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.
170
Open roles today
$17–$50/hr
Typical pay range
$57k
Median, full-time
2
Fresh in this list
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01
Open chef roles
12 shown of 170 · sorted by freshness
$26 - $28.5 per hour
Job Description Job Description Real Food re-fined. Lead Cook - Hospital | Location: Fresno Metropolitan Area Compensation: $26-$28.50 per hour DOE | Full-Time Schedule: Evening shift with weekend rotation. Job Summary A…
Sierra Sunrise is an innovative, low-barrier, service enhanced emergency shelter serving Fresno County. Sierra Sunrise provides onsite mental health services, case management, peer support and housing navigation to suppo…
$16.9 per hour
Job title: Pizza Cook Reports to: Executive Chef Department: Food and Beverage FLSA status: Hourly non-exempt Salary: $16.90/ hour ASM Global has an immediate opening for a Pizza Cook at the Save Mart Center. SUMMARY: Th…
$16.9 per hour
JOB TITLE: DISHWASHER REPORTS TO: CHEF DEPARTMENT: FOOD AND BEVERAGE FLSA: Hourly, non-exempt SALARY: $16.90 /hour ASM Global, a public facilities management company, has immediate openings for part-time Dishwasher at Sa…
Our hospitality-based care services and superstar employees (like you!) inspire new and creative ways of doing business and serving our residents and their families. Our employees are the heart of Leisure Care communitie…
Provincial Senior Living proudly manages lifestyle-driven Independent Living communities across the United States, united by a shared purpose to enrich the lives of seniors and Team Members alike. Serving thousands of re…
Wingstop’s mission is to serve the world flavor. Wingstop is the destination when you crave fresh wings, hand-cut seasoned fries, and any of our famous sides. For people who demand flavor in everything they do, there's o…
Our restaurant is looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled,…
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…
$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…
$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…
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.
05
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.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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