Position Title: CHEF DE CUISINE-AUSTIN, TX Pay Grade: 13 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employ…
Hospitality & Food · Austin, TX
Chef jobs in Austin, TX
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
774
Open roles today
$19–$56/hr
Typical pay range
$63k
Median, full-time
6
Fresh in this list
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01
Open chef roles
12 shown of 774 · sorted by freshness
$60k - $65k
Position Title: SOUS CHEF- AUSTIN, TX Salary: $60,000-$65,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We f…
Are you ready to take your culinary career to new heights? We're on the hunt for a passionate and creative Executive Chef to join our vibrant team in Austin, TX. If you have a flair for Mediterranean cuisine and thrive i…
White Lodging offers a dynamic environment where talent thrives and careers are built. We are seeking a Full Time Executive Chef to lead all culinary operations at Corinne , located within the Austin Marriott Downtown in…
a deep sense of place. As we continue to grow, we're entering an exciting new chapter. We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing new energy to iconic…
Disability, Life, and Pet Insurance • Retirement Benefits • Parental Leave What You’ll Do: Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision Oversee and manage the kitchen's day-t…
$14 - $15 per hour
At Cicis, we open our doors everyday with the purpose of making each guest’s day by delivering remarkable service and high-quality pizza. Many employees start just expecting just a job but end up with a rewarding career.…
Description Turn your passion for food and cooking into a Culinary Career with Hyatt Hotels! Learn from our team of experienced Chefs and gain hands-on experience, working in a fast-paced and exciting environment that of…
into new markets and iconic destinations. About the position: MML Hospitality is seeking a dynamic and passionate Executive Chef to lead our teams. This individual will be responsible for the restaurant’s culinary vision…
A treasured and historic landmark reborn, Commodore Perry Estate, Auberge Collection occupies a unique niche in the Austin hospitality market. Designed by Ken Fulk and set on a 10-acre estate in the Hyde Park neighborhoo…
and specifications. ESSENTIAL FUNCTIONS # Prepare food of consistent quality following Carillon recipes as shown or explained by Chef. # Ensures accurate and timely production of In Room Dining and A La Carte orders for…
Come join our team as our next Pastry Cook at the AT&T Hotel and Conference Center, located in the heart of the UT campus! Hook'em! ( This is a Full-Time role- daytime ) Principle Responsibilities & Position Purpose: To…
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What chefs earn in Austin
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $19–$25 | $40k–$52k |
| Mid level | $25–$36 | $52k–$74k |
| Senior | $34–$56 | $71k–$116k |
Adjusted for the Austin 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.
02
List your ServSafe Manager certification and any state food handler requirements.
03
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
04
Executive Chef
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