5,327 Head jobs in the United States

Location: Bushwick, Brooklyn, NY

Nowon is a Korean-American gastropub known for bold flavors, creative energy, and a lively, community-driven dining experience. We are seeking a Head Chef to lead our Bushwick location, uphold high culinary standards, and help guide the restaurant toward continued growth and recognition.

The ideal candidate is a hands-on leader who thrives in a fast-paced kitchen, is detail-oriented, and can balance creativity with consistency. We are looking for someone who shares our goal of delivering an outstanding guest experience while building and motivating a strong back-of-house team.

• Leadership & Management

  • Oversee all back-of-house operations, ensuring high standards of food quality, consistency, and presentation.

  • Lead, train, and develop kitchen staff, fostering a culture of accountability, respect, and growth.

  • Delegate effectively, set clear expectations, and maintain strong communication across BOH and FOH teams.

• Culinary Execution & Standards

  • Manage daily service with attention to speed, precision, and consistency.

  • Maintain and elevate kitchen standards, ensuring compliance with DOH, sanitation, and safety regulations.

  • Partner with ownership and Chef Jae Lee on menu development, R&D dishes, and seasonal updates.

  • Uphold standards to position Nowon Bushwick for critical recognition (Bib Gourmand level quality).

• Operations & Administration

  • Manage inventory, ordering, and vendor relationships while controlling food costs and minimizing waste.

  • Create and maintain prep lists, production schedules, and systems for efficiency.

  • Ensure equipment and facilities are maintained and in good working order.

  • Collaborate with FOH managers to align on service standards and guest experience.

• Culture & Growth

  • Lead by example with professionalism, discipline, and passion.

  • Support and mentor team members, creating opportunities for advancement.

  • Contribute to the overall growth of Nowon as we expand and strengthen our brand.

Job Title: Experienced Japanese Restaurant Chef – High-End Unlimited Wagyu Steakhouse

Location: New York City, NY

Restaurant: Niku X (Part of the Chubby Group)

Niku X is an upscale, high-volume Japanese steakhouse in the heart of NYC, specializing in unlimited wagyu dining experiences that combine luxury ingredients with seamless service. We are part of the established Chubby Group, known for elevating hospitality and pushing culinary boundaries.

We are seeking an experienced Executive Chef with a deep understanding of premium beef, Japanese culinary traditions, and high-volume operations. This is a unique opportunity to lead and innovate within one of New York’s most exciting steakhouse concepts.

• Lead and oversee daily kitchen operations with focus on wagyu and premium beef cookery.

• Maintain and enforce the highest standards of food quality, consistency, and presentation.

• Collaborate with FOH managers and kitchen expo to ensure smooth service flow.

• Train, mentor, and develop BOH team members in prepping/cooking techniques and service timing.

• Oversee inventory management, ordering, and cost control specific to high-end beef and Japanese ingredients.

• Uphold all DOH health, safety, and sanitation requirements.

• Contribute to seasonal menu development, special offerings, and culinary innovation.

• Minimum 6 years of experience as a Chef or Senior Sous Chef in high-end Japanese or steakhouse settings.

• Strong knowledge of wagyu, yakiniku, seafood, or premium beef handling and preparation.

• Proven leadership and training skills in a high-volume, fine-dining environment.

• Deep familiarity with Japanese culinary traditions and plating aesthetics.

• Strong communication skills and ability to collaborate across FOH/BOH teams.

• Authorized to work in the U.S. (visa sponsorship considered for exceptional candidates).

• Competitive salary ($90,000 – $120,000 , commensurate with experience).

• Performance-based bonuses.

• Paid time off and dining benefits within Chubby Group restaurants.

• Opportunity to work with premium ingredients and a dedicated, passionate team.

Zak The Baker is a Miami-based artisanal bakery specializing in sourdough bread and traditional pastries. Our rapidly-growing company consists of a retail bakery and cafe, wholesale bakery and catering program. Zak The Baker serves dozens of regional businesses through its wholesale bakery including 20 regional Whole Foods Marketplace stores via our delivery fleet.

All aspects of the company share the same Zak The Baker Mission, which is to make high quality products with integrity and joy.

Job Overview

The Head Baker will play a key role in the ongoing and future growth of the company. This Manager-level role is responsible for implementing, managing and overseeing the company's overall Bread production in collaboration with senior management.

Reporting :

The Head Baker reports directly to the Culinary Director.

