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World Class Chef Jobs (NOW HIRING)

Cholapink

Culinary Director

Manhattan, NY

$120K - $150K/yr

We are looking for an exceptional Opening Head Chef to help turn a world-class culinary vision into a disciplined, high-volume, scalable restaurant operation. This is not a role for someone who wants ...

The Hunter Group Associates

Executive Chef

Redwood City, CA · On-site

$87K - $120K/yr

Want to cook great food and still have a life? We're searching for an Executive Chef for the best-in-class dining program at a world-class technology company. All-scratch, restaurant quality food ...

The Hunter Group Associates

Executive Chef

Redwood City, CA · On-site

$87K - $120K/yr

Want to cook great food and still have a life? We're searching for an Executive Chef for the best-in-class dining program at a world-class technology company. All-scratch, restaurant quality food ...

LOLA 42 BOSTON

Sous Chef

Boston, MA · On-site

$54K - $73K/yr

The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing back-of-house ... At LoLa 42 Seaport, we take pride in offering world-class dining in a high-energy, globally ...

the lodge at 58 north

Chef

King Salmon, AK · Remote

$3K - $6K/yr

Sous Chef / Chef Location: 58 North Lodge King Salmon, Alaska Season: June through October About Us ... Unique opportunity to work in a world-class fishing destination Season Details * Employment runs ...

RH Mountain House I Aspen

Sous Chef

Aspen, CO

$70K - $90K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Aspen, CO

$60K - $81K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Detroit, MI · On-site

$65K - $85K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Greenwich, CT · On-site

$56K - $75K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Greenwich, CT · On-site

$80K - $110K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Restoration Hardware

Sous Chef

Aspen, CO · On-site

$60K - $81K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Detroit, MI

$49K - $66K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Restoration Hardware

Sous Chef

Detroit, MI · On-site

$49K - $66K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Restoration Hardware

Sous Chef

Greenwich, CT · On-site

$56K - $75K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Palo Alto, CA · On-site

$58K - $79K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Palo Alto, CA · On-site

$75K - $100K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Greenwich, CT · On-site

$56K - $75K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Newport Beach, CA · On-site

$53K - $72K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Restoration Hardware

Sous Chef

Palo Alto, CA

$58K - $79K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Aspen, CO · On-site

$70K - $90K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

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All JobsWorld Class Chef Jobs

World Class Chef information

See salary details

$10

$24

$44

How much do world class chef jobs pay per hour?

As of Jun 9, 2026, the average hourly pay for world class 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 a World Class Chef, and why are they important?

To thrive as a World Class Chef, you need advanced culinary skills, creativity, and extensive experience in kitchen management, often backed by formal culinary education or apprenticeships. Mastery of kitchen equipment, food safety certifications, and familiarity with inventory and menu planning software are typically required. Exceptional leadership, attention to detail, and the ability to work under pressure are crucial soft skills in this role. These competencies enable chefs to maintain high-quality standards, inspire teams, and consistently deliver outstanding dining experiences.

What is the difference between World Class Chef vs Executive Chef?

AspectWorld Class ChefExecutive Chef
CredentialsAdvanced culinary certifications, international awardsProfessional culinary training, management experience
Work EnvironmentHigh-end restaurants, culinary competitionsKitchen leadership in restaurants or hotels
Industry UsageGlobal culinary scene, media, and competitionsRestaurant operations, team management

The World Class Chef is recognized for exceptional culinary skills, international awards, and often participates in global competitions. The Executive Chef manages daily kitchen operations, staff, and menu development within a restaurant or hotel. While both roles require culinary expertise, the World Class Chef emphasizes mastery and recognition, whereas the Executive Chef focuses on leadership and operational management.

What are World Class Chefs?

World Class Chefs are culinary professionals recognized for their exceptional skills, creativity, and mastery in the kitchen. They often have extensive training, experience in top restaurants, and may hold prestigious awards such as Michelin stars or other culinary honors. These chefs are known for innovating in the culinary arts, setting trends, and influencing the global food industry. Their expertise spans menu creation, kitchen management, and mentoring other chefs to achieve high standards. World Class Chefs are often sought after for their ability to deliver extraordinary dining experiences.

What are some common challenges faced by a World Class Chef in managing a high-performing kitchen team?

A World Class Chef often faces the challenge of maintaining consistency and high standards while managing a diverse team under intense pressure. Balancing creativity with efficiency, addressing staff turnover, and fostering strong communication are essential to ensuring smooth kitchen operations. Additionally, adapting quickly to unexpected situations—such as last-minute menu changes or supply shortages—requires strong leadership and problem-solving skills. Collaboration with sous chefs, line cooks, and front-of-house staff is crucial for delivering exceptional dining experiences.
World Class Chef jobs near you

