Pantry Cook
Annapolis, MD · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Annapolis, MD · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Cary, NC · On-site
$13 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Quick apply
Pantry Cook
Cary, NC · On-site
$13 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Atlantic City, NJ · On-site
$14 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Quick apply
Pantry Cook
Atlantic City, NJ · On-site
$14 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Baltimore, MD · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Quick apply
Pantry Cook
Baltimore, MD · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Baltimore, MD · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Baltimore, MD · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Raleigh, NC · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Raleigh, NC · On-site
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Odenton, MD · On-site
$18 - $21.75/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Odenton, MD · On-site
$18 - $21.75/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Cary, NC · On-site
$13 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Cary, NC · On-site
$13 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Line Chef
$17 - $25/hr
Cold prep, precise plating, salads, and appetizer consistency. · Communicate clearly on ticket ... chef. More detail about NY Hospitality Group, please visit -NY-Hospitality-Group
Quick apply
Line Chef
$17 - $25/hr
Cold prep, precise plating, salads, and appetizer consistency. · Communicate clearly on ticket ... chef. More detail about NY Hospitality Group, please visit -NY-Hospitality-Group
Pantry Cook
Atlantic City, NJ · On-site
$14 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Atlantic City, NJ · On-site
$14 - $16/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Durham, NC · On-site
$12 - $15/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
Durham, NC · On-site
$12 - $15/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Pantry Cook
$14 - $18/hr
... hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Paramount Events - Field Chef
Chicago, IL · On-site
$70K - $80K/yr
... appetizer parties, and station buffets, ranging from 10 to 1000 people * Report to TPG at hours ... Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus ...
Paramount Events - Field Chef
Chicago, IL · On-site
$70K - $80K/yr
... appetizer parties, and station buffets, ranging from 10 to 1000 people * Report to TPG at hours ... Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus ...
... appetizer parties, and station buffets, ranging from 10 to 1000 people * Report to TPG at hours ... Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus ...
... appetizer parties, and station buffets, ranging from 10 to 1000 people * Report to TPG at hours ... Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus ...
Paramount Events - Field Chef
Chicago, IL · On-site
... appetizer parties, and station buffets, ranging from 10 to 1000 people * Report to TPG at hours ... Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus ...
Quick apply
Paramount Events - Field Chef
Chicago, IL · On-site
... appetizer parties, and station buffets, ranging from 10 to 1000 people * Report to TPG at hours ... Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus ...
Sides Cook
Walnut Creek, CA · On-site
$15.50 - $21/hr
... appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef/Sous Chef.
Quick apply
Sides Cook
Walnut Creek, CA · On-site
$15.50 - $21/hr
... appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef/Sous Chef.
Line Cook
New York, NY · On-site
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Line Cook
New York, NY · On-site
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Line Cook
New York, NY · On-site
$20 - $23/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Quick apply
Line Cook
New York, NY · On-site
$20 - $23/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...
Appetizer Chef information
See salary details
$10.10 - $13.24
4% of jobs
$13.24 - $16.39
18% of jobs
$16.78 is the 25th percentile. Wages below this are outliers.
$16.39 - $19.54
23% of jobs
The median wage is $20.82 / hr.
$19.54 - $22.68
12% of jobs
$22.68 - $25.83
11% of jobs
$28.68 is the 75th percentile. Wages above this are outliers.
$25.83 - $28.98
8% of jobs
$28.98 - $32.12
7% of jobs
$32.12 - $35.27
5% of jobs
$35.27 - $38.42
4% of jobs
$38.42 - $41.56
5% of jobs
$41.56 - $44.71
2% of jobs
$10
$24
$44
How much do appetizer chef jobs pay per hour?
As of Sep 7, 2026, the average hourly pay for appetizer chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.
What is an appetizer chef?
