$48K - $64K/yr
Supervise all back of house employees Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost Assist chef in planning menus, ordering supplies, and keeping ...
$48K - $64K/yr
Supervise all back of house employees Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost Assist chef in planning menus, ordering supplies, and keeping ...
Sous Chef
Rehoboth Beach, DE · On-site
$48K - $65K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
Sous Chef
Rehoboth Beach, DE · On-site
$48K - $65K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
Sous Chef
Rehoboth Beach, DE · On-site
$48K - $65K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
Sous Chef
Rehoboth Beach, DE · On-site
$48K - $65K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
$48K - $64K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
$48K - $64K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Works with the Executive Chef to ensure the highest quality food products in accordance with HRA's standards. This position reports to the Executive Chef and may be required to supervise other staff ...
Quick apply
Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Works with the Executive Chef to ensure the highest quality food products in accordance with HRA's standards. This position reports to the Executive Chef and may be required to supervise other staff ...
Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Works with the Executive Chef to ensure the highest quality food products in accordance with HRA's standards. This position reports to the Executive Chef and may be required to supervise other staff ...
Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Works with the Executive Chef to ensure the highest quality food products in accordance with HRA's standards. This position reports to the Executive Chef and may be required to supervise other staff ...
Sous Chef
$48K - $65K/yr
Works with the Executive Chef to ensure the highest quality food products in accordance with HRA's standards. This position reports to the Executive Chef and may be required to supervise other staff ...
Sous Chef
$48K - $65K/yr
Works with the Executive Chef to ensure the highest quality food products in accordance with HRA's standards. This position reports to the Executive Chef and may be required to supervise other staff ...
Sous Chef
Rehoboth Beach, DE · On-site
$48K - $65K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
Sous Chef
Rehoboth Beach, DE · On-site
$48K - $65K/yr
Description: • Supervise all back of house employees • Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost • Assist chef in planning menus, ordering ...
Pasta Chef
Wilmington, DE · On-site
Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Work with a variety of handmade pastas from various regions of Italy * Keep stations clean and ...
Quick apply
Pasta Chef
Wilmington, DE · On-site
Follow and fulfill the duties given by the Executive Chef, Sous Chefs, or senior line cooks * Work with a variety of handmade pastas from various regions of Italy * Keep stations clean and ...
Executive Chef/Sous Chef - 120k (Upscale)
Newark, DE · On-site
$120K/yr
AWARD WINNING UPSCALE CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT CULINARY MANAGERS ALL LEVELS! • Totally scratch kitchen, extensive wine list. • 40.00 per person check ...
Executive Chef/Sous Chef - 120k (Upscale)
Newark, DE · On-site
$120K/yr
AWARD WINNING UPSCALE CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT CULINARY MANAGERS ALL LEVELS! • Totally scratch kitchen, extensive wine list. • 40.00 per person check ...
Outlet Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials * Develop comprehensive training manual, implement intensive and ...
Quick apply
Outlet Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials * Develop comprehensive training manual, implement intensive and ...
Outlet Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials * Develop comprehensive training manual, implement intensive and ...
Outlet Sous Chef
Wilmington, DE · On-site
$48K - $65K/yr
Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials * Develop comprehensive training manual, implement intensive and ...
CHEF DE CUISINE
Wilmington, DE · On-site
$70K/yr
Minimum 5-7+ years of professional culinary experience in a high-volume or fine-dining environment, with at least 3 years in a leadership role (CDC, Sous Chef, or similar). * Education: Culinary ...
CHEF DE CUISINE
Wilmington, DE · On-site
$70K/yr
Minimum 5-7+ years of professional culinary experience in a high-volume or fine-dining environment, with at least 3 years in a leadership role (CDC, Sous Chef, or similar). * Education: Culinary ...
Head Chef | Casual Group, Future Potential | $95k+ | Wilmington, DE
Wilmington, DE · On-site
$95K - $100K/yr
Mentor and develop kitchen staff to promote growth and excellence Requirements: * 5+ years of experience as a Chef de Cuisine or Sous Chef in an upscale casual restaurant * Culinary degree or ...
Quick apply
Head Chef | Casual Group, Future Potential | $95k+ | Wilmington, DE
Wilmington, DE · On-site
$95K - $100K/yr
Mentor and develop kitchen staff to promote growth and excellence Requirements: * 5+ years of experience as a Chef de Cuisine or Sous Chef in an upscale casual restaurant * Culinary degree or ...
