43 executive chef jobs at 17 companies in DeBary, FL
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Executive Chef
Orlando, Florida, United States
$90k-$100k/yr OnsiteFull Time
3+ YOERequires 3 years of restaurant experience as an Executive Chef, leadership and communication skills, mentoring experience, problem-solving ability, and flexibility for evenings, weekends, and holidays.
2mo
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Executive Chef
Winter Park, Florida, United States
OnsiteFull Time
2+ YOE2+ MgmtExecutive Chef responsible for culinary leadership, menu planning, cost control, staff recruitment, and compliance with safety standards. Requires experience in large-scale operations and supervisory roles.
ADP, Payroll management
1w
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Executive Chef
Orlando, Florida, United States
OnsiteFull Time
7+ YOE3+ MgmtRequires 7+ years of progressive culinary leadership, including 3+ years as an Executive Chef or equivalent. Experience with high-volume scratch kitchens, budgets, teams, food safety, and operations required.
HACCP
1w
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Executive Chef
Kissimmee, Florida, United States
$75k/yr OnsiteFull Time
3+ YOERequires 3–5 years of chef experience, supervisory and staff development skills, strong organization, communication, and interpersonal abilities, plus SERV Safe certification. Culinary degree preferred.
5d
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Executive Chef
Orlando, Florida, United States
$85k-$95k/yr OnsiteFull Time
5+ YOEAssociate degree or equivalent experience; 5+ years progressive culinary or kitchen management experience; hands-on chef experience; foodservice, sanitation, food cost, and computer skills. ServSafe preferred.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, Internet
3mo
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Executive Sous Chef
Orlando, Florida, United States
OnsiteFull Time
5+ YOE5 years in multiple culinary management roles; 2 as executive sous chef; college degree in hotel/restaurant management or culinary arts; English fluency.
1mo
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LITTLE REY EXECUTIVE CHEF & EXECUTIVE SOUS CHEF (RELOCATION REQUIRED) – UP TO $120K/YR. + BONUS
Winter Park or Atlanta or Houston or Nashville or Raleigh
$70k-$120k/yr OnsiteFull Time
5+ YOE2+ MgmtExecutive Chef: 10+ years culinary experience with preferred 5+ years senior leadership. Executive Sous Chef: 5+ years culinary experience with preferred 2+ years sous leadership. Kitchen leadership, production, purchasing, scheduling, labor management, and food quality expertise.
1mo
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Executive Chef Partner
Orlando, Florida, United States
OnsiteFull Time
Proven leadership of high-volume upscale or resort kitchen operations, culinary and wine knowledge, team development, food safety and execution skills, and stable upward career progression.
1mo
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Executive Chef
Kissimmee, Florida, United States
$87k/yr OnsiteFull Time
7+ YOE7-8 years culinary experience, high school diploma/GED, strong management and communication skills, knowledge of kitchen sanitation and food safety, ability to recruit and develop staff.
1w
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Executive Chef
Lake Mary, Florida, United States
$90k-$100k/yr OnsiteFull Time
5+ YOE2+ MgmtCollege or culinary school degree, 5+ years of food and beverage or hospitality experience, 2+ years managing culinary services, scratch cooking, and English proficiency; certifications preferred.
EAP
1mo
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Executive Chef
Orlando, Florida, United States
OnsiteFull Time
7+ YOE7+ years culinary experience, strong kitchen safety knowledge, experience leading and developing teams, high school diploma or GED required, excellent communication skills.
1w
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Executive Chef
Kissimmee, Florida, United States
$100-$125/yr OnsiteFull Time
7+ YOERequires 7 years of progressive culinary leadership experience, high-volume food operations and banquet experience, and prior budget, P&L, and team leadership responsibility.
FSA, P&L, EAP
1mo
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Executive Chef
Kissimmee, Florida, United States
$87k/yr OnsiteFull Time
Manage kitchen operations, supervise staff, control food cost and inventory, ensure sanitation and safety, prepare schedules, train and mentor staff, and support banquet and outlet services.
1mo
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Senior Kitchen Manager / Executive Chef
Daytona Beach, Florida, United States
OnsiteFull Time
5+ YOE5+ years culinary management with 2+ years as executive chef in high-volume full-service restaurants; strong back-of-house operations, inventory and cost control, staff supervision, leadership and communication skills.
3w
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Manager, Executive Chef
Orange City, Florida, United States
$50k-$92k/yr OnsiteFull Time
3+ YOEManage high-volume hospital culinary operations, develop menus/recipes, lead staff, control inventory and costs, ensure regulatory compliance; ServeSafe required, CFSM preferred; Bachelor's and 3+ years management experience preferred.
Microsoft Excel, Microsoft Word, CBORD
2mo
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Manager, Executive Chef
Orange City, Florida, United States
$50k-$92k/yr OnsiteFull Time
Experience managing high-volume food service, menu planning, purchasing/budget analysis, HACCP/Joint Commission compliance; ServeSafe required; CBORD and Microsoft Office proficiency; strong leadership and customer service skills.
Microsoft Office, CBORD
3w
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Executive Chef 1
Orlando, Florida, United States
$56k-$73k/yr OnsiteFull Time
1+ YOE1+ MgmtCulinary leadership with 1-3 years management experience, menu planning, food safety (ServSafe,HACCP), computer proficiency, and ability to manage high-volume airport lounge operations.
2d
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Executive Chef/Culinary Manager
Ormond Beach, Florida, United States
$55k-$65k/yr OnsiteFull Time
Experienced culinary leader required to manage kitchen operations, lead and develop teams, oversee payroll, scheduling, inventory, quality, safety, training, and financial operations; food handler certification strongly preferred.
1mo
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Executive Chef Partner
Orlando, Florida, United States
OnsiteFull Time
Proven leadership in high-volume upscale or resort kitchens, strong culinary and wine knowledge, team development, food safety and operational expertise.
2w
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LITTLE REY EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Nashville)
Nashville or Atlanta or Charlotte or Houston or Raleigh or Winter Park
$70k-$85k/yr OnsiteFull Time
5+ YOE2+ MgmtPreferred: 5 years of progressive culinary experience, including 2 years as a sous chef. Must lead kitchen teams, manage budgets, purchasing, scheduling, labor, and overtime.
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