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Chef Owner Jobs in California (NOW HIRING)

Bauer Hospitality Group

Sous Chef

Encinitas, CA · On-site

$53K - $72K/yr

Train with the chef owner to confidently cook any item on the menu and operate all kitchen equipment to the chef owner's standard. * Produce all food offerings consistently and correctly, using ...

Bauer Hospitality Group

Sous Chef

Encinitas, CA · On-site

$72K/yr

Train with the chef owner to confidently cook any item on the menu and operate all kitchen equipment to the chef owner's standard. * Produce all food offerings consistently and correctly, using ...

Private Listing

Head Pastry Chef

Culver City, CA · On-site

$80K - $90K/yr

You'll work closely with an award-winning Chef/Owner and have a real voice in the direction of the pastry program. What You'll Be Doing You'll oversee the entire pastry operation, from plated ...

Private Listing

Head Pastry Chef

Culver City, CA · On-site

$90K/yr

You'll work closely with an award-winning Chef/Owner and have a real voice in the direction of the pastry program. What You'll Be Doing You'll oversee the entire pastry operation, from plated ...

Vespertine

Research and Development Chef

Culver City, CA · On-site

$80K - $100K/yr

SUMMARY OF POSITION The R&D Chef is a collaborative culinary leadership role working closely with Chef/Owner Jordan Kahn and the Director of Culinary to develop, refine, and bring ideas to fruition ...

Troubadour Bread & Bistro

Chef de Partie

Healdsburg, CA · On-site

$21.75 - $27.50/hr

Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring ...

Troubadour Bread & Bistro

Chef de Partie

Healdsburg, CA · On-site

$17/hr

Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring ...

Corridor 109

Chef de Partie

Los Angeles, CA · On-site

$20.50 - $25.75/hr

Work under the direction of the Chef / Owner Brian Baik * Assist in the preparation of all foods for Corridor 109 and Bar 109 * The position will have a wide range of duties including rotating ...

Corridor 109

Chef de Partie

Los Angeles, CA · On-site

$25/hr

Work under the direction of the Chef / Owner Brian Baik * Assist in the preparation of all foods for Corridor 109 and Bar 109 * The position will have a wide range of duties including rotating ...

Posted today

SingleThread

Sous Chef

Healdsburg, CA · On-site

$16.50/hr

Under the general direction of the Chef/Owner and Chef de Cuisine, the Sous Chef works with the Vertice Hospitality team members to carry out the daily activities of the kitchen including development ...

SingleThread

Chef de Partie

Healdsburg, CA · On-site

$16.50/hr

Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring ...

SingleThread

Pastry Chef de Partie

Healdsburg, CA · On-site

$16.50/hr

Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring ...

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All JobsChef Owner JobsChef Owner Jobs in California

Chef Owner information

See California salary details

$31.6K

$78.3K

$112.5K

How much do chef owner jobs pay per year?

As of Sep 7, 2026, the average yearly pay for chef owner in California is $78,270.00, according to ZipRecruiter salary data. Most workers in this role earn between $65,600.00 and $89,800.00 per year, depending on experience, location, and employer.

What is a chef owner?

A Chef Owner is a professional who both owns and operates a restaurant or food establishment, taking on the dual role of head chef and business owner. This means they are responsible for designing menus, overseeing kitchen operations, and ensuring food quality, while also managing business aspects such as finances, marketing, and staffing. Chef Owners often bring their unique culinary vision to their establishments, shaping the restaurant’s identity. They must balance creative culinary work with the demands of running a successful business. This role requires strong leadership, business acumen, and a passion for food.

What are the key skills and qualifications needed to thrive as a chef owner?

To thrive as a Chef Owner, you need expert culinary skills, business acumen, and experience in restaurant management, often supported by formal culinary training or hospitality degrees. Familiarity with point-of-sale (POS) systems, inventory management software, and relevant health and safety certifications is essential. Leadership, creativity, and strong interpersonal skills help foster a positive team culture and deliver exceptional guest experiences. These competencies are crucial to ensure both the operational success and culinary excellence of your establishment.

What are some key challenges a chef owner may face when balancing kitchen duties with business management responsibilities?

