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Vice President Chef Jobs (NOW HIRING)

Carolina Meadows Careers

Chef de Cuisine AL

Chapel Hill, NC · On-site

$55K - $75K/yr

Organized by cycle as directed by the Executive Chef or VP of Dining Services. * Stores all created recipes on proper software as determined by the Executive Chef or VP of Dining according to ...

Compass Group

Vice President of Hospitality

San Francisco, CA · On-site

$175K - $180K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs ... Job Summary: Leading in the VP of Hospitality role, you will be responsible for ensuring that ...

Compass Group

Vice President of Hospitality

San Francisco, CA · On-site

$175K - $180K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs ... Job Summary: Leading in the VP of Hospitality role, you will be responsible for ensuring that ...

Compass Group

Vice President of Hospitality

San Francisco, CA

$175K - $180K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs ... Job Summary: Leading in the VP of Hospitality role, you will be responsible for ensuring that ...

Bon Appetit

Vice President of Hospitality

San Francisco, CA · On-site

$175K - $180K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs ... Job Summary: Leading in the VP of Hospitality role, you will be responsible for ensuring that ...

Atomic

Vice President, Business Operations

Miami, FL · On-site +1

$200K - $250K/yr

Golden Child offers Our chef-crafted, science-backed Mains and functional Drizzles that are ... The Role As VP of Business Operations, you will own Golden Child's business execution, planning ...

New

Salted

VP of Culinary

Los Angeles, CA · On-site

$180K - $220K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

We're looking for a VP Culinary to lead our culinary strategy as we embark on our next stage of ... D Chef). Responsibilities include: * Define and execute a cohesive culinary roadmap that aligns ...

GAMMA CHI HOUSE CORPORATION OF

Chef

Long Beach, CA · On-site

The Chef is responsible for developing meal plans, preparing and cooking meals for the sorority ... Vice President of Finance while partnering with the House Director. Observes all sanitation ...

GAMMA CHI HOUSE CORPORATION OF

Chef

Long Beach, CA · On-site

The Chef is responsible for developing meal plans, preparing and cooking meals for the sorority ... Vice President of Finance while partnering with the House Director. Observes all sanitation ...

fox com

Vice President, Technical Event Operations

Los Angeles, CA · On-site

$179 - $275/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Studio Ramsay Global with Next Level Chef, Gordon Ramsay's Secret Service and Knife Edge: Chasing ... The Vice President of Technical Event Operations is responsible for the operational oversight of ...

Salted

VP of Culinary

Los Angeles, CA · On-site

$180K - $220K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

We're looking for a VP Culinary to lead our culinary strategy as we embark on our next stage of ... D Chef). Responsibilities include: * Define and execute a cohesive culinary roadmap that aligns ...

Farmer's Fridge

VP, Fulfillment

Chicago, IL · On-site

$230K - $245K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... chef-curated meals to customers within seconds. Today, we operate a network of Fridges and partner ... The Vice President of Fulfillment is responsible for the strategy, performance, and continued ...

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All JobsVice President Chef Jobs

Vice President Chef information

See salary details

$43.5K

$157.5K

$277.5K

How much do vice president chef jobs pay per year?

As of Aug 16, 2026, the average yearly pay for vice president chef in the United States is $157,532.00, according to ZipRecruiter salary data. Most workers in this role earn between $115,000.00 and $190,000.00 per year, depending on experience, location, and employer.

What is the difference between Vice President Chef vs Executive Chef?

AspectVice President ChefExecutive Chef
CredentialsTypically culinary management experience, leadership skills, possibly advanced culinary certificationsProfessional culinary training, culinary certifications, extensive kitchen experience
Work EnvironmentCorporate culinary leadership, overseeing multiple restaurants or food servicesKitchen management, food preparation, menu creation in a restaurant or hotel
Employer & IndustryFood service corporations, hospitality industry, large restaurant groupsHotels, restaurants, resorts, culinary establishments
Search & Comparison IntentUnderstanding high-level culinary leadership roles in corporate settingsDetails about senior kitchen management and culinary operations

The Vice President Chef typically holds a strategic leadership role overseeing culinary operations at a corporate level, while the Executive Chef manages daily kitchen activities and culinary staff within a specific restaurant or hotel. Both roles require culinary expertise, but the Vice President Chef focuses more on overarching strategy and management across multiple locations.

