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Chef Partner Jobs in California (NOW HIRING)

Lielle

Sommelier

Los Angeles, CA · On-site

$18/hr

Under the guidance of the Chef Partner, General Manager and Beverage Director, take on key responsibilities to ensure exceptional guest service and support the wine program. This role will be ...

the Chef Agency

Corporate Executive Chef

Los Angeles, CA · On-site

$120K - $130K/yr

Medical, Dental, Vision, PTO, and Relocation Assistance Available The Corporate Executive Chef will ... Partner with ownership and operations leadership to support growth, expansion, and long-term ...

LSG Sky Chefs

Head Chef

Costa Mesa, CA · On-site

$86K - $108K/yr

Head Chef Job Location: Santa Ana-USA-92626 Work Location Type: On-Site Salary Range: $86,417.73 ... As a trusted partner to the nation's leading airlines and retailers, we proudly deliver millions of ...

HumanGood

Executive Chef - Senior Living

Los Altos, CA · On-site

$125K/yr

The Executive Chef partners with the Director of Dining Services to deliver a high-quality, hospitality-centered dining experience for residents across applicable levels of care. The role supports ...

HumanGood

Executive Chef - Senior Living

Los Altos, CA · On-site

$125K/yr

The Executive Chef partners with the Director of Dining Services to deliver a high-quality, hospitality-centered dining experience for residents across applicable levels of care. The role supports ...

Marée

Sommelier - Marée (PT)

Los Angeles, CA · On-site

$18/hr

Under the guidance of the Chef Partner, General Manager and Beverage Director, take on key responsibilities to ensure exceptional guest service and support the wine program. This role will be ...

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All JobsChef Partner JobsChef Partner Jobs in California

Chef Partner information

See California salary details

$9

$24

$44

How much do chef partner jobs pay per hour?

As of Aug 6, 2026, the average hourly pay for chef partner in California is $24.30, according to ZipRecruiter salary data. Most workers in this role earn between $16.59 and $30.62 per hour, depending on experience, location, and employer.

How does a chef partner balance culinary creativity with business management responsibilities?

A Chef Partner plays a dual role that requires both culinary expertise and strong business acumen. On a typical day, you’ll be designing menus, overseeing kitchen operations, and ensuring food quality, while also managing budgets, inventory, and staff training. Balancing these responsibilities often means delegating effectively and staying organized to meet both creative and operational goals. Collaboration with other partners and front-of-house managers is essential to align the kitchen’s output with the restaurant’s overall vision and profitability.

What is the difference between Chef Partner vs Chef?

AspectChef PartnerChef
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentPartnership roles, collaborative kitchensKitchen staff, culinary establishments
Employer & Industry UsageRestaurants, catering, hospitality businessesRestaurants, hotels, food services
Search & Comparison IntentPartnership roles, business collaborationsCooking skills, culinary jobs

While both Chef Partner and Chef require culinary expertise and certifications, Chef Partner typically refers to a collaborative or business partnership role in the culinary industry, often involving shared ownership or strategic involvement. A Chef is generally a culinary professional focused on cooking and kitchen operations. The main difference lies in the role's scope: Chef Partners are involved in business decisions and partnerships, whereas Chefs focus on culinary creation and kitchen management.

What are the key skills and qualifications needed to thrive as a chef partner, and why are they important?

To thrive as a Chef Partner, you need expertise in culinary techniques, menu development, and kitchen operations management, often supported by formal culinary training or equivalent experience. Familiarity with inventory management systems, point-of-sale (POS) software, and food safety certifications is typically required. Leadership, creativity, and strong communication skills set top Chef Partners apart by fostering team motivation and customer satisfaction. These competencies are crucial for ensuring high-quality dishes, efficient kitchen operations, and the overall success of the restaurant.

What is a chef partner?

Chef Partners are experienced culinary professionals who not only manage kitchen operations but also hold a stake in the ownership or leadership of a restaurant or food business. They are responsible for menu development, staff management, food quality, and often strategic business decisions. Unlike traditional head chefs, Chef Partners are involved in both the creative and business aspects of a restaurant, contributing to its overall success and direction. This dual role allows them to influence the culinary vision while also sharing in the financial outcomes of the business.
What are popular job titles related to Chef Partner jobs in California? For Chef Partner jobs in California, the most frequently searched job titles are:
What job categories do people searching Chef Partner jobs in California look for? The top searched job categories for Chef Partner jobs in California are:
What cities in California are hiring for Chef Partner jobs? Cities in California with the most Chef Partner job openings:
Chef Partner jobs near you
Infographic showing various Chef Partner job openings in California as of July 2026, with employment types broken down into 3% Locum Tenens, 76% Full Time, 18% Part Time, 1% Temporary, and 2% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $50,554 per year, or $24.3 per hour.

Sommelier

Lielle

Los Angeles, CA • On-site

$18/hr

Part-time

Re-posted 6 days ago

Job description

Benefits:
  • Employee discounts
  • Training & development

SOMMELIER
 
Lielle is a culinary journey that blends Californian Bistronomy. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance.
 
Under the guidance of the Chef Partner, General Manager and Beverage Director, take on key responsibilities to ensure exceptional guest service and support the wine program.
This role will be instrumental in
  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all service standards are consistently met and presented according to the restaurant’s hospitality values.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Collaborate with Chef Partner and Beverage Director in tasting and curating wines for the program, to ensure the list reflects the restaurant’s vision.
  • Works closely with the wine director and management team to track performance, and contribute to strategic decisions around inventory and sales of wine program
  • Assist in educating front-of-house staff on wine knowledge, pairing recommendations, and service techniques to maintain a high standard of hospitality.
  • Directly address guest discrepancies and complaints for effective resolution.
  • Ensure compliance with all payment and cash handling policies.
  • Execute the Chef’s service sequence guidelines effectively.
  • Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
  • Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment.
  • Facilitate smooth opening and closing of shifts.
  • Assist with running a smooth service and floating wherever and whenever needed.
  • Ensure smooth execution of wine service on the floor, including proper presentation, pouring standards, and guest engagement.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. 
 
QUALIFICATIONS 
  • Highschool Diploma or equivalent, Level II Court of Master Sommeliers; bachelor’s degree in business administration preferred
  • 2+ years minimum in the hospitality and restaurants sector.
  • Communicate and understand the predominant language(s) of the restaurant’s trading area
  • Have elevated knowledge of service, food, and beverage, generally involving at least three years of front-of- house operations and/or assistant management positions
  • Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in Microsoft Excel
  • The ability to operate a POS system, preferably experience with Toast
 
EXPECTED BEHAVIORS
  1. Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish.
  2. Represent Lielle/Maree professionally through your personal appearance, communication, and respect for others.
  3. Following through on responsibilities.
  4. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
  5. Act with integrity. 
  6. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
  7. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste.
  8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
  9. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
  10. Strive to establish standards we hope will have an impact on the overall industry in the future.
  11. Continuously assess and adapt management roles to meet the evolving needs of the restaurant.
  12. Partner with HR to address claims, liabilities, terminations, and compliance matters.
 
 
This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.