ZipRecruiter

Log In

1

Pre Opening Chef Jobs (NOW HIRING)

APARIUM HOTEL GROUP

Executive Chef

Santa Monica, CA · On-site

$120K - $150K/yr

Executive Chef Premiere Restaurant & Entertainment Venue opening in 2026 Santa Monica, CA THE VENUE ... Pre-opening and Opening activities and planning * Strategic Leadership & Execution * Operational ...

Aparium Hotel Group

Executive Chef

Santa Monica, CA

$120K - $150K/yr

Executive Chef Premiere Restaurant amp; Entertainment Venue opening in 2026 Santa Monica, CA THE ... Pre-opening and Opening activities and planning * Strategic Leadership amp; Execution * Operational ...

The Oak Room

Executive Sous Chef

Washington, DC · On-site

$115K - $120K/yr

Job Details CORPORATE SOUS CHEF Location: Washington, D.C. | Department: Culinary Operations ... Support restaurant openings and concept launches from pre-opening through post-opening ...

Melcoresorts

Chef de Cuisine

Los Angeles, CA · On-site

$71K - $98K/yr

REQ6325 Chef de Cuisine (Open) POSITION SUMMARY: Responsible for overseeing Culinary operations of ... Pre-opening / opening experience in hotel/resort and restaurant * Extensive experience in specific ...

Edible Beats, Inc

Executive Sous Chef

Denver, CO · On-site

$75K - $85K/yr

... pre-opening setup of the kitchen, including organization of stations, equipment, and storage ... Support the Executive Chef with all kitchen related repairs and maintenance. * Bridge the gap ...

Edible Beats Inc

Executive Sous Chef

Denver, CO · On-site

$75K - $85K/yr

... pre-opening setup of the kitchen, including organization of stations, equipment, and storage ... Support the Executive Chef with all kitchen related repairs and maintenance. * Bridge the gap ...

Edible Beats

Executive Sous Chef

Denver, CO · On-site

$75K - $85K/yr

... pre-opening setup of the kitchen, including organization of stations, equipment, and storage ... Support the Executive Chef with all kitchen related repairs and maintenance. * Bridge the gap ...

Edible Beats

Executive Sous Chef

Denver, CO · On-site

$75K - $85K/yr

... pre-opening setup of the kitchen, including organization of stations, equipment, and storage ... Support the Executive Chef with all kitchen related repairs and maintenance. * Bridge the gap ...

Edible Beats

Executive Sous Chef

Denver, CO · On-site

$75K - $85K/yr

... pre-opening setup of the kitchen, including organization of stations, equipment, and storage ... Support the Executive Chef with all kitchen related repairs and maintenance. * Bridge the gap ...

next page

Showing results 1-20

People also search for

All JobsPre Opening Chef Jobs

Pre Opening Chef information

See salary details

$10

$24

$44

How much do pre opening chef jobs pay per hour?

As of Jun 6, 2026, the average hourly pay for pre opening 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 unique challenges does a Pre Opening Chef face when setting up a new restaurant kitchen?

A Pre Opening Chef plays a critical role in establishing the kitchen's operations before a restaurant opens. Common challenges include designing an efficient kitchen layout, selecting and training the culinary team, developing menus that align with the restaurant's concept, and ensuring all equipment and supplies are in place and functional. This role requires strong project management skills, adaptability to unforeseen delays, and close collaboration with contractors, suppliers, and management to ensure a smooth launch. Successfully overcoming these challenges sets the foundation for the restaurant's long-term success.

What is a Pre Opening Chef?

A Pre Opening Chef is a culinary professional responsible for overseeing the setup and launch of a new restaurant, hotel kitchen, or food service operation before it officially opens. This role involves tasks such as designing menus, sourcing ingredients, hiring and training kitchen staff, setting up kitchen equipment, and establishing food safety standards. The Pre Opening Chef ensures that all culinary operations are ready for a smooth opening and that the team is prepared to deliver high-quality food from day one. Their expertise is crucial in creating efficient workflows and establishing a strong culinary foundation for the new establishment.

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

To thrive as a Pre Opening Chef, you need strong culinary expertise, leadership experience, and a proven track record in restaurant openings, typically supported by a culinary degree or equivalent experience. Familiarity with kitchen design, equipment procurement, menu development, and food safety certifications are crucial for setting up new operations. Exceptional organizational skills, adaptability, and effective team communication help navigate the unique challenges of launching a new kitchen. These competencies ensure a seamless pre-opening process, high-quality standards, and a successful launch of the culinary operation.