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

To thrive as a Vice President Chef, you need advanced culinary expertise, leadership experience, and a background in hospitality management, often supported by a culinary degree or equivalent professional certifications. Familiarity with menu development software, inventory management systems, and food safety regulations is essential. Exceptional communication, creativity, and strategic thinking help drive culinary innovation and effectively lead large teams. These skills are crucial to ensure operational excellence, high-quality cuisine, and the overall success of the culinary division within an organization.

What is a vice president chef?

A Vice President Chef is a high-level culinary executive responsible for overseeing the culinary operations of an organization, such as a restaurant group, hotel chain, or food service company. They are involved in menu development, food quality standards, staff training, budgeting, and strategic planning. This role combines advanced culinary expertise with leadership and business management skills, often reporting directly to company executives. The Vice President Chef ensures consistency and excellence across all food-related departments and locations.

How does a vice president chef typically balance executive responsibilities with hands-on culinary leadership in a large hospitality organization?

A Vice President Chef often divides their time between developing high-level culinary strategies and directly overseeing kitchen operations. While they lead menu innovation and set culinary standards, they also mentor executive chefs, conduct tastings, and ensure quality across multiple outlets. Collaboration with other departments like operations, procurement, and marketing is common to align food service with business goals. This dual role requires strong organizational skills and the ability to inspire teams while driving the culinary vision at an executive level.

What cities are hiring for Vice President Chef jobs?

Cities with the most Vice President 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 Vice President Chef jobs?

States with the most job openings for Vice President Chef jobs include:

Vice President Chef jobs near you

Chef de Cuisine AL

Carolina Meadows Careers

Chapel Hill, NC • On-site

$55K - $75K/yr

Full-time

Posted 14 days ago

Job description

Carolina Meadows, located in Chapel Hill, North Carolina, is one of the nation's foremost continuing-care retirement communities. Our mission is to enrich and improve the lives of residents and those connected to our community. We do this by continuously striving to be the best place to live and work.
Chef de Cuisine - AL - The Fairways
This position is primarily responsible for directing and supervising the operation of food production in assigned venue(s) (Club Center-various venues, The Groves, The Fairways) as determined by Executive Chef and VP of Dining. Additional duties include planning and creating menus with standardized recipes, purchasing products in assigned venue(s), inventory programs and departmental budget compliance, scheduling or scheduling input for assigned venue(s), mentoring and training, and disciplinary actions in accordance to CM policies.
Culinary degree, four (4) to six (6) years of hotel/restaurant/country club/high-end CCRC culinary management and culinary experience; or equivalent combination of education and experience. Incumbent should be able to apply logic and understanding to carry out instructions furnished in written and oral form, possess high-quality verbal and written communication ability, strong customer service and culinary skills and holds a current Serve Safe certification or be willing to obtain this certification within 90 days of hire. Must be proficient in the operation of computer applications, kitchen machinery and all cooking utensils.
Menu Preparation
1. Writes, directs, and assist in preparation of menus for each meal period in assigned venue(s), ensuring all food listed meets the dietary requirements of residents according to assigned venue(s) guidelines (note: some venues may have different guidelines than others).
  • Creates standardized recipes for all possible menu items in assigned venue(s). Organized by cycle as directed by the Executive Chef or VP of Dining Services.
  • Stores all created recipes on proper software as determined by the Executive Chef or VP of Dining according to assigned venue(s).
  • Creates and plans menus according to menu cycles in assigned venue(s) as determined by the Executive Chef or VP of Dining.
  • Checks menus at the beginning of each shift for assigned venue(s), noting what has been completed for the day and what needs to be finished or prepared for future services. Makes list of tasks for culinary team members, with assistance from Sous Chef(s) assigned to this venue(s).
  • Prepares, with assistance from Sous Chef(s), daily food production worksheets for assigned venue(s).