Head Baker Primary Roles and Responsibilities:

• Managing the Bread production teams (currently 12 (is this correct?) bakers), including participation in hiring, training, promoting, scheduling, compensation, any necessary discipline, in coordination with the Culinary Director, HR and the Director of Operations.
• Ensuring that all products are being produced to company standards.
• Ensure that all opening and closing procedures are being followed to the standard set in collaboration with the Culinary Director.
• Ensure that the production is running at an optimal and efficient pace.
• Uphold and reflect our high standards for leadership including contributing towards a positive work culture
• Lead the daily production, and delegate responsibilities accordingly when on site.
• Actively participating in the baking, shaping and mixing operations, to ensure on time daily completion of their missions.
• Attend regular meetings and collaborate on objectives, strategy, tactics and priorities for theHead Bakerposition and thebread production teams.
• Complete the daily prep sheet using the Bakery software or any future production software.
• Report any incidents to the Culinary Director and/or HR department if needed.
• Completing and sending comprehensive reports .
• Collaborate with Logistics leadership to ensure deliveries are organized and leave the bakery on time on a daily basis.
• Scheduling for the Bread Team, and adjustment of schedules following budget given, expected and unexpected absences and communicating any relevant changes to the team.
• Responsible for monitoring Cost Of Goods for the bread production operations, and to participate in their improvement through sourcing, negotiation, limiting waste and any other appropriate strategies validated with the Culinary Director.
• Execution of Systems built in collaboration with the Culinary Director.
• Maintaining, ordering, and organizing all bakery ingredients and materials needed for the bread team with a proper supply inventory and par list.
• Quality control of baking operations to ensure standards are maintained for all aspects of the bread team.
• Food Safety compliance, the Head Baker is responsible for the respect of all Federal, state or local laws related to food safety in his/her department and set up by the Culinary Director.
• Ability to address the needs of all physical and human resources within the building and assume any necessary duties during periods of being the sole manager on duty.
• As a key member of a dynamic team, this position will also be involved to contribute to special projects and emerging opportunities as they arise, and any additional responsibilities the Company would determine appropriate such as Research and Development of new processes and items.

Requirements

• Must have 6+ years experience in a high quality professional bread kitchen
• Must have at least 3 years in a management capacity (sous chef/chef) in high quality professional bread kitchen
• Ability to lift up to 50 lbs and work early or overnight shifts as needed
• Strong technical expertise in naturally leavened doughs and traditional bread baking methods
• Bread / Pastry Degree
• Excellent organizational and leadership skills
• Ability to perform well in a fast-paced and deadline-dependent organization
• High level of professionalism and willingness to collaborate
• Strategic and proactive thinker
• Ability to identify and define short-term and long-term objectives and strategies for meeting them
• Excellent team-building skills with a strong ability to clearly and efficiently communicate
• Fluent in English, Spanish is a plus

Compensation

• Starting at $85,000 annually, based on experience and performance
• Eligible to Employer Sponsored Health Insurance
• PTO days

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Shift includes at least one day of the weekend.
• Shifts may include afternoons and full weekends, depending on business needs

Affiliated with STARR Restaurants , New York’s famed Pastis —a longtime hot spot known for Parisian fare from James Beard Award-winning restaurateurs Stephen Starr and Keith McNally—has arrived in the Music City.

Now open in the Wedgewood-Houston neighborhood, Pastis Nashville brings many of the signature elements that have made the original so beloved: a classic curved zinc bar lined with subway tiles, vintage mirrors scrawled with daily specials, mosaic-tiled floors, and the warm glow of Pastis’ signature golden lighting.

We are seeking a skilled Head Baker to join our team! The ideal candidate has a true passion for baking rustic, handmade breads and an eagerness to keep learning. This is an exciting opportunity to grow with an award-winning restaurant organization that continues to expand.

Qualified Bakers will have:

• 3+ years experience baking baguettes, sourdoughs, miches & boules
• Knowledge of using polish and levain starters
• Prior experience working in a high-volume artisan bakery preferred
• Works well under minimum supervision with the ability to finish prep/baking needs within the day
• Passionate about training and development of team
• Open availability

Benefits:

• A competitive annual salary 
• Employee discount
• Health insurance
• Dental & Vision Insurance
• Paid time off
• Referral program

We are seeking a dynamic Executive Chef to lead the culinary operations of our hotel restaurant, overseeing all food outlets and banquet facilities. This role is responsible for driving excellence in team culture,  menu development, food preparation, production, and cost control, while ensuring consistency in quality and presentation. The Executive Chef will collaborate closely with and report directly to the Food & Beverage Director, playing a key role in shaping the guest dining experience and supporting the overall success of the property.

