930 Executive Chefs jobs in the United States

Job Description

Wolfoods operates summer camp kitchens across the country between May - September.

We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead staff).

This is a HANDS-ON & demanding position!

All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided.

The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests.

This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines.

The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment.

Duties & Responsibilities:

• Performs all duties toward the goal of providing excellent guest service in an efficient manner
• Develop effective schedules for the staff based on levels of business and budgetary guidelines
• Schedule and coordinate all side work for personnel
• Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation
• Maintain appearance and uniform standards
• Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
• Work with the chef on duty in maintaining high standards of food presentation and sanitation
• Train and develop all FOH dining personnel
• Provide ongoing feedback to all service personnel concerning standards and performance
• Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation
• Frequently interact with diners for general feedback
• Ensures the dining hall is open and prepared 15 minutes prior to service
• Implements a check list system to facilitate the dining hall throughout the day.
• Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources
• Is knowledgeable of all menus and specifications
• Maintain constant follow up with dining hall standards
• Follow company standards for safety practices to minimize risk to self and others
• Responsible for daily reporting
• Effectively communicates with subordinates, co-workers, and supervisors
• Able to motivate and foster a positive work environment
• Attend related in-service training and staff meetings
• Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
• Professionally Interacts with Campers, Staff, & Parents
• Control Inventory
• Place Orders
• Project Management
• Communication
• Upholds Wolfoods Standards of Service, & Quality
• Maintain Health Department Sanitation Standards
• Manage Staff
• Client Relations
• Follow the comprehensive Wolfoods Camp Food Training Program
• Uses weights and measures to properly execute recipes
• Prepares all menu items and special request events
• Follows standardized recipes
• Ensures that production is accurate in timing, quantity, quality, and plating
• Actively lead in planning, scheduling, directing, and training
• Understand the importance in cross utilization
• Understand the importance of utilizing excess production
• Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory
• Places accurate food orders ahead of time
• Ensure kitchen and equipment are maintained to health standards
• Teach and enforce safety regulations
• Specialized Food Preparation for events
• Assists in developing and tasting recipes
• Assists in planning menu
• Recommend equipment purchases
• May act as a Front of House supervisor when necessary

Qualifications & Experience:

• 4+ years Commercial Kitchen Experience
• Minimum three professional references required with application submission
• Proficient in relevant skills relating to specific role
• Ability to Self-Motivate
• Able to both lead a team & take direction
• Must live on-site in a rural setting with the possibility of shared living spaces
• Ability to work under pressure in environments that are above/below average temperatures
• Must be able to stand for long periods of time
• Must be able to lift and carry a minimum of 50 pounds
• Must be able to bend, stretch, and reach for extended periods of time
• Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored)
• Minimum 6-day 70-hour work week
• Must be bale to cook from scratch
• Institutional and batch cooking experience - Highly Desired

Ideal candidates are:

• Looking for seasonal, summer opportunities
• Enjoy the challenge of a high-volume production kitchen and dining facility
• Embrace a teaching and learning culture
• Get excited about being a part of a team and community
• Are available to relocate for the summer season in a rustic living environment

Employment Package Includes:

• Competitive Pay
• Bonus System
• Room
• Board
• Transportation Expense Assistance
• Seasonal Summer Contracts

About Wolfoods, Inc.

WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Momofuku

Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with “the rise of contemporary Asian-American cuisine” by the New York Times and named the “most important restaurant in America” by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks.

About Super Peach by Momofuku

Part of the larger Momofuku family, Super Peach is an approachable, fast-paced concept built for high volume and bold flavor. Super Peach offers the opportunity to join a growing team focused on sharp execution, great hospitality, and creating a high-energy dining experience from the ground up.

The Executive Chef/Kitchen Manager  leads the culinary management team in training and mentoring all BOH team members on recipes and SOPS as set forth by Home Base. This individual works alongside the line and expo to ensure smooth prep and service. The Executive Chef/Kitchen Manager maintains the budget and costs of the BOH while remaining within quarterly and annual budgets. The individual possesses a passion for food, strong ability to follow direction, the proficiency to lead, coach and a strong work ethic. Key responsibilities include mentoring, training, and coaching team members, while executing directives given by Momofuku Home Base.

