Chef De Cuisine Jobs
Chef De Cuisine jobs are open across fine dining, hotel and resort food and beverage, private clubs, and independent restaurants, at levels from sous chef promotions to executive leadership, with specializations in modern American, French technique, and farm-to-table cuisine. Find a role that fits from the openings below and apply directly.
Find Chef De Cuisine JobsOverview
Showing 5 of 61+ Chef De Cuisine jobs
HELLO BETTY Bethesda is anchored in the vibrant Pike & Rose community, where we consistently craft exceptional experiences that build meaningful connections with our guests, enrich our community, and empower our people.
The 3,000-square-foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) and features 138 seats, including a 26-seat Tea Room designed for private gatherings and special experiences.
The outdoor patio showcases a truly unique feature — a 40-foot Delta Deadrise boat transformed into a full-service bar. The boat bar offers 23 bar seats and approximately 50 additional patio table seats, creating a dynamic and memorable outdoor dining space.
Yes — it is a real boat bar, and is open for the Season.
Job Overview:
Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
Responsibilities:
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
- Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications:
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
- Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
- Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
- Continuous standing - during preparation, during service hours or during expediting, usually all day.
- Must have moderate hearing to hear equipment timers and communicate with other staff.
- Must have excellent vision to see that product is prepared appropriately.
- Must have moderate comprehension and literacy to read use records and all special requests.
Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Benefits:
Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following:
- Two (2) medical plan options
- Dental
- Vision
- Life Insurance
- Accidental Death & Dismemberment (AD&D)
- Short Term Disability (STD)
- Long Term Disability (LTD)
- Critical Illness
- Employee Assistance Program
- Vacation
- Ten (10) Holidays
- Adoption Assistance
- Educational Assistance
- Employee Referral Program
- Hotel Room and Restaurant Discounts
- 401(k) with a company match (after 60 days)
Salary:
USD $85,000.00 - USD $88,000.00 /Yr.
HELLO BETTY Bethesda is anchored in the vibrant Pike & Rose community, where we consistently craft exceptional experiences that build meaningful connections with our guests, enrich our community, and empower our people.
The 3,000-square-foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) and features 138 seats, including a 26-seat Tea Room designed for private gatherings and special experiences.
The outdoor patio showcases a truly unique feature — a 40-foot Delta Deadrise boat transformed into a full-service bar. The boat bar offers 23 bar seats and approximately 50 additional patio table seats, creating a dynamic and memorable outdoor dining space.
Yes — it is a real boat bar, and is open for the Season.
Job Overview:
Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
Responsibilities:
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
- Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications:
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
- Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
- Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
- Continuous standing - during preparation, during service hours or during expediting, usually all day.
- Must have moderate hearing to hear equipment timers and communicate with other staff.
- Must have excellent vision to see that product is prepared appropriately.
- Must have moderate comprehension and literacy to read use records and all special requests.
Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Benefits:
Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following:
- Two (2) medical plan options
- Dental
- Vision
- Life Insurance
- Accidental Death & Dismemberment (AD&D)
- Short Term Disability (STD)
- Long Term Disability (LTD)
- Critical Illness
- Employee Assistance Program
- Vacation
- Ten (10) Holidays
- Adoption Assistance
- Educational Assistance
- Employee Referral Program
- Hotel Room and Restaurant Discounts
- 401(k) with a company match (after 60 days)
Salary:
USD $85,000.00 - USD $88,000.00 /Yr.
See All 61+ Chef De Cuisine Jobs
Jump back to the full list of openings and apply to any chef de cuisine role that fits.
Find Chef De Cuisine JobsChef De Cuisine Job Market
A snapshot from current openings nationwide, updated as new roles post.
Who's Hiring
- Aramark7
- Eataly Silicon Valley7
- Troon6
- Omni Hotels5
- Sage Hospitality4
Top Industries Hiring
- Hospitality & Tourism13
- Food & Beverage10
- Retail10
- Sports & Recreation10
- Education7
What Employers Look For
The qualifications that appear most often in chef de cuisine jobs.
