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Seasonal Chef Jobs (NOW HIRING)

Islander 71

Summer Seasonal Sous Chef

Isle Of Palms, SC · On-site

$30 - $33/hr

The Seasonal Sous Chef will work closely with the Executive Chef and culinary leadership to support daily operations, lead service when needed, and help ensure the kitchen runs efficiently during one ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

** This is a SEASONAL POSITION that will begin in April 2026 through September 2026. However, if ... The Head Chef supervises the Assistant Chef, assigning cooking opportunities according to the ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

** This is a SEASONAL POSITION that will begin in April 2026 through September 2026. However, if ... The Head Chef supervises the Assistant Chef, assigning cooking opportunities according to the ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

** This is a SEASONAL POSITION that will begin in April 2026 through September 2026. However, if ... The Head Chef supervises the Assistant Chef, assigning cooking opportunities according to the ...

the Chef Agency

Executive Chef

Palm Springs, CA

$125K - $135K/yr

Executive Chef Location: Palm Springs/Palm Desert area Salary: $125,000 - $135,000 Base Salary ... Develop seasonal menus, drive operational efficiency, and ensure profitability through effective ...

the Chef Agency

Pastry Chef

Naples, FL · On-site

$80K - $100K/yr

Pastry Chef Location: Naples, FL Salary: up to 100k Benefits: Yes Relocation: Yes,within Florida An ... Experience developing seasonal menus and retail bakery programs * Strong knowledge of production ...

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Seasonal Chef information

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How much do seasonal chef jobs pay per hour?

As of Aug 18, 2026, the average hourly pay for seasonal 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 a seasonal chef?

A Seasonal Chef is a professional cook who works on a temporary or contract basis, typically during peak seasons at resorts, restaurants, catering events, or holiday destinations. Their responsibilities include menu planning, food preparation, and ensuring high-quality meals for a set period. Seasonal Chefs often adapt to different cuisines and kitchen environments quickly. This role is ideal for chefs who enjoy variety, travel, and short-term culinary opportunities.

What does a seasonal chef do?

A typical day for a Seasonal Chef often involves preparing fresh, seasonal menus, overseeing food production, and ensuring high standards of cleanliness and safety in the kitchen. You’ll collaborate closely with sous chefs, line cooks, and kitchen assistants to manage prep work, coordinate meal service, and adapt to fluctuating guest volumes. Seasonal Chefs are also expected to contribute to menu innovation and maintain efficient stock levels, often within a fast-paced hospitality or resort environment. This role is integral to the kitchen team, helping ensure smooth operations and memorable dining experiences for guests during peak seasons.

What are the key skills and qualifications needed to thrive as a seasonal chef?

To thrive as a Seasonal Chef, you need strong culinary skills, menu planning abilities, and a solid understanding of food safety, often supported by formal culinary training or relevant certifications. Familiarity with commercial kitchen equipment, inventory management systems, and safe food handling certifications such as ServSafe are typically required. Excellent organizational skills, adaptability, and effective teamwork make someone stand out in this highly dynamic role. These skills are crucial for consistently delivering high-quality, timely dishes during peak seasons and successfully collaborating with kitchen staff under pressure.

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Seasonal Chef jobs near you
Infographic showing various Seasonal Chef job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Summer Seasonal Sous Chef

Islander 71

Isle Of Palms, SC • On-site

$30 - $33/hr

Full-time, Temporary

This job post has expired today. Applications are no longer accepted.

Job description


Summer Season: March - August with the opportunity to convert to full-time leadership role

Islander 71 Fish House & Raw Bar is seeking an experienced Seasonal Sous Chef to support kitchen leadership during our peak season from March through August. This role is critical in maintaining food quality, kitchen organization, and strong execution during high-volume service periods.

This position requires a candidate who already has significant experience working in fast-paced, high-volume kitchens and who is comfortable leading a team during demanding service. The Seasonal Sous Chef will work closely with the Executive Chef and culinary leadership to support daily operations, lead service when needed, and help ensure the kitchen runs efficiently during one of the busiest coastal restaurant seasons in the Charleston area.

For the right candidate, there may be an opportunity to convert into a full-time leadership role following the season.

Culinary Execution & Quality
  • Support food execution, consistency, and presentation across all services
  • Lead and support the line during high-volume service periods
  • Ensure recipes, prep standards, portioning, and plating guidelines are followed
  • Maintain organization, cleanliness, and food safety standards throughout the kitchen
  • Assist with prep planning and service readiness
Team Leadership
  • Support BOH leadership during busy service periods
  • Coach and guide line cooks and prep staff to maintain strong performance
  • Help maintain a professional, organized, and accountable kitchen culture
  • Step into leadership during service when needed
Operations & Systems
  • Assist with daily kitchen operations and service execution
  • Help maintain prep systems that support speed, organization, and consistency
  • Work with FOH leadership to ensure smooth communication during service
  • Ensure compliance with health department and sanitation standards
Volume Expectations
  • Operate in a kitchen designed to perform at high volume, exceeding 2,000 covers during peak season
  • Support systems that allow the kitchen to maintain consistency, speed, and organization during busy service periods
Required Experience
  • Minimum 2–3 years of experience working as a Sous Chef in a high-volume restaurant
  • Strong experience operating in kitchens with significant service volume and fast-paced execution
  • Ability to confidently lead a kitchen team during busy service
  • Must be comfortable working either AM or PM shifts based on business needs
  • Strong organization, communication, and leadership skills
  • Seafood or coastal cuisine experience is a plus
Compensation
  • $30-$33/hour
  • Seasonal position running March through August
  • Opportunity for conversion to a full-time leadership role based on performance and business needs