What is the difference between Pre Opening Chef vs Kitchen Manager?

AspectPre Opening ChefKitchen Manager
CredentialsCooking certifications, culinary degreesManagement certifications, culinary background
Work EnvironmentKitchen, food preparation, menu planningKitchen oversight, staff management
Employer & Industry UsageUsed during restaurant setup, opening phasesOngoing operational management
Search & Comparison IntentUnderstanding roles during restaurant openingManaging kitchen operations post-opening

The Pre Opening Chef focuses on preparing the kitchen, developing menus, and ensuring readiness before a restaurant opens. In contrast, the Kitchen Manager oversees daily kitchen operations, manages staff, and maintains quality standards after the opening. Both roles require culinary skills, but their responsibilities differ mainly by timing and scope within the restaurant lifecycle.

Infographic showing various Pre Opening Chef job openings in the United States as of May 2026, with employment types broken down into 73% Full Time, 25% Part Time, and 2% Temporary. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Maple Hospitality Group - Corporate Chef - NYC

Maple

Manhattan, NY • On-site

$135K - $150K/yr

Other

Posted 29 days ago

Job description

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.
We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Miami, Santa Barbara, Boston and New York. You'll find endless opportunities for growth, travel, and continued education.
Our culture is built on four core principles:
  • Generosity: Always give more, exceed expectations.
  • Excellence: Deliver exceptional work with unmatched expertise.
  • Fun: Love what you do, laugh often, and enjoy the journey.
  • Fail Fast: Learn from mistakes, adapt, and keep improving.

Who You Are
A polished, professional, and energetic leader who understands that marketing shapes the brand story and events drive revenue and connection. You bring established relationships within the community and know how to activate them. You are proactive in outbound sales, comfortable building business through networking and outreach, and committed to reinforcing Maple Hospitality Group's unrivaled reputation in the market. You thrive in a fast-paced environment, demonstrate strong communication skills, and take pride in elevating the guest experience through both marketing and event execution.
Responsibilities include:
  • Shape and refine dynamic, cost responsible menus that reflect the evolution of the Maple & Ash brand while upholding our standard of impeccable food.
  • Lead the successful launch of new programs and openings, ensuring all initiatives are executed with fully costed SOPs, operational precision, and disciplined timelines.
  • Own and drive forward R&D initiatives for new and existing concepts, proactively identifying opportunities to elevate the guest experience and strengthen profitability.
  • Champion profitable innovation by aligning all culinary creativity with pre opening financial plans and ongoing operational targets.
  • Uphold and reinforce corporate and location specific SOPs, ensuring new program rollouts and daily execution reflect consistency and excellence across the enterprise.
  • Partner closely with Purchasing to optimize sourcing, inventory flow, and prep production, protecting margins while maintaining premium quality.
  • Collaborate directly with the Culinary Director and Chef Partner Danny Grant to safeguard culinary vision and ensure brand consistency across all markets.
  • Set and enforce uncompromising sanitation and food safety standards, protecting both our guests and the integrity of the brand.
  • Lead the development of menus, seasonal features, and LTOs in alignment with marketing strategy and broader brand initiatives.
  • Communicate with clarity and authority across management and kitchen teams to align on culinary concepts, standards, and execution.
  • Play a key role in pre opening strategy, including kitchen systems design, operational readiness, and team alignment.
  • Develop and mentor Executive Chefs across locations, cultivating deep operational fluency and building a leadership bench capable of scaling with the enterprise.
  • Build and steward strong vendor partnerships to source exceptional local and global ingredients, reinforcing our reputation for quality and distinction.

What You Need to Bring to the Table
  • 4+ years of higher-level culinary management experience, including R&D or multi-unit exposure.
  • High-end restaurant experience with a proven ability to innovate within brand standards.
  • Strong written and verbal communication skills.
  • Business acumen in financial management, food costing, and inventory control to build accurately costed SOPs.
  • Ability to thrive in a systems-driven environment with strict timelines.
  • Professional, polished, and energetic approach to management and culinary development.
  • Adaptability and alignment with company policies and values.
  • Strong attention to detail and commitment to quality.
  • Ability to lift up to 25 lbs., stand, sit, or walk for extended periods, and maintain a professional appearance in a clean uniform.

Apply