- Minimum five years of progressive culinary leadership experience in a full-service kitchen
- Proven ability to develop, cost, and execute seasonal menus at high volume
- Strong knowledge of food safety standards and ServSafe certification or equivalent
- Experience managing kitchen labor schedules, food cost percentages, and ordering systems
- Culinary arts degree or equivalent professional training from an accredited program
- Demonstrated ability to recruit, train, and retain line and sous chef staff
Tips for Your Chef De Cuisine Job Search
Tailor your resume to the cover
List the cuisines you've executed at volume, your average cover counts, and any Michelin, James Beard, or AAA recognition your kitchen earned. Generic chef resumes get passed over when hiring managers are scanning for a specific cuisine identity and service scale.
Document your menu development process
Employers want to see how you build a menu, not just what you cooked. Include examples of seasonal menu cycles you authored, the sourcing relationships you built, and how you balanced food cost targets against creative vision in each concept you've led.
Apply early to roles that fit
Migrate Mate lists chef de cuisine openings from across the United States in one place, so you can find roles that match and apply directly to each listing.
Target openings by concept and ownership structure
A role at an independent owner-operator demands different strengths than a position inside a hotel group or restaurant group. Filter your search by concept type so your application speaks directly to the decision-making structure and creative latitude the role actually offers.
Prepare a working tasting as part of your pitch
Many culinary director interviews at this level end with a stage or tasting. Plan three to five dishes that showcase your point of view, your technique range, and your ability to cost and execute under realistic kitchen conditions before you walk in the door.
Negotiate beyond base compensation
When an offer comes, ask about food and beverage budget authority, staffing headcount, equipment investment timelines, and menu change frequency. These terms define how much creative and operational control you'll actually have, and they're often more negotiable than candidates expect.
Chef De Cuisine Jobs: Frequently Asked Questions
Which companies are hiring the most chef de cuisines?
The companies hiring the most chef de cuisines right now include Aramark, Eataly Silicon Valley, and Troon, with the largest share of openings in California, Texas, and Virginia, based on current listings on Migrate Mate as of June 2026. Openings tend to cluster in major metropolitan markets and resort destinations with dense concentrations of full-service dining.
How many chef de cuisine jobs are remote?
About 0% of chef de cuisine openings are fully remote or hybrid as of June 2026, reflecting how hands-on this role is in most kitchens. The sub-areas most likely to allow any remote component are menu consulting, culinary content development, and corporate food and beverage concept roles rather than operational kitchen positions.
How do you become a chef de cuisine?
You become a chef de cuisine by working your way through a professional kitchen hierarchy, typically starting as a line cook, advancing to sous chef, and accumulating experience in menu development, kitchen management, and team leadership. Completing a formal culinary program accelerates the path, and building a documented portfolio of original menus and measurable kitchen performance results strengthens your candidacy significantly.
Can you get hired as a chef de cuisine without much experience?
Getting hired as a chef de cuisine without deep leadership experience is uncommon, but a strong sous chef background in a respected kitchen can bridge the gap. Demonstrating that you've run service independently, authored menus, managed food cost, and supervised a brigade directly addresses what hiring managers need to see at this level, even if your tenure as a titled chef de cuisine is limited.
What does the chef de cuisine interview process look like?
The interview process for a chef de cuisine role typically begins with a phone or video screen with the hiring manager or culinary director, followed by an in-person meeting that covers your culinary philosophy, management style, and business acumen. Most operations then invite finalists to complete a stage or tasting where you present original dishes, after which references from former sous chefs and front-of-house leadership are checked before an offer is extended.
Where can I find and apply to chef de cuisine jobs?
You can find and apply to chef de cuisine jobs on Migrate Mate, which lists current openings from across the United States. Find the roles that fit your experience, cuisine focus, and preferred location, then apply directly to each listing to get your application in front of the hiring team.
See All 61+ Chef De Cuisine Jobs
Jump back to the full list of openings and apply to any chef de cuisine role that fits.
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