2,969 Chef jobs in the United States

We are a small, family owned restaurant in River North. Charlie Martin's serves delicious, creative supper club fare. We are looking for a chef that is first and foremost a great cook and a team player. 
Full time, we are only open for dinner Tuesday-Saturday. Clean, honest fun environment with opportunity to grow. If you love great food and are able to create it, come join us.

More detail about Charlie Martin's, please visit

Seeking a personable, dynamic chef to join our team and build upon the progress we have already made in our two years in existence. The Laurels Cafe and Bar has contemporary American and Mediterranean influences and strives to offer "elevated" bar/casual dining fare. Friendly personality is an absolute must; we are a small team and we believe the atmosphere behind the scenes flows to the front of house. Our new chef must be comfortable with all aspects of running a kitchen; ordering, prepping and costing so should have at least 2 years experience in running a kitchen. We are, however, prepared to look at recently graduated culinary school graduates. The chef will have autonomy over the kitchen, including the hiring of staff. Hours are very friendly, with two days off a week and mostly day shifts available.
If you think this is the right fit for you, we look forward to hearing from you!

More detail about The Laurels Cafe and Bar, please visit

Now Hiring: Chef de Cuisine – Iconic Santa Barbara Waterfront Restaurant

Join us at the heart of Santa Barbara’s historic Stearns Wharf, where the sea meets the plate. We’re seeking a hands-on Chef de Cuisine to lead the daily operations of our seafood-driven restaurant, known for its fresh, coastal flavors and unmatched location.

This is a rare opportunity to take the helm of a beloved destination with deep local roots and strong seasonal traffic. You’ll have the autonomy to shape the kitchen culture while upholding the high standards our guests have come to expect.

What You’ll Do:

• Lead all back-of-house operations including scheduling, inventory, sanitation, food safety, and prep
• Maintain culinary consistency and quality standards across all dayparts and service styles
• Coach and mentor the kitchen team, fostering a positive, professional, and productive work culture
• Monitor and control food and labor costs to align with financial goals
• Ensure cleanliness and compliance with all health department regulations
• Collaborate with ownership on menu development, sourcing, and seasonal specials

What We’re Looking For:

• A passionate, hands-on chef with strong leadership skills and a calm, motivating presence
• Experience managing high-volume kitchens, preferably in seafood or coastal cuisine
• Solid understanding of kitchen financials (food cost, labor, scheduling, inventory)
• Strong communication and problem-solving skills
• A deep respect for fresh, seasonal ingredients and maintaining a clean and organized kitchen

Location:

Stearns Wharf – Santa Barbara, CA

Live and work in one of California’s most iconic coastal towns, surrounded by ocean views and fresh local catch.

More detail about Moby Dick Restaurant, please visit

Lulu is a mission-driven restaurant founded by American food activist, food writer and restauratrice, Alice Waters and renowned Chef and cook book author, David Tanis . We are looking for a Head Chef who’s experience and passion matches our mission – to source all our food from local regenerative sources, prepare it simply and with excellence. We are looking for someone who has the experience to put out excellent food at a relatively high volume. The candidate will need to lead the team with focus, generosity, caring and competence. We believe all great kitchens are teaching kitchens. Before applying for this job you should be well versed in who Alice Waters and David Tanis are and what they have contributed to the American culinary landscape.
We work collaboratively with the kitchen and dining room. 
To be clear, we operate as a busy lunch and dinner restaurant, however, events (inside and outside the boundaries of the restaurant) are an integral part of our business. The Chef must versed and skilled in executing both events and restaurant operations. 
We are an established museum restaurant housed in the Hammer Museum. Chef and artist collaborations are a big part of what we do. 

More detail about Lulu Restaurant, Los Angeles, please visit

Anwar’s Kitchen is a beloved fast-casual Mediterranean restaurant known for its bold flavors, halal ingredients, and modern twist on traditional Middle Eastern cuisine. From hand-stacked chicken and beef shawarma to our crispy falafel and spiced shrimp bowls, we’re proud to serve authentic food with a fresh, LA-style flair.

We’re looking to expand and elevate our menu and that’s where you come in. Our founder (Anwar Jibawi) and team are passionate about food that tells a story. We’re seeking a creative, collaborative, and highly skilled chef to help experiment with new menu items alongside our current executive chef.