Head Chef | Casual Group, Future Potential | $90-100k | Wilmington, DE
Wilmington, DE · On-site
$90K - $100K/yr
Mentor and develop kitchen staff to promote growth and excellence Requirements: * 5+ years of experience as a Chef de Cuisine or Sous Chef in an upscale casual restaurant * Culinary degree or ...
Quick apply
Head Chef | Casual Group, Future Potential | $90-100k | Wilmington, DE
Wilmington, DE · On-site
$90K - $100K/yr
Mentor and develop kitchen staff to promote growth and excellence Requirements: * 5+ years of experience as a Chef de Cuisine or Sous Chef in an upscale casual restaurant * Culinary degree or ...
Executive Chef | The Quoin | Wilmington, DE | PM Hotel Group
Wilmington, DE · On-site
$69K - $95K/yr
Where You've Been: We're looking for someone with a degree from a reputable Culinary School or College and at least 3 years' experience as a Sous Chef. You're someone with knowledge of food safety ...
Executive Chef | The Quoin | Wilmington, DE | PM Hotel Group
Wilmington, DE · On-site
$69K - $95K/yr
Where You've Been: We're looking for someone with a degree from a reputable Culinary School or College and at least 3 years' experience as a Sous Chef. You're someone with knowledge of food safety ...
$50K/yr
Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years of experience as a supervisory chef and minimum of four (4) years general, hands-on culinary ...
$50K/yr
Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years of experience as a supervisory chef and minimum of four (4) years general, hands-on culinary ...
Executive Chef | The Quoin | Wilmington, DE | PM Hotel Group
Wilmington, DE · On-site
$69K - $95K/yr
Where You've Been: We're looking for someone with a degree from a reputable Culinary School or College and at least 3 years' experience as a Sous Chef. You're someone with knowledge of food safety ...
Executive Chef | The Quoin | Wilmington, DE | PM Hotel Group
Wilmington, DE · On-site
$69K - $95K/yr
Where You've Been: We're looking for someone with a degree from a reputable Culinary School or College and at least 3 years' experience as a Sous Chef. You're someone with knowledge of food safety ...
Chef Sous Chef information
See Delaware salary details
$30.5K - $34.8K
2% of jobs
$34.8K - $39.1K
4% of jobs
$39.1K - $43.4K
7% of jobs
$43.4K - $47.6K
7% of jobs
$49.8K is the 25th percentile. Wages below this are outliers.
$47.6K - $51.9K
8% of jobs
$51.9K - $56.2K
11% of jobs
The median wage is $59.4K / yr.
$56.2K - $60.5K
13% of jobs
$60.5K - $64.7K
17% of jobs
$66.3K is the 75th percentile. Wages above this are outliers.
$64.7K - $69K
15% of jobs
$69K - $73.3K
9% of jobs
$73.3K - $77.6K
6% of jobs
$30.5K
$59K
$77.6K
How much do chef sous chef jobs pay per year?
As of Aug 22, 2026, the average yearly pay for chef sous chef in Delaware is $59,049.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $67,600.00 per year, depending on experience, location, and employer.
What is a chef sous chef?
A Sous Chef is the second-in-command in a kitchen, reporting directly to the Executive Chef. They help manage kitchen staff, oversee food preparation, and ensure that dishes are made to high standards. Sous Chefs also assist in menu planning, inventory control, and maintaining kitchen safety and cleanliness. Their role is vital for the smooth operation of a professional kitchen, as they often step in to lead when the Executive Chef is unavailable.
What are the key skills and qualifications needed to thrive as a sous chef?
To thrive as a Sous Chef, you need strong culinary skills, kitchen management experience, and formal training such as a culinary degree or relevant certifications. Familiarity with kitchen equipment, inventory management systems, and food safety regulations is essential. Leadership, teamwork, and effective communication are vital soft skills for overseeing staff and ensuring smooth kitchen operations. These abilities are crucial for maintaining high food quality, efficient service, and a positive work environment.
How does a sous chef typically collaborate with other kitchen staff to ensure smooth service?
As a Sous Chef, you play a vital role in coordinating the kitchen team to ensure that dishes are prepared efficiently and to a high standard. You’ll often act as a bridge between the Executive Chef and the rest of the kitchen staff, communicating menu changes, special requests, and timing for courses. Daily responsibilities include supervising line cooks, assisting with prep work, and stepping in to resolve any issues that arise during service. Strong teamwork and communication skills are essential, as you’ll be guiding staff, managing workflow, and helping maintain a positive, productive kitchen environment.
