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Sous Chef Jobs in Iowa (NOW HIRING)

Hard Rock Hotel & Casino

Sous Chef

Sioux City, IA · On-site

$49K - $66K/yr

Work with Restaurant Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals. * Perform other ...

Churchill Downs Incorporated

Sous Chef

Sioux City, IA · On-site

$49K - $66K/yr

Work with Restaurant Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals. * Perform other ...

Marriott International, Inc

Sous Chef

Des Moines, IA · On-site

$26.54 - $30.77/hr

... Chef with all kitchen operations. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department ...

Marriott International

Sous Chef

Des Moines, IA · On-site

$26.54 - $30.77/hr

... Chef with all kitchen operations. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department ...

HOTEL JULIEN

Banquet Sous

Dubuque, IA · On-site

$55K - $60K/yr

The Banquet Sous Chef is a key member of the culinary team, assisting the Executive Chef in the successful daily operation of the banquet kitchen. This role is responsible for overseeing the ...

Boyd Gaming

Sous Chef

Northwood, IA · On-site

$46K - $63K/yr

Company Description Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United ...

West Side Social

Sous Chef

Pella, IA · On-site

$45K - $50K/yr

West Side Social is Pella's newest dining and entertainment destination! We are looking for a kitchen leader to round out our team. At least 2 years experience as a kitchen leader in a full service ...

The Outing Club

Sous Chef and Lead Cooks

Davenport, IA

$16.25 - $20.75/hr

Seeking experienced line cooks and sous chef for private club. This is a hands on position who leads by example and assists in the day-to-day operation. must posses excellent people skills and ...

The Outing Club

Sous Chef or Lead Cook

Davenport, IA · On-site

$19 - $25/hr

Seeking experienced line cooks and sous chef for private club.This is a hands on position who leads by example and assists in the day-to-day operation. must posses excellent people skills and ...

The Outing Club

Sous Chef and Lead Cooks

Davenport, IA · On-site

$19 - $25/hr

Seeking experienced line cooks and sous chef for private club. This is a hands on position who leads by example and assists in the day-to-day operation. must posses excellent people skills and ...

Boyd Gaming

Sous Chef

Northwood, IA · On-site

$46K - $63K/yr

Company Description Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United ...

Orchestrate Hospitality

Sous Chef

Pella, IA · On-site

$45K - $50K/yr

West Side Social is Pella's newest dining and entertainment destination! We are looking for a kitchen leader to round out our team. At least 2 years experience as a kitchen leader in a full service ...

HOTEL JULIEN

Banquet Sous

Dubuque, IA

$17 - $21.25/hr

The Banquet Sous Chef is a key member of the culinary team, assisting the Executive Chef in the successful daily operation of the banquet kitchen. This role is responsible for overseeing the ...

HOTEL JULIEN

Banquet Sous

Dubuque, IA · On-site

$55K - $60K/yr

The Banquet Sous Chef is a key member of the culinary team, assisting the Executive Chef in the successful daily operation of the banquet kitchen. This role is responsible for overseeing the ...

StoryPoint

Executive Chef

Waukee, IA · On-site

$65 - $85/hr

Develop Sous Chef and Lead Cook to take on additional leadership and management duties. * Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of ...

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All JobsSous Chef JobsSous Chef Jobs in Iowa

Sous Chef information

See Iowa salary details

$28.6K

$55.4K

$72.8K

How much do sous chef jobs pay per year?

As of Sep 5, 2026, the average yearly pay for sous chef in Iowa is $55,415.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,000.00 and $63,400.00 per year, depending on experience, location, and employer.

What is a sous chef?

Sous chefs are second-in-command in a kitchen, working directly under the head chef or executive chef. They help oversee kitchen operations, manage other kitchen staff, and ensure that food is prepared to quality standards. Sous chefs are often responsible for supervising food preparation, managing inventory, and assisting with menu planning. Their role is critical to maintaining efficiency and consistency in a professional kitchen.

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

To thrive as a Sous Chef, you need strong culinary skills, a solid understanding of kitchen operations, and typically a culinary degree or relevant experience. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are commonly required. Leadership, time management, and effective communication are vital soft skills for managing kitchen staff and ensuring smooth service. These skills and qualifications are essential to maintain high food quality, operational efficiency, and a cohesive team in a high-pressure kitchen environment.

What are some common challenges sous chefs face when managing kitchen operations during busy service periods?

