Head Chef Jobs
Head chef jobs are open across fine dining, hotels, healthcare, and corporate food service, at every level from sous chef to executive chef, with specializations in pastry, farm-to-table cuisine, and large-scale banquet operations. Find a role that fits from the openings below and apply directly.
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Description
Job Overview:
The Bodega Harbour Head Chef is responsible for the overall leadership and operation of the kitchen, ensuring the highest standards of food quality, service, sanitation, and fiscal responsibility. This role plays a key part in enhancing the Bodega Harbour HOA lifestyle by delivering exceptional culinary experiences that support resident satisfaction, community engagement, and brand culture.
The Head Chef works in compliance with FirstService standards and authentically delivering the Bodega Harbour HOA a positive Lifestyle environment.
Compensation: $75,000 – 110,000
FirstService Residential will compensate the successful candidate in accordance with the posted range. The salary or wage paid to the successful candidate will be commensurate with experience, education, and specific job responsibilities. For positions designated at a client's property, the salary or wage will also be premised upon the client's directive. The base pay range is subject to change and may be modified in the future.
Key Responsibilities
Menu Development & Food Quality
- Plan menus and assist with menu pricing, taking into account resident preferences, marketing conditions, seasonal demand, holidays, food costs, and popularity of dishes.
- Develop, test, and standardize recipes and preparation techniques to ensure consistent quality, appealing presentation, and effective portion control.
- Cook or directly supervise the preparation of menu items requiring advanced culinary skill.
- Evaluate raw food products and monitor the quality of prepared foods to ensure established standards are consistently met.
Kitchen Operations & Sanitation
- Schedule, coordinate, and supervise the work of cooks and other kitchen staff to ensure efficient, economical, and technically correct food production.
- Visually inspect all kitchen and work areas to ensure cleanliness, organization, and compliance with sanitation standards at all times.
- Establish operational controls and monitor kitchen activities to minimize waste, loss, and theft.
- Approve requisitions for food, beverages, and kitchen supplies as necessary to support operations.
- Plan and manage the employee meal program.
Staff Leadership & Development
- Recruit, train, supervise, and evaluate kitchen staff, including performance management, compensation recommendations, discipline, and termination as necessary.
- Train food preparation employees on food safety, sanitation, accident prevention, and proper kitchen procedures.
- Foster a positive, respectful, and motivating work environment that supports staff engagement and retention.
- Communicate effectively with kitchen staff, management, and residents to ensure smooth daily operations.
Financial Management & Reporting
- Prepare budget-related data, including projections for annual food and labor costs.
- Monitor financial performance and take corrective action as needed to meet established budgetary and operational goals.
- Ensure accurate and timely submission of all required operational, financial, and budgetary reports.
Collaboration & Special Events
- Collaborate with the Food & Beverage team on food production planning for special events, resident functions, and community programs.
- Assist in the development and implementation of standard operating procedures (SOPs) to support operational excellence and resident satisfaction.
Compliance & Professional Development
- Ensure compliance with all company policies and applicable local, state, and federal health, safety, and labor regulations.
- Maintain knowledge of current and emerging industry trends through continuing education, trade publications, and professional associations.
Culture & Community Engagement
- Promote a workplace culture that supports an “I Love My Job” environment and enhances the Bodega Harbour HOA lifestyle.
- Contribute positively to the HOA’s brand culture, community values, and overall resident experience.
Qualifications & Requirements
- Demonstrated leadership ability with a proven track record of developing teams and implementing high food quality and service standards.
- College degree preferred.
- Minimum of three (3) years of culinary experience, including supervisory and/or management responsibility; experience in a golf, club, or hospitality environment preferred.
- Current state food safety certification and/or ServSafe certification.
- Proven experience in budget development, fiscal management, strategic planning, and staff supervision.
- Strong written, verbal, and interpersonal communication skills.
- Ability to analyze and solve problems; manage multiple priorities under pressure with minimal supervision; and work flexible hours, including nights, weekends, and holidays as required.
- Consistently positive attitude with a professional demeanor and appearance.
- Ability to perform mathematical calculations involving fractions, decimals, and percentages.
- Ability to retrieve, read, and interpret information from technical and operational resources.
Physical Requirements & Work Environment
The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Physical Requirements
- Ability to stand, walk, push, pull, grasp, bend, kneel, and perform repetitive motions for extended periods, up to five (5) hours at a time.
