whether you're starting your career or advancing it, join us for a rewarding journey of growth and success at Turning Stone Enterprises. We look forward to welcoming you to our team!

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