Sous Chef
Palo Alto, CA · On-site
$75K - $90K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Palo Alto, CA · On-site
$75K - $90K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$47K - $64K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$47K - $64K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$65K - $75K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo * Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$65K - $75K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo * Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Quick apply
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$68/hr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$68/hr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$47K - $64K/yr
Chef de Cuisine / Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$47K - $64K/yr
Chef de Cuisine / Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo * Own the pass or a key station during assigned services; protect window ...
Quick apply
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo * Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$68/hr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$68/hr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Las Vegas, NV · On-site
$47K - $64K/yr
Chef de Cuisine / Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Quick apply
Sous Chef
Las Vegas, NV · On-site
$47K - $64K/yr
Chef de Cuisine / Head Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Chef de Cuisine
Park Ridge, NJ · On-site
$85K - $95K/yr
This is a hands-on leadership position for a working chef who leads from the line, running expo, maintains standards during service, develops kitchen staff, and drives operational excellence. The ...
Quick apply
Chef de Cuisine
Park Ridge, NJ · On-site
$85K - $95K/yr
This is a hands-on leadership position for a working chef who leads from the line, running expo, maintains standards during service, develops kitchen staff, and drives operational excellence. The ...
Sous Chef
Washington, DC · On-site
$70K - $80K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$70K - $80K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo * Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Service Execution & Expo * Own the pass or a key station during assigned services; protect window ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Service Execution & Expo Own the pass or a key station during assigned services; protect window ... Chef in upscale/casual-fine or fine dining. Advanced station skills (grill, saute, fry, garde ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Service Execution & Expo Own the pass or a key station during assigned services; protect window ... Chef in upscale/casual-fine or fine dining. Advanced station skills (grill, saute, fry, garde ...
Chef
New Bedford, MA · On-site
$80K - $110K/yr
Run the expo window. * Oversee kitchen staff in their daily roles and responsibilites. * Collaborate with the Sous Chef for Sunday Brunches. * Prepare raw ingredients and follow strict recipes.
Chef
New Bedford, MA · On-site
$80K - $110K/yr
Run the expo window. * Oversee kitchen staff in their daily roles and responsibilites. * Collaborate with the Sous Chef for Sunday Brunches. * Prepare raw ingredients and follow strict recipes.
Sous Chef
Washington, DC · On-site
$65K - $80K/yr
Service Execution & Expo • Own the pass or a key station during assigned services; protect window ... Sous Chef in upscale/casual-fine or fine dining. • Advanced station skills (grill, sauté, fry ...
Sous Chef
Washington, DC · On-site
$65K - $80K/yr
Service Execution & Expo • Own the pass or a key station during assigned services; protect window ... Sous Chef in upscale/casual-fine or fine dining. • Advanced station skills (grill, sauté, fry ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Service Execution & Expo · Own the pass or a key station during assigned services; protect window ... Sous Chef in upscale/casual-fine or fine dining. · Advanced station skills (grill, sauté, fry ...
Quick apply
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Service Execution & Expo · Own the pass or a key station during assigned services; protect window ... Sous Chef in upscale/casual-fine or fine dining. · Advanced station skills (grill, sauté, fry ...
Chef
New Bedford, MA · On-site
$80K - $110K/yr
Run the expo window. * Oversee kitchen staff in their daily roles and responsibilites. * Collaborate with the Sous Chef for Sunday Brunches. * Prepare raw ingredients and follow strict recipes.
Quick apply
Chef
New Bedford, MA · On-site
$80K - $110K/yr
Run the expo window. * Oversee kitchen staff in their daily roles and responsibilites. * Collaborate with the Sous Chef for Sunday Brunches. * Prepare raw ingredients and follow strict recipes.
Sous Chef
Beverly Hills, CA · On-site
$57K - $77K/yr
Places final garnishes and quality checks dishes before handing to expo. * Reviews the event BEO ... Assists Executive Chef in hiring and training new staff members. * Handles staff concerns and ...
Sous Chef
Beverly Hills, CA · On-site
$57K - $77K/yr
Places final garnishes and quality checks dishes before handing to expo. * Reviews the event BEO ... Assists Executive Chef in hiring and training new staff members. * Handles staff concerns and ...
Sous Chef
Beverly Hills, CA · On-site
$75K - $85K/yr
Places final garnishes and quality checks dishes before handing to expo. * Reviews the event BEO ... Assists Executive Chef in hiring and training new staff members. * Handles staff concerns and ...
