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Pre Chef Jobs (NOW HIRING)

Hope The Mission

Sous Chef

Los Angeles, CA · On-site

$70K/yr

The Sous Chef makes sure the kitchen can execute it -- every shift, across every station, with the ... Must pass pre-employment and ongoing drug and alcohol screenings * Must provide proof of legal ...

Meiers Creek Brewing Company

Executive Chef

Lake Placid, NY · On-site

$67K - $77K/yr

Build and lead the Lake Placid kitchen team from pre-opening through ongoing operations * Hire, onboard, and train culinary staff in partnership with the Senior Executive Chef * Develop the Sous Chef ...

Gecko Hospitality

Sous Chef

Miami, FL · On-site

$80K - $90K/yr

SOUS CHEF | Miami Florida An established hospitality group is seeking an experienced Sous Chef for ... Ability to successfully complete required pre-employment screening. Compensation & Details * Salary ...

BDP SUPPORT SERVICES LLC

Executive Chef

Grosse Pointe, MI · On-site

$100K - $120K/yr

Lead all back-of-house operations from pre-opening through ongoing service * Recruit, hire, train, mentor, and develop a high-performing culinary team * Execute and evolve menus inspired by Italian ...

The Alinea Group

Sous Chef

Chicago, IL · On-site

$51K - $69K/yr

The Sous Chef plays a crucial role within the team, showcasing outstanding leadership abilities and ... Keeps the work area tidy during preparation, pre-service, and throughout service * Maintains ...

Gategroup

Executive Chef

Denver, CO · On-site

$115K - $120K/yr

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with ...

Erin Hills Golf Course LLC

Sous Chef

Hartford, WI

$54K - $73K/yr

... pre-shift meetings with front of the house staff to relay relevant information Maintain a positive and professional approach with coworkers and guests Ensure all kitchen staff completes daily tasks ...

Gategroup

Executive Chef

Denver, CO · On-site

$115K - $120K/yr

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with ...

The Alinea Group

Sous Chef

Chicago, IL · On-site

$70K - $80K/yr

The Sous Chef plays a crucial role within the team, showcasing outstanding leadership abilities and ... Keeps the work area tidy during preparation, pre-service, and throughout service * Maintains ...

Erin Hills

Sous Chef

Hartford, WI · On-site

$54K - $73K/yr

Position Sous Chef Classification Full-Time / Part-Time Seasonal, Hourly, Non-Exempt II. Reports To ... pre-shift meetings with front of the house staff to relay relevant information • Maintain a ...

Upper Crust Food Service

Field Chef

Fayetteville, AR · On-site

The Field Chef is a campus-wide culinary role designed to provide agile daily coverage across all ... Provide pre-service prep assistance at houses with high-volume meal periods. * Support new house ...

Rose Care Group Inc

Chef

San Luis Obispo, CA · On-site

$20 - $28/hr

Job Summary: The Chef is responsible for food preparation, providing nutritious and attractive ... All employees must pass a pre-employment physical examination Physical Requirements * To be able to ...

Meriwether Godsey, Inc.

Sous Chef

Philadelphia, PA · On-site

$27/hr

Conducts daily pre-production and service meetings. Ensures serving food according to standards * Additional duties may include: Fill in for Chef when necessary, purchasing/ordering necessary ...

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Pre Chef information

See salary details

$10

$24

$44

How much do pre chef jobs pay per hour?

As of Sep 8, 2026, the average hourly pay for pre 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 is the difference between Pre Chef vs Line Cook?

AspectPre ChefLine Cook
CredentialsBasic culinary training, culinary school preferredSimilar credentials, often with experience in specific stations
Work EnvironmentPrepares ingredients, assists in kitchen prepPrepares dishes during service, works at specific stations
Employer & Industry UsageUsed in kitchens for prep roles, common in restaurantsFrontline cooking role, essential in restaurant kitchens

The Pre Chef typically focuses on ingredient preparation and assisting chefs, while the Line Cook is responsible for cooking dishes during service. Both roles require culinary skills and experience, but the Pre Chef is more involved in prep work, whereas the Line Cook executes the final dishes. Understanding these differences helps in choosing the right career path or job search focus within the culinary industry.