- Ability to lift and carry up to 50 pounds occasionally, up to 25 pounds frequently, and up to 20 pounds continuously.
- Ability to use hands and fingers for handling, feeling, slicing, chopping, and operating kitchen equipment and tools.
- Visual acuity sufficient to safely prepare food, read recipes, labels, schedules, and kitchen documentation.
Work Environment
- Work is performed primarily in a kitchen environment with exposure to heat, steam, noise, sharp instruments, and hot surfaces.
- Regular exposure to moving mechanical parts and conditions that may include wet or slippery floors.
- Schedule may include early mornings, evenings, weekends, and holidays based on operational needs.
What We Offer:
- Medical, dental, and vision plans (full time and those working 30+ hours)
- Part time 20+ hours qualify for dental and vision
- 401K match
- Time off including vacation, sick, and company paid holidays
- Pet insurance available
- Tuition reimbursement
- Legal services
- Free emotional wellbeing and daily life assistance support for all associates
- Domestic partner coverage
- Health savings account
- Flexible spending account
About us:
FirstService Residential transforms the property management landscape by providing professional association management services to over 9,000 residential communities across the United States and Canada.
Our dedication to associate satisfaction and growth is recognized by our Great Place to Work certification, exemplifying our commitment to fostering a positive and inclusive workplace culture. Our 19,000 associates can count on competitive salaries, top-tier medical, dental, and retirement benefits, career training, and support for continued professional development.
Experience exceptional service with a fulfilling career in property management with FirstService Residential.
Disclaimer
The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.
FirstService Residential is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.
Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances. All offers of employment with FirstService Residential are contingent upon a satisfactory background check.
Automated Employment Decision Tool (AEDT) Usage: We may utilize an Automated Employment Decision Tool (AEDT) in connection with the assessment or evaluation of candidates. The AEDT is designed to assist in objectively evaluating candidate qualifications based on specific job-related characteristics.
Job Qualifications and Characteristics Assessed: The AEDT evaluates candidates based on job qualifications and characteristics pertinent to the role, including skills, experience, and competencies relevant to the position requirements. These qualifications are determined by the unique needs of each role within our company.
Alternative Selection Process or Reasonable Accommodations: Candidates who require an alternative selection process or a “reasonable accommodation,” as defined under applicable disability laws, may make a request through our designated contact channel national_recruiting@fsresidential.com.
Requesting Information About the AEDT - NYC Local Law 144: Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies. To submit a request, please contact us at national_recruiting@fsresidential.com; we will respond in accordance with Local Law 144, within 30 days.
Description
Job Overview:
The Bodega Harbour Head Chef is responsible for the overall leadership and operation of the kitchen, ensuring the highest standards of food quality, service, sanitation, and fiscal responsibility. This role plays a key part in enhancing the Bodega Harbour HOA lifestyle by delivering exceptional culinary experiences that support resident satisfaction, community engagement, and brand culture.
The Head Chef works in compliance with FirstService standards and authentically delivering the Bodega Harbour HOA a positive Lifestyle environment.
Compensation: $75,000 – 110,000
FirstService Residential will compensate the successful candidate in accordance with the posted range. The salary or wage paid to the successful candidate will be commensurate with experience, education, and specific job responsibilities. For positions designated at a client's property, the salary or wage will also be premised upon the client's directive. The base pay range is subject to change and may be modified in the future.
Key Responsibilities
Menu Development & Food Quality
- Plan menus and assist with menu pricing, taking into account resident preferences, marketing conditions, seasonal demand, holidays, food costs, and popularity of dishes.
- Develop, test, and standardize recipes and preparation techniques to ensure consistent quality, appealing presentation, and effective portion control.
- Cook or directly supervise the preparation of menu items requiring advanced culinary skill.
- Evaluate raw food products and monitor the quality of prepared foods to ensure established standards are consistently met.
Kitchen Operations & Sanitation
- Schedule, coordinate, and supervise the work of cooks and other kitchen staff to ensure efficient, economical, and technically correct food production.
- Visually inspect all kitchen and work areas to ensure cleanliness, organization, and compliance with sanitation standards at all times.
- Establish operational controls and monitor kitchen activities to minimize waste, loss, and theft.
- Approve requisitions for food, beverages, and kitchen supplies as necessary to support operations.
- Plan and manage the employee meal program.
Staff Leadership & Development
- Recruit, train, supervise, and evaluate kitchen staff, including performance management, compensation recommendations, discipline, and termination as necessary.
