83 executive chef jobs at 35 companies in Atherton, CA
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Executive Chef
San Francisco, California, United States
$90k-$100k/yr OnsitePart Time
7+ YOERequires 7+ years of progressive culinary leadership, Executive Chef or Executive Sous Chef experience, financial management skills, team leadership, and ServSafe Manager Certification or ability to obtain.
4d
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Executive Chef
San Jose or Irvine or Colorado or Nevada or Hawaii
$82k-$85k/yr OnsiteFull Time
Executive chef, kitchen manager, or executive sous chef experience leading a full-scratch kitchen, creating seasonal menus, controlling food and labor costs, and leading timely kitchen execution; background check and health screening required.
PPE
1d
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Executive Chef
Mill Valley, California, United States
$110k-$120k/yr OnsiteFull Time
5+ YOEMinimum 5 years as a Sous Chef, Chef de Cuisine, or Executive Chef; food safety and food handlers certifications; culinary degree preferred; budgeting, cost control, inventory, leadership, and computer literacy required.
Microsoft Word, inventory platforms, recipe systems, ordering systems, scheduling systems
2mo
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Executive Chef
Silicon Valley, California, United States
$140k-$160k/yr OnsiteFull Time
5+ YOEExecutive Chef with 5-7 years in culinary leadership; oversees menus, cost control, staff leadership; ensures standards across outlets.
1mo
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Executive Chef
Palo Alto, California, United States
$115k-$128k/yr OnsiteFull Time
3+ YOEDegree in Culinary Arts or 3+ years as an Executive Chef, menu and banquet development, inventory and cost control, vendor management, leadership for multi-outlet kitchens, ability to manage large events.
1mo
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<>Executive Chef<>
Palo Alto, California, United States
$120k/yr OnsiteFull Time
5+ YOEExecutive Chef with minimum 5 years industry experience, culinary degree or equivalent, ServSafe Manager certificate, allergen training, expertise in Middle Eastern recipes, vendor/purchasing experience, leadership and intermediate computer skills; able to lift 50 lbs.
4d
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Executive Chef
San Francisco, California, United States
$105k-$110k/yr OnsiteFull Time
Requires 5+ years of progressive culinary or kitchen management experience, hands-on chef experience, foodservice expertise, computer proficiency, and preferably ServSafe certification and an associate degree or equivalent experience.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, Internet
1mo
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Executive Chef
San Jose, California, United States
$93k-$113k/yr OnsiteFull Time
8+ YOEMinimum 8 years culinary management in high-volume environments; culinary degree or professional certification preferred; must oversee scheduling, inventory, cost control, safety and team development; must be 21+.
3w
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Executive Chef
Milpitas, California, United States
$100k-$115k/yr OnsiteFull Time
4+ YOEMinimum 4 years culinary experience, culinary degree or equivalent experience, management experience preferred, advanced culinary knowledge, strong communication and multitasking skills.
2mo
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Executive Chef
Los Altos, California, United States
$90k-$113k/yr OnsiteFull Time
3+ YOE3+ MgmtLead culinary production, supervise staff, ensure food safety and quality, manage menus and kitchen operations.
Menu software, Email, Standard business applications, Computer systems
1mo
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Executive Chef
San Jose, California, United States
OnsiteFull Time
4+ YOE4+ MgmtA two-year A.O.S. culinary degree or equivalent experience, four years progressive culinary experience, four years management experience, ServSafe certification, and computer proficiency.
Microsoft Office
3w
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Executive Chef
Walnut Creek, California, United States
$85k-$100k/yr OnsiteFull Time
5+ YOE5+ MgmtRequires 5+ years of high-volume culinary management experience, business and financial knowledge, and ability to work long shifts, weekends, holidays, and physically demanding kitchen conditions.
POSitouch, Crunchtime, OpenTable
3mo
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Executive Chef
San Francisco, California, United States
OnsiteFull Time
6+ YOEOversee culinary department, lead kitchen operations, manage staff, control costs, ensure standards.
MICROS, Microsoft Office
1w
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Executive Chef
San Ramon, California, United States
$85k-$90k/yr OnsiteFull Time
5+ YOE2+ MgmtRequires 2+ years managing back-of-house operations in a high-volume full-service kitchen, 5+ years related culinary experience or training, and a valid food handler card; sushi experience preferred.
1mo
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Executive Chef
San Rafael, California, United States
$74k-$90k/yr OnsiteFull Time
2+ YOEBachelor's in culinary arts, ServSafe or similar food safety certification, and 2+ years experience in food production or institutional food service.
2mo
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Executive Chef
Stanford, California, United States
$105k-$115k/yr OnsiteFull Time
7+ YOE7+ MgmtCulinary degree or equivalent with 7 years of culinary management directing large staff/large-volume operations; ServSafe CA required; skills in menu development, food safety, budgeting, forecasting, staff leadership, and computer/foodservice systems.
1w
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Executive Chef
Palo Alto, California, United States
$100k-$165k/yr OnsiteFull Time
4+ YOEHigh school diploma, 4+ years with culinary degree or 6+ years industry experience, 2+ years multi-outlet experience, food manager certification, driver's license, and ability to work all shifts.
Microsoft Office, Microsoft Outlook
8h
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Executive Sous Chef
San Martin, California, United States
$105k-$120k/yr OnsiteFull Time
10+ YOE5+ Mgmt10+ years progressive culinary experience and 5+ years culinary leadership preferred, including upscale or high-volume operations, banquets, team development, cost management, food safety, purchasing, inventory, scheduling, and BEO execution.
1w
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Executive Chef | Tratto
San Francisco, California, United States
OnsiteFull Time
5+ YOEFive years of culinary leadership experience, preferably in hotels or luxury multi-outlet settings; bachelor's degree or formal culinary training preferred; food safety certification and valid U.S. work authorization required.
2d
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Executive Chef 2
Mountain View, California, United States
$78k-$100k/yr OnsiteFull Time
1+ YOEAssociate's or bachelor's degree or equivalent experience; 1–3 years of management and related experience; extensive culinary expertise; ServSafe certification; HACCP knowledge; menu planning and computer skills.
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