Who We’re Looking For:

• A chef with deep roots or training in Middle Eastern / Mediterranean cuisine  especially Lebanese, Syrian, Turkish, or Palestinian dishes.

• Someone who respects tradition but isn’t afraid to innovate with bold new flavors .

• Highly experienced in running a halal-certified kitchen or eager to learn.

• Comfortable working in a fast-casual kitchen with high volume.

• A natural collaborator with a love for experimenting and crafting dishes that excite.

Job Title: Chef / Kitchen Manager –Poolside Food and Beverage Experience

Location: Freret St. New Orleans, LA

Position Type: Full-time

Overview: We are seeking a talented and experienced Chef / Kitchen Manager to open and oversee the culinary operations of our new food and beverage outlet situated around our 1970s Palm Springs inspired pool experience. The ideal candidate will have a passion for creating exceptional cuisine, strong leadership skills, and a commitment to delivering an outstanding dining experience for our guests. As the head of the back of the house, you will be responsible for leading a team of culinary professionals, maintaining quality standards, and ensuring efficient kitchen operations.

Key Responsibilities:
1. Menu Development: Collaborate with the General Manager and other stakeholders to create innovative and appealing menus that showcase seasonal ingredients and cater to the preferences of our guests. Continuously update and refine menu offerings to keep them fresh and exciting.
2. Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation. Ensure adherence to standardized recipes, portion sizes, and quality standards to deliver consistently excellent dishes.
3. Staff Management: Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants. Provide ongoing coaching and feedback to support staff development and promote a positive work environment. Create and maintain staff schedules to ensure adequate coverage during peak business hours.
4. Inventory Management: Monitor inventory levels of food and supplies, place orders with suppliers as needed, and manage inventory rotation to minimize waste and ensure freshness. Implement inventory control procedures to optimize efficiency and reduce costs.
5. Food Safety and Sanitation: Maintain a clean and sanitary kitchen environment in compliance with health and safety regulations and company standards. Implement proper food handling procedures, sanitation protocols, and equipment maintenance schedules to prevent food borne illnesses and ensure food safety.
6. Cost Control: Monitor food and labor costs and implement strategies to control expenses while maintaining quality standards. Identify opportunities to streamline processes, reduce waste, and maximize profitability without sacrificing quality.
7. Vendor Relationships: Build and maintain strong relationships with food suppliers, vendors, and distributors to ensure timely delivery of high-quality ingredients at competitive prices. Negotiate contracts and pricing agreements to optimize value for the business.
8. Menu Costing: Analyze food costs and pricing to determine menu profitability and make adjustments as needed to achieve desired margins. Monitor sales trends and menu performance to identify opportunities for revenue growth.
9. Quality Assurance: Conduct regular inspections of food preparation areas, equipment, and storage facilities to ensure compliance with food safety and sanitation standards. Address any issues or deficiencies promptly and implement corrective actions as needed.
10. Special Events and Catering: Plan and execute special events, themed nights, and catering functions in collaboration with the events team. Develop customized menus and coordinate logistics to ensure seamless execution and guest satisfaction.

Qualifications:
 Minimum of 2 - 4 years of experience in a culinary leadership role.
Strong culinary skills and knowledge of various cooking techniques and cuisines.
roven track record of team leadership, staff development, and performance management.
nowledge of food safety and sanitation regulations and best practices.
xcellent communication, organization, and problem-solving skills.
bility to work effectively in a fast-paced environment and handle multiple tasks simultaneously.
lexibility to work evenings, weekends, and holidays as needed.

Benefits:
ompetitive salary and performance-based incentives.
pportunities for career advancement and professional development.
supportive and collaborative work environment within a renowned hospitality brand.

If you meet the qualifications and are passionate about food, strive to deliver exceptional culinary experiences, and are looking for an opportunity to put your stamp on the culinary scene of New Orleans we encourage you to apply by submitting your resume detailing your relevant experience and why you would be a great fit for the role. We look forward to welcoming you to our team! More detail about Sunnies, please visit

Chef – Grill Master (Live Flame & Charcoal). Hiring for Fall 2025.

