$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…
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.
1,446
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
11 shown of 1,446 · sorted by freshness
Position Title: EXECUTIVE CHEF - DEN United Club Pay Grade: G15 Reports To: General Manager Salary: 74000 - 90000 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actio…
Now Hiring: Executive Sous Chef – La Vietta Trattoria We're an exciting new Italian restaurant and are looking for a talented, passionate Executive Sous Chef to join our team. What You'll Do: Assist the Executive Chef in…
$70k - $75k
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…
The Wolf's Tailor of Id Est Hospitality Group is seeking back-of-house talent! We are hiring full-time pastry prep chefs who are passionate about food and the hospitality industry. At least three years of prior culinary…
Job description: Overview We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will have a strong background in scratch kitchens as well as experience with Pamp;L. Duties Assis…
Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the k…
$65k - $70k
job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility.…
Our restaurant is looking for a skilled pizza maker to join our team. The hired candidate will be responsible for preparing pizzas that follow our recipes. You will need to be able to work quickly with a high degree of a…
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…
02
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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