Description: About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico’s premier locally owned hospitality group, built on a deep respect for culture, place and people. Our luxury hotels and award-winning r…
Hospitality & Food · Albuquerque, NM
Chef jobs in Albuquerque, NM
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
111
Open roles today
$17–$49/hr
Typical pay range
$56k
Median, full-time
1
Fresh in this list
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01
Open chef roles
12 shown of 111 · sorted by freshness
$15 - $18 per hour
unforgettable experience for guests. Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and req…
$15 - $17 per hour
Job Title: Hotel Breakfast Cook Job Summary:The Breakfast Cook is responsible for preparing and serving breakfast items for hotel guests in a timely and high-quality manner. This position ensures food safety standards ar…
Love cooking but tired of the restaurant grind? Join our warm, welcoming assisted living and memory care community where your talent makes a real difference every day. We’re looking for an experienced cook who takes prid…
$45k - $60k
Position Overview: The Food and Beverage Manager oversees the day-to-day operations of the food and beverage department, ensuring high-quality service, efficient operations, and guest satisfaction. This role involves man…
$20.24 - $21 per hour
Job Title: Hotel Food and Beverage Supervisor Job Summary: The Food and Beverage Supervisor oversees daily operations in the hotel’s restaurant, bar, and/or breakfast area. This role ensures excellent guest service, high…
Domino's Team BAM! is looking for friendly & motivated people to join our team at our Domino's ! Job Description Responsibilities: Greeting customers and taking orders with a smile! Operating the cash register and collec…
$18 per hour
Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this ro…
Time to step up your career! This is your moment to shine and lead the way for others too. We’re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coor…
Who says FUN and RESPONSIBILITY can’t hang together? At SONIC Drive-In restaurants, you’ll have all that, along with great pay, flexible hours, a cool uniform and the camaraderie of fantastic co-workers. As a SONIC Drive…
The Food Prep Worker II is responsible for assisting cooks, chefs, or food service managers by preparing ingredients for recipes and performing other food preparation and service tasks. The Food Prep Worker II should pre…
Do you love to cook? Are you passionate about food? As a Cook on our team, you’ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you’ll be imm…
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What chefs earn in Albuquerque
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$65k |
| Senior | $30–$49 | $63k–$102k |
Adjusted for the Albuquerque market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
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List your ServSafe Manager certification and any state food handler requirements.
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Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
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Executive Chef
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