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Multi Unit Chef Jobs (NOW HIRING)

Upper Crust Food Service

Executive Chef

Seattle, WA · On-site

$35 - $37/hr

Upper Crust Food Service is a premier hospitality partner delivering high-end, chef-driven dining ... Manage multi-unit financial performance, including P&L responsibility, food and labor cost control ...

Sugar Bowl Resort

Executive Chef

Norden, CA

$81K - $112K/yr

... or multi-unit operations) * Grounded in ingredient-driven cooking with strong technical ... Chef, Chef de Cuisine, or equivalent) * ServSafeManager Certification (or ability to obtain)

Vallarta Supermarkets

Culinary Field Chef

Tulare, CA · On-site

Culinary Field Chef Classification: Exempt Reports to: Director of Culinary Job Summary: The ... Experience in recipe development or multi-unit support preferred * Strong knowledge of food cost ...

Vallarta Supermarkets

Culinary Field Chef Classification: Exempt Reports to: Director of Culinary Job Summary: The ... Experience in recipe development or multi-unit support preferred * Strong knowledge of food cost ...

Meriwether Godsey, Inc.

Executive Chef

Henrico, VA · On-site

$65K - $75K/yr

Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume, multi-unit food production program, as well as special events and high-end catering for a dining ...

Vallarta Supermarkets

Culinary Field Chef

Delano, CA · On-site

Culinary Field Chef Classification: Exempt Reports to: Director of Culinary Job Summary: The ... Experience in recipe development or multi-unit support preferred * Strong knowledge of food cost ...

Sugar Bowl Resort

Executive Chef

CA · On-site

$90K - $135K/yr

... or multi-unit operations) * Grounded in ingredient-driven cooking with strong technical ... Chef de Cuisine, or equivalent) * ServSafe Manager Certification (or ability to obtain)

Vallarta Supermarkets

Culinary Field Chef

Hesperia, CA · On-site

Culinary Field Chef Classification: Exempt Reports to: Director of Culinary Job Summary: The ... Experience in recipe development or multi-unit support preferred * Strong knowledge of food cost ...

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Multi Unit Chef information

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$10

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How much do multi unit chef jobs pay per hour?

As of Jul 17, 2026, the average hourly pay for multi unit 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 Multi Unit Chefs?

Multi Unit Chefs are culinary professionals responsible for overseeing the kitchen operations across multiple restaurant locations or units within a hospitality group. They ensure consistency in food quality, menu execution, and kitchen management across all sites. Their duties include training kitchen staff, developing standardized recipes, implementing food safety protocols, and collaborating with management to achieve business goals. Multi Unit Chefs play a key role in maintaining brand standards and operational efficiency across several venues.

How does a Multi Unit Chef effectively manage culinary consistency across multiple locations?

A Multi Unit Chef ensures culinary consistency by developing standardized recipes, conducting regular site visits, and providing ongoing training to kitchen staff at each location. They often implement quality control procedures and maintain open communication with each unit’s kitchen team to address challenges promptly. Leveraging technology for inventory and menu management also helps streamline operations. This role requires strong organizational skills and the ability to adapt best practices to different teams and environments.

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

To thrive as a Multi Unit Chef, you need advanced culinary expertise, experience in kitchen management, and often a degree or certification in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and menu planning software is typically required. Strong leadership, problem-solving abilities, and effective communication skills are crucial for overseeing multiple teams and locations. These skills ensure consistent food quality, efficient operations, and successful coordination across all units.

What is the difference between Multi Unit Chef vs Line Cook?

AspectMulti Unit ChefLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentOversees multiple restaurant locations or outletsWorks on a specific station within a single kitchen
ResponsibilitiesMenu development, staff management, quality control across locationsFood preparation, station setup, ensuring dish quality

The Multi Unit Chef manages multiple restaurant locations, focusing on operations, staff, and quality control, while the Line Cook specializes in preparing dishes on a specific station within a single kitchen. Both roles require culinary skills, but the Multi Unit Chef has broader managerial responsibilities across multiple sites.

