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Chef Jobs in Riverside, CA (NOW HIRING)

Dreamscape Hospitality

Executive Chef

Ontario, CA · On-site

$85K - $95K/yr

Executive Chef Job Code: 502040 Department: Culinary / Food & Beverage Reports To: General Manager / Director of Food & Beverage Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen ...

PF Changs

Executive Chef

Riverside, CA

$89K - $109K/yr

The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes ...

Fat of the Land - Irvine

Sous Chef

Irvine, CA

$53K - $72K/yr

Sous Chefs - Fat of the Land Location: Santa Ana, CA and Irvine, CA Position: Two separate Full-Time Positions At Fat of the Land , we're not interested in cookie-cutter cooking. We are two small ...

Brigaid

Colton Program Chef

Colton, CA · On-site

$90K/yr

Regional Chef Location: Colton, CA Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Colton Joint Unified School District (CJUSD)! Since 2016, we've been ...

PF Changs

Executive Chef

Riverside, CA

$89K - $109K/yr

The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes ...

Fat of the Land - Irvine

Sous Chef

Irvine, CA

$22 - $24/hr

Sous Chefs - Fat of the Land Location: Santa Ana, CA and Irvine, CA Position: Two separate Full-Time Positions At Fat of the Land , we're not interested in cookie-cutter cooking. We are two small ...

Pomona College

Chef Manager

Claremont, CA · On-site

Chef Manager ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is ...

WellQuest Corporate

Sous Chef

Murrieta, CA · On-site

$24 - $26/hr

In the absence of the Executive Chef, the Sous Chef may be called upon to ensure that quality food service is always provided by directing the overall operations of the Culinary Department. All ...

Brigaid

Colton Program Chef

Colton, CA · On-site

$90K/yr

Regional Chef Location: Colton, CA Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Colton Joint Unified School District (CJUSD)! Since 2016, we've been ...

Brigaid

Colton Program Chef

Colton, CA · On-site

$90K/yr

Regional Chef Location: Colton, CA Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Colton Joint Unified School District (CJUSD)! Since 2016, we've been ...

WELLQUEST LIVING LLC

Sous Chef

Murrieta, CA · On-site

$24 - $26/hr

In the absence of the Executive Chef, the Sous Chef may be called upon to ensure that quality food service is always provided by directing the overall operations of the Culinary Department. All ...

Pomona College

Chef Manager

Claremont, CA

Chef Manager ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is ...

American Golf Corporation

Sous Chef

Irvine, CA · On-site

$26 - $30/hr

Job Purpose The Sous Chef supports the Executive Chef and culinary leadership team in delivering exceptional food quality, consistent execution, and efficient kitchen operations. This role is hands ...

American Golf

Sous Chef

Irvine, CA · On-site

$26 - $30/hr

Job Purpose The Sous Chef supports the Executive Chef and culinary leadership team in delivering exceptional food quality, consistent execution, and efficient kitchen operations. This role is hands ...

SHADY CANYON GOLF CLUB INC

Chef de Cuisine

Irvine, CA

$76K - $104K/yr

The Chef de Cuisine supports the Executive Chef and Banquet Chef in supervising daily kitchen operations. This role is responsible for training, leading, and organizing kitchen staff while ensuring ...

SHADY CANYON GOLF CLUB INC

Chef de Cuisine

Irvine, CA · On-site

$85K - $88K/yr

The Chef de Cuisine supports the Executive Chef and Banquet Chef in supervising daily kitchen operations. This role is responsible for training, leading, and organizing kitchen staff while ensuring ...

Paul Martin's American Grill

Sous Chef

Rancho Cucamonga, CA · On-site

$50K - $68K/yr

NOW HIRING SOUS CHEFS Paul Martin's American Grill is a neighborhood restaurant where genuine hospitality and dedication can lead to a lifetime career. We are a growing restaurant concept and are ...

Paul Martin's American Grill

Sous Chef

Irvine, CA · On-site

$53K - $72K/yr

NOW HIRING SOUS CHEFS Paul Martin's American Grill is a neighborhood restaurant where genuine hospitality and dedication can lead to a lifetime career. We are a growing restaurant concept and are ...

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Showing results 21-40

All JobsChef JobsChef Jobs in Riverside, CA

Chef information

See Riverside, CA salary details

$10

$25

$46

How much do chef jobs pay per hour?

As of Sep 1, 2026, the average hourly pay for chef in Riverside, CA is $25.69, according to ZipRecruiter salary data. Most workers in this role earn between $17.55 and $32.36 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

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

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
More about Chef jobs

What are the most commonly searched types of Chef jobs in Riverside, CA?

The most popular types of Chef jobs in Riverside, CA are:

What job categories do people searching Chef jobs in Riverside, CA look for?

The top searched job categories for Chef jobs in Riverside, CA are:

What cities near Riverside, CA are hiring for Chef jobs?

Cities near Riverside, CA with the most Chef job openings:

Chef jobs near you
Infographic showing various Chef job openings in Riverside, CA as of August 2026, with employment types broken down into 71% Full Time, 27% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $53,441 per year, or $25.7 per hour.

Executive Chef

Ontario, CA • On-site

Dreamscape Hospitality
See more jobs at Dreamscape Hospitalityexternal

$85K - $95K/yr

Full-time

Re-posted 16 days ago

Job description

Description

Job Title: Executive Chef

Job Code: 502040

Department: Culinary / Food & Beverage

Reports To: General Manager / Director of Food & Beverage

Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen Staff

Position Type: Full-Time

________________________________________

Position Summary:

The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations.

________________________________________

Key Responsibilities:

  • Culinary Operations & Leadership
  • Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining).
  • Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards.
  • Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service.
  • Conduct regular tastings and inspections to maintain quality, consistency, and presentation.


Staff Management & Development

  • Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork.
  • Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate.
  • Foster a positive and professional kitchen environment that promotes continuous learning and safety.



Financial Oversight & Cost Control

  • Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports.
  • Monitor food and labor costs daily to maintain profitability while upholding quality standards.
  • Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing.

Sanitation & Safety Compliance

  • Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations.
  • Enforce proper food handling, hygiene, and sanitation practices among staff.
  • Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards.

Collaboration & Communication

  • Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus.
  • Attend department head meetings and contribute to the overall hotel strategy.
  • Collaborate with front-of-house teams to ensure alignment between kitchen and service operations.

________________________________________

Qualifications:

  • Degree or diploma in Culinary Arts, Hospitality, or related field preferred.
  • Minimum of 5-7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation.
  • Strong knowledge of international cuisines, fine dining, banquets, and buffet service.
  • Proven leadership and staff development skills.
  • Excellent organizational, communication, and time management abilities.
  • Proficiency with kitchen management software and Microsoft Office.
  • Food Safety Certification required (e.g., ServSafe).

________________________________________

Working Conditions:

  • Fast-paced, high-pressure kitchen environment.
  • Must be able to work flexible hours including early mornings, nights, weekends, and holidays.
  • Requires standing for long periods, lifting up to 50 lbs, and working in hot or humid environments.

Compensation

  • Competitive wage, commensurate with experience.


This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. 

Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.


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