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Weekend Demi Chef Jobs (NOW HIRING)

Biltmore Company

$22/hr

This is an AM Demi Chef position. Hours are typically 4am-12pm. The starting pay range for this ... Schedule can vary; weekend and holiday availability required. Qualifications: 1. High school ...

Boomtown Casino Biloxi

Demi Chef - Full Time

Biloxi, MS · On-site

$59K - $81K/yr

Assists Sous Chef with administrative duties. * Assists with maintaining established quality ... Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs ...

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As of Aug 15, 2026, the average hourly pay for weekend demi 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.

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Infographic showing various Weekend Demi Chef job openings in the United States as of June 2026, with employment types broken down into 93% Full Time, and 7% Nights. Highlights an 100% Physical job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Demi Chef - Village Social -Full Time

Biltmore Company

On-site

$22/hr

Full-time

Posted 7 days ago

Biltmore Estate rating

8.3

Company rating: 8.3 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

3rd of 29 rated museums

Job description

Job Description

This is an AM Demi Chef position. Hours are typically 4am-12pm.

The starting pay range for this position begins at $22/hour; additional compensation can be considered for candidates with higher amounts of experience above the minimum requirements. Full Time: a position averaging 35+ hours per week.

The Demi Chef position reports to the Sous Chef and Executive Chef and will assist the Sous Chef with staff supervision, quality control and attaining profitability and revenue goals in both the a la carte and banquet/event operations. This position requires strong leadership skills and will supervise staff members in the absence of the Sous Chef. Other duties will include coordinating with management on the development of daily specials, providing direction for line staff, scheduling and performance management, working with culinary externs and apprentices, and general operational support.Success will be measured by guest satisfaction, organization and kitchen cleanliness, attitude and product quality.

Schedule can vary; weekend and holiday availability required.

Qualifications:

1. High school diploma. A two-year culinary degree, additional training, and/or industry certifications are strongly preferred. Applicants must be 19+ years of age.
2. At least three (3) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting. The ideal candidate will have had progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles.
3. Demonstrated leadership experience and/or prior supervisory or management experience. Should be capable of leading co-workers in the absence of management.
4. Proven commitment to the delivery of world class service and products, and the ability to motivate staff to do the same.
5. Basic proficiency with Microsoft Word, Outlook, and Excel.
6. Basic math skills and the ability to develop, read, and execute recipes.
7. Must be able to follow prep and order sheets.
8. Extensive knowledge of food product identification, fabrication and cooking methods; experience with inventory and cost control techniques helpful.
9. Ability to present a professional image at all times in accordance with company standards.

Essential Job Duties

1. Maintain a clean and well organized work area.
2. Ensures all equipment is properly cleaned, maintained and in asafe and good working order.
3. Cleans and organizes all stations, coolers, and walk-ins for next shift.
4. Train coworkers on all department standards.
5. Follow standard operating procedures.
6. Double check daily forecasts in order to properly plan and prepare for service.
7. Accountable for proper rotation, storage and dating of all food items.
8. Ensure all items are properly prepared, garnished, and consistently presented to Biltmore's quality standards.
9. Ensure all items are prepared, garnished, and presented to meet and/or exceed department standards.
10. Responsible for all prepared products on station
11. Check all food items daily for quality and freshness.
12. Prepare and plan in advance to ensure all mise en place needed for next shift is ready for the following day.
13. Possess the ability to write and follow daily check list consistently.
14. Cross- train on all lines to be proficient on all station.

Physical Requirements:

1. Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
2. Able to work effectively in a kitchen environment with occasional extremes in temperature and conditions (heat, cold, humidity) for an extended period of time.

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