ZipRecruiter

Log In

2

Part Time Chef Consultant Jobs (NOW HIRING)

AEG

Sous Chef (Part-Time)

Pensacola, FL · On-site

$47K - $63K/yr

Executive Chef FLSA STATUS: Part-Time, Hourly, Non-Exempt LEGENDS GLOBAL Legends Global is the ... consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management ...

ASM Global

Sous Chef (Part-Time)

Pensacola, FL · On-site

$47K - $63K/yr

Executive Chef FLSA STATUS: Part-Time, Hourly, Non-Exempt LEGENDS GLOBAL Legends Global is the ... consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management ...

ASM Global

Sous Chef (Part-Time)

Pensacola, FL · On-site

$47K - $63K/yr

Executive Chef FLSA STATUS: Part-Time, Hourly, Non-Exempt LEGENDS GLOBAL Legends Global is the ... consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management ...

CareOne

Sous Chef

Livingston, NJ · On-site

$54K - $73K/yr

Through a collaborative and consultative approach, we strive to provide a framework of strength and ... We are proud to Offer the following benefits to Part-time (22.5+ hours/week) and Full-time ...

CareOne

Sous Chef

Livingston, NJ

$54K - $73K/yr

Through a collaborative and consultative approach, we strive to provide a framework of strength and ... We are proud to Offer the following benefits to Part-time (22.5+ hours/week) and Full-time ...

CareOne

Sous Chef

Livingston, NJ

$54K - $73K/yr

Through a collaborative and consultative approach, we strive to provide a framework of strength and ... We are proud to Offer the following benefits to Part-time (22.5+ hours/week) and Full-time ...

CareOne

Executive Chef

Westwood, NJ

$60K - $70K/yr

Through a collaborative and consultative approach, we strive to provide a framework of strength and ... We are proud to Offer the following benefits to Part-time (22.5+ hours/week) and Full-time ...

CareOne

Executive Chef

Fort Lee, NJ · On-site

$60K - $70K/yr

Through a collaborative and consultative approach, we strive to provide a framework of strength and ... We are proud to Offer the following benefits to Part-time (22.5+ hours/week) and Full-time ...

CareOne

Executive Chef

Fort Lee, NJ · On-site

$60K - $70K/yr

Through a collaborative and consultative approach, we strive to provide a framework of strength and ... We are proud to Offer the following benefits to Part-time (22.5+ hours/week) and Full-time ...

AEG

Line Cook | Part-Time | Acrisure Arena

Palm Desert, CA · On-site

$20 - $23/hr

This role pays an hourly rate of $20.00-$23.00 Benefits for Part-Time roles: 401(k) Savings Plan ... Responsible for consulting with Executive Chef, Executive Sous Chef or Sous Chef to plan menus and ...

AEG

Line Cook | Part-Time | Diana Restaurant

Houston, TX · On-site

$19 - $25/hr

This role pays an hourly rate of $19.00 - $25.00 Benefits for Part-Time roles: 401(k) Savings Plan ... Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and ...

AEG

Cook | Part-Time | PeoplesBank Arena

Hartford, CT · On-site

$20 - $24/hr

This role pays an hourly rate of $20.00 - $24.00 Benefits for Part-Time roles: 401(k) Savings Plan ... Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and ...

AEG

Cook | Part-Time | AutoZone Park

Memphis, TN · On-site

$13 - $16/hr

This role pays an hourly rate of $13.00-$16.00 Benefits for Part-Time roles: 401(k) Savings Plan ... Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and ...

next page

Showing results 1-20

All JobsPart Time JobsFood JobsRestaurant JobsExecutive Chef JobsPart Time Chef Consultant Jobs

Part Time Chef Consultant information

What is a part time chef consultant?

A Part Time Chef Consultant is a culinary professional who provides expert advice and guidance to restaurants, catering companies, or food businesses on a part-time basis. Their responsibilities often include menu development, staff training, kitchen organization, and improving food quality or operational efficiency. Unlike full-time chefs, they typically work with multiple clients and offer flexible, specialized support tailored to each business's needs. This role is ideal for experienced chefs who want to share their expertise without committing to a single employer full time.

What are some common challenges faced by part-time chef consultants when balancing multiple clients?

Part-time chef consultants often juggle several clients with varying needs and timelines, which can make scheduling and prioritizing tasks challenging. Each client may have different expectations for menu development, staff training, or kitchen operations, requiring adaptability and strong communication skills. Time management is crucial to ensure quality service for each client without overcommitting. Consultants also need to stay updated on industry trends to provide relevant and innovative solutions.

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

To thrive as a Part Time Chef Consultant, you need extensive culinary expertise, menu development experience, and a background in food safety, often supported by a culinary degree or professional chef certification. Familiarity with kitchen management software, point-of-sale (POS) systems, and current food industry trends is valuable. Strong communication, adaptability, and problem-solving skills help you effectively advise clients and lead diverse culinary teams. These abilities are essential for delivering practical, innovative solutions that improve kitchen operations and client satisfaction.

What is the difference between Part Time Chef Consultant vs Part Time Sous Chef?

