Salina is a coastal Italian restaurant in Porter Ranch: fresh pasta, pizza, crudo and a serious ... and temp logs; keep labeling, FIFO and cold chain inspection-ready every day. - Order to pars ...
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Salina is a coastal Italian restaurant in Porter Ranch: fresh pasta, pizza, crudo and a serious ... and temp logs; keep labeling, FIFO and cold chain inspection-ready every day. - Order to pars ...
New
Junior Sous Chef
$26 - $29/hr
Salina is a coastal Italian restaurant in Porter Ranch: fresh pasta, pizza, crudo and a serious ... and temp logs; keep labeling, FIFO and cold chain inspection-ready every day. - Order to pars ...
Junior Sous Chef
$26 - $29/hr
Salina is a coastal Italian restaurant in Porter Ranch: fresh pasta, pizza, crudo and a serious ... and temp logs; keep labeling, FIFO and cold chain inspection-ready every day. - Order to pars ...
Instructional Faculty - Temporary/Lecturer Location: Pomona Categories: Unit 3 - CFA - California ... ranch of cereal magnate W.K. Kellogg. We acknowledge that Cal Poly Pomona resides on the ...
Instructional Faculty - Temporary/Lecturer Location: Pomona Categories: Unit 3 - CFA - California ... ranch of cereal magnate W.K. Kellogg. We acknowledge that Cal Poly Pomona resides on the ...
Instructional Faculty - Temporary/Lecturer Location: Pomona Categories: Unit 3 - CFA - California ... ranch of cereal magnate W.K. Kellogg. We acknowledge that Cal Poly Pomona resides on the ...
Instructional Faculty - Temporary/Lecturer Location: Pomona Categories: Unit 3 - CFA - California ... ranch of cereal magnate W.K. Kellogg. We acknowledge that Cal Poly Pomona resides on the ...
Instructional Faculty - Temporary/Lecturer Location: Pomona Categories: Unit 3 - CFA - California ... ranch of cereal magnate W.K. Kellogg. We acknowledge that Cal Poly Pomona resides on the ...
Instructional Faculty - Temporary/Lecturer Location: Pomona Categories: Unit 3 - CFA - California ... ranch of cereal magnate W.K. Kellogg. We acknowledge that Cal Poly Pomona resides on the ...
Temporary Ranch Chef information
See Cerritos, CA salary details
$10.51 - $13.79
4% of jobs
$13.79 - $17.07
18% of jobs
$17.47 is the 25th percentile. Wages below this are outliers.
$17.07 - $20.34
23% of jobs
The median wage is $21.68 / hr.
$20.34 - $23.62
12% of jobs
$23.62 - $26.89
11% of jobs
$29.86 is the 75th percentile. Wages above this are outliers.
$26.89 - $30.17
8% of jobs
$30.17 - $33.45
7% of jobs
$33.45 - $36.72
5% of jobs
$36.72 - $40
4% of jobs
$40 - $43.28
5% of jobs
$43.28 - $46.55
2% of jobs
$10
$25
$46
How much do temporary ranch chef jobs pay per hour?
As of Sep 6, 2026, the average hourly pay for temporary ranch chef in Cerritos, CA is $25.64, according to ZipRecruiter salary data. Most workers in this role earn between $17.50 and $32.31 per hour, depending on experience, location, and employer.
What is a temporary ranch chef?
Temporary Ranch Chefs are culinary professionals hired on a short-term basis to prepare meals at ranches, often for seasonal events, retreats, or during busy periods. They are responsible for menu planning, sourcing ingredients, and cooking meals tailored to guests’ preferences and dietary needs. These chefs must be adaptable, as they often work with limited resources in remote locations and may need to handle a variety of cuisines or cooking styles. Their contracts typically last from a few days to several months, depending on the needs of the ranch.
What are some common challenges faced by a temporary ranch chef, and how can they be managed effectively?
Temporary Ranch Chefs often work in remote locations with limited kitchen resources and variable ingredient availability. Adapting menus to local supplies, managing time efficiently, and preparing hearty meals for large groups are typical challenges. Success in the role requires strong organizational skills, creativity in meal planning, and the ability to work independently or with a small team. Building rapport with ranch staff and understanding dietary preferences also help ensure smooth operations and satisfied guests.