An Appetizer Chef, also known as a Garde Manger or Starter Chef, is a culinary professional responsible for preparing and presenting appetizers and cold dishes at a restaurant or food establishment. They specialize in creating a variety of small plates, salads, and hors d'oeuvres that are served before the main course. The Appetizer Chef ensures that these dishes are visually appealing and prepared to the highest standards of taste and hygiene. Their role often requires creativity, attention to detail, and a strong understanding of flavor combinations.
What are some common challenges faced by an appetizer chef in a busy restaurant kitchen?
An Appetizer Chef often manages multiple small dishes simultaneously, requiring strong multitasking and time management skills. Maintaining consistent quality and presentation under pressure, especially during peak service hours, can be challenging. Additionally, coordinating with other kitchen staff to ensure appetizers are ready in sync with main courses is essential for smooth service. Adaptability and clear communication are key to overcoming these challenges and delivering a great dining experience.
What are the key skills and qualifications needed to thrive as an appetizer chef, and why are they important?
To thrive as an Appetizer Chef, you need strong culinary skills in food preparation, plating, and flavor combinations, typically supported by formal culinary training or relevant kitchen experience. Familiarity with kitchen equipment, food safety certifications, and inventory management systems is often required. Creativity, attention to detail, and the ability to work efficiently under pressure are standout soft skills for this role. These competencies ensure consistently high-quality appetizers that set the tone for the dining experience and support the kitchen’s overall success.
What is the difference between Appetizer Chef vs Sous Chef?
| Aspect | Appetizer Chef | Sous Chef |
|---|---|---|
| Credentials | Culinary degree or equivalent experience | Culinary degree or extensive kitchen experience |
| Work Environment | Specializes in preparing appetizers and small dishes | Oversees kitchen operations, including all stations |
| Industry Usage | Commonly found in restaurants focusing on diverse menu courses | Supports head chef, manages kitchen staff |
The Appetizer Chef focuses on preparing and presenting appetizers, often working in specific sections of a kitchen. The Sous Chef has a broader supervisory role, overseeing kitchen operations and supporting the head chef. While both roles require culinary skills and experience, the Appetizer Chef specializes in a specific menu segment, whereas the Sous Chef has managerial responsibilities across the kitchen.
More about Appetizer Chef jobs
What job categories do people searching Appetizer Chef jobs look for?
The top searched job categories for Appetizer Chef jobs are:
$14 - $18/hr
Full-time
Re-posted 20 days ago
Ruth's Chris Steak House rating
6.8
Based on 39 frontline employees who took The Breakroom Quiz
15th of 89 rated restaurants
Job description
DESCRIPTION:
All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty.
Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth's Chris Steak House recipe cards.
Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product.
Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to Ruth's Chris standards of quality, presentation and timing.
Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time.
Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business.
Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager on Duty.
Nights, weekends, and holidays are required shifts.
Job Types: Full-time, Part-time
All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty.
Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth's Chris Steak House recipe cards.
Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product.
Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to Ruth's Chris standards of quality, presentation and timing.
Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time.
Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business.
Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager on Duty.
Nights, weekends, and holidays are required shifts.
Job Types: Full-time, Part-time
We are a franchise group of nine Ruth's Chris Steak Houses. We have locations in North Carolina, Maryland and New Jersey. We are looking for team members that will deliver plus one service to our guests!
Education:no requirementsEmployment Type: FULL_TIMEWhat Ruth's Chris Steak House employees say
Pay
Benefits
Hours and flexibility
Workplace
Get the full story on Breakroom
About Ruth's Chris Steak House
Sourced by ZipRecruiter
Our steaks are cooked using a patented broiling method developed by our founder. They’re seasoned to perfection, and then served sizzling on 500-degree plates. Our chefs, cooks, and kitchen staff are among the best in the world. They’re trained to deliver steaks exactly the way Ruth wanted. We’ve combined the finest spirits, service, and steaks with a relaxed, friendly environment to create the best bar experience.
Industry
Food services and drinking places and restaurants
Company size
1,001 - 5,000 Employees
Headquarters location
Winter Park, FL, US