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Chef In The Last 3 Days Jobs (NOW HIRING)

St. Vincent de Paul CARES

Sous Chef

Port Charlotte, FL · On-site

$21.23/hr

The Sous Chef assists the Executive Chef in the management of the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365-days a year, to the hungry and ...

C3 Trucking

CDL A Local Drivers

Greensboro, NC · On-site

$1.0K - $1.2K/wk

Must have 1 year exp in the last3 years NO MORE THAN 4 JOBS IN THE LAST 3 YEARS NO MORE THAN 2 JOBS ... days, work 3 days, off 2 days, work 2 days, off 3 days, repeat) NO OT PAY $1000-$1200 average ...

C3 Trucking

CDL A Local Drivers

Greensboro, NC · On-site

$1.0K - $1.2K/wk

Must have 1 year exp in the last3 years NO MORE THAN 4 JOBS IN THE LAST 3 YEARS NO MORE THAN 2 JOBS ... days, work 3 days, off 2 days, work 2 days, off 3 days, repeat) NO OT PAY $1000-$1200 average ...

DIG INN

Chef in Training, Chelsea

New York, NY

$17 - $18/hr

... 3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG ... Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you ...

Mission on the Bay

Sous Chef

Swampscott, MA · On-site

$55K - $65K/yr

In the Executive Chef's absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities ...

Gecko Hospitality

Restaurant Sous Chef

Honolulu, HI

$60K - $72K/yr

Our Sous Chef will be challenged every day. The person in this position will assist the Executive ... Thorough and Ongoing Training  Qualifications: · The Sous Chef must possess 3-5 years of high ...

the Chef Agency

Executive Chef - New York

New York, NY

$150K - $200K/yr

M/D/V, PTO A high-profile luxury hospitality group is seeking an Executive Chef to lead the opening of a new flagship restaurant in New York City. This concept blends elevated dining with high-energy ...

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How much do chef in the last 3 days jobs pay per hour?

As of Jun 24, 2026, the average hourly pay for chef in the last 3 days 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 does a Chef do?

A Chef is a professional responsible for planning, preparing, and presenting meals in restaurants, hotels, or other food establishments. Their duties often include creating menus, supervising kitchen staff, ensuring food quality and safety, and managing kitchen inventory. Chefs may also handle ordering supplies, maintaining sanitation standards, and sometimes interacting with customers to accommodate special requests or dietary needs. The role requires creativity, leadership, and a strong knowledge of cooking techniques.

What are the key skills and qualifications needed to thrive as a Chef, and why are they important?

To thrive as a Chef, you need a strong background in culinary techniques, food safety, and menu planning, often supported by a degree from a culinary school or relevant certifications. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe is typically required. Creativity, leadership, and effective communication are soft skills that set exceptional chefs apart. These skills and qualities are crucial for delivering high-quality dishes, ensuring kitchen efficiency, and maintaining a positive team environment.

What is the highest paid chef job?

Executive chefs, especially those working in luxury hotels, fine dining restaurants, or owning their own establishments, tend to be the highest paid chefs. Salaries can exceed $100,000 annually, with some executive chefs earning over $200,000 depending on location, experience, and the size of the operation.

What is an hourly rate for a chef?

The hourly rate for a chef varies based on experience, location, and type of establishment, but typically ranges from $12 to $25 per hour. Skilled chefs with specialized training or working in high-end restaurants may earn higher wages, and rates can increase with overtime or additional responsibilities.

What are some common challenges chefs may face during their first few days in a new kitchen?

In the initial days, chefs often encounter challenges such as adapting to a new kitchen layout, understanding the workflow, and learning about the team's dynamics. Getting accustomed to the restaurant's menu, quality standards, and ingredient sourcing processes can also be demanding. Building rapport with kitchen staff and front-of-house teams is crucial for smooth operations, and managing stress during busy service hours is a common hurdle. Proactively communicating and observing established routines can help ease the transition.

What jobs pay 2000 a day?

Jobs that can pay $2000 a day typically include high-level roles such as specialized surgeons, senior corporate executives, successful entrepreneurs, or certain freelance consultants with high-demand expertise. These positions often require advanced skills, significant experience, or professional certifications, and may involve long hours or high responsibility levels.

Where are chefs most needed?

Chefs are most needed in areas with a high density of restaurants, hotels, and catering services, such as urban centers and tourist destinations. Demand can also increase in regions experiencing growth in the hospitality industry or during peak seasons, requiring chefs to have strong culinary skills and adaptability. Job opportunities are often posted on hospitality and culinary job boards, and certifications like food safety may enhance employability.

What is the difference between Chef In The Last 3 Days vs Line Cook?

AspectChef In The Last 3 DaysLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentHigh-end restaurants, hotels, cateringKitchen stations in restaurants, cafes
ResponsibilitiesMenu planning, supervising kitchen staffPreparing specific dishes, following recipes
Industry UsageExecutive and head chef rolesKitchen staff roles in food service

Chef In The Last 3 Days typically refers to a chef with recent active work or availability, often with leadership responsibilities. A Line Cook focuses on preparing dishes on the kitchen line, usually with less managerial duties. Both roles are essential in culinary operations but differ in scope and experience level.

What cities are hiring for Chef In The Last 3 Days jobs? Cities with the most Chef In The Last 3 Days job openings:
What states have the most Chef In The Last 3 Days jobs? States with the most job openings for Chef In The Last 3 Days jobs include:
Chef In The Last 3 Days jobs near you
Sous Chef

Sous Chef

St. Vincent de Paul CARES

Port Charlotte, FL • On-site

$21.23/hr

Full-time

Posted 5 days ago

Job description

SUMMARY: The Sous Chef assists the Executive Chef in the management of the day-to-day operations of the Food Center, which prepares and serves three free meals a day, 365-days a year, to the hungry and homeless, and caters meals for the clients of the Charlotte Cares Shelter

ESSENTIAL DUTIES AND RESPONSIBILITIES:
(These essential job functions are not to be construed as a complete statement of all duties performed. Employees will be required to perform other job-related duties as required. Nothing in this job description restricts management’s rights to assign or reassign duties and responsibilities to this job at this time)
  • Day-to-day supervision of the Food Center personnel and tutor them in various aspects of food preparation and service.
  • Assist the Executive Chef in developing menus.
  • Comply with all standards and regulations regarding food service established by federal, state, county and local agencies.
  • Work closely with the various church groups that provide evening meals to clients.
  • Assist the Executive Chef with purchasing of goods.
  • Supervise cooks and volunteers in the preparation and serving of meals.
  • Help fulfill food vouchers for needy clients referred by the District Office and St. Vincent de Paul CARES Conferences.
  • Assist the Executive Chef in the inventory of food and supplies to assure that the freezers and pantries are amply stocked.
  • Assist the Executive Chef in complying with all standards and regulations regarding food service established by federal, state, county and local agencies.
  • Supervise the rotation of perishable foods on a "first-in-first-out" basis.
  • Assist the Executive Chef in tracking and weighing all food donations for reporting purposes.
  • Supervise the kitchen staff in the orderly storage of all purchased and donated food and supplies.
  • Oversee the daily cleanup of the kitchen and the Dining Room.
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