Top 26 Head chef Jobs in Ontario Ca

Executive Chef
Dreamscape Hospitality —Ontario, CA
- $85,000 - $95,000 a year
- Weekends as needed
- Bar
- ServSafe
- 5 years
Quick Apply
10d
Persian Head Chef
Habibi Kabob —Upland, CA
- $5,000 - $6,000 a month
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- In-person
- Food provided
Quick Apply
1d
F&B Supervisor
Four Points by Sheraton Anaheim —Anaheim, CA
- $22.99 - $23.99 an hour
- 8 hour shift
- Background check
- Casual dining restaurant
- Culinary experience
- Health insurance
- Dental insurance
Quick Apply
Kitchen Production Supervisor
My Healthy Penguin —Rancho Cucamonga, CA
- $21 - $25 an hour
- Part-time
- Management
- ServSafe
- Mid-level
Quick Apply
Food and Beverage Manager
Troon —Yorba Linda, CA
- $73,000 a year
- Full-time
- Bar
- Microsoft Excel
- Microsoft Outlook
- Health insurance
- Dental insurance
Quick Apply
11d
Buca Restaurants Pantry Cook
JACKMONT HOSPITALITY INC —Claremont, CA
- High school diploma or GED
- Organizational skills
- Restaurant
Senior Cook
T&T Supermarket —Chino Hills, CA
- $25.50 - $31.75 an hour
- Weekends as needed
- Customer service
- 5 years
- Senior level
- Paid training
- AD&D insurance
Head Chef
Gmj Garcia Inc —Whittier, CA
- $20 - $25 an hour
- Part-time
- Mid-level
- 2 years
- Kitchen
- Employee discount
Quick Apply
Line Cook
Cannataros Inc —Chino, CA
- $21 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Employee discount
Quick Apply
Kitchen Prep
Mama's Catering Kitchen —Jurupa Valley, CA
- $17.50 an hour
- Part-time
- Organizational skills
- In-person
- Ability to stand for extended periods
Quick Apply
6d
Line Cook
Brunos Italian Kitchen —Brea, CA
- Weekends as needed
- 18 years or older
- Ability to lift 50 pounds
- Analysis skills
Quick Apply
Line Cook
EastBrew Cafe and Bakery —Eastvale, CA
- $17.50 - $18.50 an hour
- Part-time
- ServSafe
- Café
- Food Handler Certification
- 401(k)
- Paid time off
Quick Apply
14d
Prep Cook- Parkside Market at Downtown Disney
Levy Sector —Anaheim, CA
- $21.50 - $22.50 an hour
- Full-time
- Background check
- Restaurant
- Entry level
- Wellness program
- Paid time off
Quick Apply
Line Cook
FOUR ROOTS —Azusa, CA
- $20 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Opportunities for advancement
Quick Apply
Line Cooks & Lead Cooks
Great Maple —Anaheim, CA
- $21.50 an hour
- Weekends as needed
- English
- Organizational skills
- Communication skills
Quick Apply
Line Cook
The Wooden Pearl —Anaheim, CA
- $20 - $24 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Head Sushi Chef
Sushi Bear —Tustin, CA
- From $23 an hour
- Weekends as needed
- Supervising experience
- Mentoring
- In-person
Quick Apply
Cook/Line Cook/Prep Cook/ Part Time
J&G Chicken —Hacienda Heights, CA
- $18.50 - $20.00 an hour
- Part-time
- 18 years or older
- ServSafe
- Customer service
- Referral program
Quick Apply
Line Cook
DGI CAPITAL GROUP LLC —Santa Ana, CA
- $17 - $22 an hour
- Weekends as needed
- ServSafe
- Customer service
- Fast casual restaurant
- Employee discount
- Opportunities for advancement
Quick Apply
Line Cook
CELLOW CAFE INC —Garden Grove, CA
- $19 - $20 an hour
- Part-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Employee discount
Quick Apply
2d

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Executive Chef

Dreamscape Hospitality
Ontario, CA

Quick Apply

Job Details

Full-time
$85,000 - $95,000 a year
10 days ago

Qualifications

Hotel restaurant experience

Full Job Description

Job Title: Executive Chef

Job Code: 502040

Department: Culinary / Food & Beverage

Reports To: General Manager / Director of Food & Beverage

Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen Staff

Position Type: Full-Time

________________________________________

Position Summary:

The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations.

________________________________________

Key Responsibilities:

Culinary Operations & Leadership
Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining).
Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards.
Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service.
Conduct regular tastings and inspections to maintain quality, consistency, and presentation.

Staff Management & Development

Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork.
Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate.
Foster a positive and professional kitchen environment that promotes continuous learning and safety.

Financial Oversight & Cost Control

Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports.
Monitor food and labor costs daily to maintain profitability while upholding quality standards.
Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing.

Sanitation & Safety Compliance

Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations.
Enforce proper food handling, hygiene, and sanitation practices among staff.
Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards.

Collaboration & Communication

Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus.
Attend department head meetings and contribute to the overall hotel strategy.
Collaborate with front-of-house teams to ensure alignment between kitchen and service operations.

________________________________________

Qualifications:

Degree or diploma in Culinary Arts, Hospitality, or related field preferred.
Minimum of 5–7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation.
Strong knowledge of international cuisines, fine dining, banquets, and buffet service.
Proven leadership and staff development skills.
Excellent organizational, communication, and time management abilities.
Proficiency with kitchen management software and Microsoft Office.
Food Safety Certification required (e.g., ServSafe).

________________________________________

Working Conditions:

Fast-paced, high-pressure kitchen environment.
Must be able to work flexible hours including early mornings, nights, weekends, and holidays.
Requires standing for long periods, lifting up to 50 lbs, and working in hot or humid environments.

Compensation

Competitive wage, commensurate with experience.

This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor.

Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.

Quick Apply

Refine Your Search

head chef jobs in ontario ca

Executive Chef

Persian Head Chef

F&B Supervisor

Kitchen Production Supervisor

Food and Beverage Manager

Buca Restaurants Pantry Cook

Senior Cook

Head Chef

Line Cook

Kitchen Prep

Line Cook

Line Cook

Prep Cook- Parkside Market at Downtown Disney

Line Cook

Line Cooks & Lead Cooks

Line Cook

Head Sushi Chef

Cook/Line Cook/Prep Cook/ Part Time

Line Cook

Line Cook

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