30 executive chef jobs at 15 companies in Leesburg, 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.
3mo
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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
2w
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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
2w
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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.
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.
2d
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Executive Chef Manager
Orange City, Florida, United States
$50k-$92k/yr OnsiteFull Time
3+ YOE5+ MgmtThree-plus years of customer service and executive chef or food service management experience preferred; five-plus years in purchasing and budget analysis preferred. ServSafe required; bachelor's degree and CFSM preferred.
Microsoft Office, CBORD
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.
1w
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Executive Chef (1563376)
Orlando, Florida, United States
$85k-$95k/yr OnsiteFull Time
Associate degree or equivalent experience; 5+ years progressive culinary or kitchen management experience; hands-on chef, high-volume foodservice, batch cooking, computer, Microsoft Office, sanitation, food cost, and presentation expertise.
Microsoft Office, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, Internet
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.
2w
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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
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
2mo
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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.
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.
2d
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Executive Chef Manager
Orange City, Florida, United States
$50k-$92k/yr OnsiteFull Time
3+ YOERequires ServeSafe certification, culinary and food service management experience, purchasing and budget analysis experience, food safety knowledge, English proficiency, and staff leadership skills; bachelor's degree and CFSM preferred.
Microsoft Office, Microsoft Excel, CBORD
1mo
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Executive Pastry Chef
Lake Buena Vista or Orlando
$101k-$134k/yr OnsiteFull Time
2+ YOEHigh school diploma/GED or 2-year culinary degree; 2+ years culinary experience (4 years if only HS); supervisory experience; food safety and sanitation knowledge; pastry development and budget management skills.
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.
1w
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SUPERICA EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (South End)
Charlotte or Atlanta or Nashville or Houston or Raleigh or Winter Park
$70k-$85k/yr OnsiteFull Time
5+ YOE2+ MgmtFive years of progressive culinary experience preferred, including two years as a sous chef; requires kitchen leadership, budgeting, scheduling, labor and overtime management, and calm performance under pressure.
4d
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Chef
Orlando, Florida, United States
$65k-$70k/yr OnsiteFull Time
1+ YOERequires 1+ year of kitchen experience, food quality and execution skills, effective BOH/FOH communication, organization in fast-paced service, and willingness to learn culinary leadership.
2w
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Chef De Cuisine - Palmas Restaurant Group at Walt Disney World (FL, Orlando)
Orlando, Florida, United States
OnsiteFull Time
Requires extensive culinary technique, restaurant management, business leadership, food safety, menu execution, team development, vendor coordination, and kitchen safety expertise.
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