TEMP & INTERIM CHEFS · NATIONWIDE · SINCE 2017
Lost Your Chef?
we’ll send one.
Experienced line cooks, sous and executive chefs who step into a working kitchen and hold it together.
Answered by a chef, not an answering service. Same-day response, seven days a week.
HUNDREDS OF KITCHENS COVERED SINCE 2017. A FEW OF THEM:
We are not a recruiter.
A recruiter sends you resumes and a bill for twenty-five percent. We send you a chef who is already on our payroll, already vetted, and already used to walking into a kitchen that isn't theirs.
Our chefs are our employees, not candidates we're passing along. That's the difference, and it's why you're not interviewing anyone, onboarding anyone, or carrying anyone on your books. Kitchen coverage when you need it the most.
HOW IT WORKS.
Three steps. No portal, no onboarding call, no discovery process.
01
You call.
Tell us the role, the dates, and what the kitchen is actually dealing with. Five minutes on the phone, chef to chef.
02
We confirm.
We come back with who's available and when they can be there. If we can't cover it, we say so instead of stringing you along.
03
A chef arrives.
They work your hours, your menu, your standards. From the first shift, it’s like they’ve always been a part of your team.
No mystery, no surprises. You know exactly what lands on your desk before anyone shows up.
How We Bill.
ONE HOURLY RATE. ONE WEEKLY INVOICE.
NO PLACEMENT FEE
NO EXTRA MARKUPS
NO PERCENTAGE
WHAT’S OURS.
- Payroll and taxes
- Workers' comp
- Liability insurance
- Background checks
- Food safety certification
- Skills testing
- Recruiting and vetting
WHAT’S YOURS.
- One invoice a week for hours worked
- Lodging for traveling chefs
- 40-hour weekly minimum
- Two-week minimum assignment
That's the entire list. Nothing else gets added to it.
Your rate depends on the role and how long you need someone. Call and we'll give you a number on the phone.
Who we cover.
Anywhere in the country where the property can put a traveling chef up. In Maine, New Hampshire and Massachusetts we staff locally, so lodging isn't a factor.
HOTELS & RESORTS
COUNTRY & PRIVATE CLUBS
BOUTIQUE INNS & LODGES
SKI & SEASONAL PROPERTIES
RESTAURANT GROUPS
COLLEGE & CAMPUS DINING
WHAT WE GET CALLED FOR.
Your exec chef just walked
Season is ramping up and you're three cooks short
A kitchen that needs stabilizing, not just filling
New opening that needs hands on day one
A banquet block you can't staff
Medical or parental leave coverage
WE’VE BEEN ON THAT LINE.
86&co. was started by a chef who got tired of watching kitchens run short with no real help coming.
Sending in a body is easy. A kitchen runs on leadership and on someone who can work with the crew that’s already there, which is why we ask what you’re actually dealing with. A property that lost its exec three weeks before a full house needs a different person than one covering two weeks of vacation.
We only work back of house. We know what it’s like to have your ass handed to you on a Saturday night, and what it takes to get out of the weeds. Every chef we bring on is someone we’d put on our own line.
NEED A CHEF?
Need someone soon? Give us a call. Planning ahead or prefer to write it out? Tell us what you need using the form.
Temp & interim chef support, nationwide.
Aligned with organizations that advocate for strong kitchens, healthy teams, and a better hospitality industry.
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