Sous Chefs often encounter challenges such as maintaining clear communication among kitchen staff, ensuring all dishes meet quality standards, and adapting quickly to unexpected changes like last-minute menu adjustments or equipment malfunctions. During peak hours, balancing speed with precision is crucial, as is supporting the Executive Chef and stepping in wherever needed. Effective delegation, problem-solving under pressure, and fostering teamwork are key skills that help Sous Chefs navigate these demanding situations successfully.

What is the difference between Sous Chef vs Line Cook?

AspectSous ChefLine Cook
Credentials Culinary training, certifications often preferred Culinary skills, on-the-job training
Work Environment Supervisory role in kitchen, responsible for kitchen operations Preparing specific dishes on the kitchen line
Employer Usage Commonly employed in restaurants, hotels, and catering Found in similar settings, working under chefs

The main difference between a Sous Chef and a Line Cook is that the Sous Chef has supervisory responsibilities and oversees kitchen operations, while the Line Cook focuses on preparing dishes on the kitchen line. The Sous Chef often has more experience and may hold certifications, whereas the Line Cook specializes in executing specific tasks. Both roles are essential in a professional kitchen, but the Sous Chef plays a leadership role in ensuring smooth kitchen functioning.

How much does a sous chef get paid an hour?

A sous chef typically earns between $15 and $25 per hour, depending on experience, location, and the establishment. Salaries can vary based on the size of the restaurant and the complexity of the menu, with some earning higher wages in upscale or high-volume venues.

Is a sous chef a good career?

A sous chef is a key leadership role in a kitchen, responsible for assisting the head chef with food preparation, staff management, and quality control. It offers opportunities for skill development, advancement to executive chef, and typically requires culinary training and experience. Career growth depends on experience, reputation, and the ability to handle high-pressure environments.
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Sous Chef jobs near you
Infographic showing various Sous Chef job openings in Iowa as of August 2026, with employment types broken down into 74% Full Time, 23% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $55,415 per year, or $26.6 per hour.

Sous Chef

Hard Rock Hotel & Casino

Sioux City, IA • On-site

$49K - $66K/yr

Full-time

Re-posted 16 hours ago

Job description

Hard Rock Hotel & Casino Sioux City is an award-winning gaming destination with more than 675 slot machines, live table game action, first-class amenities, and heart-pounding entertainment. The property’s Hard Rock Hotel is a AAA Four Diamond rated hotel; a distinction which only five percent of the more than 28,000 properties approved by AAA achieve. Complementing the hotel and casino are three bars and two restaurants including Fuel American Grill and Main + Abbey, a AAA Three Diamond rated restaurant. Putting the ‘Rock’ in ‘Hard Rock’, guests are invited to experience the legends of music by exploring Hard Rock’s expansive memorabilia collection with iconic pieces from SLASH to Johnny Cash!

JOB SUMMARY

The incumbent in this position is responsible for directing the preparation and ordering of all foods during assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective.

ESSENTIAL DUTIES AND RESPONSIBILITIES
  • Maintain department objectives, standards, guidelines, and budget to ensure proper management of department.
  • Monitor and evaluate food purchasing, staffing, food production and food inventory to control food and labor costs and waste, ensuring adherence to budget.
  • Hire, train, motivate, evaluate, and manage staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
  • Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
  • Inspect restaurant kitchen areas and makes decisions for necessary corrective actions to maintain company and health department standards and avoid risk for citation and bad press.
  • Work with Restaurant Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals.
  • Perform other related duties as may be assigned.
REQUIRED SKILLS AND ABILITIES

Must have own tools. Knowledge of and ability to prepare stocks, soups and mother sauces.

Complete understanding of all operations of the kitchen, kitchen equipment and sanitation. Demonstrated organizational skills, budgeting experience, and full understanding of financial reports. Previous supervisory experience. These skills and abilities are typically acquired through a minimum of ten years progressive experience in a multi venue operation, or through completion of culinary arts degree or recognized apprenticeship and 6 years progressive experience in a multi venue operation.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

Must have ability to:

  • Perform duties and operate equipment in a working environment that is subject to varying levels of cold, heat, and noise.
  • Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery.
  • Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top, choppers, and knives.
  • Communicate effectively with all levels of team members.
  • Observe and direct actions of subordinates and to inspect any areas for which responsible.
  • Read, write, speak, and understand English in order to read and develop recipes and communicate with other team members and guests.
  • Review and comprehend all necessary documentation.
  • Effectively and efficiently move around kitchen and restaurant areas.
  • Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect restaurant kitchen areas.
  • Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
  • Organize and prioritize work and meet deadlines.
  • Always conduct oneself in a manner that reflects a positive professional image.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.

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