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Union Chef Jobs (NOW HIRING)

Union Square Events

Senior Sous Chef

Manhattan, NY · On-site

$75K - $100K/yr

Senior Sous Chef Salary: $75,000 to $100,000 Other Forms of Compensation ... Bonus Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations ...

Union Square Events

Pastry Sous Chef

Brooklyn, NY · On-site

$70K - $80K/yr

Pastry Sous Chef Salary: $70,000 to $80,000 Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse ...

the Chef Agency

Chef de Cuisine - Casual Grill

Waimea, HI · On-site

$75K - $90K/yr

... union experience strongly preferred) * Strong operational and administrative skills -- capable in labor management, cost analysis, payroll approval, recipe documentation, menu planning, and the use ...

the Chef Agency

Chef de Cuisine - Tapas/Sushi

Waimea, HI · On-site

$75K - $90K/yr

... union experience strongly preferred) * Strong operational and administrative skills -- capable in labor management, cost analysis, payroll approval, recipe documentation, menu planning, and the use ...

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How much do union chef jobs pay per hour?

As of Jun 10, 2026, the average hourly pay for union 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.

Do chefs have a union?

Many professional chefs, including union chefs, work in environments where unions represent their interests, negotiate wages, and improve working conditions. Union membership for chefs is common in some restaurants, hotels, and culinary institutions, especially those with organized labor agreements. However, not all chefs are unionized, and union presence varies by location and employer.

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

To thrive as a Union Chef, you need advanced culinary skills, menu planning expertise, and often completion of a culinary arts program or apprenticeship, along with relevant food safety certifications. Familiarity with commercial kitchen equipment, inventory management systems, and union workplace protocols is typically required. Strong leadership, teamwork, and time management skills set top chefs apart in managing kitchen staff and maintaining high service standards. These competencies ensure efficient operations, consistent food quality, and adherence to union regulations, which are crucial for success in this role.

What is a Union Chef?

A Union Chef is a professional chef who is a member of a labor union that represents culinary workers. These chefs typically work in environments where the workforce is unionized, such as hotels, convention centers, or large-scale dining establishments. Union chefs benefit from collectively bargained agreements that provide standardized wages, benefits, job security, and workplace protections. Their responsibilities are similar to those of other chefs, including menu planning, food preparation, and kitchen management, but they also adhere to the rules and guidelines set forth by their union.

What is the difference between Union Chef vs Line Cook?

AspectUnion ChefLine Cook
CredentialsMay require culinary certifications, union membershipTypically culinary training or experience
Work EnvironmentUnionized kitchens, structured work hoursVaries, often non-unionized kitchens
Employer & Industry UsageCommon in large hotels, resorts, unionized restaurantsWidespread across various restaurants, non-union
Search & Comparison IntentOften compared for union benefits, job stabilityCompared for entry-level roles, daily tasks

The main difference between a Union Chef and a Line Cook lies in union membership and work environment. Union Chefs are part of organized labor unions, often working in unionized establishments with structured benefits and work hours. Line Cooks are typically non-unionized, focusing on daily kitchen tasks. Both roles require culinary skills, but Union Chefs often have additional union-related credentials and job protections.

What are some unique challenges Union Chefs face when managing kitchen staff in a unionized environment?

Union Chefs often work within strict guidelines regarding scheduling, job duties, and workplace policies set by collective bargaining agreements. This means they must carefully coordinate staffing and task assignments while respecting seniority and union rules. Navigating these requirements can be challenging, especially during busy periods or when last-minute changes are needed. However, strong communication and collaboration with both staff and union representatives help ensure smooth operations and a positive work environment.
What cities are hiring for Union Chef jobs? Cities with the most Union Chef job openings:
What are the most commonly searched types of Chef jobs? The most popular types of Chef jobs are:
What states have the most Union Chef jobs? States with the most job openings for Union Chef jobs include:
Union Chef jobs near you

