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Chef Owner Jobs (NOW HIRING)

Montclair Hospitality

Sous Chef at Pasta Ramen

Montclair, NJ · On-site

$50K - $68K/yr

... Owner. This role combines hands-on cooking, team support, and operational oversight. The Sous Chef works closely with the Chef de Cuisine to maintain standards of excellence, provide leadership and ...

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 ...

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

$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 ...

Roberta's MSG

BOH-Chef de Cuisine

Manhattan, NY · On-site

$90K - $100K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Grand Street Pizza (1000)

BOH-Chef de Cuisine

Brooklyn, NY · On-site

$80K - $90K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Roberta's MSG

BOH-Chef de Cuisine

Manhattan, NY · On-site

$90K - $100K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Roberta's

BOH-Chef de Cuisine

Brooklyn, NY · On-site

$80K - $100K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Roberta's

BOH-Chef de Cuisine

Manhattan, NY · On-site

$90K - $100K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Nineteen Twenty Four (400)

BOH-Chef de Cuisine

Brooklyn, NY · On-site

$80K - $100K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Roberta's

BOH-Chef de Cuisine

Brooklyn, NY · On-site

$80K - $90K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Grand Street Pizza (1000)

BOH-Chef de Cuisine

Brooklyn, NY · On-site

$80K - $90K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

Nineteen Twenty Four (400)

BOH-Chef de Cuisine

Brooklyn, NY · On-site

$80K - $100K/yr

Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility ...

The Salt Line - Ballston

Sous Chef

Arlington, VA · On-site

$55K - $70K/yr

Led by Executive Chef Jordan Franklin and chef-owner Kyle Bailey, The Salt Line is committed to: ✔ Fresh, seasonal seafood and raw bar offerings ✔ Creative, balanced beverage programs ✔ A ...

Heart n Belly

Head Chef

Seattle, WA · On-site

$80K - $110K/yr

As Head Chef, you'll work closely with the Executive Chef/Owner and the Operations Manager to ensure culinary excellence and operational efficiency. Your responsibilities include: 1. Culinary ...

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Chef Owner information

See salary details

$32K

$79.3K

$114K

How much do chef owner jobs pay per year?

As of Sep 7, 2026, the average yearly pay for chef owner in the United States is $79,308.00, according to ZipRecruiter salary data. Most workers in this role earn between $66,500.00 and $91,000.00 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.

What cities are hiring for Chef Owner jobs?

Cities with the most Chef Owner job openings:

What states have the most Chef Owner jobs?

States with the most job openings for Chef Owner jobs include:

Chef Owner jobs near you
Infographic showing various Chef Owner job openings in the United States as of August 2026, with employment types broken down into 90% Full Time, 7% Part Time, and 3% Contract. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $79,308 per year, or $38.1 per hour.

Sous Chef at Pasta Ramen

Montclair Hospitality Group

Montclair, NJ • On-site

$50K - $68K/yr

Full-time

Re-posted 21 days ago

Job description

The Sous Chef supports the daily operations of the kitchen, ensuring consistent execution of the brand's culinary standards and vision under the direction of the Chef de Cuisine and Executive Chef/Owner. This role combines hands-on cooking, team support, and operational oversight. The Sous Chef works closely with the Chef de Cuisine to maintain standards of excellence, provide leadership and mentorship to the team, and ensure smooth service. This is a working chef role where active participation on the line, engagement with staff, and collaboration with leadership are essential. The Sous Chef's schedule is based on a 50-hour work week or as needed based on business demand. Availability is expected during critical business periods such as holidays, weekends, and other peak times.


Key Responsibilities

Culinary Leadership

Fills leadership role of Chef de Cuisine in their absence .

Assist the Chef de Cuisine in executing and maintaining menu items at the highest standards of flavor, presentation, and consistency.

Support development and testing of seasonal menus, specials, and promotional dishes.

Uphold and enforce recipe, plating, and quality standards.

Lead by example in daily prep and line execution.


Team Support & Training

Support the training and development of BOH team members, ensuring adherence to company standards. Conduct pre-shift meetings when delegated, and provide ongoing coaching and mentorship.

Help oversee kitchen schedules and ensure proper staffing during service.


Operational Excellence

Supervise daily prep, line execution, sanitation, and safety standards.

Maintain prep charts, par levels, and order guides under the Chef de Cuisine's direction.

Ensure compliance with health and safety regulations and maintain a clean, organized kitchen.

Support FOH leaders in ensuring seamless service. Assist with enforcing open/close procedures, cleaning charts, and operational systems.


Financial & Inventory Accountability

Assist in managing food costs, waste control, and inventory systems.

Support vendor ordering and receiving; ensure invoices are properly handled.

Track and maintain prep pars to align with labor and food cost goals.

Help monitor recipe costing and portioning.


Culture & Brand Representation

Support the Chef de Cuisine in promoting the brand's standards of excellence, hospitality, and innovation.

Actively participate in leadership meetings when required.

Lead by example in fostering a respectful, positive, and professional kitchen culture.

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