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Fresh Chef Jobs (NOW HIRING)

Southern Foodservice Management Inc

Sous Chef

Petersburg, VA · On-site

$49K - $67K/yr

The Sous Chef of the Victory Fresh Program serves as the primary deputy to the Victory Fresh Chef, providing hands-on leadership and tactical management of the Military Dining Facility (DFAC) kitchen.

Southern Foodservice Management Inc

Sous Chef

Petersburg, VA · On-site

$49K - $67K/yr

Description The Sous Chef of the Victory Fresh Program serves as the primary deputy to the Victory Fresh Chef, providing hands-on leadership and tactical management of the Military Dining Facility ...

Court To Table

Sous Chef

Baton Rouge, LA · On-site

$40K - $50K/yr

Think: fresh, chef-driven food, craft cocktails, and an energeticatmosphere where social dining and active living meet. We're looking for a Sous Chef who's passionate about food,thrives in fast-paced ...

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How much do fresh chef jobs pay per hour?

As of Jun 16, 2026, the average hourly pay for fresh chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

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

To thrive as a Fresh Chef, you need a solid foundation in culinary techniques, food safety, and menu planning, often supported by a culinary arts degree or relevant kitchen experience. Familiarity with kitchen equipment, inventory management systems, and food handling certifications such as ServSafe is typically required. Creativity, time management, and strong teamwork skills help chefs excel in dynamic, high-pressure environments. These abilities ensure consistently high food quality, efficient operations, and a positive dining experience for customers.

What does a Fresh Chef do?

A Fresh Chef is responsible for preparing fresh, high-quality meals using seasonal ingredients, often focusing on healthy and innovative recipes. Their duties include menu planning, sourcing fresh produce, cooking dishes to order, and ensuring food safety standards are met. Fresh Chefs may work in restaurants, catering companies, or meal delivery services, and they often emphasize freshness, nutrition, and creative presentation in their cooking.

What is the difference between Fresh Chef vs Line Cook?

AspectFresh ChefLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentCommercial kitchens, restaurants, cateringFast-paced kitchen stations, restaurants
ResponsibilitiesMenu creation, food preparation, supervising kitchen staffPreparing specific dishes, following recipes, maintaining station
Industry UsageHigher-end restaurants, culinary establishmentsAll types of restaurants, cafes, hotels

Fresh Chefs typically have advanced culinary training and oversee kitchen operations, while Line Cooks focus on preparing dishes at specific stations. Both roles are essential in restaurant kitchens, but Fresh Chefs often hold more supervisory and creative responsibilities.

What are some common challenges that Fresh Chefs face in a fast-paced kitchen environment?

Fresh Chefs often encounter the challenge of balancing speed with quality, especially during busy service hours. They must quickly adapt to last-minute menu changes, unexpected ingredient shortages, and collaboration with more experienced kitchen staff. Additionally, managing time effectively while maintaining high sanitation and safety standards is crucial. This role also requires a willingness to continually learn and respond positively to feedback from senior chefs.
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Fresh Chef jobs near you
Infographic showing various Fresh Chef job openings in the United States as of June 2026, with employment types broken down into 74% Full Time, and 26% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Sous Chef

Southern Foodservice Management Inc

Petersburg, VA • On-site

$49K - $67K/yr

Full-time

Posted 13 hours ago

Job description

Description:

The Sous Chef of the Victory Fresh Program serves as the primary deputy to the Victory Fresh Chef, providing hands-on leadership and tactical management of the Military Dining Facility (DFAC) kitchen. The Sous Chef is responsible for the direct execution of daily food production, ensuring that all culinary activities align with Army Regulation 40-657 and TB MED 530. This role bridges the gap between senior culinary strategy and line-level execution, focusing on staff supervision, quality control at the station level, and the rigorous maintenance of food safety standards. In the absence of the Victory Fresh Chef, the Sous Chef assumes full responsibility for kitchen operations.

  • Monday through Friday work week schedule

Southern Foodservice Management’s Culture

We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee:

  • Exhibits a positive, friendly, and respectful attitude towards guests and other team members.
  • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
  • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
  • Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities

Culinary Supervision & Production Execution

  • Manages the day-to-day flow of the kitchen, ensuring breakfast, lunch, and dinner services are executed on time and to standard.
  • Supervises Lead Line Cooks and Prep Cooks to ensure strict adherence to Army Recipe Cards (ARCs) and Victory Fresh specific recipes.
  • Enforces "Batch Cooking" techniques to ensure maximum freshness and nutritional integrity throughout the entire meal period.
  • Directly monitors the Go for Green (GFG) program at the point of service, ensuring proper signage and portioning.
  • Conducts continuous "line checks" to verify flavor, temperature, and presentation before food reaches the diner.

Workforce Management & Training

  • Provides direct supervision to the culinary team, including Lead Line Cooks, Line Cooks, and Food Service Workers.
  • Assists the Victory Fresh Chef in developing shift schedules and station assignments.
  • Acts as the primary "on-the-floor" trainer, coaching staff on knife skills, equipment operation, and large-volume cooking techniques.
  • Monitors staff performance and provides immediate corrective feedback or commendation; assists in formal performance evaluations.

Food Safety & Sanitation Compliance

  • Execution-level lead for the HACCP program; ensures every station is actively monitoring Critical Control Points (CCPs).
  • Directly oversees the completion of DA Form 7800 (Food Safety and Temperature Log), ensuring data is captured in real-time and corrective actions are immediate.
  • Manages the "clean-as-you-go" policy and oversees the deep-cleaning schedules for all kitchen equipment and walk-ins.
  • Prepares the kitchen and staff for unannounced inspections from the Garrison Surgeon, FSO, and Quality Assurance Evaluators (QAE).

Inventory & Subsistence Support

  • Assists in the receipt and inspection of subsistence deliveries, ensuring quality and quantity match the Prime Vendor invoices.
  • Monitors daily inventory levels and alerts the Victory Fresh Chef to potential shortages or overages.
  • Actively manages leftover utilization and waste logs to meet food cost-control objectives.
  • Ensures all smallwares and heavy equipment are handled properly by staff to minimize breakage and maintenance issues.

Qualifications

Education

  • Associate’s Degree in Culinary Arts or Food Service Management preferred.
  • Significant military culinary leadership experience (e.g., Senior NCO experience in 92G series) highly valued.

Experience

  • Minimum of three (3) to five (5) years of high-volume culinary experience.
  • At least one (1) year in a supervisory or "Lead" role within a large-scale institutional or military kitchen.
  • Experience working within the Army food service ecosystem is strongly preferred.

Certifications

  • ServSafe Food Protection Manager Certification (or DoD equivalent) required.
  • Valid state-issued driver’s license.

Knowledge and Skills

  • Practical knowledge of TB MED 530 and AR 40-657.
  • Strong technical proficiency in all kitchen stations (Grill, Prep, Sauté, Bakery).
  • Ability to lead a diverse team under high-pressure, "mission-first" conditions.
  • Basic computer literacy for logging production data and checking emails.
  • Effective communication skills to lead pre-service briefings and coordinate with the front-of-house staff.
Requirements:

Physical Requirements

  • Strength: Lift up to 40lbs.
  • Posture: Standing 80%, Walking 20%.
  • Movement: Frequent heavy lifting, carrying, pushing, and pulling.
  • Environment: Frequent exposure to high-heat (stoves/ovens) and extreme cold (walk-in freezers).
  • Vision/Hearing: Must be able to see and hear for safety in a busy, loud kitchen environment.