Sous Chef
Beverly Hills, CA · On-site
$75K - $85K/yr
Places final garnishes and quality checks dishes before handing to expo. * Reviews the event BEO ... Assists Executive Chef in hiring and training new staff members. * Handles staff concerns and ...
Expo Chef information
See salary details
$8.17 - $10.23
7% of jobs
$10.23 - $12.28
14% of jobs
$12.87 is the 25th percentile. Wages below this are outliers.
$12.28 - $14.34
14% of jobs
The median wage is $16.09 / hr.
$14.34 - $16.39
18% of jobs
$16.39 - $18.44
17% of jobs
$19.12 is the 75th percentile. Wages above this are outliers.
$18.44 - $20.50
17% of jobs
$20.50 - $22.55
5% of jobs
$22.55 - $24.61
4% of jobs
$24.61 - $26.66
2% of jobs
$26.66 - $28.72
1% of jobs
$28.72 - $30.77
1% of jobs
$8
$17
$30
How much do expo chef jobs pay per hour?
As of Jul 8, 2026, the average hourly pay for expo chef in the United States is $17.30, according to ZipRecruiter salary data. Most workers in this role earn between $12.98 and $19.23 per hour, depending on experience, location, and employer.
What is the highest paid chef job?
Executive chefs, especially those managing large or high-end establishments, tend to be the highest paid chefs, with salaries reaching six figures. Specialized roles such as corporate chefs or culinary directors overseeing multiple locations also command higher compensation, often supplemented by bonuses and benefits.
What is an Expo Chef?
An Expo Chef, also known as an expeditor chef, serves as the bridge between the kitchen and the dining area in a restaurant. They are responsible for ensuring that dishes are prepared correctly, plated attractively, and delivered promptly to servers for customer service. Expo Chefs coordinate with both cooks and waitstaff to maintain the flow of orders, uphold food quality standards, and handle special requests or dietary restrictions. Their role is crucial for smooth restaurant operations and customer satisfaction.
What is the difference between Expo Chef vs Catering Chef?
| Aspect | Expo Chef | Catering Chef |
|---|---|---|
| Credentials | Culinary degree or equivalent, food safety certifications | Culinary degree or equivalent, food safety certifications |
| Work Environment | Large event venues, trade shows, exhibitions | Event locations, private parties, corporate events |
| Industry Usage | Used in event management and exhibition industries | Common in hospitality and catering services |
| Job Focus | Coordinating food service for large-scale events, menu planning, logistics | Preparing and serving food at events, managing catering staff |
Both Expo Chefs and Catering Chefs require culinary skills and certifications. However, Expo Chefs focus on managing food service logistics for large events and exhibitions, while Catering Chefs specialize in preparing and serving food at various events, often working directly with clients. Understanding these differences helps job seekers find roles aligned with their skills and career goals.
What jobs pay 500,000 a year in the US?
In the US, high-paying roles such as senior executives, specialized surgeons, and successful entrepreneurs can earn $500,000 or more annually. Certain executive positions in finance, technology, and healthcare often reach or exceed this level, especially with bonuses, stock options, or profit sharing. Achieving this income typically requires extensive experience, advanced skills, and often leadership responsibilities.
What does an expo chef do?
An expo chef coordinates between the kitchen and serving staff to ensure timely and accurate delivery of dishes. They organize orders, check food presentation, and communicate special requests or modifications, often working in fast-paced restaurant environments. Strong organizational skills and knowledge of food safety are essential for this role.
How much does an expo chef make?
An expo chef typically earns between $12 and $20 per hour, depending on experience, location, and the establishment. Salaries can vary with full-time or part-time schedules, and some may receive benefits or tips in addition to their base pay.
How does an Expo Chef facilitate communication between kitchen staff and front-of-house teams during busy service periods?
An Expo Chef plays a crucial role as the liaison between the kitchen and the front-of-house staff, ensuring that orders are accurately prepared and delivered promptly. During busy service periods, the Expo Chef organizes and prioritizes tickets, communicates special requests or modifications, and double-checks plating before dishes leave the kitchen. This role requires strong attention to detail and excellent communication skills to handle the fast-paced environment, prevent mistakes, and keep service running smoothly. Collaboration and quick problem-solving are essential, as the Expo Chef often resolves issues on the fly and keeps both teams aligned.