ESSENTIAL JOB FUNCTIONS

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player with all departments
• Provide constructive feedback to all departments
• Be a leader and a role model to all employees

KNOWLEDGE/EXPERIENCE:

• 3 years’ experience as a Executive Chef, Exec Sous Chef or CDC, preferably with a full-service property
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

SKILLS:

• Clear, concise written and verbal communication skills
• Excellent service & communication skills
• Strong technical skills
• Excellent time management skills
• Strong organizational skills
• Computer and telephone skills required
• Excellent listening skills
• Exceptional detail in follow-up
• Excellent safety and sanitation skills
• Creative problem solving skills
• Basic mathematical skills required
• Strong attention to detail

What began as a commissary kitchen supporting restaurants Twelve, Evo Kitchen + Bar, The Good Table, and the soon-to-open Douro, has grown into its own brand: Not a Bakery (NAB). Today, NAB wholesales to select purveyors and offers seasonal retail service from a food trailer in Portland, Maine. Built on a foundation of culinary creativity and craft, NAB focuses on producing exceptional breads and pastries that reflect both classic techniques and modern innovation. Our team is dedicated to maintaining the highest standards of quality, consistency, and hospitality while fostering a collaborative, respectful, and growth-oriented workplace.

Position Summary

We’re seeking a Head Baker to oversee and grow the bread program at Not a Bakery. This role combines hands-on bread production with leadership responsibilities, including staff management, recipe development, and maintaining the highest product standards. The Head Baker will play a key role in shaping the menu, supporting team culture, and driving innovation while ensuring consistency, quality, and efficiency.

Key Responsibilities:

• Lead and manage all aspects of the bread program at NAB
• Oversee daily bread production to maintain quality and consistency
• Manage and train staff, provide clear expectations, and foster a respectful, supportive kitchen culture
• Collaborate with the pastry chef on recipe development, menu creation, and seasonal offerings, including client collaborations
• Place orders, manage inventory, and oversee kitchen costs to ensure efficiency and minimize waste
• Maintain equipment, ensuring cleanliness, safety, and proper functionality
• Provide constructive feedback and skill development opportunities to team members
• Work closely with NAB leadership on menu planning, team development, kitchen management, and cost oversight

Qualifications:

• Strong background in artisan bread production and baking
• Experience in a leadership or supervisory role within a bakery, café, or restaurant setting
• A passion for creativity, seasonality, and collaboration in food
• Excellent organizational, communication, and leadership skills
• Commitment to quality, consistency, and fostering a positive team environment

Benefits:

• 401(k) with employer match
• Dental insurance
• Disability insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

About Us

il Buco Alimentari & Vineria opened in 2012 to great acclaim, offering a restaurant and market experience that celebrates artisanal craftsmanship. We produce our own breads, pastries, salumi, and a variety of authentic, high-quality products. Expanding on this passion, we launched a bakery in East Hampton, supplying the finest markets on the East End while also supporting our il Buco al Mare restaurant and Vita, our Italian tabletop and décor shop. Our café at Vita proudly features our handcrafted breads, pastries, and signature coffee program.

We are seeking a  Head Baker   to lead our bakery teams in both NYC and East Hampton, ensuring the highest quality standards and driving innovation within our bread and viennoiserie programs. This role will require time spent at both locations.

Position Overview

The Head Baker is responsible for overseeing all bakery production, recipe development, and operational management. This role ensures the consistent quality of il Buco Family’s baked goods while maintaining a financially responsible and customer-focused operation. The Head Baker will also mentor and develop the Lead Bakers and bakery teams across locations.

Key Responsibilities

Leadership  & Operations

• Serve as the creative lead for the bakery and viennoiserie programs, maintaining il Buco’s high standards and working closely with owner Donna Lennard to uphold the brand’s vision.
• Oversee bakery operations at  il Buco Alimentari   (NYC) and  il Buco Bakery   (East Hampton), managing production schedules, staffing, and daily workflow.
• Develop and implement seasonal menu updates and holiday offerings in collaboration with Lead Bakers.
• Ensure bakery facilities meet all local and state DOH regulations.
• Maintain and update standard operating procedures (SOPs) for all bakery processes.
• Create and maintain recipe books and costing sheets to ensure consistency and cost efficiency.
• Collaborate with the Executive Chef, Director of Operations, and Accounting team to manage labor and food costs effectively.
• Conduct regular performance reviews and provide coaching to bakery staff.
• Oversee scheduling for all bakery staff, including dishwashers, porters, and delivery drivers.

Wholesale & Marketing

• Serve as the primary point of contact for wholesale clients, ensuring seamless communication and coordination across departments.
• Work with the Marketing and Operations teams to develop and maintain sales materials, including a  wholesale menu/lookbook   featuring photos, descriptions, and pricing of bakery items.
• Assist in maintaining and updating bakery-related content on the company’s website and other sales channels.
• Maintain an active customer list and identify potential new wholesale opportunities.

Qualifications & Requirements

• Minimum  4 years of leadership experience   as a Head or Lead Baker in a high-volume bakery setting.
• Valid  Food Handler’s Certification   for both Suffolk County and NYC: or able to obtain within the first 90 days of employment
• Strong leadership skills with a team-oriented, collaborative management style.
• Excellent  communication, organizational, and interpersonal skills .
• Ability to work under pressure, problem-solve, and adapt in a fast-paced environment.

