4,618 Head Chef 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.

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

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.

Our focus at Pineapple and Pearls is to create an exciting and enjoyable experience for our guests each night. We want to take all the fun and fancy aspects of "fine dining" and shed all the awkwardness and stuffiness that, unfortunately, often accompanies it.

And just in case you haven't heard of us, some of our accomplishments in our first year of operating (to gloat a little) are listed below:

• 2 Michelin Stars in 2017, 2018
• AAA Five Diamond Award 2018
• 4 stars Washington Post Fall Dining Guide 2016
• #1 in Washingtonian Top 100 restaurants 2017

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.

Candidates should be comfortable in a fine dining environment and possess a strong knowledge of food and wine. If you are interested, please send us your resume along with a brief note about why you think you might be a good fit. No need to attach a cover letter, and certainly no selfies. Thanks and we look forward to hearing from you.

And just in case you haven't heard of us, some of our accomplishments in our first year of operating (to gloat a little) are listed below:

• 2 Michelin Stars in 2017, 2018
• AAA Five Diamond Award 2018
• 4 stars Washington Post Fall Dining Guide 2016
• #1 in Washingtonian Top 100 restaurants 2017

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.

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.

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.

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.

Candidates should be comfortable in a fine dining environment and possess a strong knowledge of food and wine. If you are interested, please send us your resume along with a brief note about why you think you might be a good fit. No need to attach a cover letter, and certainly no selfies. Thanks and we look forward to hearing from you.

And just in case you haven't heard of us, some of our accomplishments in our first year of operating (to gloat a little) are listed below:

• 2 Michelin Stars in 2017, 2018
• AAA Five Diamond Award 2018
• 4 stars Washington Post Fall Dining Guide 2016
• #1 in Washingtonian Top 100 restaurants 2017

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.

We are an upscale sports bar looking for a head chef to manage our 2 locations in Manhattan (Midtown and Chelsea). We are a lunch, dinner and late-night establishment with a focus on high quality burgers, sandwiches and poutines. We are looking for an energetic individual who can lead our kitchen team, prepare our dishes according to our authentic standard recipes and create & develop new menu items.

As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met.

Duties and responsibilities

• Cooking the set menu (20-30 hours per week) and creating new items 
• Supervising other kitchen staff, conducting necessary training, and ensuring that guest satisfaction with dishes is maintained
• Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen, including proper storage of all food items
• Ensure that the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed
• Prepare seasonal/weekly food special
  

Qualifications

Qualifications include:

• At least 5 years of prior high-volume Sous Chef or above restaurant experience
• Previous experience with ordering and inventory
• Ability to train and develop team members
• Ability to work effectively in a team environment and take initiative
• Self-motivated individual with excellent organizational and problem-solving skills
• Ability to prioritize workload and meet deadlines
• Flexible schedule with availability to work nights, weekends, and holidays.

Direct reports
Line cooks, prep cooks, dishwashers.
Job Type: Full-time

Benefits:

• Employee discount
• Flexible schedule
• Paid time off 

Physical Setting:

• Casual dining restaurant

 Schedule:

• 10-hour shift
• 8-hour shift
• Day shift
• Night shift
• Monday to Friday
• Weekend availability
• Holidays

 Supplemental Pay:

• Bonus pay

 Work Location:

• Two locations

 Work Remotely:

• No