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Supervisor Chef Jobs (NOW HIRING)

Universal Creative

Chef, Sous

Orlando, FL

$46K - $63K/yr

Chef, Sous Apply now Job no: 662744 Work type: Regular (Full-Time) Location: Orlando Categories ... Supervises preparation and production of food in a specific area of the Food Service Department.

Kiawah Partners

Sous Chef

Landrum, SC · On-site

$46K - $62K/yr

O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). * Strong understanding of ...

Kiawah Partners

Sous Chef

Salem, SC

$40K - $54K/yr

O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). * Strong understanding of ...

The Cliffs

Sous Chef

Landrum, SC · On-site

$46K - $62K/yr

O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). * Strong understanding of ...

The Cliffs

Sous Chef

Salem, SC

$40K - $54K/yr

O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). * Strong understanding of ...

Cliffs Club Services, LLC

Sous Chef

Landrum, SC · On-site

$46K - $62K/yr

O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). * Strong understanding of ...

Cliffs Club Services, LLC

Sous Chef

Salem, SC · On-site

$40K - $54K/yr

O.S. in Culinary Arts or related field preferred with a minimum of 3 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). * Strong understanding of ...

McHenry Villa

Dietary Aide/Dishwasher/Server

Mchenry, IL · On-site

$12.75 - $16.75/hr

The dietary aide also performs all other essential duties as assigned by the Food Service Supervisor/Chef/Cook to work collaboratively with dishwashers in order to assure the cleanliness and ...

McHenry Villa

Dietary Aide/Dishwasher/Server

Mchenry, IL · On-site

$12.75 - $16.75/hr

The dietary aide also performs all other essential duties as assigned by the Food Service Supervisor/Chef/Cook to work collaboratively with dishwashers in order to assure the cleanliness and ...

Chef Daniel Boulud Restaurants

Sous Chef

New York, NY

$75K - $80K/yr

Recognize the importance of employee morale and lead by example Previous supervisory role and a ... More detail about Chef Daniel Boulud Restaurants part of The Dinex Group, the Restaurant Group of ...

Trinity Health

Sous Chef Supervisor

Muskegon, MI · On-site

$45K - $61K/yr

What the Sous Chef Supervisor will need: * Associate's Degree in Culinary Arts, Dietetics, Hotel, Restaurant, Institution Manager or other applicable related field of study OR an equivalent ...

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Supervisor Chef information

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$29.5K

$61.1K

$87.5K

How much do supervisor chef jobs pay per year?

As of Aug 21, 2026, the average yearly pay for supervisor chef in the United States is $61,052.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $71,000.00 per year, depending on experience, location, and employer.

What is a supervisor chef?

Supervisor Chefs, also known as Chef Supervisors or Kitchen Supervisors, are culinary professionals responsible for overseeing kitchen operations and staff in restaurants, hotels, or catering services. They ensure food quality and safety, manage inventory and supplies, coordinate with other kitchen staff, and help plan menus. Additionally, they may train new staff, enforce hygiene standards, and handle scheduling. Their role is essential in maintaining smooth kitchen operations and delivering high-quality dishes to customers.

How does a supervisor chef typically balance administrative duties with hands-on kitchen management?

A Supervisor Chef often splits their time between overseeing kitchen operations and handling administrative responsibilities such as scheduling, inventory management, and staff training. While they are actively involved in food preparation and quality control during peak service times, they also spend significant time planning menus, ordering supplies, and ensuring compliance with health regulations. Balancing these tasks requires strong organizational skills and the ability to delegate effectively, ensuring both smooth kitchen workflow and adherence to business objectives. Collaboration with other kitchen staff and front-of-house managers is also key to maintaining high service standards.

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

To thrive as a Supervisor Chef, you need strong culinary expertise, experience in kitchen management, and often a degree or certification in culinary arts. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe are typically required. Leadership, effective communication, and problem-solving abilities are vital soft skills for managing diverse teams and maintaining high standards. These skills ensure efficient kitchen operations, consistent food quality, and a positive work environment.

What is the difference between Supervisor Chef vs Sous Chef?

AspectSupervisor ChefSous Chef
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentOversees kitchen operations, manages staffAssists head chef, manages kitchen stations
Employer & Industry UsageHotels, restaurants, catering servicesHotels, restaurants, catering services
Common Search & ComparisonLeadership role, management focusSupport role, kitchen operations

The Supervisor Chef typically holds a leadership position, overseeing kitchen staff and operations, requiring culinary credentials. The Sous Chef works closely under the head chef, focusing on kitchen management and food preparation. Both roles require similar certifications and are common in hospitality settings, but the Supervisor Chef has broader managerial responsibilities.

More about Supervisor Chef jobs

What job categories do people searching Supervisor Chef jobs look for?

