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Kitchen Brigade Jobs (NOW HIRING)

Mott 32 Vegas Management

Sous Chef

Las Vegas, NV · On-site

$47K - $64K/yr

Lead and supervise the kitchen brigade on a day-to-day basis, providing clear direction and maintaining team discipline and morale. * Training & Mentoring: Deliver on-the-job training to junior ...

Mott 32

Sous Chef

Las Vegas, NV · On-site

$47K - $64K/yr

Lead and supervise the kitchen brigade on a day-to-day basis, providing clear direction and maintaining team discipline and morale. * Training & Mentoring: Deliver on-the-job training to junior ...

The Swing Golf Lounge

Line Cook

Jericho, NY · On-site

$18 - $25/hr

We are seeking a skilled and disciplined Line Cook to join our kitchen brigade. This is an opportunity to work in a fast-paced, high-standards environment where precision, consistency, and passion ...

Palihouse Hyde Park Village

Kitchen Supervisor

Tampa, FL · On-site

$20 - $22/hr

Development of the kitchen brigade through education, encouragement, and training. * Ensure consistency of the product throughout the kitchen. * Supervise service, ensuring the presentation of food ...

Palihouse Hyde Park Village

Kitchen Supervisor

Tampa, FL · On-site

$20 - $22/hr

Development of the kitchen brigade through education, encouragement, and training. * Ensure consistency of the product throughout the kitchen. * Supervise service, ensuring the presentation of food ...

Edgewood Tahoe Resort

Chef de Cuisine

Stateline, NV · On-site

$82K - $92K/yr

Lead, mentor, and inspire the kitchen brigade to foster a culture of teamwork and excellence. * Hire, train, and develop kitchen staff, ensuring they meet the highest culinary and professional ...

V & E Restaurant Group

Line Cook

Miami, FL

$15 - $19/hr

The Line Cook is an essential member of our kitchen brigade, responsible for preparing and presenting high-quality dishes with precision and consistency. If you have a passion for culinary arts ...

Havana 1957 Breakwater

Line Cook

Miami Beach, FL

$15.50 - $19.50/hr

The Line Cook is an essential member of our kitchen brigade, responsible for preparing and presenting high-quality dishes with precision and consistency. If you have a passion for culinary arts ...

Havana 1957 Breakwater

Line Cook

Miami Beach, FL

$15.50 - $19.50/hr

The Line Cook is an essential member of our kitchen brigade, responsible for preparing and presenting high-quality dishes with precision and consistency. If you have a passion for culinary arts ...

V & E Restaurant Group

Line Cook

Miami Beach, FL

$15.50 - $19.50/hr

The Line Cook is an essential member of our kitchen brigade, responsible for preparing and presenting high-quality dishes with precision and consistency. If you have a passion for culinary arts ...

V & E Restaurant Group

Line Cook

Miami Beach, FL

$15.50 - $19.50/hr

The Line Cook is an essential member of our kitchen brigade, responsible for preparing and presenting high-quality dishes with precision and consistency. If you have a passion for culinary arts ...

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All JobsKitchen Brigade Jobs

Kitchen Brigade information

See salary details

$22.5K

$51.7K

$75K

How much do kitchen brigade jobs pay per year?

As of Jul 29, 2026, the average yearly pay for kitchen brigade in the United States is $51,697.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,000.00 and $62,500.00 per year, depending on experience, location, and employer.

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

To thrive as a Kitchen Brigade member, you need strong culinary skills, food safety knowledge, and in many cases a formal culinary qualification or apprenticeship. Familiarity with kitchen equipment, recipe management systems, and HACCP protocols is commonly required. Teamwork, resilience under pressure, and effective communication are essential soft skills for excelling in this fast-paced environment. These abilities ensure smooth kitchen operations, consistent food quality, and a safe, efficient work atmosphere.

What is the difference between Kitchen Brigade vs Line Cook?

AspectKitchen BrigadeLine Cook
RoleTeam of kitchen staff with defined hierarchy and specialized stationsIndividual cook responsible for a specific station or dish
CredentialsVaries; often includes culinary training or experienceTypically requires culinary skills and experience
Work EnvironmentStructured kitchen with multiple roles and stationsFocused on a specific station within the kitchen
UsageCommon in large kitchens, hotels, and restaurants with complex menusCommon in all kitchens, especially in busy restaurants

The Kitchen Brigade is a structured team with various roles working together, while a Line Cook is an individual responsible for a specific station. Both roles require culinary skills, but the Brigade encompasses the entire kitchen hierarchy, whereas the Line Cook focuses on executing particular dishes within that structure.

What is a kitchen brigade?

