ZipRecruiter

Log In

1

Chef Owner Jobs (NOW HIRING)

Roberta's MSG

BOH-Chef de Cuisine

Manhattan, NY · On-site

$73K - $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 MSG

BOH-Chef de Cuisine

Manhattan, NY

$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 ...

Grand Street Pizza (1000)

BOH-Chef de Cuisine

Brooklyn, NY

$72K - $99K/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

$69K - $95K/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 ...

Alessandro's Wood Fired

Sous Chef

Wayne, PA · On-site

$45K - $61K/yr

The role Working directly under Chef/Owner Alessandro Fiorello and the CDC, the Sous Chef is a cornerstone of our kitchen -- part executor, part leader, part keeper of standards. You'll help plan and ...

The Salt Line - Bethesda

Sous Chef

Bethesda, MD

$53K - $72K/yr

Led by Culinary Director Omar Rodriguez and chef-owner Kyle Bailey, The Salt Line is committed to: ✔ Fresh, seasonal seafood and raw bar offerings ✔ Creative, balanced beverage programs ✔ A ...

Chattanooga Upscale American Restaurant

Be Seen First

Executive Chef

Chattanooga, TN · On-site

$85K/yr

Will report directly to the Culinary Director as well as the CEO and Chef Owner Financial Performance & Systems * Cost Control: Accountable for maintaining Food Cost and Labor Cost percentages.

New

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 ...

The Salt Line - Bethesda

Sous Chef

Bethesda, MD

$55K - $70K/yr

Led by Culinary Director Omar Rodriguez 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 ...

Shabos LLC

Line Cook

Hollywood, FL

$12 - $15/hr

Friendly enviroment by chef/owner supervision. Salary negitiable according to skills shown. Serious employees only, no temporary job offered.

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 ...

Shabos LLC

Line Cook

Hollywood, FL

$12 - $15/hr

Friendly enviroment by chef/owner supervision. Salary negitiable according to skills shown. Serious employees only, no temporary job offered.

Raza's at Hamilton

Be Seen First

Executive Sous Chef, Line Cook

Hamilton, NJ · On-site

$22 - $28/hr

Executive Chef / Owner Position Summary Raza's at Hamilton is seeking an experienced, passionate, and hands-on Executive Sous Chef to help lead our culinary team. The Executive Sous Chef is ...

SingleThread

Sous Chef

Healdsburg, CA

$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 ...

STEWARTS FOOD SERVICE LLC

Sous Chef

Saint Michaels, MD · On-site

$18 - $25/hr

Chef Owned & Operated * Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create ...

previous pagenext page

Showing results 21-40

All JobsChef Owner Jobs

Chef Owner information

See salary details

$32K

$79.3K

$114K

How much do chef owner jobs pay per year?

As of Aug 9, 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 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 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 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 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 89% Full Time, 7% Part Time, and 4% 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.

BOH-Chef de Cuisine

Roberta's MSG

Manhattan, NY • On-site

$73K - $100K/yr

Part-time

Re-posted 13 days ago

Job description

Job Title: Chef de Cuisine

Reports To: Executive Chef

Direct Reports: Executive Sous and Sous Chefs

Roberta's is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes !

QUALIFICATIONS:

  • Thrives while guiding multiple tasks simultaneously

  • Strong leadership skills and a natural team builder

  • A vocal agent for change

  • 3+ years of kitchen management experience in aspirational restaurants

  • Adept at positively impacting prime costs

  • Tech savvy

  • Food Handler's certificate that meets local requirements

  • Exceptional eye for detail

  • A genuine talent scout, we are in the people business

.DUTIES & RESPONSIBILITIES:

  • Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created)

  • Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection

  • Ability to do staff schedule, payroll and other administrative tasks as required

  • 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 and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

  • Maintain clear and consistent communication to the team

  • Develop both hourly and management staff in all areas of managerial and professional development

  • Manage labor to cover the needs of business while meeting labor targets

  • Serve as a mentor to newer members of the leadership team

Apply