Food Production & Catering
2. Oversees production of food for residents and visitors for each meal period throughout the day, ensuring all food is in compliance with state and federal health regulations according to assigned venue(s).
  • Maintains high standards of quality food production and portion control in food preparation and serving within assigned venue(s).
  • Follows menus and makes changes as requested. Communicates with Executive Chef, VP of Dining (and Dietitian if determined is necessary for assigned venue(s)) to ensure changes made in menu are appropriate for the resident's needs.
  • Supervises preparation of all meals at the proper time and in sufficient quantity and quality of food to meet the service requirements for assigned venue(s).
  • Supervises temperatures of all food prior to mealtime to ensure compliance with health and food regulations. Reviews refrigerator temperature and food logs daily, making sure they're filled out correctly.
  • Conducts daily walk through of kitchens for each service for assigned venue(s), with a daily line-up with all kitchen staff to review techniques, procedures, discuss new information, etc.
  • Delegates and assist in food preparation duties, with assistance from Sous Chef(s), to all levels of cooks as appropriate and follows up with them to ensure proper preparation and production of meals.
  • Supervises Sous Chef(s) and all levels of cooks in their food preparation and production duties to ensure the highest quality of food for residents, staff and visitors for their assigned venue(s).
  • Supervises maintenance of proper sanitation and safety in the kitchen(s) of their assigned venue(s).
  • Assures containers are utilized properly or discarded when no longer servicable.
  • Monitors preparation of all caterings and buffets in assigned venue(s).
  • Explains menu item ingredients to FOH at daily line-ups, answering all questions in a timely manner.

Cleaning and Sanitation
3. Directs, supervises, and assist in cleaning and sanitizing of all food preparation and production areas, maintaining compliance with state and federal health regulations of assigned venue(s).
  • Supervises Sous Chef, all levels of cooks and other kitchen employees in cleaning and sanitation duties and ensures proper record of completed tasks.
  • Supervises daily checks of refrigerators and freezers to ensure food has been properly stored and labeled and all surfaces have been cleaned and sanitized.
  • Checks all kitchen machinery, refrigerators and freezers for proper working order. Reports repairs or maintenance needed to Executive Chef, VP of Dining, Plant Operations or contract Repair Company.
  • Assures kitchen is inspection ready at all times.

Inventory and Purchasing
4. Creates weekly inventory list and orders supplies as appropriate.
  • Orders food supplies based on forecasted and guaranteed numbers for assigned venue(s) in regard to all foodservice operations.
  • Compiles lists of needed supplies for assigned venue(s) and orders supplies from designated vendors in a timely manner.
  • Monitors all invoices from deliveries and ensures proper delivery of items listed on invoices, notifying vendors of any deficiencies, shortages, or damages in a timely manner. Sends invoices to Executive Chef or VP of Dining.
  • Completes inventory of food, paper and cleaning products for assigned venue(s), as determined by CM needs. Reports inventory to the Executive Chef and the VP of Dining.

Financial and Production Accountability
5. Aids Executive Chef and VP of Dining Services in creating an annual budget and production goals for the kitchen(s) of assigned venue(s).
  • Reviews and sets production goals and records on a monthly basis. Inspects and analyzes operations to determine areas of improvement in assigned venue(s).
  • Develops and creates annual budget with Executive Chef and VP of Dining Services.
  • Reviews monthly expense and FTE reports, explaining or taking appropriate actions as needed.
  • Reviews all logs to ensure proper compliance with all state and federal regulations as well as set kitchen policies and procedures in assigned venue(s).

Supervisory Responsibility
6. Acts as a leader and manager of culinary and utility teams in assigned venue(s); ensuring productivity, efficiency and accuracy in work performed.
  • Maintains or assist in payroll and timesheets for all assigned staff; forwards staffing concerns to Executive Chef and VP of Dining.
  • Creates or assists the bi-weekly schedule of all staff according to venue(s). Post employee schedule designated area accessible to all assigned team members, inputting same schedules into Dayforce or other software as determined by Executive Chef of VP of Dining. Makes any adjustments to the employee schedule as appropriate and posts new schedule within the same day. (note: culinary team members will on occasion work in other venues as determined by business needs, specifically in the Club Center, but not limited to).
  • Ensures initial and on-going training is provided to employees as needed; ensures cross training is completed as appropriate.
  • Identifies unacceptable performance and behavior exhibited by employees and takes appropriate action; utilizes progressive discipline policy when appropriate and maintains documentation as required.
  • Conducts annual performance evaluations of all staff; sends copy of evaluation to Human Resources.
  • Assures that all staff follows established policies and procedures at all times.
  • Screens, interviews and hires new staff on an as needed basis.
  • Updates job descriptions and procedures on an as needed basis.
  • Responsible for culinary and utility staff training.

Carolina Meadows is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin.

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