Entry Level Head Chef Jobs
New grad head chef jobs are open to recent graduates and entry level candidates with zero to two years of experience, where a strong portfolio or internship work can matter more than a long resume. Most openings are on-site roles across Food & Beverage, Hospitality & Tourism, and Media & Entertainment, with employers like Sodexo, MGM Resorts International, and Aramark hiring at this level now.
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Showing 5 of 95+ Entry Level Head Chef jobs
Why us?: Some hotels offer jobs. We offer a stage.
Nestled in the heart of Old Town Fort Collins, The Elizabeth Hotel and Emporium is a one-of-a-kind destination where music, art, and Colorado spirit converge. From the live performances at the Magic Rat and rooftop cocktails at the Sunset Lounge to locally inspired fare at The Emporium, every corner of this hotel hums with energy and personality. Working here means you’re not just clocking in; you’re helping write the story of a place people genuinely love.
A Culture Built Around You
We celebrate what makes each person unique. At The Elizabeth, individuality isn’t just welcomed; it’s essential to who we are. Our team is the heartbeat of this hotel, and we’re committed to creating a workplace where you feel seen, supported, and inspired to grow. As part of Sage Hospitality Group, we bring the resources and backing of an industry leader while maintaining the warmth and creativity of an independent, community-rooted property.
What We Offer
- Real growth, real pathways; mentorship, cross-functional learning, and internal advancement opportunities across The Elizabeth and the broader Sage portfolio
- Flexible scheduling designed to support a healthy work-life balance
- An inclusive culture that leads with integrity, curiosity, and care
- Wellness resources, tuition reimbursement, and meaningful benefits
- Team perks, including hotel and travel discounts, team meals, and employee recognition programs
- A chance to give back; Sage is deeply committed to community impact, and we bring that spirit to everything we do in Fort Collins
More Than a Job. A Community.
Hospitality runs 24/7, and we rely on team members who bring energy, flexibility, and commitment to every shift. In return, we invest in you. Whether you’re just starting out or looking to take your hospitality career to the next level, The Elizabeth is a place where your contributions matter, your voice is heard, and your work leaves a lasting impression on every guest who walks through our doors.
We lead with integrity, celebrate our community, and take pride in crafting extraordinary guest experiences, all while having a genuinely great time doing it. Because while our hotel hits all the right notes, it’s our people who make the music.
Job Overview:
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is 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 be able to hear equipment timers and communicate with other staff.
- Must be able to see that product is prepared appropriately.
- Must have moderate comprehension and literacy to read use records and all special requests.
- Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
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.
Posting will expire on 8/15/2026 or once filled.
Benefits:
- Medical, Dental, and Vision insurance
- Health savings and flexible spending accounts
- Basic life and AD&D insurance
- Company paid short-term disability
- Mental health resources, including an Employer Assistance Program (EAP)
- Unlimited Paid Time Off
- Paid FMLA leave for up to a period of 12 weeks
- Eligible to participate in the company’s 401(k) program with employer matching
- Free Employee Meals (Wednesdays – Sundays)
- Tuition Reimbursement
- Discount rates on Sage and Marriott hotels and Sage Restaurants
- Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)
Salary: USD $60,000.00 - USD $65,000.00 /Yr.
Why us?: Some hotels offer jobs. We offer a stage.
Nestled in the heart of Old Town Fort Collins, The Elizabeth Hotel and Emporium is a one-of-a-kind destination where music, art, and Colorado spirit converge. From the live performances at the Magic Rat and rooftop cocktails at the Sunset Lounge to locally inspired fare at The Emporium, every corner of this hotel hums with energy and personality. Working here means you’re not just clocking in; you’re helping write the story of a place people genuinely love.
A Culture Built Around You
We celebrate what makes each person unique. At The Elizabeth, individuality isn’t just welcomed; it’s essential to who we are. Our team is the heartbeat of this hotel, and we’re committed to creating a workplace where you feel seen, supported, and inspired to grow. As part of Sage Hospitality Group, we bring the resources and backing of an industry leader while maintaining the warmth and creativity of an independent, community-rooted property.