What are the key skills and qualifications needed to thrive as a temporary ranch chef, and why are they important?
To thrive as a Temporary Ranch Chef, you need solid culinary expertise, menu planning skills, and experience in preparing meals for groups, often supported by a culinary degree or equivalent experience. Familiarity with commercial kitchen equipment, food safety certifications, and inventory management systems is typically required. Strong organizational skills, adaptability, and excellent communication are valuable soft skills for managing changing schedules and dietary needs. These qualities ensure efficient kitchen operations, maintain food safety standards, and provide consistently satisfying meals in a dynamic ranch environment.
What is the difference between Temporary Ranch Chef vs Permanent Ranch Chef?
| Aspect | Temporary Ranch Chef | Permanent Ranch Chef |
|---|---|---|
| Credentials | Cooking certifications, culinary training | Cooking certifications, culinary training |
| Work Environment | Short-term, seasonal ranch settings | Long-term, year-round ranch operations |
| Employer Usage | Hired for specific seasons or events | Employed full-time for ongoing ranch needs |
| Search Intent | Temporary culinary staffing on ranches | Full-time ranch culinary employment |
Temporary Ranch Chefs are hired for short-term, seasonal needs, often to cover busy periods or special events. Permanent Ranch Chefs work year-round, providing consistent culinary services on the ranch. The main difference lies in duration and employment type, with temporary roles offering flexibility and short-term engagement, while permanent roles provide stability and ongoing employment.
What cities near Cerritos, CA are hiring for Temporary Ranch Chef jobs?
Cities near Cerritos, CA with the most Temporary Ranch Chef job openings:
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Job description
Salina is a coastal Italian restaurant in Porter Ranch: fresh pasta, pizza, crudo and a serious wine program, lunch and dinner seven days a week. Scratch kitchen, 100-plus item prep list, nightly counts system, recipe costing in MarginEdge, weekly prime-cost review.
We are hiring a Junior Sous Chef who is as comfortable with a scale and a spreadsheet as with a sauté pan. You cook every shift and run a station or the pass. You also own the kitchen's numbers: counts, pars, yields, portions, waste, receiving, and food cost. Everything here is measured in metric.
WHAT YOU WILL DO
- Work a station every service; lead the line on the Chef's days off.
- Enter close-of-day counts nightly so the next day's prep list is right when the AM team arrives.
- Run the weekly MarginEdge inventory count on time and explain variances.
- Receive deliveries against the invoice by weight and count; request credits the same day.
- Keep waste and breakage logs, recipe yields and portion specs (in grams) current; run weekly portion audits.
- Track food cost and BOH hours against budget; flag a variance the day you see it.
- Run line checks and temp logs; keep labeling, FIFO and cold chain inspection-ready every day.
- Order to pars against forecasted covers, including large parties and events.
- Train cooks on specs and the counts system; protect meal and rest breaks on shifts you lead.
WHAT YOU BRING
- 3+ years on the line in a scratch kitchen, including 1+ year as lead line cook or junior sous.
- You can read a recipe cost, a yield test and a weekly food-cost line, and explain a variance.
- Comfortable in software every shift: POS, an inventory platform (MarginEdge, R365, MarketMan or similar), spreadsheets, tablet-based counts. We train the tools, not the willingness.
- Fluent in metric weights and volumes, or will be within the first week.
- California Food Handler card on day one; Certified Food Protection Manager within 60 days if not already held.
- 10-hour shifts on your feet, lift 25 kg, evenings, weekends and holidays, reliable transportation to Porter Ranch.
Nice to have: Italian or Mediterranean cooking, fresh pasta, English and Spanish, Toast or MarginEdge.
PAY AND SCHEDULE
$26.00 to $29.00 per hour based on experience. Hourly, non-exempt; overtime paid per California law. About 40 hours over five shifts. Shift meal, paid sick leave, a written 90-day review against a defined scorecard, and a clear path to Sous Chef.
Salina (Egg Shen LLC) is an equal opportunity employer and considers qualified applicants in accordance with the Los Angeles Fair Chance Initiative for Hiring Ordinance and the California Fair Chance Act.