COMPENSATION BAND: $90,000 - $130,000 annually

Why Momofuku?

At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development.

Responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes.
• Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development
• Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation.
• Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness.
• Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment.
• Foster a positive and collaborative working environment, encouraging open communication and teamwork among all staff members.
• Committed to workplace culture and maintaining company ethos. Coaches employees in real-time and issues discipline as necessary.

Required Qualifications

• Minimum 2 years of restaurant management experience in a high volume, upscale to fine dining restaurant
• Valid Food Manager Certification
• Experience with Toast, Tripleseat, Resy strongly preferred
• Team-focused mindset and empathetic approach to collaboration
• A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
• Excellent communication, organizational, and interpersonal skills
• Ability to remain calm under pressure and resolve guest conflict
• Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment
•  In depth knowledge of culinary techniques, food safety regulations and requirements, and kitchen operations
• Availability to work evenings, weekends, and holidays as required

Preferred Qualifications

• 4+ years of restaurant management experience in a high volume, upscale to fine dining restaurant
• Experience working with an extensive beverage program in a sales-focused role: 200+ wine labels or equivalent
• Proven ability to support all administrative tasks relating to the front of house, including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks
• Continued self-education and expansion of beverage and service knowledge, with a proven track record of converting the knowledge into full team trainings for team member education and development
• A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description

We are looking for an experienced and proven kitchen manager with a minimum of 3 years in a senior culinary management role to join our global restaurant group. Ideal candidates must be a proven operator versed in costing, budgeting, food safety, T&D, tech proficient, with strong communication and organizational skills.

Job Description:

Status Hollywood is seeking a dedicated, detail-oriented, and experienced Kitchen Manager to lead our back-of-house operations with precision and excellence. This person must be well-versed in food cost management, kitchen systems, team leadership, and passionate about delivering consistently high-quality food that reflects the bold and elevated Caribbean flavors our guests expect.

We are looking for someone who is not just a strong cook or expediter — but a strategic kitchen leader who understands the business side of BOH and is ready to help take Status to the next level .

Key Responsibilities:

• Oversee all kitchen operations , ensuring efficiency, consistency, and cleanliness

• Fully utilize Toast POS and MarginEdge for recipe costing, inventory, waste tracking, and reporting

• Maintain and analyze food cost percentages , labor costs, and kitchen productivity

• Track and manage waste logs , prep sheets, par levels, and inventory ordering

• Enforce health & safety standards , ensuring compliance with local regulations

• Lead hiring, training, scheduling, and if necessary, termination of BOH staff

• Create and manage staff schedules to align with labor budgets and operational needs

• Maintain proper prep and line setup procedures to ensure readiness for every shift

• Work directly with the General Manager and ownership to align kitchen operations with broader business goals

• Collaborate with the culinary team to optimize menu execution , ensure portion control, and maintain quality

• Conduct regular line checks and deep cleans to ensure kitchen excellence

• Be an active presence during service, leading by example and ensuring a smooth and professional kitchen flow

• Help develop and implement new systems and processes to increase kitchen efficiency and profitability

Qualifications:

• Minimum 3–5 years experience as a Kitchen Manager or Executive Sous Chef in a high-volume kitchen

• Strong working knowledge of Toast POS and MarginEdge (required)

• Proven experience with food cost control, waste reduction, and team management

• Ability to lead and hold a team accountable in a fast-paced, upscale environment

• ServSafe certification or equivalent preferred

• Strong communication and leadership skills

• High standards of cleanliness, organization, and attention to detail

• Flexible, solution-oriented, and calm under pressure

• Passion for food, hospitality, and building a positive team culture

This is a leadership position with real impact — the right candidate will help shape the culture, consistency, and profitability of Status Hollywood’s kitchen. If you’re ready to lead with integrity and excellence, we want to meet you.