Physical Requirements

• Ability to lift  up to 25 lbs frequently   and  up to 50 lbs occasionally .
• Standing for  4 to 8 hours per shift   with occasional bending and reaching.
• Ability to work in a bakery environment with varying temperatures.
• Reasonable accommodations can be made for qualified individuals.

Additional Information

The responsibilities of this position may evolve over time.  il Buco Family Group   reserves the right to modify duties as needed to best serve the company’s goals.

We are proud to be an Equal Opportunity Employer

An iconic California restaurant since 1985 is seeking a Head Chef to lead our Santa Monica kitchen. The ideal candidate is an experienced, hands-on chef with the skill and discipline to maintain and elevate The Ivy’s long-standing culinary standards while training and inspiring the kitchen team.

This is a primarily daytime role that also overlaps into evening service. The chef will collaborate with our Beverly Hills location, The Ivy , to help standardize recipes, presentation, and quality across restaurants. Outstanding performance in this role may lead to opportunities to travel and open future Ivy locations .

What We’re Looking For:

• Proven leadership experience in a high-volume, high-quality kitchen

• Strong training and mentoring ability

• Commitment to maintaining consistency, freshness, and presentation

• Flexible schedule and collaborative mindset

Compensation:

• Salary commensurate with experience

• Performance-based incentives and bonuses

If you’re ready to join one of California’s most enduring restaurant families, we’d love to hear from you.

Rose’s Restaurant Group is seeking creative, passionate, and talented individuals to join our super awesome team. We are in the “making people happy” business, we just happen to serve great food and offer next-level hospitality. We work hard, make people happy, and have fun while we are doing it!

We are seeking a Head Chef to join our James Beard award winning team at one of our D.C Michelin starred restaurants: Rose’s Luxury, Little Pearl, and Pineapple and Pearls, and Extra Fancy, our international events company.

Some Things to Know About Us:

Our mission is “To make this the most enjoyable place to work in and the most enjoyable place to dine”. This is the reason we are here. This is why we do what we do.

We are big on communication and organization. We believe these are huge keys to success. The better we are able to communicate and organize ourselves, the more success we will have.

 We are big on teaching and growth. We work hard to make sure everyone is constantly growing and learning. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader.

We like having fun. While we take our jobs very seriously, we also do so lightheartedly. In other words, we love to hustle and get better everyday but we also love to do it while laughing and having fun at the same time. (And yes, that is possible).

We have awesome benefits for full-time employees

• 100% Company-paid medical benefits
• 100% Company-paid dental benefits
• Average 45-50 hour work-week for salaried employees
• Unlimited Paid Time-off Policy for salaried employees
• Parental Leave Plan
• 401K plan
• Complimentary gym membership
• Employee Assistance Program (covers mental health services, legal services, and additional support)
• Life insurance
• Critical illness insurance
• Personal Financial Advisor services
• Somm Certification Reimbursements
• WMATA SmartBenefits program
• Most major holidays off
• Access to our Vision benefit program
• Unlimited high fives!

Qualifications and skills: 

Our ideal candidate is someone who, most importantly, has a real passion for making other people happy. Significant management experience is required for this position.

The Head Chef is the cultural and business leader of the culinary operations and is responsible for managing the day-to-day while serving as an ambassador and liaison with the FOH, operations, and sales teams.  They must demonstrate and ensure their team embodies the RRG values.  Their responsibilities are centered around the lifecycle of the employee, culinary execution, and the financial success of the business. 

They are expected to always act as an advocate for the guest experience and serve as the culinary leader of the back of house working closely with the General Manager as true partners speaking in an aligned voice on culture, accountability, and being the eyes and ears for each other.  They will also model and uphold our highest standards of hospitality and company policies and culture, including leading the team in a humble, professional and responsible manner. They will be expected to use their passion and knowledge of food, to develop new menus by exuding principles of holistic menu writing and thinking. 

Food safety and financial acumen with staffing, purchasing, inventory, and cost control are critical components of this role.  To be successful in this position, the Head Chef must have excellent attention to detail, display a sense of urgency and demonstrate strong organizational and communication skills.

Required Skills:

• 2 Years as Exec Sous Chef or equivalent in a fine-dining operation
• Highly effective communicator through email, phone, video, and in-person
• Up to date and passionate about culinary trends in the United States and abroad
• Exudes excellence in hospitality for internal and external guests
• Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans
• Excel in time management, organizational and problem-solving skills
• Ability to adapt and lead change
• Ability to thrive in a fast-paced, entrepreneurial environment
• Self-driven, results-oriented, and possesses a solid track record of leading high-caliber, upscale restaurants at a multi-unit level.