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Chef Owner Jobs (NOW HIRING)

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 ...

STEWARTS FOOD SERVICE LLC

Sous Chef

Saint Michaels, MD

$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 ...

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 ...

STEWARTS FOOD SERVICE LLC

Sous Chef

Saint Michaels, MD

$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 ...

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 ...

Deru Market + Catering

Sous Chef

Kirkland, WA · On-site

$27 - $32/hr

Chef-owned restaurant group is hiring for a Sous Chef! We are passionate about food, local farms, and scratch cookery. Our menu changes seasonally as we work with local organic farms! Schedule:

Amaro's Table

Sous Chef

Vancouver, WA · On-site

$80K - $85K/yr

Vision insurance Sous Chef - Amaro's Table (East Vancouver) About NW Hospitality Group We're a locally owned restaurant group based in Southwest Washington with three core concepts: Amaro's Table ...

Deru Market + Catering

Sous Chef

Kirkland, WA · On-site

Chef-owned restaurant group is hiring for a Sous Chef! We are passionate about food, local farms, and scratch cookery. Our menu changes seasonally as we work with local organic farms! Schedule:

Claudio's Table

Bartender

Washington, DC · On-site

$10.30/hr

Chef/ Owner Claudio Pirollo is already reknown in the area as he also has a french restaurant 2 blocks away! Are you ready for the adventure, an opeing is always fun. Responsibilities: - Prepare and ...

Beatrice Inn

Executive Assistant

Manhattan, NY · On-site

Seeking Full-Time Assistant to Angie Mar, Chef-Owner of The Beatrice Inn Ideal candidate is able to: Multi-task & solve problems creatively Re-prioritize tasks throughout day as needed and stay one ...

Cecilia

Sous Chef

Vancouver, WA · On-site

$75K - $80K/yr

Vision insurance Now hiring a Sous Chef - Cecilia Salaried: $85,000 - $100,000 DOE About NW Hospitality Group We're a locally owned restaurant group based in Southwest Washington with three core ...

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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 10, 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 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $79,308 per year, or $38.1 per hour.

Sous Chef

SingleThread

Healdsburg, CA • On-site

$16.50/hr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 11 days ago

Job description

SOUS CHEF
Compensation + Benefits
  • Pay: $16.50 per hour plus gratuities (approximately $80,000 - $90,000 per year)*
  • Medical, Dental, Vision Plans
  • Paid Time Off - Including Vacation, Sick and Mental Health Time Off
  • 401(k) w/ company discretionary match
  • Flexible Spending Account
  • Employee Assistance Program - 6 free counseling sessions annually for you and your household members
  • Employee Dining and Wine Discounts
  • Daily Family Meal
  • Customized Educational Opportunities
  • Opportunity for Advancement within the Vertice Portfolio
  • Referral Bonuses
  • Uniform

What you'll be doing in this role...
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, preparation, and execution of dishes, and training, development, and supervision of the culinary team.
Development, Preparation, and Execution of Dishes
  • Assist in developing and implementing the menus for Vertice Hospitality, including daily specials utilizing surplus product and efficient use of trim.
  • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
  • Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the expeditor and service team to ensure the integrity of the guest’s experience.
  • Help place orders with farms, purveyors, and other entities for the menu and daily operations.
  • Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
  • Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.

Training, Development, and Employee Management
  • Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.
  • Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
  • Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
  • Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures, in coordination with HR amp; CDC.
  • Provide training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
  • Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency. Modify staffing as needed based on volume and demand. Review and approve payroll as requested and in line with company payroll processes and procedures.
  • Work with Director of HR to maintain training manuals, safety program, and to schedule and conduct periodic employee evaluations.

In an ideal world, you have:
  • Minimum 3+ years of culinary management experience in a fine dining atmosphere
  • Commitment to quality, excellence, and genuine hospitality
  • Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
  • Excellent verbal and written communication skills
  • Ability to read, write, and speak English fluently
  • A person of integrity; fair and consistent
  • Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds
  • The ability to stand, walk, climb stairs, stoop, bend, reach with hands and arms
  • Ability to work a varying schedule, including overtime, nights, weekends and holidays, and the ability to work 5 shifts per week
  • Good math skills, and computer proficiency
ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS
  • Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
  • Must be able to lift and carry up to 40 pounds
  • Ability to stand and/or sit for prolonged periods of time
  • Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

KEY COMPETENCIES
  • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
  • To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
  • To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
  • To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
  • To be flexible, responding quickly and positively to changing environments
  • To maintain high team focus via cooperation and support to other team members in the pursuit of department goals
  • Be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.
* The above represents the expected pay range for this position, that we in good faith believe we would pay for this role at the time of this posting. This range may be modified in the future.
Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.
Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development.

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