More about Multi Unit Chef jobs
What states have the most Multi Unit Chef jobs? States with the most job openings for Multi Unit Chef jobs include:
What job categories do people searching Multi Unit Chef jobs look for? The top searched job categories for Multi Unit Chef jobs are:
Multi Unit Chef jobs near you
Infographic showing various Multi Unit Chef job openings in the United States as of July 2026, with employment types broken down into 77% Full Time, 22% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Multi-unit Kitchen Operations Manager

333 Belrose LLC

Wilmington, DE • On-site

Full-time

Re-posted 13 days ago

Job description

Position Summary

The Multi-unit Kitchen Operations Manager is a culinary leadership role responsible for supporting kitchen operations across three restaurant locations—two in Delaware and one in Pennsylvania. This individual provides hands-on leadership in food preparation, execution, menu quality, training, and daily kitchen oversight. The Kitchen Operations Manager ensures consistency in culinary standards, operational alignment, and overall guest experience while serving as a floating resource to support busy shifts, special events, high-volume periods, and operational gaps.

Key Responsibilities

Culinary Leadership & Execution

  • Support daily kitchen operations across all restaurant locations, acting as Chef or Sous Chef when needed.
  • Maintain high standards of food quality, preparation, presentation, and consistency across diverse menu styles.
  • Uphold accuracy in recipes, portioning, and plating presentation.
  • Assist with menu development, seasonal rollouts, and execution of specials in collaboration with the Executive Chef.
  • Support culinary execution for private dining, special events, and programming with the Events Manager and Executive Chef.

Staff Training & Development

  • Train hourly kitchen staff on core culinary skills, preparation techniques, station organization, and safety protocols.
  • Support onboarding and skill development for new hires across locations.
  • Coach team members to improve performance, efficiency, and adherence to standards.
  • Promote a culture of teamwork, accountability, and professionalism.

Operational & Kitchen Management

  • Assist with inventory processes, ordering, receiving, and vendor partnerships as needed.
  • Monitor food costs, waste, portion control, and operational efficiency.
  • Ensure kitchen stations remain clean, organized, and properly stocked at all times.
  • Support menu transitions, weekly specials, and implementation of new culinary systems.
  • Lead service in the kitchen as needed during high-volume or understaffed periods.

Compliance, Safety & Sanitation

  • Maintain strict compliance with health department regulations, sanitation standards, and food safety protocols.
  • Conduct routine kitchen inspections to ensure readiness, cleanliness, and organization.
  • Train staff on ServSafe practices and enforce adherence to safety and sanitation requirements.
  • Monitor equipment condition and report maintenance needs promptly.

Cross-Location Support & Collaboration

  • Travel regularly between Delaware and Pennsylvania restaurants to provide hands-on operational support.
  • Collaborate with GMs, Sous Chefs, and the Executive Chef to identify needs, staffing gaps, and operational priorities.
  • Assist with new restaurant openings, kitchen transitions, and onboarding processes.

Qualifications

  • 5+ years of culinary leadership experience (Sous Chef, CDC, or Kitchen Manager).
  • Experience supporting or leading operations across multiple locations preferred.
  • Strong foundation in culinary technique, kitchen systems, and menu execution.
  • Demonstrated leadership ability with strong communication and training skills.
  • Ability to work in high-volume, fast-paced environments.
  • Strong organizational and time-management capabilities.
  • Ability to work nights, weekends, and holidays as needed.
  • Valid driver’s license and ability to travel frequently between restaurants.
  • ServSafe Manager certification required or obtainable within 60 days.

Core Competencies

  • Culinary Expertise
  • Leadership & Coaching
  • Multi-Location Flexibility
  • Operational Efficiency
  • Quality & Consistency Focus
  • Adaptability & Problem Solving
  • Communication & Collaboration
  • Safety & Sanitation Compliance

Physical Requirements

  • Ability to stand for extended periods in a hot kitchen environment.
  • Ability to lift up to 50 lbs.
  • Ability to travel regularly between locations.