A new and exciting Middle Eastern fast-casual concept is opening in New York. Our menu is built around fresh-baked bread, high quality meat and simple ingredients.

As we prepare to launch our first location in New York City, we’re building a passionate team that’s excited about setting a new standard in fast-casual dining.

The Kitchen Manager, you will be responsible for establishing and leading the kitchen operations, hiring and training staff, ensuring food quality consistency and safety, managing inventory and costs while ensuring a successful launch of the restaurant. Most importantly, develop and execute a fresh bread program. This role requires excellent leadership skills, the ability to manage inventory effectively, and a passion for the food industry.

Responsibilities

• Oversee all aspects of kitchen operations, starting from product ordering to service execution and everything in between
• Ensure an efficient work flow, timely food preparation and successful and smooth service
• Maintain a clean, organized and sanitary work environment
• Adhere to DOH guidelines
• Monitor and control food costs, waste and inventory
• Recruit, hire, train and retain culinary and back of house staff
• Foster a positive and productive work environment by motivating and developing the team
• Conduct performance reviews and provide constructive feedback
• Ensure that all food items are prepared to the highest of standards
• Ensure all kitchen equipment is properly maintained and in working condition at all times

Qualifications

• Minimum of 2 years experience as a kitchen manager in a fast casual environment preferably in a pre-opening setting
• Proven experience in leading the bread making program. From daily execution to recipe development
• Experience with inventory and cost management
• Background in Middle Eastern food
• Strong knowledge of food safety and hygiene
• Ability to manage and motivate a team under pressure in a fast-paced environment
• Excellent leadership and organizational skills
• Spanish speaking is a plus

Direct Leader: Chef de Cuisine, Venture Executive Chef

Ellie’s , an award-winning restaurant in the Downcity Providence district, is seeking personable and reliable servers to join our team! If you have a passion for hospitality, food, and beverage and are a team player, we would love to hear from you!

We enhance individual strengths and see each team member as a valuable asset to our success. Learn more about the inclusive team atmosphere that we curate:

An ideal candidate would have:

The kitchen lead of Ellie's is a key member of the culinary team. Working closely with the Executive Chef and the Chef De Cuisine, the Kitchen Lead is responsible for developing and producing Ellie’s savory menu. The ideal candidate serves as a leader, coach, and educator of Ellie's culinary team. This person will assist in implementing the creative vision of the Executive Chef and Ellie's Mission Statement.

Above all, the Kitchen Lead is expected to foster a positive working environment, create genuine guest experiences, and provide a memorable experience for both work and dining.

Key Responsibilities

Include, but are not limited to:

• Maintain a schedule of at least 40 hours per week, arriving in a prompt and timely manner.

• Receive and organize deliveries, verify invoices for accuracy, and document discrepancies accurately.

• Ensure all team members adhere to our culinary standards and regulations.

• Train team members on new menu items and techniques to enhance their skills and knowledge.

• Ensure that the kitchen operates promptly and meets Ellie’s standards.

• Comply with and enforce sanitation regulations and safety standards.

• Advise the Executive Chef and Ellie's Leadership of any team member issues or problems and discuss the proper course of action.

• Resourcefully solve any issues that arise and seize control of any problematic situation.

• Collaborate with Ellie’s Chef de Cuisine to work together and maintain proper organization, checklists, order sheets, and prep lists used in the kitchen. 
• Work with Ellie’s Chef de Cuisine to develop training mechanisms.
• Work with Ellie’s Chef de Cuisine to develop recipes.
• Work with Ellie’s Chef de Cuisine to schedule the culinary team strategically.
• Work with Ellie’s Chef de Cuisine to organize and execute catering orders or events.

Metrics of Success

The following criteria can measure success in this role:

• A positive and productive attitude, along with a professional demeanor.

• Positive and professional communication with teammates and guests alike.

• Team growth through leadership.
• Ability to delegate standards to the culinary team to meet proper sanitation, safety, and organization expectations.
• Maintain a positive, healthy mindset to lead my team in a nurturing direction.  
• Continuously work on self-development and enhancing my communication skills as a leader.   