Experience working in World's 50 Best, Bib Gourmands, or Michelin-starred establishments is strongly preferred.

BeyBey is seeking a skilled and passionate Chef – Grill Master to join our culinary team. This role is ideal for a chef with proven expertise in cooking premium meats and fish over live flame and charcoal grills, and a deep understanding of fire management and flavor development. At BeyBey, we pride ourselves on delivering an elevated dining experience rooted in precision, creativity, and respect for ingredients.

Key Responsibilities:

• Lead the grill station, executing dishes to the highest standard using live flame and charcoal.

• Prepare and cook a variety of premium cuts of meat and fresh seafood with expert knowledge of temperatures, doneness, and resting techniques.

• Manage and maintain the grill equipment and fire throughout service, ensuring consistency and safety.

• Uphold kitchen cleanliness, organization, and compliance with all health and safety regulations.

• Train and mentor junior cooks on proper grilling techniques, fire control, and station setup.

Qualifications:

• Minimum 3 years’ experience , with a focus on live fire grilling.

• Demonstrated mastery of grilling premium meats and seafood over charcoal and wood-burning grills .

• Strong understanding of meat and fish butchery, seasoning, and preparation techniques.

• Ability to work in a high-pressure, fast-paced environment while maintaining attention to detail.

• Knowledge of food safety and sanitation practices.

• Team-oriented mindset with excellent communication and organizational skills.

If you are a chef who lives for the art of grilling and thrives on the energy of live fire cooking, we’d love to hear from you.

Apply now and bring your fire to BeyBey

More detail about Bey_Bey, please visit

Chef sought at LeTour Restaurant and Private Events, an AMDP restaurant owned and operated by Amy Morton in EVANSTON.  We are hiring a Chef who is ambitious, creative, organized with strong critical thinking skills and one who prides themselves on their ability to train and develop talent.  LeTour's menu is rooted in Southern French cooking though the menu is broad with room to play.  The menu needs to speak to finer palates while being approachable to all guests and their pocketbooks.

We will interview candidates who posses the following criteria: strong communication skills, team player, minimum 3 years kitchen management experience in a like minded operation, excellent administrative skills including costing, computer literacy with excel, understanding of p & l's and can keep food and labor costs to budget.

Hotel/country club experience a plus as we do many events.  Chefs with experience constructing buffets as well as understanding of family style plating is key.

Being passionate about about local product, caring about the environment and maintaining a waste free kitchen as much as possible is a plus.

5 day work week, approximately 55 hours per week with lots of room for growth.  $75,000 starting salary with benefits - 3 weeks paid vacation, health insurance, dining allowance, transportation stipend and working with a restaurant group who prides itself on a strong positive culture with philosophy of family first.

More detail about LeTour part of AMDP Management, please visit

Tired of the same kitchen, same crew, same burnout?

We get it—because we’ve lived it. 86&co. is a chef-founded company that sends experienced culinary pros into kitchens that need backup. Whether it’s a resort in peak season, a restaurant down a few cooks, or a campus dining hall trying to hold the line—we drop in, get it done, and move on to the next.

We’re continuing to build our culinary team of Sous Chefs, CDCs, Kitchen Managers, and Executive Chefs who are ready to step into the fire, crush it, and do it again somewhere new.

Here’s what’s on the pass:

• $30–$40/hr , with OT at time and a half.

• True flexibility – work full-time, seasonally, or per diem. Take time off when you want. Yes, even holidays.

• Travel gigs or local assignments – your call. We cover all travel and accommodations for out-of-town work.

• Gold-tier benefits – health, dental, vision, life. We cover 50% of your health premium.

• 2 weeks paid time off to start.

• Top-tier uniforms and gear , thanks to Chef Works + Hedley & Bennett.

This isn’t a desk job, a corporate ladder, or a generic staffing agency. We’re a small but mighty crew that values work ethic, talent, and showing up for the team. Everyone at 86' has worked the line and led kitchens, so we know what good support looks like—and we’ve built a company around it.

If you’re looking to level up, break out of the grind, and do great work with great people, we’d love to hear from you.

Based in Maine. Working nationwide.

Shoot us a message or apply at eightysixandco.com/join-our-team 

More detail about 86&co., please visit