Culinary Director

Cholapink

Manhattan, NY

$120K - $150K/yr

Full-time

Posted 5 days ago

Job description

Peruvian Fast-Casual Flagship —
New York City Opening: July 2026
Start date: Immediate / flexible for the right person
Salary: Competitive, dependent on experience
Progression: Clear pathway toward Group Executive Chef as we scale
About the opportunity:
One of the world’s leading Peruvian chefs is bringing a new fast-casual Peruvian restaurant concept to New York City. This is the first site, but it is not intended to be the only site. We are building the flagship: the kitchen, the food standards, the training systems, the supplier base, and the operating playbook that future locations will follow. We are looking for an exceptional Opening Head Chef to help turn a world-class culinary vision into a disciplined, high-volume, scalable restaurant operation. This is not a role for someone who wants to inherit a finished kitchen. It is a role for someone who wants to build one.
The role
You will lead the culinary opening of our first New York location from the ground up. You will work closely with the founding team and our chef partner to execute the menu vision, build the brigade, set up suppliers, create kitchen systems, establish food and labour controls, and ensure the restaurant opens to an exceptional standard. The right person will combine three things:
Real culinary talent:
You have strong taste, technique, and food instincts. You understand quality, flavour, seasoning, consistency, and presentation. This does not have to come from fine dining, although that would be a strong proof point, but there must be clear evidence that you are a serious cook.
Opening and operational experience:
You know what it takes to open a restaurant properly. You are comfortable with equipment, layout, hiring, onboarding, supplier setup, prep systems, health department readiness, and the pressure of the first weeks of trading.
Systems and scale mindset: 
You do not just solve problems in the moment. You build processes that other people can follow. You can turn recipes, prep, training, service flow, ordering, and quality control into a repeatable operating playbook.
What you will achieve in your first 12 months
  • Open the flagship successfully: Lead the kitchen opening for our first New York site, ensuring the team, equipment, prep systems, suppliers, recipes, and service standards are ready before launch.
  • Execute a world-class culinary vision: Work with our chef partner and founding team to deliver the menu with consistency, discipline, and pride. You will be trusted to protect the quality of the food while making it work in a fast-casual, high-volume environment.
  • Build the kitchen team from scratch: Recruit, train, motivate, and lead a full brigade. Create a strong kitchen culture built on standards, urgency, respect, cleanliness, and consistency.
  • Create the operating playbook: Write and implement the systems that will allow this restaurant to scale: recipe specs, prep sheets, station guides, opening and closing checklists, training materials, ordering guides, service flows, and quality-control processes.
  • Own food cost and kitchen efficiency: Manage food cost, waste, purchasing, stock control, prep levels, portioning, and labour deployment from day one. We need someone who understands both food and numbers.
  • Build the supplier base: Help source and manage suppliers for core ingredients, including Peruvian and Latin American products where relevant. Ensure quality, consistency, pricing, and backup options are in place before opening.
  • Maintain audit-ready standards: Own kitchen cleanliness, food safety, NYC Department of Health compliance, allergen management, HACCP processes, and daily discipline around standards.
  • Build for future growth Treat site one as the prototype for future restaurants. The systems you create should not just work for one kitchen; they should help us open the next one faster, better, and more consistently
Who you are:
  • You are a serious chef with strong culinary foundations and high standards. You may come from fine dining, premium casual, high-volume restaurants, chef-led concepts, fast-casual brands, hotels, or restaurant groups — but wherever you come from, you have evidence of excellence.
  • You are hands-on, calm, organised, and commercially aware. You can lead from the line, but you can also write a prep sheet, train a sous chef, challenge a supplier, manage food cost, and explain a labour plan.
  • You are low-ego and collaborative. You are excited to work with a world-class chef’s vision and help translate it into a successful restaurant operation. You do not need the menu to be “yours” in order to take pride in it.
  • You are ambitious. You want to be part of building something from the beginning, and you are excited by the possibility of growing into a broader group culinary leadership role as the business scales.
What we are looking for:
Strong candidates will likely have:
â—Ź Proven experience as a Head Chef, Executive Chef, Chef de Cuisine, Senior Sous Chef, Opening Chef, or Culinary Operations Lead
â—Ź Clear evidence of strong culinary ability and high food standards
â—Ź Experience opening at least one restaurant or major new food operation
â—Ź Experience hiring, training, and leading kitchen teams
â—Ź Strong understanding of food cost, labour, purchasing, inventory, and waste control
â—Ź Ability to create and maintain recipe specs, prep systems, station guides, and training processes
â—Ź Comfort working in a high-volume, fast-paced environment
â—Ź Strong knowledge of NYC health, safety, and sanitation standards
â—Ź Spanish language skills would be helpful but are not essential
â—Ź Peruvian or broader Latin American cuisine experience would be a major advantage, but is not required if the culinary and operational calibre is high
You may not be right for this role if:
â—Ź You are mainly looking for a settled kitchen with existing systems
â—Ź You are strongest creatively but weaker on organisation, training, or cost control
â—Ź You prefer talking about food more than building repeatable processes
â—Ź You need full creative ownership of the menu
â—Ź You have been involved in openings but have not personally led the operational detail
â—Ź You are not excited by documentation, structure, and scale
â—Ź You are not comfortable with the pace and pressure of a first-site launch
Why join us:
This is a rare opportunity to help build the first New York site of an ambitious Peruvian restaurant concept backed by serious culinary talent and growth ambitions. You will have the chance to put your fingerprints on the DNA of the business: the food standards, the kitchen culture, the supplier network, the training systems, and the operating model. For the right person, this is not just a Head Chef role. It is the opportunity to become a founding culinary leader in a restaurant group with significant growth potential.