- Train food preparation employees on food safety, sanitation, accident prevention, and proper kitchen procedures.
- Foster a positive, respectful, and motivating work environment that supports staff engagement and retention.
- Communicate effectively with kitchen staff, management, and residents to ensure smooth daily operations.
Financial Management & Reporting
- Prepare budget-related data, including projections for annual food and labor costs.
- Monitor financial performance and take corrective action as needed to meet established budgetary and operational goals.
- Ensure accurate and timely submission of all required operational, financial, and budgetary reports.
Collaboration & Special Events
- Collaborate with the Food & Beverage team on food production planning for special events, resident functions, and community programs.
- Assist in the development and implementation of standard operating procedures (SOPs) to support operational excellence and resident satisfaction.
Compliance & Professional Development
- Ensure compliance with all company policies and applicable local, state, and federal health, safety, and labor regulations.
- Maintain knowledge of current and emerging industry trends through continuing education, trade publications, and professional associations.
Culture & Community Engagement
- Promote a workplace culture that supports an “I Love My Job” environment and enhances the Bodega Harbour HOA lifestyle.
- Contribute positively to the HOA’s brand culture, community values, and overall resident experience.
Qualifications & Requirements
- Demonstrated leadership ability with a proven track record of developing teams and implementing high food quality and service standards.
- College degree preferred.
- Minimum of three (3) years of culinary experience, including supervisory and/or management responsibility; experience in a golf, club, or hospitality environment preferred.
- Current state food safety certification and/or ServSafe certification.
- Proven experience in budget development, fiscal management, strategic planning, and staff supervision.
- Strong written, verbal, and interpersonal communication skills.
- Ability to analyze and solve problems; manage multiple priorities under pressure with minimal supervision; and work flexible hours, including nights, weekends, and holidays as required.
- Consistently positive attitude with a professional demeanor and appearance.
- Ability to perform mathematical calculations involving fractions, decimals, and percentages.
- Ability to retrieve, read, and interpret information from technical and operational resources.
Physical Requirements & Work Environment
The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Physical Requirements
- Ability to stand, walk, push, pull, grasp, bend, kneel, and perform repetitive motions for extended periods, up to five (5) hours at a time.
- Ability to lift and carry up to 50 pounds occasionally, up to 25 pounds frequently, and up to 20 pounds continuously.
- Ability to use hands and fingers for handling, feeling, slicing, chopping, and operating kitchen equipment and tools.
- Visual acuity sufficient to safely prepare food, read recipes, labels, schedules, and kitchen documentation.
Work Environment
- Work is performed primarily in a kitchen environment with exposure to heat, steam, noise, sharp instruments, and hot surfaces.
- Regular exposure to moving mechanical parts and conditions that may include wet or slippery floors.
- Schedule may include early mornings, evenings, weekends, and holidays based on operational needs.
What We Offer:
- Medical, dental, and vision plans (full time and those working 30+ hours)
- Part time 20+ hours qualify for dental and vision
- 401K match
- Time off including vacation, sick, and company paid holidays
- Pet insurance available
- Tuition reimbursement
- Legal services
- Free emotional wellbeing and daily life assistance support for all associates
- Domestic partner coverage
- Health savings account
- Flexible spending account
About us:
FirstService Residential transforms the property management landscape by providing professional association management services to over 9,000 residential communities across the United States and Canada.
Our dedication to associate satisfaction and growth is recognized by our Great Place to Work certification, exemplifying our commitment to fostering a positive and inclusive workplace culture. Our 19,000 associates can count on competitive salaries, top-tier medical, dental, and retirement benefits, career training, and support for continued professional development.
Experience exceptional service with a fulfilling career in property management with FirstService Residential.
Disclaimer
The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.
FirstService Residential is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.
Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances. All offers of employment with FirstService Residential are contingent upon a satisfactory background check.
Automated Employment Decision Tool (AEDT) Usage: We may utilize an Automated Employment Decision Tool (AEDT) in connection with the assessment or evaluation of candidates. The AEDT is designed to assist in objectively evaluating candidate qualifications based on specific job-related characteristics.
Job Qualifications and Characteristics Assessed: The AEDT evaluates candidates based on job qualifications and characteristics pertinent to the role, including skills, experience, and competencies relevant to the position requirements. These qualifications are determined by the unique needs of each role within our company.
