maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards. *Assist the Chef as needed in execution of production. *Apply basic knife skills required for pre…
Hospitality & Food · Fresno, CA
Chef jobs in Fresno, CA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
73
Open roles today
$17–$50/hr
Typical pay range
$57k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 73 · sorted by freshness
We have a vacant spot for a well-organized and committed dishwasher. Our culinary environment is fast-paced and we expect you to be able to work as part of a team. Your main duties will include removing dishes (plates an…
Our restaurant is looking for a server with remarkable hard skills and engaging people skills. The right person for this job should be able to multitask food and beverage orders and deliveries, but not only that. Our res…
About Us:BW Packaging is driving performance at the intersection of people, technology, and customer care. As part of the privately held Barry-Wehmiller family, we unite a global team of packaging experts with a clear pu…
$120k - $200k
Mechanical Project Manager Location: Fresno, CASalary: $120K-$200K base (salary depends on experience)The OpportunityA premier, full-service mechanical contractor in the Fresno/Central Valley is seeking an experienced Me…
POSITION SUMMARY Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks…
We are looking for a Part-Time Dishwasher to join our team! In this role, you will be responsible for maintaining a clean and efficient kitchen environment by washing dishes, utensils, and cooking equipment. You will wor…
Bring the Energy. Serve the Experience. At Buffalo Wild Wings, game day isn't just one day. It's every day. We're looking for friendly, energetic Servers who enjoy creating memorable guest experiences in a fast paced, te…
Position Summary The Kitchen Assistant role helps with the daily kitchen operations and needs of our facilities. The Kitchen Assistant's responsibilities include assisting with inventory control, removing garbage, washin…
Position Summary The Kitchen Cook is an essential member of the Kitchen team, responsible for preparing and serving nutritious meals in accordance with established menu, dietary guidelines, and dietary restrictions. Work…
$22.5 - $24 per hour
A Restaurant General Manager (RGM) is an experienced restaurant leader that is dedicated to driving operational excellence through a memorable Guest experience. RGMs lead by example and provide guidance in their restaura…
$20 per hour
A Popeyes® Team Member creates memorable experiences for Guests. They are passionate about providing Guests with the best experience possible, and they exemplify Popeyes® famous Cajun Hospitality, remembering to always s…
02
What chefs earn in Fresno
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$23 | $36k–$48k |
| Mid level | $23–$32 | $48k–$66k |
| Senior | $31–$50 | $65k–$104k |
Adjusted for the Fresno market from national ranges.
03
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.
04
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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