What are the key skills and qualifications needed to thrive as an Expo Chef, and why are they important?
To thrive as an Expo Chef, you need strong organizational skills, attention to detail, and a solid understanding of kitchen operations, often gained through culinary training or relevant experience. Familiarity with restaurant POS systems, kitchen display systems, and safe food handling certifications are typically required. Exceptional communication, teamwork, and the ability to remain calm under pressure are crucial soft skills for this role. These skills ensure efficient service, accurate plate presentation, and seamless coordination between kitchen and front-of-house staff, which are vital for customer satisfaction.
What states have the most Expo Chef jobs? States with the most job openings for Expo Chef jobs include:
What job categories do people searching Expo Chef jobs look for? The top searched job categories for Expo Chef jobs are:
$75K - $90K/yr
Full-time
Medical, Retirement
Re-posted 29 days ago
Job description
Job Title: Sous Chef
Reports To: Chef de Cuisine / Executive Chef
Department: Back of House - Culinary
Employment Type: Salaried, Exempt
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary
The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You'll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline-partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.
Key Responsibilities
Culinary Standards & Training
Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.
Coach cooks on knife skills, fire management, station organization, and expo discipline.
Service Execution & Expo
Own the pass or a key station during assigned services; protect window times and quality.
Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.
Drive immediate recovery for remakes and service issues, capture learnings in manager logs.
Prep, Pars & Production
Translate forecast into actionable prep lists; set station pars and adjust throughout the day.
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Support menu changes/specials with mise en place, tastings, and training materials.
Food Safety, Sanitation & Compliance
Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene.
Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use.
Prepare for inspections and correct violations immediately.
Inventory, COGS & Ordering
Assist with ordering and receiving; verify quality/temperatures and proper storage by zone.
Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets.
Flag shortages and propose substitutions that protect quality and margin.
Labor, Scheduling & Deployment
Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift.
Cross-train team across stations to maintain coverage and growth opportunities.
Equipment, Facilities & R&M
Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders).
Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment.
Events, Banquets & Openings (as applicable)
Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization.
Requirements
Required Qualifications
Working Conditions & Physical Requirements
In Return, We Offer You
Equal Opportunity Employer
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
Salary Description
$75-90k
Reports To: Chef de Cuisine / Executive Chef
Department: Back of House - Culinary
Employment Type: Salaried, Exempt
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary
The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You'll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline-partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.
Key Responsibilities
Culinary Standards & Training
Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.
Coach cooks on knife skills, fire management, station organization, and expo discipline.
Service Execution & Expo
Own the pass or a key station during assigned services; protect window times and quality.
Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.
Drive immediate recovery for remakes and service issues, capture learnings in manager logs.
Prep, Pars & Production
Translate forecast into actionable prep lists; set station pars and adjust throughout the day.
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Support menu changes/specials with mise en place, tastings, and training materials.
Food Safety, Sanitation & Compliance
Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene.
Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use.
Prepare for inspections and correct violations immediately.
Inventory, COGS & Ordering
Assist with ordering and receiving; verify quality/temperatures and proper storage by zone.
Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets.
Flag shortages and propose substitutions that protect quality and margin.
Labor, Scheduling & Deployment
Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift.
Cross-train team across stations to maintain coverage and growth opportunities.
Equipment, Facilities & R&M
Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders).
Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment.
Events, Banquets & Openings (as applicable)
Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization.
Requirements
Required Qualifications
- 3-5+ years of professional kitchen experience with 1-2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining.
- Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
- Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
- Proven ability to coach teams, stay organized under pressure, and communicate clearly.
- Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
- Schedule flexibility (nights, weekends, holidays).
Working Conditions & Physical Requirements
- Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
- Lift/carry/push/pull up to 35-50 lbs.
- Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
- Slip-resistant footwear required.
In Return, We Offer You
- Competitive compensation and performance-based bonus opportunities
- Comprehensive health & wellness benefits
- Retirement savings plans
- Employee dining discounts
- Professional growth in a values-driven, award-winning hospitality group
Equal Opportunity Employer
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
Salary Description
$75-90k
About José Andrés Group
Sourced by ZipRecruiter
Industry
Restaurants
Company size
1,001 - 5,000 Employees
Headquarters location
Washington, DC, US
Year founded
1993