regulations Must always be able to work an 8-hour shift standing up Ability to lift up to 50 lbs. Reports to: Pastry Lead/ Chef de Cuisine FLSA Status: Hourly Non-exempt In every city, village, and town the “common bond”…
Hospitality & Food · Houston, TX
Chef jobs in Houston, TX
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
936
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 936 · sorted by freshness
enthusiastic and capable Pastry Cook to join our exceptional team of service leaders. This position will work with the Pastry Chef in production and service and be exposed to variety of cooking techniques and excellent i…
Job description: Overview We are seeking a passionate and experienced Executive Chef to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and…
Executive Chef Introduction Welcome to Thind Management , a family-owned management company where we strive to provide exceptional service and unforgettable experiences to our guests at our properties . With a passion fo…
Chef de Cuisine Introduction Welcome to Thind Management, a family-owned management company where we strive to provide exceptional service and unforgettable experiences to our guests at our properties. With a passion for…
professional passionate about creating delicious, high-quality meals for seniors? We have a fantastic opportunity for a full-time Sous Chef who is ready to make a positive impact in our residents' lives. If you’re ready…
Title: Executive Chef Executive Chef This role will be located at an OCONUS location and 100% onsite Who We Are KBR Mission Technology Solutions delivers full life cycle professional and technical solutions that improve…
$17 - $19 per hour
our success is directly attributable to our exceptional, team-oriented, and performance-driven partners (employees). Wage Scale Chef de Partie - $17 - $19 per hour Junior Sous Chef - $19 - $23 per hour Actual offer withi…
We are seeking an experienced, highly adaptable Executive Private Chef to provide exceptional culinary services for a high-net-worth client, their family, guests, and staff across multiple residences. This Houston-based…
Bludorn, owned and operated by Michelin-starred, James Beard Nominated Chef, Aaron Bludorn , is seeking talented, passionate and motivated hospitality professionals with casual fine dining experience. Pastry cooks are a…
Executive Chef Houston, TX We’re seeking an Executive Chef to lead all culinary operations at an exceptional private country club in the Houston area.This is a fantastic opportunity to join a top-tier team within the gol…
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety…
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What chefs earn in Houston
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $37k–$49k |
| Mid level | $24–$33 | $49k–$69k |
| Senior | $32–$52 | $67k–$108k |
Adjusted for the Houston 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.
05
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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