As a Chef Owner, you'll need to juggle both culinary excellence and business operations, which can be demanding. Common challenges include managing the kitchen staff while also handling finances, marketing, and customer relations. Time management is crucial, as you’ll often need to shift quickly between cooking, supervising service, and making strategic business decisions. Success depends on building a reliable team, delegating effectively, and continuously adapting to industry trends while maintaining high food and service standards.

What is the difference between Chef Owner vs Chef?

AspectChef OwnerChef
CredentialsCooking certifications, culinary degrees often preferredCooking certifications, culinary degrees often preferred
Work EnvironmentOwns and manages a restaurant, involved in business operationsWorks in kitchens, preparing food, often under a head chef or executive chef
Industry UsageCommon in restaurant ownership and managementCommon in restaurant kitchens, culinary establishments

The main difference between a Chef Owner and a Chef is that the Chef Owner owns and manages the restaurant, handling both culinary and business responsibilities. In contrast, a Chef typically works in the kitchen, focusing on food preparation and culinary skills without ownership duties.

Chef Owner jobs near you
Infographic showing various Chef Owner job openings in California as of August 2026, with employment types broken down into 83% Full Time, 12% Part Time, and 5% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $78,270 per year, or $37.6 per hour.

Sous Chef

Bauer Hospitality Group

Encinitas, CA • On-site

$53K - $72K/yr

Full-time

Posted 16 days ago

Job description

THE OPPORTUNITY

Bauer Hospitality is growing, and we're looking for a strong sous chef to work directly alongside our chef owner — both in our current restaurant and on the new concepts we have in development. This is a pivotal role: you'll be responsible for the execution and consistency of our existing kitchen while also helping shape the food and operations of what comes next.

Within the next 12 months, we'll be opening a brand new, state-of-the-art kitchen, and we're looking to develop this role into our future Executive Chef. This is an ideal opportunity for a junior sous chef ready to grow — in cooking ability, leadership, mentorship, and compensation.

We ask that you be honest about your work history. Ideally, you have classic training from mid- to high-level kitchens where consistency and quality were non-negotiable.

WHAT YOU'LL DO

Kitchen Execution & Standards

  • Train with the chef owner to confidently cook any item on the menu and operate all kitchen equipment to the chef owner's standard.
  • Produce all food offerings consistently and correctly, using provided recipes.
  • Take direction from the chef owner to maintain quality standards across the kitchen.
  • Run line checks before every service to confirm consistency and quality.
  • Work every station in the kitchen, and be able to step in and execute at any of them as needed during your shifts.
  • Follow portion control guidelines outlined in recipes to support food cost control.
  • Label, date, and rotate all product to ensure freshness; track and help minimize food waste.

Team Leadership

  • Maintain a professional demeanor and integrate smoothly with the existing team.
  • Train and lead line cooks — both experienced and less experienced — across every station.
  • Communicate clearly with the line during service so food goes out quickly and accurately.
  • Provide input on scheduling needs based on workload, and write weekly schedules for both kitchen and stewarding.
  • Be on time, clean, and appropriately groomed, ready to work; clock in and out on time at the start and end of each shift.
  • Be responsible for the cleanliness of your workstation and contribute to overall kitchen cleanliness.
  • Follow all sanitation and food handling guidelines to keep the kitchen inspection-ready at all times.

Prep, Sourcing & Operations

  • Handle bulk prep alongside the prep cooks.
  • Work with cooks daily to document prep lists, ordering needs, and shortages.
  • Help place orders, negotiate pricing, and source new products seasonally.

Menu & Concept Development

  • Partner with the chef owner to develop new ideas for menus, specials, and event menus.
  • Take a lead role in developing food items and operations for Bauer Hospitality's new concepts currently in the works.

WHAT WE'RE LOOKING FOR

  • Classic culinary training, ideally from mid- to high-level kitchens focused on consistency and quality.
  • Hands-on proficiency in butchery, bulk prep, line cooking, and plating techniques.
  • Proven ability to lead and manage a kitchen team, including cooks with a wide range of experience levels.
  • A willingness to take on any task the chef owner asks, in pursuit of excellence in the kitchen.
  • Honesty and transparency about your culinary background and work history.
  • A genuine interest in growing into a long-term leadership role, including future Executive Chef responsibilities.

GROWTH PATH

This role is built to grow. As Bauer Hospitality expands and our new kitchen comes online in the next 12 months, the right person in this seat will be positioned to step into the Executive Chef role — with the mentorship, cooking abilities, and leadership experience to lead it.

Apply