A kitchen brigade is a hierarchical system used in professional kitchens to organize and delegate roles and responsibilities among the staff. Developed by French chef Auguste Escoffier, the system divides the kitchen into specific stations, each led by a chef with clearly defined duties, such as the head chef (chef de cuisine), sous chef, pastry chef, and line cooks. This structure helps ensure efficiency, consistency, and smooth communication in busy culinary environments.

How does the kitchen brigade system promote teamwork and efficiency in a professional kitchen?

The kitchen brigade system assigns specific roles and responsibilities to each team member, such as sous chef, saucier, or pâtissier, which streamlines workflow and minimizes confusion during busy service periods. Clear division of labor allows staff to specialize and develop expertise, while effective communication between stations ensures that dishes are prepared and plated consistently. This structured environment not only enhances efficiency but also fosters a collaborative atmosphere, making it easier for new team members to integrate and for everyone to contribute to the kitchen's success.
More about Kitchen Brigade jobs
What cities are hiring for Kitchen Brigade jobs? Cities with the most Kitchen Brigade job openings:
What states have the most Kitchen Brigade jobs? States with the most job openings for Kitchen Brigade jobs include:
What job categories do people searching Kitchen Brigade jobs look for? The top searched job categories for Kitchen Brigade jobs are:
Kitchen Brigade jobs near you
Infographic showing various Kitchen Brigade job openings in the United States as of July 2026, with employment types broken down into 4% Internship, 55% Full Time, 35% Part Time, 1% Temporary, 2% Contract, and 3% Summer. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $51,697 per year, or $24.9 per hour.

Sous Chef

Mott 32 Vegas Management

Las Vegas, NV • On-site

$47K - $64K/yr

Full-time

Posted 5 days ago

Job description

Job Title: Sous ChefReports To: Head Chef/Executive Sous ChefResponsible for: Day-to-Day Kitchen Operations & Team Supervision 
Employee Specification:
The Sous Chef is a key leadership role responsible for supporting the Head Chef in the daily management of kitchen operations, maintaining culinary standards, and developing the kitchen brigade. This individual is the operational backbone of the kitchen, ensuring smooth service execution, consistent food quality, and a well-motivated team. The Sous Chef is expected to lead by example and act as a direct point of contact for the kitchen team in the absence of the Head Chef.
Key Responsibilities:
Culinary Excellence & Operations
  • Production Leadership: Oversee and participate in all kitchen production, ensuring food quality, consistency, and presentation meet established standards across all sections.
  • Menu Execution: Ensure all dishes are prepared and presented in strict accordance with approved recipes, plating guides, and portion specifications.
  • Quality Control: Conduct regular tasting and line checks throughout service to maintain the highest standards of food quality and identify areas for improvement.
  • Station Management: Assign and oversee kitchen sections during service, stepping in to support any station as required.
  • Compliance & Safety: Enforce strict adherence to all food safety, hygiene, HACCP, and health and safety regulations across the kitchen.
Team Leadership & Development
  • Staff Supervision: Lead and supervise the kitchen brigade on a day-to-day basis, providing clear direction and maintaining team discipline and morale.
  • Training & Mentoring: Deliver on-the-job training to junior kitchen staff, coaching individuals on technique, standards, and kitchen culture.
  • Performance Management: Monitor individual performance levels and provide feedback, coaching, and corrective action as required in line with HR procedures.
  • Rota Planning: Assist with the preparation of weekly kitchen rotas, ensuring adequate coverage for all service periods within budget parameters.
Administrative & Financial Management
  • Inventory & Ordering: Assist with the management of food ordering, par stock levels, and supplier communication to ensure consistent availability of ingredients while controlling waste.
  • Cost Awareness: Support the Head Chef in monitoring food costs and identifying opportunities to reduce waste and improve yield without compromising quality.
  • Kitchen Communication: Act as a communication bridge between the kitchen team and senior management, ensuring operational issues are escalated and resolved promptly.
Opening & Closing: Take responsibility for kitchen opening and closing procedures, ensuring the kitchen is fully prepared for service and properly secured at close.
Requirements:
  • Experience: Minimum 3–5 years of professional kitchen experience, with at least 1–2 years in a supervisory or Sous Chef capacity.
  • Technical Skills: Strong across-the-board cookery skills with the ability to competently oversee and contribute to any kitchen section. Solid understanding of Chinese culinary techniques is preferred.
  • Education: Professional culinary training or equivalent practical experience at a high standard.
  • Language Skills: Bilingual in English and Cantonese preferred to facilitate communication across the team and with management.
  • Administrative Proficiency: Competent with scheduling, basic inventory management, and kitchen administration tasks.
  • Attributes: Strong natural leader, calm under pressure, detail-oriented, a committed team player with the ability to motivate and develop others.

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