ZipRecruiter

Log In

1

Supervisor Chef Jobs (NOW HIRING)

Bon Appetit

Portfolio Project Chef

Sunnyvale, CA · On-site

Job Summary The Portfolio Project Chef (also titled Supervising Chef) serves as the operational arm of the National Culinary Director, translating culinary vision and strategy into consistent ...

New

Elior North America

Chef Supervisor

Dallas, TX

$22/hr

Chef Supervisor Job Reference Number: 39676 Employment Type: Full-Time , Onsite Segment: Education Brand: Elior-School-Dining Location: Dallas , Texas (US-TX) The Role at a glance: We are looking to ...

Elior North America

Chef Supervisor

Dallas, TX · On-site

$22/hr

Chef Supervisor Job Reference Number: 39676 Employment Type: Full-Time , Onsite Segment: Education Brand: Elior-School-Dining Location: Dallas , Texas (US-TX) The Role at a glance: We are looking to ...

Cliffs Club Services, LLC

Executive Sous Chef

Salem, SC · On-site

$52K - $66K/yr

O.S. in Culinary Arts or related field preferred with a minimum of 5 years' Supervisory Chef experience (preferably in fine dining or upscale business establishments). * Strong understanding of ...

McHenry Villa

Dietary Aide/Dishwasher/Server

Mchenry, IL

$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 ...

Brechtel Hospitality

Line Cook

New Orleans, LA · On-site

$15.25 - $19/hr

Prep Supervisor, Chef de Tournant, or Sous Chef Primary Focus: Independently work multiple stations, support prep and service, and begin taking ownership of portions of the kitchen. Core ...

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 ...

Copper Vine

Line Cook

New Orleans, LA · On-site

$15.25 - $19/hr

Prep Supervisor, Chef de Tournant, or Sous Chef Primary Focus: Independently work multiple stations, support prep and service, and begin taking ownership of portions of the kitchen. Core ...

Copper Vine

Cook 2

New Orleans, LA · On-site

$17 - $19/hr

Prep Supervisor, Chef de Tournant, or Sous Chef Primary Focus: Independently work multiple stations, support prep and service, and begin taking ownership of portions of the kitchen. Core ...

the Chef Agency

Sous Chef

Saint Petersburg, FL

$70K - $80K/yr

No Thriving restaurant group is looking for a Sous Chef to join the team at their upscale Italian ... Qualifications: * 2+ years in a supervisory role * Upscale restaurant experience * High volume ...

New

Copper Vine

Cook 2

New Orleans, LA · On-site

$17 - $19/hr

Prep Supervisor, Chef de Tournant, or Sous Chef Primary Focus: Independently work multiple stations, support prep and service, and begin taking ownership of portions of the kitchen. Core ...

Legend Senior Living

Chef

Warrendale, PA · On-site

Directly supervising all dietary staff to including hiring, training, scheduling, etc. * Ensuring all cooking, serving, storage, preparation, and service areas are clean , safe and organized to meet ...

Legend Senior Living

Chef

Tulsa, OK · On-site

Directly supervising all dietary staff to including hiring, training, scheduling, etc. * Ensuring all cooking, serving, storage, preparation, and service areas are clean , safe and organized to meet ...

next page

Showing results 1-20

All JobsSupervisor Chef Jobs

Supervisor Chef information

See salary details

$29.5K

$61.1K

$87.5K

How much do supervisor chef jobs pay per year?

As of Jul 4, 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 does a chef supervisor do?

A chef supervisor oversees kitchen operations, manages staff, ensures food quality and safety standards are met, and coordinates meal preparation. They often handle scheduling, inventory, and training, requiring strong leadership and culinary skills. The role typically involves working in a fast-paced environment and may require certifications such as food safety training.

What is the highest paying type of chef?

Executive chefs, also known as head chefs or master chefs, tend to be the highest paid in the culinary industry, often earning six-figure salaries. Specialized roles such as pastry chefs or culinary directors can also command high wages, especially in upscale restaurants or hotel chains. Leadership skills, experience, and working in high-end establishments typically influence salary levels for top chefs.

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.

What is the highest paid chef job?

The highest paid chef roles are executive chefs, head chefs, or culinary directors in high-end restaurants, luxury hotels, or private estates, often earning six-figure salaries. These positions typically require extensive experience, leadership skills, and advanced culinary certifications. Compensation varies based on location, establishment size, and individual reputation.

What is the highest position in chef?

The highest position in a culinary hierarchy is typically Executive Chef or Head Chef, responsible for overall kitchen management, menu creation, and staff supervision. They often hold advanced culinary certifications and extensive experience in professional kitchens.

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.

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 Supervisor Chefs?

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.
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
Portfolio Project Chef

Portfolio Project Chef

Bon Appetit

Sunnyvale, CA • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted yesterday

Bon Appétit Management Company rating

7.7

Company rating: 7.7 out of 10

Based on 57 frontline employees who took The Breakroom Quiz

8th of 66 rated caterers

Job description

Position Title: Portfolio Project Chef 

Salary:  135,000-150,000

Other Forms of Compensation:  

Our Passion is Food!
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary
The Portfolio Project Chef (also titled Supervising Chef) serves as the operational arm of the National Culinary Director, translating culinary vision and strategy into consistent, scalable execution across a portfolio of corporate dining accounts throughout North America. This role bridges high-level culinary leadership with field-level coaching, ensuring that programs, standards, and initiatives are brought to life at every account. The Portfolio Project Chef is an experienced, formally trained culinary professional who understands the nuances of corporate dining environments and thrives on developing culinary teams at all levels.
 