• An associate or higher degree from an accredited university in culinary arts or a similar field of study is highly recommended for this leadership role.

• Minimum of 2-3 years culinary experience, with 1 year in kitchen management.

• Knowledge of food preparation and existing health and safety standards.

• Collaborative attitude with an emphasis on excellent service and guest experience.

Gracie’s Ventures Will Provide:

• Hands-on involvement with the leadership team and front/back-of-house operations as it pertains to Kitchen Lead
• A warm, inclusive working environment and organizational culture
• Opportunities to make connections with individuals and businesses in the hospitality and restaurant industry throughout Providence and Rhode Island

Compensation

Position Type: Full Time (Over 30 Hrs./Week) 

Shift Outlook: Tuesday through Saturday

Pay : Hourly Non-Exempt, $18/Hr.

Performance Schedule: 9-12 month formal review 

Benefits: 

• Health/Dental/Vision after 90 days  (if Full-Time)
• 401K after 90 days 
• Paid Sick Time after 90 days
• Wellness Program
• Discounted Dining
• Professional Development
• Continued Education
• Paid During Meal Breaks
• Paid Time Off

*Compensation is determined by experience and performance.  Additional compensatory packages and options are at the discretion of the Proprietor and are determined every year. 

This is a living document; additional responsibilities or modifications are subject to management discretion.  Job Descriptions are reviewed annually.

Stoa is a bar, market, and culinary gathering space rooted in coastal Italian ease. We focus on thoughtfully prepared, ingredient-driven food—featuring pizza, antipasti, sandwiches, seasonal salads, and curated cheese and charcuterie boards. Our mission is to create a place of beauty, simplicity, and community.

Our kitchen is intentional, ingredient-focused, and serious about quality. We use precise technique to let each element shine. No shortcuts, no ego—just soulful food prepared with clarity and care. If you’re the kind of person who gets excited about making the perfect focaccia, dialing in mise en place, and building a team that loves service, this is the role for you.

What We Offer

• $70,000–$75,000 salary
• Quarterly bonus potential
• Progressive paid vacation
• Free shift meals + dining discounts
• Creative freedom within a structured kitchen
• Respect for work/life balance
• Opportunity to shape and grow a food program

Who You Are

We’re looking for a hands-on, thoughtful, and organized Kitchen Manager  to lead our BOH team with clarity and consistency. You take pride in craft and process. You care deeply about food, not trends. You build systems, coach your team, and run a clean, calm, and efficient kitchen. You understand that leadership means being steady, present, and generous with your knowledge.

Responsibilities

• Oversee kitchen operations at Stoa, including prep, service, ordering, and cleanliness
• Maintain high standards for execution, portioning, prep systems, and station organization
• Ensure all food meets Stoa’s standards for taste, technique, and beauty
• Manage BOH labor and food costs; read and respond to P&L trends
• Hire, train, and mentor a strong and happy team
• Schedule staff and approve timesheets (we use Toast)
• Order from vendors, receive deliveries, and manage inventory
• Maintain a clean, safe kitchen and ensure all equipment is in good repair
• Lead daily preps and communicate clearly with FOH and ownership
• Uphold ServSafe and LA County health department compliance (we aim to maintain an “A” grade at all times)

Qualifications

• 2–3 years of Kitchen Manager, ESC, or CDC experience in a high-quality, ingredient-forward kitchen
• Familiarity with Mediterranean, Italian, or wine-bar style cuisine is a plus
• Organized, calm, and communicative—you bring a positive tone to the kitchen
• Solid understanding of kitchen financials (labor, COGs, inventory)
• Comfortable with basic tech tools (POS, spreadsheets, digital recipes, scheduling apps)
• ServSafe Certified Manager (or willing to obtain)
• Flexible availability, including weekends and holidays
• A love of food that’s real, soulful, and not overworked

To Apply

Send us your resume and a short note about why you love running a kitchen. Tell us something you’re proud of—from a dish you developed to a team you built.