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…
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.
1,614
Open roles today
$19–$56/hr
Typical pay range
$63k
Median, full-time
4
Fresh in this list
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01
Open chef roles
11 shown of 1,614 · sorted by freshness
$65k - $70k
Position Title: CHEF DE CUISINE-AUSTIN, TX Salary: $65,000-$70,000/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.…
Aramark's Student Nutrition food service programs, please visit - Link here Aramark Student Nutrition - Aramark The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, respo…
$18 per hour
We are hiring immediately for a full time PASTRY CHEF position. Location : AT&T Hotel and Conference Center - 1900 University Avenue, Austin, TX 78705. Note: online applications accepted only . Schedule : Full time sched…
manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, cost control, basic commu…
$50k - $60k
eye for style, seamless coordination, unique bar service, and a special catalog of package additions. Reporting to the Executive Chef of Catering and working closely with the rest of the Contigo Catering team, the Pastry…
$70k - $90k
Mediterranean restaurant with a California influence. With locations in Austin, TX, Chicago, IL, and Nashville, TN, the menu features Top Chef Alum, Chef Partner CJ Jacobson’s modern approach to Mediterranean cooking and…
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…
$90 - $100 per hour
Executive Chef Pay range: $90 - $100 based on experience + bonus & benefits Join us as we bring The Butcher's Daughter to Austin. The Butcher's Daughter is a beloved plant-forward juice bar cafe known for seasonal cuisin…
flavors and local ingredients touched by fire and smoke to offer a uniquely Texas dining experience. Reporting to the Hotel Executive Chef, responsibilities and essential job functions include, but are not limited to, th…
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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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