Alternative Selection Process or Reasonable Accommodations: Candidates who require an alternative selection process or a “reasonable accommodation,” as defined under applicable disability laws, may make a request through our designated contact channel national_recruiting@fsresidential.com.
Requesting Information About the AEDT - NYC Local Law 144: Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies. To submit a request, please contact us at national_recruiting@fsresidential.com; we will respond in accordance with Local Law 144, within 30 days.
See All Head Chef Jobs
Jump back to the full list of openings and apply to any head chef role that fits.
Find Head Chef JobsHead Chef Job Market
A snapshot from current openings nationwide, updated as new roles post.
Who's Hiring
- Eataly8
- Eataly Silicon Valley8
- Aramark1
- Boca Woods Country Club1
- FirstService Residential1
Top Industries Hiring
- Retail8
- Food & Beverage2
- Hospitality & Tourism2
- Construction & Real Estate1
- Fashion & Apparel1
What Employers Look For
The qualifications that appear most often in head chef jobs.
- Proven experience running full kitchen operations as a head or executive chef
- Current ServSafe Manager certification or equivalent food safety credential
- Demonstrated ability to manage food and labor costs within budget targets
- Experience leading and scheduling a brigade of line cooks and prep staff
- Culinary Arts degree or diploma from an accredited culinary school preferred
- Proficiency with kitchen management and inventory software such as BlueCart or MarketMan
Tips for Your Head Chef Job Search
Tailor your resume to kitchen scale
Hiring managers want to know exactly how many covers you ran per service and how large your team was. Lead with those numbers on your resume so a chef de cuisine or GM can immediately gauge whether your experience fits the operation.
Highlight cuisine type and concept fit
A steakhouse group and a Michelin-adjacent tasting menu restaurant look for very different profiles. Match your resume's language and featured dishes to the concept you're targeting, not just the job title.
Get your food safety credentials current
Most listings require a current ServSafe Manager certification. If yours has lapsed or is about to, renew it before you apply, since some employers pull candidates at the screening stage over expired credentials alone.
Apply early to roles that fit
Migrate Mate lists head chef openings from across the United States in one place, so you can find roles that match and apply directly to each listing.
Prepare a tasting or stage strategy
Many chef hiring processes include a practical cooking stage or tasting before an offer. Plan two or three showcase dishes that demonstrate your technique and concept alignment, and have mise en place notes ready so you can execute cleanly under observation.
Negotiate scope, not just pay
When you reach the offer stage, ask about ordering authority, labor budget ownership, and menu control. Head chefs who clarify decision-making power upfront avoid the frustration of titles that don't match actual kitchen authority.
Head Chef Jobs: Frequently Asked Questions
Which companies are hiring the most head chefs?
The companies hiring the most head chefs right now include Eataly, Eataly Silicon Valley, and Aramark, with the largest share of openings in New York, California, and Massachusetts, based on current listings on Migrate Mate as of June 2026. Hospitality groups, hotel brands, and contract food service companies tend to post the highest volume of openings at any given time.
How many head chef jobs are remote?
About 0% of head chef openings are fully remote or hybrid as of June 2026, which is low compared to most professional roles. The sub-areas most compatible with remote work include menu consulting, recipe development, and virtual culinary instruction, while operational kitchen leadership roles are almost always on-site full time.
How do you become a head chef?
You become a head chef by building progressive kitchen experience starting at line cook or prep cook, advancing through stations to sous chef, and demonstrating consistent ability to manage people, costs, and a full menu. Formal culinary training accelerates that path, and earning your food safety manager certification is required at most operations before you can lead a kitchen.
Can you get hired as a head chef with little experience in a leadership role?
You can get hired into a head chef role with limited formal leadership experience if you've run a kitchen section independently, filled in for a chef during absences, or managed a very small operation like a cafe or food truck. Highlight any instance where you owned scheduling, ordering, or training, even informally, since employers weigh demonstrated responsibility over job title history.
What does the head chef interview process look like?
The head chef interview process typically starts with a phone screen from an HR contact or GM, followed by an in-person interview with ownership or senior management covering your background and leadership philosophy. Many employers then schedule a practical stage or tasting where you cook for the team. Final-round conversations often include a review of food cost targets and menu vision before an offer is extended.
Where can I find and apply to head chef jobs?
You can find and apply to head chef jobs on Migrate Mate, which lists current openings from across the United States. Search the listings to find roles that match your experience and concept preference, then apply directly to each one that fits.
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Jump back to the full list of openings and apply to any head chef role that fits.
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