What is the difference between Chef Sous Chef vs Line Cook?
| Aspect | Chef Sous Chef | Line Cook |
|---|---|---|
| Credentials | Culinary degree or equivalent experience | High school diploma or culinary training |
| Work Environment | Oversees kitchen operations, manages staff | Prepares specific dishes on the line |
| Responsibilities | Supervises kitchen staff, ensures quality | Executes cooking tasks, follows recipes |
The Chef Sous Chef holds a supervisory role, overseeing kitchen operations and staff, while the Line Cook focuses on preparing dishes on the line. The Sous Chef typically has more experience and responsibilities, including quality control and training, whereas the Line Cook specializes in executing specific menu items efficiently.
How much is a chef sous chef paid?
A sous chef's salary varies depending on location, experience, and establishment size, but typically ranges from $40,000 to $70,000 annually. In high-end restaurants or metropolitan areas, salaries can exceed $80,000. Skills in culinary techniques and management often influence compensation levels.
What does a chef sous chef actually do?
A sous chef is the second-in-command in a kitchen, responsible for assisting the head chef with daily operations, supervising kitchen staff, and ensuring food quality and safety standards are met. They often oversee food preparation, manage inventory, and step in to lead during the head chef's absence.
What cities in Delaware are hiring for Chef Sous Chef jobs?
Cities in Delaware with the most Chef Sous Chef job openings:
Job description
Description:
• Supervise all back of house employees
• Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost
• Assist chef in planning menus, ordering supplies, and keeping records and accounts
• Checking in all purchased supplies upon delivery for FOH and BOH
Requirements:
• Supervise all BOH employees throughout shift
• Direct and coordinate assignments of BOH staff
• Monitor work performance of all BOH employees
• Oversee work progress and verify/enforce safety and conformance to standards of BOH staff
• Modify work procedures or processes to meet deadlines, increase efficiency
• Maintain production records
• Determine food costs and pricing with chef
• Frequently inspect facilities and equipment for regulatory compliance
• Plan menus and special events as needed
• Update menu engineering
• Assist chef in updating and costing out specials as needed
• Requisition stock, materials, supplies or equipment from vendors as needed
• Resolve or assist workers in resolving conflicts in the workplace
Additional Info:
• Determine production schedules and staff requirements necessary to ensure timely
• Delivery of services
• Recruit and hire staff, including cooks and other restaurant workers
• Working on line during shift
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Plan, direct, and supervise the food preparation and cooking activities
• Continually check the quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Order or requisition food and other supplies needed to ensure efficient operation
• Oversee all orders placed and received
• Record production and operational data on specified forms for equipment requests and maintenance repairs
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Determine how food should be presented, and create food displays that conform to standards
• Inspect supply areas, equipment, and work stations for cleanliness and organization
• Demonstrate new cooking techniques and equipment to staff
• Supervise all back of house employees
• Uses labor dollars and menu costing programs to assist chef with controlling labor and food cost
• Assist chef in planning menus, ordering supplies, and keeping records and accounts
• Checking in all purchased supplies upon delivery for FOH and BOH
Requirements:
• Supervise all BOH employees throughout shift
• Direct and coordinate assignments of BOH staff
• Monitor work performance of all BOH employees
• Oversee work progress and verify/enforce safety and conformance to standards of BOH staff
• Modify work procedures or processes to meet deadlines, increase efficiency
• Maintain production records
• Determine food costs and pricing with chef
• Frequently inspect facilities and equipment for regulatory compliance
• Plan menus and special events as needed
• Update menu engineering
• Assist chef in updating and costing out specials as needed
• Requisition stock, materials, supplies or equipment from vendors as needed
• Resolve or assist workers in resolving conflicts in the workplace
Additional Info:
• Determine production schedules and staff requirements necessary to ensure timely
• Delivery of services
• Recruit and hire staff, including cooks and other restaurant workers
• Working on line during shift
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Plan, direct, and supervise the food preparation and cooking activities
• Continually check the quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Order or requisition food and other supplies needed to ensure efficient operation
• Oversee all orders placed and received
• Record production and operational data on specified forms for equipment requests and maintenance repairs
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Determine how food should be presented, and create food displays that conform to standards
• Inspect supply areas, equipment, and work stations for cleanliness and organization
• Demonstrate new cooking techniques and equipment to staff
About SoDel Concepts
Sourced by ZipRecruiter
Industry
Restaurants
Company size
51 - 200 Employees
Headquarters location
Rehoboth Beach, DE, US
Year founded
2004