Key Responsibilities
Operational Execution & Account Support
  • Partner with the National Culinary Director to roll out culinary strategies, seasonal programs, and menu initiatives across all portfolio accounts.
  • Support account-level culinary teams remotely and through scheduled engagement, helping assess operations, ensure compliance with brand standards, and provide guidance — distinct from the field-based site evaluation function handled by the Portfolio Field Chef role.
  • Troubleshoot operational challenges at accounts and implement corrective actions in partnership with on-site culinary leadership.
  • Support the onboarding of new accounts, including setup of culinary systems, workflows, and team orientation.
  • Serve as an on-the-ground resource during high-profile events, client activations, or periods of leadership transition at accounts.
 
Culinary Standards & Quality Assurance
  • Ensure consistent adherence to recipe standards, food safety protocols, plating guidelines, and quality benchmarks across all accounts.
  • Conduct culinary audits and produce structured reports with actionable recommendations for improvement.
  • Collaborate with the National Culinary Director to develop and update standard operating procedures (SOPs), recipe libraries, and culinary playbooks.
  • Monitor food and labor cost performance at accounts and work with on-site teams to identify and address variances.
Additional Responsibilities
Chef Development & Training
  • Design, coordinate, and deliver culinary training programs for chefs at all levels — from line cooks and sous chefs to senior executive chefs.
  • Identify skill gaps across the portfolio and develop targeted development plans for individuals and teams.
  • Mentor and coach on-site culinary leaders, providing both formal evaluations and ongoing informal guidance.
  • Facilitate workshops, culinary demonstrations, and team-building events that elevate craft and reinforce company culture.
  • Support succession planning by identifying and nurturing high-potential culinary talent across the portfolio.
 
Collaboration & Communication
  • Act as a key liaison between the National Culinary Director and account-level culinary teams, ensuring clear communication of priorities and expectations.
  • Participate in menu development, product testing, and vendor evaluations as directed.
  • Collaborate cross-functionally with operations, procurement, and client services teams to support account goals.
  • Prepare and present program updates, training summaries, and account assessments to the National Culinary Director on a regular cadence.
Qualifications
Education & Culinary Credentials
  • Culinary degree or diploma from an accredited culinary institute required (e.g., CIA, Johnson & Wales, Le Cordon Bleu, or equivalent).
  • Certifications such as ACF Certified Executive Chef (CEC) or equivalent professional credential strongly preferred.
  • ServSafe Manager Certification (or equivalent food safety credential) required.
 
Experience
  • Minimum 8–12 years of progressive culinary leadership experience, with at least 5 years in a senior executive chef, regional chef, or multi-unit culinary management role.
  • Demonstrated experience managing culinary operations across multiple locations or a large-volume, complex single site (e.g., corporate campus, healthcare system, higher education).
  • Substantial background in corporate dining, business & industry (B&I) foodservice, or contract food management strongly preferred.
  • Proven experience designing and delivering training programs for culinary teams.
  • Track record of managing food cost, labor cost, and operational budgets with measurable results.
 
Skills & Competencies
  • Exceptional culinary knowledge across a broad range of cuisines, cooking techniques, and dietary considerations (allergens, plant-based, wellness).
  • Strong organizational and project management skills; able to manage multiple priorities, accounts, and timelines simultaneously.
  • Excellent interpersonal and communication skills — equally effective coaching a line cook or presenting to a client.
  • Proficiency with culinary management tools, recipe management platforms, and standard MS Office / Google Workspace applications.
  • High emotional intelligence and the ability to build trust and rapport with diverse teams across different organizational cultures.
  • Analytical mindset — comfortable interpreting financial reports and using data to drive culinary decisions.
 
This role is primarily based out of a central office or HQ location, with occasional travel to accounts as needed for training events, program launches, or strategic initiatives. Day-to-day work involves a combination of remote collaboration, program development, and structured engagement with account-level culinary teams. The role involves standing for extended periods during culinary sessions and working in commercial kitchen environments during training and demonstrations. Occasional evening or weekend hours may be required to support account needs or special events.

Apply to Bon Appetit today!

Bon Appetit is a member of Compass Group USA.

Click here to Learn More about the Compass Story

Associates at Bon Appetit are offered many fantastic benefits.

  • Medical
  • Dental
  • Vision
  • Life Insurance/ AD
  • Disability Insurance
  • Retirement Plan
  • Paid Time Off
  • Holiday Time Off (varies by site/state)
  • Associate Shopping Program
  • Health and Wellness Programs
  • Discount Marketplace
  • Identity Theft Protection
  • Pet Insurance
  • Commuter Benefits
  • Employee Assistance Program
  • Flexible Spending Accounts (FSAs)
  • Paid Parental Leave
  • Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf

Compass Group is an equal opportunity employer.  At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Applications are accepted on an ongoing basis.

Bon Appetit maintains a drug-free workplace.

Req ID:  1547750

Bon Appetit 

BRYAN GONI 

What Bon Appétit Management Company employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom