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System Chef Jobs (NOW HIRING)

Mission on the Bay

Sous Chef

Swampscott, MA · On-site

$55K - $65K/yr

DESCRIPTION Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in ... Working vigorously to improve the restaurant through the use of quality management systems.

Mission on the Bay

Sous Chef

Swampscott, MA

$55K - $65K/yr

Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in operating a ... Working vigorouslyto improve the restaurant through the use of quality management systems.

Mission Oak Grill

Sous Chef

Newburyport, MA

$55K - $65K/yr

Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in operating a ... Working vigorouslyto improve the restaurant through the use of quality management systems.

Mission Oak Grill

Sous Chef

Newburyport, MA · On-site

$55K - $65K/yr

DESCRIPTION Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in ... Working vigorously to improve the restaurant through the use of quality management systems.

Cobalt Smoke & Sea

Executive Chef

Creve Coeur, MO

$80K - $95K/yr

Help develop chef's dinners, wine dinners, special events, and off-menu features ... Build systems that allow the restaurant and its culinary team to grow This is not a corporate ...

Cobalt Smoke & Sea

Executive Chef

Saint Louis, MO

$80K - $95K/yr

Help develop chef's dinners, wine dinners, special events, and off-menu features ... Build systems that allow the restaurant and its culinary team to grow This is not a corporate ...

Mission Beach House

Sous Chef

Revere, MA

$55K - $65K/yr

Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in operating a ... Working vigorouslyto improve the restaurant through the use of quality management systems.

Mission Beach House

Sous Chef

Revere, MA

$55K - $65K/yr

Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in operating a ... Working vigorously to improve the restaurant through the use of quality management systems.

Mission Management Group

Sous Chef

Beverly, MA

$55K - $65K/yr

Sous Chef Leadership The Sous Chef is responsible for assisting the Executive Chef in operating a ... Working vigorously to improve the restaurant through the use of quality management systems.

the Chef Agency

Chef de Cuisine - Tapas/Sushi

Waimea, HI · On-site

$75K - $90K/yr

Support the Executive Chef and overall culinary program -- assume leadership in the Executive Chef ... based systems. * Knowledge of modern culinary techniques and safety standards -- well-versed in ...

Gen3 Hospitality

Sous Chef

Las Vegas, NV · On-site

$47K - $64K/yr

Our Sous Chefs are held at a high standard with clear expectations to be the leader of the ... systems, and the financial well-being of the back of the house.

Goodwin Recruiting

Sous Chef

Big Lake, MN · On-site

$52K - $70K/yr

HANDS-ON Chef with a background used to systems and routines * Exceptionally service-oriented/ understands hospitality time * Experience in quality scratch kitchens * Used to very high-volume sales

Salisbury Country Club

Sous Chef

Midlothian, VA · On-site

$50K - $60K/yr

Follow and enforce standardized recipes, prep lists, and production systems * Assist with ordering ... Sous Chef, lead cook, or other culinary leadership experience preferred * Strong cooking and ...

Onsen

Executive Chef

San Francisco, CA · On-site

$80K - $100K/yr

This is a hands on leadership role for a chef who enjoys building systems, mentoring a small team, developing menus, and creating a dining experience that feels deeply connected to the overall guest ...

L'Attitude 28

Be Seen First

Chef/ Sous Chef

New Port Richey, FL · On-site

$600 - $1.0K/wk

We are seeking a Chef/ Sous Chef to join our team! You will thrive in a fast-paced environment and ... Knowledge of cost and labor systems * Passion for food and cooking techniques * Strong leadership ...

The Capital Grille

Sous Chef

Denver, CO

$70K - $85K/yr

$70000 per year - $85000 per year The Sous Chef is responsible for supporting the Executive Chef in ... Knowledge of systems, methods, and processes that contribute to great execution * Stable job ...

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System Chef information

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$10

$24

$44

How much do system chef jobs pay per hour?

As of Aug 12, 2026, the average hourly pay for system 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.

How does a system chef typically collaborate with other departments to ensure smooth kitchen operations?

A System Chef works closely with various departments such as procurement, service staff, and management to streamline kitchen workflows and maintain consistent food quality. They often coordinate with purchasing to source ingredients efficiently, collaborate with front-of-house teams to align on menu offerings, and work with management to implement standardized procedures. Regular communication and teamwork are essential, as the System Chef is responsible for integrating systems that improve efficiency and uphold safety standards across the kitchen.

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

To thrive as a System Chef, you need advanced culinary skills, menu planning expertise, and a relevant culinary degree or certification. Proficiency with kitchen management software, inventory control systems, and food safety certifications like ServSafe are typically required. Leadership, adaptability, and strong communication skills are essential for managing kitchen teams and collaborating with other departments. These competencies ensure efficient kitchen operations, consistent food quality, and a safe, productive work environment.

What is a system chef?

System chefs are culinary professionals responsible for overseeing the preparation, presentation, and quality of food across multiple outlets within a larger organization, such as a hotel group, restaurant chain, or institutional food service system. Their role often includes standardizing recipes, managing kitchen staff, ensuring food safety compliance, and coordinating menu development to maintain consistency across locations. System chefs play a key part in streamlining operations, controlling costs, and upholding the brand's culinary standards.

What is the difference between System Chef vs Network Chef?

AspectSystem ChefNetwork Chef
CertificationsLinux, AWS, Azure certificationsCisco CCNA, CCNP, CompTIA Network+
Work EnvironmentData centers, cloud environments, server roomsNetwork operation centers, enterprise networks
Industry UsageIT, cloud services, data managementTelecommunications, enterprise IT
Common Search IntentManaging servers, cloud infrastructureManaging network infrastructure, routers, switches

The System Chef primarily focuses on managing server and cloud infrastructure, ensuring system stability and performance. In contrast, the Network Chef specializes in designing, implementing, and maintaining network hardware and connectivity. Both roles require technical certifications and work in IT environments, but their core responsibilities differ in scope and focus.

More about System Chef jobs
What job categories do people searching System Chef jobs look for? The top searched job categories for System Chef jobs are:
System Chef jobs near you
Infographic showing various System Chef job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 12% Part Time, and 3% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Sous Chef

Mission on the Bay

Swampscott, MA • On-site

$55K - $65K/yr

Full-time

Re-posted 12 days ago

Job description

DESCRIPTION
Sous Chef
Leadership
The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef's absence, the Sous Chef is directly responsible for all kitchen operations. The Sous Chef is expected to work an average of 55-60 hours per week.
Leadership responsibilities include:
  • Working with the Executive Chef to create a cohesive team within the kitchen.
  • Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
  • Maintaining a positive "win-win" attitude
  • Working vigorously to improve the restaurant through the use of quality management systems.
  • Demonstrating support for all decisions made by the management team.
  • Projecting a united management front to the staff.

Building the Business and Guest Base
  • Working closely with the Executive Chef to build food sales through the delivery of consistent, high quality products.
  • Operating the kitchen with a guest-satisfaction mentality.
  • Making decisions based on what is best for the guest.
  • Solving problems so that each guest will want to return.

Quality of Operations
  • Ensuring strict adherence to our standards for food quality, through the use of proper Routines.
  • Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
  • Paying attention to details.
  • Maintaining high standards in all areas of safety, security and sanitation.
  • Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability
  • Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs.
  • Assisting the Executive Chef in:
  • Monitoring daily labor reports & managing employees to their scheduled hours.
  • Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift by shift basis.
  • Placing accurate orders to vendors based on the chef's ordering system.
  • Assisting in generating accurate inventory counts on a regular basis.

Purchasing
  • Monitoring quality and managing prime and local vendors accordingly.
  • Assisting the Executive Chef in placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.
  • Proper receiving, rotation, storage and handling of all food products.

Production
  • Taking a hands-on approach and being directly involved in daily production.
  • Setting appropriate prep levels (w/reference to menu item sales) to ensure fresh product and effective use of labor.

Personnel
  • Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Recruiting & Hiring
  • Assist in hiring a crew of quality kitchen employees.
  • Ensuring all kitchen employees' personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form. No employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training
  • Assisting the Executive Chef in implementing the new company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
  • Working with the Executive Chef to provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.
  • Teaching and coaching staff on a daily basis.
  • Holding BOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.
  • Attending FOH Pre-Meals daily, and leading those meetings in the absence of the Executive Chef, to review specials, menu items and discuss kitchen issues.

Administration
  • Working with the Executive Chef to ensure all kitchen employees receive a semi- annual review.
  • Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms.
  • Participate in the weekly management meetings.

Problem Solving/Judgement
  • Demonstrating a proactive attitude regarding all aspects of the business.
  • Consistently making decisions that are in the best interest of our guests, employees and investors.
  • Making difficult decisions.
  • Remaining alert to all aspects of the operation.
  • Recognizing potential problems and solving them in an effective and efficient way.

REQUIREMENTS

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