AspectPart Time Chef ConsultantPart Time Sous Chef
CredentialsCulinary degree, industry experience, consulting skillsCulinary degree, kitchen experience
Work EnvironmentClient kitchens, culinary consulting firmsRestaurant or hotel kitchens
Employer & IndustryRestaurants, catering, hospitality, consultingRestaurants, hotels, food service
Search & Comparison IntentConsulting, menu development, culinary adviceKitchen operations, team leadership

The main difference is that a Part Time Chef Consultant provides expert culinary advice and menu development on a flexible basis, often working across multiple clients, while a Part Time Sous Chef assists in kitchen operations and team management within a specific restaurant or hotel. Both roles require culinary skills, but the Consultant focuses more on strategic guidance, whereas the Sous Chef is involved in daily kitchen tasks.

What cities are hiring for Part Time Chef Consultant jobs?

Cities with the most Part Time Chef Consultant job openings:

What are the most commonly searched types of Chef Consultant jobs?

The most popular types of Chef Consultant jobs are:

What states have the most Part Time Chef Consultant jobs?

States with the most job openings for Part Time Chef Consultant jobs include:

What are popular job titles related to Part Time Chef Consultant jobs?

For Part Time Chef Consultant jobs, the most frequently searched job titles are:

Part Time Chef Consultant jobs near you
Infographic showing various Part Time Chef Consultant job openings in the United States as of September 2026, with employment types broken down into 1% As Needed, 89% Full Time, 7% Part Time, and 3% Contract. Highlights an 77% Physical, 3% Hybrid, and 20% Remote job distribution.

Sous Chef (Part-Time)

Pensacola, FL • On-site

AEG
Recruiting and Staffing Services • 51 - 200 employees
Learn more about AEGexternal

$47K - $63K/yr

Part-time

Re-posted yesterday

Key responsibilities

  • Produce required product according to Banquet Event Orders for each event

  • Order, receive, and prepare food items while maintaining food costs and budget goals

  • Supervise line and prep cooks, train employees, and assist with kitchen operations

Job description

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
POSITION: Sous Chef
FACILITY: Pensacola Bay Center
DEPARTMENT: Food & Beverage
REPORTS TO: Executive Chef
FLSA STATUS: Part-Time, Hourly, Non-Exempt
LEGENDS GLOBAL
Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.
The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!
General Statement of Duties:
Legends Global/Pensacola Bay Center has an immediate opening for a part-time Sous Chef in Pensacola, FL. The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department. The work schedule is event driven and may require early morning, late night, and weekend shifts.
Essential Duties and Responsibilities
  • Produce required product according to Banquet Event Orders (BEO) for each event
  • Prepare recipes as directed
  • Order, receive, and prepare food items while maintaining food costs and budget goals
  • Maintain all kitchen equipment cleanliness and maintenance
  • Support all kitchen and stewarding staff
  • Assist with training of all cooks
  • Assist with taking monthly inventory
  • Responsible for kitchen, absence of Executive Chef
  • Performs other related duties as assigned by venue management

Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include:
  • Directly Supervise Line and Prep Cooks
  • Demonstrate supervisory responsibilities in accordance with Legends Global policies and applicable laws
  • Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
  • Ability to communicate well, both written and orally
  • Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment
  • Ability to manage multiple projects and meet tight deadlines
  • Ability to operate industry related equipment
  • Ability to be creative with food presentations and maintain a quality product
  • Work under limited supervision to prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems
  • Demonstrate knowledge of standard kitchen practices, procedures and industry terminology
  • Produce required product according to Banquet Event Orders for each event
  • Results oriented individual with the ability to meet budgetary goals
  • Excellent organizational, planning, communication, and interpersonal skills
  • Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines
  • Professional presentation, appearance, and work ethic
  • Dependable team player
  • Must adhere to local Health Department codes and regulations
  • Current ServSafe Manager Certification
  • Enthusiastic self-starter
  • Ability to learn new skills
  • Subject to credit and background screening

Education and/or Experience
  • Minimum of four (4) years in banquet facility producing meals for large or multiple events
  • Two-year Associate Degree in Culinary Arts, or combination of education and experience
  • Previous leadership experience preferred

Skills and Abilities
  • Experience and understanding of the principles and procedures related to the coordination and operation of a full-service kitchen in a public assembly environment
  • Work independently and able to exercise judgment and initiative
  • Have excellent communication, listening, problem solving, and organizational skills
  • Able to understand, speak, read, and write English
  • Ability to interact with all levels of staff, including management, in a friendly, courteous, and polite manner
  • Ability to train and direct employees to plan and assign work in an efficient and effective manner
  • Performs all necessary supervisory functions to effectively and efficiently manage the personnel assigned.

WORKING CONDITIONS
Location: On Site at Pensacola Bay Center in Pensacola, FL
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
  • Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue
  • Must be able to lift and/or move up to 50 pounds or occasionally more with assistance
  • Must be able to hear and speak to use a two-way radio
  • Work flexible hours, including nights, weekends, and holidays as needed
  • Reach with arms and hands to finger, handle, or manipulate kitchen tools, hardware and equipment.
  • Must be able to lift and/or move up to 50 pounds or occasionally more with assistance.
  • Work inside and outside the building is required, with possible exposure to adverse conditions
  • Able to work extended and/or irregular hours including nights, weekends, and holidays.

NOTE:
The essential responsibilities of this position are described under the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
AEG logo

About AEG

Sourced by ZipRecruiter

Industry

Recruiting and staffing services

Company size

51 - 200 Employees

Headquarters location

Saint Louis, MO, US

Year founded

1992

View All AEG Jobs

Apply