The top searched job categories for Supervisor Chef jobs are:

Supervisor Chef jobs near you
Infographic showing various Supervisor Chef job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 76% Full Time, 19% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $61,052 per year, or $29.4 per hour.

Sous Chef - Hiring Immediately

Ama at The Atlas

Boston, MA

$75K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 21 days ago

Job description

Sous Chef

$75,000/yr Health & Wellness Benefits, Retirement Benefits, Paid Time Off, Complimentary Staff Meals on Shift

JOB TITLE: Sous Chef
STATUS: Regular, Exempt
DEPARTMENT: Culinary
SUPERVISOR: Chef de Cuisine

We Lead With Intention
Pearl & Law Hospitality, founded by Biplaw Rai and Nyacko Pearl Perry, is the home of Comfort Kitchen—recognized as Best New Restaurant by both Boston Magazine and The Boston Globe, named one of the Top 50 Restaurants in America by The New York Times, and nominated for Best New Restaurant by the James Beard Foundation.

Our restaurants are rooted in creating deeply intentional dining experiences that bring people home to themselves and to one another. We honor the roots, stories, and daily life that shape our food, our team, and our spaces.

SUMMARY
The Sous Chef is responsible for guiding back-of-house operations.This role requires efficiency, respect, collaboration, professionalism, and creativity. The sous chef ensures that every dish reflects the culinary philosophy of Ama, upholds the highest standards of quality, and embodies the restaurant’s commitment to community, culture, and sustainability.
GENERAL EXPECTATIONS
  • Act with integrity, honesty, and knowledge that promote the culture, values, and mission of Ama.
  • Ensure that all guests feel welcome and are given responsive, gracious, and professional service.
  • Perform all aspects of the position with efficiency, respect, professionalism, patience, and initiative.
  • Understand and carry out the philosophy of the owners and the Culinary Director, maintaining attention to detail and consistency.
  • Represent Ama professionally through effective communication and collaboration with staff, vendors, and community partners.
  • Create and maintain a culture of respect and equity in the kitchen, fostering opportunities for staff to learn, grow, and develop.
  • Collaborate with the leadership team to ensure Ama’s reputation for excellence and consistency in both food and hospitality.
  • Offer positive, solutions-oriented input in decision-making processes.
DUTIES & RESPONSIBILITIES
  • Execute and uphold all policies, procedures, and standards set forth by the Culinary Director and ownership.
  • Assume full responsibility for the quality, consistency, and integrity of all food served.
  • Lead, train, and supervise kitchen staff, including prep, pantry, line cooks, and stewards.
  • Oversee daily production, prep, and service; fill in on stations as needed.
  • Manage kitchen operations including ordering, receiving, inventory, and vendor relationships.
  • Maintain walk-in, storage, and kitchen organization with proper rotation, labeling, and sanitation.
  • Oversee production of core culinary preparations such as stocks, sauces, marinades, and butchery.
  • Participate in menu development and recipe creation aligned with Ama’s culinary philosophy.
  • Ensure compliance with food safety, sanitation, and health regulations at all times.
  • Maintain equipment according to the restaurant’s safety and preventive maintenance protocols.
  • Manage food and labor costs within budget parameters; monitor waste and efficiency.
  • Attend and actively participate in management meetings, offering thoughtful insights and solutions.
  • Support the culture of continuous improvement by providing feedback and coaching.
  • Perform end-of-month inventory and collaborate with ownership on financial reporting.
  • Be available to work both lunch and/or dinner service shifts while overseeing production needs.
QUALIFICATIONS
  • Minimum of 2 years of kitchen management experience in a fine dining or high-volume restaurant.
  • Strong leadership skills with a proven ability to mentor and inspire a diverse team.
  • Clear and professional communication skills, both verbal and written.
  • Ability to stand for long periods (up to 8–10 hours per day), bend, lift up to 30 lbs, and work in varying kitchen conditions.
  • Demonstrated ability to manage costs and achieve financial goals.
  • Must align with Ama’s values of equity, sustainability, community, and hospitality.
COMPENSATION & BENEFITS
Base Salary
  • $75,000 annually, paid in accordance with our payroll schedule.
Health & Wellness
  • Pearl & Law Hospitality provides a 75% employer contribution toward your medical, dental, and vision coverage.
Retirement
  • Eligibility to participate in the Comfort Kitchen 401(k) Retirement Plan, with employee contributions and potential employer matching in accordance with policy.
Paid Time Off
  • Two (2) weeks paid vacation per year.
  • One (1) week (40 hours) of paid sick time per year.
Additional Benefits
  • Complimentary staff meals during work shifts.
  • Participation in hospitality events, collaborations, and industry partnerships.
COMMENTS
This job description is not an exhaustive list of all job responsibilities. Duties and responsibilities may shift depending on the needs of Ama and its leadership team. Regular attendance and flexibility in scheduling, including weekends and holidays, are essential.

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