Union League Liberty Hill Banquet Chef

Union League Liberty Hill

Lafayette Hill, PA • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 22 days ago

Job description

Union League Liberty Hill Banquet Chef
Reports to: Executive Chef, Denny Santiago and Executive Sous Chef Jim Gallagher.
Position Overview
The Union League is seeking a Banquet Chef to lead and elevate all banquet culinary operations. With annual banquet food and beverage revenues exceeding $7 million, the club is deeply committed to a culture where cuisine is a central pillar of the member experience.
This role is perfect for a culinary-driven leader who is passionate about cultivating a team committed to ingredient integrity, consistent execution, and delivering exceptional cuisine at scale within a positive, collaborative environment. The Banquet Chef will oversee all banquet production, from luxury weddings and member galas to high-volume golf outings and tournament events, while maintaining standards consistent with top-tier hospitality environments.
Key Responsibilities
Culinary Excellence & Innovation
• Execute and uphold a high-end culinary program across all banquet events
• Design and refine menus in collaboration with the Executive Chef and the Private Event Manager, emphasizing seasonality, technique, and elevated presentation
• Ensure consistent delivery of restaurant-quality cuisine at scale, across plated, buffet, and action station formats
• Lead tastings for weddings, member events, and golf outings, tailoring menus to client expectations
High-Volume Event Execution
• Oversee execution of events ranging from intimate dinners to 1,000 guest functions
• Lead culinary operations for golf-related events, including outings, tournaments, shotgun starts, and clubhouse receptions
• Build and maintain SOP's that support precision, consistency, and efficiency under pressure
• Anticipate and adapt to dynamic event timelines, weather-related golf changes, and last-minute adjustments
Leadership & Team Development
• Direct and develop a large, high-performing banquet culinary team
• Train staff on advanced techniques, plating standards, and high-volume execution
• Foster a culture rooted in discipline, professionalism, culinary pride, and positivity
• Partner with Executive Chef and Executive Sous Chef in hiring, mentoring, and performance management
Operational & Financial Performance
• Work with purchasing director to drive food cost control, waste reduction, and purchasing discipline without compromising quality
• Manage production schedules, prep systems, and labor deployment aligned with business levels with a focus on managing seasonality
• Maintain rigorous standards in sanitation, food safety, and kitchen organization
• Ensure proper utilization and care of all banquet kitchen equipment and facilities
Member & Guest Experience
• Collaborate closely with events, golf operations, and front-of-house leadership to deliver seamless experiences
• Consistently deliver a memorable, luxury-level dining experience that distinguishes the club
Qualifications
• 5-10 years of progressive culinary leadership experience, with strong banquet or high-volume background
• Experience in luxury private clubs, high-end resorts, or upscale hotels preferred
• Proven ability to execute large-scale events without sacrificing culinary integrity
• Strong foundation in classical technique with a modern culinary perspective
• Demonstrated success in team leadership, organization, and high-pressure environments
• Solid understanding of food cost control, labor management, and operational systems
Core Competencies
• Chef-driven mindset with a passion for excellence
• Ability to scale refined cuisine to high-volume production
• Exceptional organization and logistical planning
• Leadership presence and team development
• Adaptability in a dynamic, event-driven environment
Why Join Us
This is a rare opportunity to join a culinary-forward private club where food is not an afterthought, it is a defining feature. You will be part of an organization that invests in quality, supports creativity, and values the role of cuisine in shaping an exceptional member experience
Benefits & Compensation
• Competitive salary commensurate with experience
• Professional development and growth opportunities within a premier private club environment
• Health Insurance
• Vision Insurance
• Dental Insurance
• Life and Disability Insurance
• Flexible Spending and Health Savings Accounts
• Employee Assistance Program
• 401(k) plan with Company Match
• Paid Time Off (PTO)
• Paid Holidays, Bereavement, and Jury Duty
• Paid Pregnancy/Parental leave
• Tuition Reimbursement

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