Is 25 too late to become a pre chef?

There is no age limit to becoming a pre chef, as entry-level culinary positions often prioritize skills, training, and enthusiasm over age. Many individuals start culinary careers later in life, and gaining relevant certifications or culinary training can help facilitate entry into the profession.

What is a pre chef?

A pre chef is typically an entry-level kitchen position responsible for basic food preparation tasks such as chopping, cleaning, and organizing ingredients. This role helps support the kitchen staff and often serves as a stepping stone to more advanced culinary positions, requiring basic cooking skills and knowledge of food safety standards.

What states have the most Pre Chef jobs?

States with the most job openings for Pre Chef jobs include:

What are popular job titles related to Pre Chef jobs?

For Pre Chef jobs, the most frequently searched job titles are:

Executive Chef

Lake Placid, NY • On-site

Meier's Creek Brewing Company
Food Services and Drinking Places • 11 - 50 employees
Learn more about Meier's Creek Brewing Companyexternal

$67K - $77K/yr

Full-time

Re-posted 10 days ago

Job description

Description:

Position Summary 

The Executive Chef, Lake Placid is responsible for all culinary operations at the Lake Placid taproom, reporting to the Senior Executive Chef. This role leads the Lake Placid kitchen team, executes the MCBC food program, manages food cost and ordering, and partners closely with the General Manager on FOH-BOH coordination. As MCBC’s newest location, this role requires a culinary leader who can build a team and a kitchen culture from the ground up.

Requirements:

Key Responsibilities 

Kitchen Operations

Lead all daily culinary operations at the Lake Placid location 

  • Establish kitchen SOPs, prep standards, and service execution procedures at a new location 
  • Manage line setup, service execution, and post-service breakdown on every shift 
  • Ensure compliance with NYS Department of Health standards and MCBC food safety policies 
  • Communicate daily operational performance and any issues to the Senior Executive Chef 
  • Partner with the General Manager on FOH-BOH communication and guest experience alignment 

Food Quality & Consistency 

  • Execute all MCBC menu items to established recipe and plating standards 
  • Maintain food quality and consistency across every service at Lake Placid 
  • Collaborate with the Senior Executive Chef on local menu adaptations that reflect the Lake Placid market and guest profile 
  • Train and hold kitchen staff accountable to MCBC culinary standards 

Team Development 

  • Build and lead the Lake Placid kitchen team from pre-opening through ongoing operations 
  • Hire, onboard, and train culinary staff in partnership with the Senior Executive Chef 
  • Develop the Sous Chef into a capable second-in-command 
  • Foster a kitchen culture of craft, accountability, and continuous improvement 

Financial Performance 

  • Own food cost and kitchen labor at the Lake Placid location 
  • Manage food ordering, receiving, and inventory with discipline 
  • Monitor waste and cost variances and take corrective action in partnership with the Senior Executive Chef 
  • Partner with the Senior Executive Chef on purchasing, vendor relationships, and cost controls 
  • Follow the MCBC menu submission process and ensure all items served at Lake Placid are costed in XtraChef menu management prior to service; maintain accurate, up-to-date entries on an ongoing basis 

Events 

  • Lead culinary execution for private and public events at Lake Placid in partnership with the Events Manager 
  • Ensure kitchen team readiness and event menu execution to MCBC standards 
  • Coordinate with the Events Manager on event logistics, timelines, and food service requirements 

Qualifications 

  • 5+ years of culinary experience, with at least 2–3 years in an executive chef, chef de cuisine, head chef, or senior sous chef role 
  • Experience opening or building a kitchen operation from the ground up strongly preferred 
  • Proven ability to lead a culinary team and develop kitchen talent 
  • Strong food costing, ordering, and inventory management skills 
  • NYS food service manager certification or ServSafe (or ability to obtain) 
  • Availability to work evenings, weekends, and holidays including peak tourist season in Lake Placid 
  • Passion for culinary craft, quality, and the MCBC brand identity