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Demi Chef Jobs in California (NOW HIRING)

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Demi Chef information

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$9

$24

$44

How much do demi chef jobs pay per hour?

As of Aug 14, 2026, the average hourly pay for demi chef 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.

What is a demi chef?

A Demi Chef, also known as Demi Chef de Partie, is a junior chef who works under the supervision of a Chef de Partie in a restaurant or hotel kitchen. They are responsible for preparing and cooking food within their assigned section and ensuring ingredients and dishes meet quality standards. Demi Chefs help with kitchen organization, assist in training junior staff, and uphold hygiene and safety protocols. This role is often a stepping stone for those aspiring to become a Chef de Partie or higher.

How do you become a demi chef?

To become a demi chef, you typically need to gain culinary experience through working in a professional kitchen, often starting as a commis or apprentice. Completing relevant culinary training or certifications and developing skills in food preparation and kitchen operations are important steps in advancing to a demi chef position.

Is a demi chef a high position?

A demi chef is a junior to a chef de partie and typically holds an entry- to mid-level position in a professional kitchen. While it is a recognized role with specific responsibilities, it is not considered a high-ranking or senior position within the culinary hierarchy. Advancement from this role often requires gaining experience and additional skills.

What is the difference between Demi Chef vs Commis Chef?

AspectDemi ChefCommis Chef
CredentialsBasic culinary training, culinary diploma or equivalentEntry-level culinary training, often a culinary school graduate
Work EnvironmentWorks under the supervision of a Chef de Partie, in professional kitchensAssists senior chefs, performs basic prep and cooking tasks
ResponsibilitiesPrepares ingredients, supports station, supervises junior staffPerforms basic food prep, learns kitchen operations

The Demi Chef typically has more experience and responsibilities than a Commis Chef, acting as a bridge between entry-level and senior kitchen roles. Both roles require culinary training and are common in professional kitchens, but the Demi Chef often supervises or supports specific stations, while the Commis Chef focuses on learning and assisting with basic tasks.

What are some common challenges faced by a demi chef and how can they be overcome?

Demi Chefs often juggle multiple tasks, such as preparing ingredients, managing specific kitchen sections, and supporting senior chefs during busy service periods. One common challenge is balancing speed with quality, especially when orders come in rapidly. Effective time management, clear communication with team members, and staying organized can help overcome these pressures. Additionally, being proactive in seeking feedback from senior chefs and continuously refining culinary techniques can ensure steady professional growth and smoother kitchen operations.

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

To thrive as a Demi Chef, you need solid culinary skills, experience in food preparation, and formal training such as a culinary diploma or relevant certifications. Familiarity with commercial kitchen equipment, food safety standards, and inventory management systems is typically required. Strong teamwork, attention to detail, and time management are essential soft skills for excelling in a busy kitchen environment. These qualifications and skills ensure consistent food quality, efficient kitchen operations, and a positive contribution to the culinary team.

How much does a demi chef make?

A demi chef typically earns between $25,000 and $35,000 annually, depending on experience, location, and the establishment. They often work in professional kitchens, assisting senior chefs and preparing ingredients or dishes as part of their responsibilities.

What are the most commonly searched types of Demi Chef jobs in California?

The most popular types of Demi Chef jobs in California are:

What are popular job titles related to Demi Chef jobs in California?

For Demi Chef jobs in California, the most frequently searched job titles are:

What job categories do people searching Demi Chef jobs in California look for?

The top searched job categories for Demi Chef jobs in California are:

What are popular job titles related to Demi Chef jobs in CA?

For Demi Chef jobs in CA, the most frequently searched job titles are:

Demi Chef jobs near you
Infographic showing various Demi Chef job openings in California as of August 2026, with employment types broken down into 76% Full Time, 21% Part Time, 2% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $50,554 per year, or $24.3 per hour.

Chef de Partie (Station Lead)

1440 Multiversity

Scotts Valley, CA

$20.75 - $26.25/hr

Full-time

Re-posted 14 days ago

Job description

Chef de Partie (Station Lead) | Kitchen Table

1440 Multiversity | Santa Cruz Mountains, CA

Join Our Team

1440 Multiversity is a nonprofit philanthropic learning destination where food is central to healing, learning, and community. We operate under a classical French brigade system, emphasizing excellence, accountability, mentorship, and pride in craft.

Your Role

As a Chef de Partie (CDP), you are a station leader responsible for executing daily production and service at the highest standard while supervising and mentoring junior cooks. You will be entrusted with full ownership of your assigned station and serve as a critical leader within the kitchen brigade.

This role is ideal for a strong culin­ary professional ready to lead with technical mastery, accountability, and heart.

Key Responsibilities

  • Lead daily operations of your assigned station

  • Supervise, train, and mentor Commis and Prep Cooks

  • Execute menu items and special events at a high level of consistency

  • Ensure sanitation, food safety, FIFO, and SOP compliance

  • Manage station prep, inventory, ordering, and storage

  • Assist with menu development and food presentation

  • Open and close the kitchen independently as scheduled

  • Work closely with Sous Chef and Chef de Cuisine

  • Maintain equipment and report malfunctions

  • Uphold quality, flavor, temperature, and presentation standards

  • Contribute creative ideas and monthly culinary development goals

What We're Looking For

  • Minimum 4 years professional culinary experience

  • 2-3 years as a lead cook or station chef in large-scale kitchens

  • Strong background in farm-to-table and fresh cuisine

  • Proven leadership and mentorship skills

  • High level of professionalism, accountability, and teamwork

  • Ability to manage production, people, and pressure

  • Strong alignment with 1440's mission and culture

  • Willingness to work variable schedules, including evenings and weekends

Why This Role Matters

The Chef de Partie is the backbone of the brigade system - setting the daily standard for quality, consistency, culture, and leadership. This role is the direct career progression from Demi Chef and the final training ground for future Sous Chefs.

Apply