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Chef Owner Jobs (NOW HIRING)

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 · On-site

$12 - $15/hr

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

Fort Worth Public Market

Chef de Cuisine

Fort Worth, TX

$85K - $95K/yr

The Role This is a senior leadership position reporting directly to Executive Chef & Owner Jenna Kinard. You will be fully accountable for the execution, consistency, cost control, and culture of the ...

Fort Worth Public Market

Chef de Cuisine

Fort Worth, TX · On-site

$85K - $95K/yr

The Role This is a senior leadership position reporting directly to Executive Chef & Owner Jenna Kinard. You will be fully accountable for the execution, consistency, cost control, and culture of the ...

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 · On-site

$12 - $15/hr

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

Foundation Social Eatery

Expeditor

Alpharetta, GA · On-site

The position will be in direct contact with the chef/owner. More detail about Foundation Social Eatery part of Restaurants by Mel and Sandy Toledo, please visit -Foundation-Social-Eatery

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 · On-site

$50K - $68K/yr

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

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 · 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 · 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 ...

BE.STEAK.A

Lead Pastry Cook

Campbell, CA · On-site

$20.25 - $24.50/hr

Chef Owner Jeffrey Stout is a former Michelin Starred chef who also operates sister restaurant, Orchard City Kitchen, a Bib Gourmand recipient for nine years running. We offer both a la carte options ...

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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.

Executive Pastry Chef

Fort Worth Public Market

Fort Worth, TX • On-site

$95K/yr

Full-time

PTO

Posted 12 days ago

Job description

Executive Pastry Chef

DFW Public Market Collective, LLC

Downtown Fort Worth, TX

About Us

DFW Public Market Collective operates three distinct concepts under one roof in the historic Fort Worth Public Market building at 1400 Henderson Street:

  • Madrone – a romantic fine dining restaurant celebrating seasonal Texas ingredients
  • Bar Willow – a luxuriously swanky craft cocktail bar with refined American classics
  • Public Market Café – a vibrant day market and grocery café featuring coffee, breakfast, lunch, and a full bakery case

All three concepts share one kitchen. We are seeking a department-head level Pastry Chef to build and run a unified pastry and bread program that serves every room.

The Role

This is a senior culinary specialist position reporting to Executive Chef & Owner Jenna Kinard (with day-to-day coordination through the Chef de Cuisine). You will design, cost, and execute the pastry, bread, and dessert programs across fine dining, cocktail bar, and daily café production. The role requires both high-level creativity and rigorous operational discipline.

Key Responsibilities

  • Design and execute pastry, bread, and dessert menus for Madrone (fine dining), Bar Willow (nostalgic sweets), and Public Market Café (daily bakery case, viennoiserie, laminated product, breads, and grab-and-go)
  • Build and manage the daily bakery production schedule so the Café case is full at open every morning
  • Create and enforce standardized recipes, scaling sheets, shelf-life standards, and plating specifications
  • Control pastry food cost and waste; track yields, shrink, and end-of-day markdown
  • Maintain par levels so the Café opens full and Madrone never runs short mid-service
  • Hire, train, schedule, and lead the pastry team; cross-train line and Café staff on finishing and plating
  • Manage all pastry ordering, receiving, and weekly invoice coding
  • Own allergen documentation and labeling for all pastry and packaged items
  • Maintain sanitation, temperature logging, and HACCP compliance for all pastry areas
  • Develop seasonal changes in step with Madrone’s menu calendar and the Café’s daily rhythm
  • Support private events, buyouts, and holiday programs with custom pastry and cake production
  • Maintain pastry equipment and specify equipment/smallwares needs

What We’re Looking For

  • Formal training in patisserie preferred
  • Proven expertise in lamination/viennoiserie and artisan bread production
  • Experience leading a pastry department in a multi-concept, fine-dining, hotel, or high-volume environment
  • Strong systems mindset (recipe standardization, costing, production planning, and waste control)
  • Leadership ability and a collaborative, positive approach to culture and team development

Compensation & Benefits

  • Base salary: $95,000
  • Bonus (TBD)
  • 10 days (2 work weeks) annual PTO (1 week available every 6 months in the first year)
  • 50% coverage of employee insurance premium (up to $500 per month)

How to Apply

Please submit your résumé, a short note on why this multi-concept opportunity interests you, and links to your work (Instagram, portfolio, etc.) to micah@fwpublicmarket.com .

We are looking for a long-term partner who wants to help build something special in downtown Fort Worth.

More detail about Fort Worth Public Market, please visit https://culinaryagents.com/entities/1196059-Fort-Worth-Public-Market