What We Offer
- Real growth, real pathways; mentorship, cross-functional learning, and internal advancement opportunities across The Elizabeth and the broader Sage portfolio
- Flexible scheduling designed to support a healthy work-life balance
- An inclusive culture that leads with integrity, curiosity, and care
- Wellness resources, tuition reimbursement, and meaningful benefits
- Team perks, including hotel and travel discounts, team meals, and employee recognition programs
- A chance to give back; Sage is deeply committed to community impact, and we bring that spirit to everything we do in Fort Collins
More Than a Job. A Community.
Hospitality runs 24/7, and we rely on team members who bring energy, flexibility, and commitment to every shift. In return, we invest in you. Whether you’re just starting out or looking to take your hospitality career to the next level, The Elizabeth is a place where your contributions matter, your voice is heard, and your work leaves a lasting impression on every guest who walks through our doors.
We lead with integrity, celebrate our community, and take pride in crafting extraordinary guest experiences, all while having a genuinely great time doing it. Because while our hotel hits all the right notes, it’s our people who make the music.
Job Overview:
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is 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 be able to hear equipment timers and communicate with other staff.
- Must be able to see that product is prepared appropriately.
- Must have moderate comprehension and literacy to read use records and all special requests.
- Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
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.
Posting will expire on 8/15/2026 or once filled.
Benefits:
- Medical, Dental, and Vision insurance
- Health savings and flexible spending accounts
- Basic life and AD&D insurance
- Company paid short-term disability
- Mental health resources, including an Employer Assistance Program (EAP)
- Unlimited Paid Time Off
- Paid FMLA leave for up to a period of 12 weeks
- Eligible to participate in the company’s 401(k) program with employer matching
- Free Employee Meals (Wednesdays – Sundays)
- Tuition Reimbursement
- Discount rates on Sage and Marriott hotels and Sage Restaurants
- Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)
Salary: USD $60,000.00 - USD $65,000.00 /Yr.
See All 95 Entry Level Head Chef Jobs
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Find Entry Level Head Chef JobsEntry Level Head Chef Job Market
Who's Hiring
- Sodexo55
- MGM Resorts International5
- Aramark3
- Virgin Hotels2
- Station Casinos2
Top Industries Hiring
- Food & Beverage59
- Hospitality & Tourism17
- Media & Entertainment5
- Technology & Software4
- Retail3
Entry Level Head Chef Jobs: Frequently Asked Questions
How do I get an entry level head chef job?
Employers hiring at the entry level look for hands-on kitchen experience from culinary school programs, internships, or apprenticeships, not necessarily years on the job. A portfolio showing original menus, technique, and any leadership in a kitchen setting gives you a real edge. Applying to independent restaurants, hotel kitchens, and contract food service operations often yields the most openings for candidates just starting out.
Which companies hire entry level head chefs?
Companies hiring entry level head chefs right now include Sodexo, MGM Resorts International, and Aramark, based on current listings on Migrate Mate as of July 2026. At this level, you'll find a mix of independent restaurants, hospitality groups, and food service contractors that are willing to develop candidates who show culinary skill and kitchen initiative.
Are there remote entry level head chef jobs?
Yes, though remote work is limited for a hands-on kitchen role. About 0% of entry level head chef openings are remote or hybrid as of July 2026, and those positions typically involve recipe development, menu consulting, or culinary content creation rather than full-time line work. Most entry level head chef jobs require an on-site presence.
Are these new grad head chef jobs?
Yes, these listings include new grad, recent graduate, and junior roles that welcome candidates with little or no professional experience. A new grad-friendly posting typically asks for zero to two years of experience, accepts internship or externship credits, or invites applicants who can demonstrate skill through a portfolio. Culinary school graduates and career changers with kitchen backgrounds are well-suited for these openings.
Which industries hire the most entry level head chefs?
Entry Level head chef roles concentrate in Food & Beverage, Hospitality & Tourism, and Media & Entertainment, based on current listings on Migrate Mate as of July 2026. These sectors drive hiring at the entry level because high turnover, expanding locations, and a focus on developing in-house culinary talent create consistent demand for motivated candidates ready to grow into the role.