$206.4k - $283.8k
Our MissionAt Palo Alto Networks, we’re united by a shared mission—to protect our digital way of life. We thrive at the intersection of innovation and impact, solving real-world problems with cutting-edge technology and…
Hospitality & Food · Denver, CO
Chef jobs in Denver, CO
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
767
Open roles today
$20–$58/hr
Typical pay range
$66k
Median, full-time
6
Fresh in this list
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01
Open chef roles
12 shown of 767 · sorted by freshness
Position Summary Deloitte’s Workday practice is seeking a Senior Consultant, Package Managed Services to help clients design, implement, and optimize Workday VNDLY solutions that support contingent workforce operations.…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
$110.7k - $218.3k
Position Summary Join Deloitte’s SAP practice and build a career at the forefront of business transformation, where innovation, industry insight, and leading technology come together to solve complex challenges. You’ll w…
$122.76k - $184.14k
Job ID: 43750Reference: 300016197209376Location: Highlands Ranch, CO, United States | Reno, NV, United States | Salt Lake City, UT, United States | Las Vegas, NV, United States | Phoenix, AZ, United States | Irvine, CA,…
$15 per hour
, we live to beat the rush and make it possible to make, bake or take pizzas during the hungry hours of the day and night. Pizza Chefs earn starting $15/hour + cash tips (paid daily!!!) Have experience? Starting hourly w…
Le Bilboquet is searching for a creative and motivated Sous Chef to expand their culinary skills and grow with us. The Pastry Sous will partner with the Executive Chef and Sous Chef to direct and coordinate activities of…
$650 per month
MileHighCook is a private chef and event catering company working across 30 markets in Colorado, Utah, Arizona and Wyoming. We are hiring event chefs in all of them. The work is private dinners in homes, ranches and vaca…
$130k - $145k
The District Executive Chef - Rocky Mountain District (Denver, CO) is responsible for directly supervising culinary personnel within the Denver District. As the District Executive Chef for Aramark Sports and Entertainmen…
and volunteer opportunities ~ And more! Job Summary Our restaurant is searching for a creative and motivated Executive Sous Chef to expand their culinary skills and grow with us. In this position, you will act as the sec…
Executive Chef Denver, CO We’re hunting for a proven Executive Chef with experience in a fast-paced, fine dining environment.This is an exceptional opportunity for a culinary leader who takes pride in developing talent,…
A national gourmet burger restaurant is looking for an energetic and talented Kitchen Manager to assist with the pre-opening development and daily operations of its first restaurant in the Las Vegas Valley. The award win…
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What chefs earn in Denver
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $20–$26 | $42k–$55k |
| Mid level | $26–$37 | $55k–$77k |
| Senior | $36–$58 | $75k–$121k |
Adjusted for the Denver 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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