$11 per hour
At Zalat, we don’t just make pizza—we obsess over it. As a Pizza Zealot , you’ll be part of the kitchen crew responsible for crafting the Best Takeout Pizza in the Universe . Whether you’re on prep, working the ovens, or…
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.
1,861
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
6
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01
Open chef roles
11 shown of 1,861 · sorted by freshness
$11 per hour
Become a Pizza Zealot at Zalat Craft the Best Takeout Pizza in the Universe At Zalat, we don’t just make pizza — we obsess over it. We’re looking for passionate, energetic team members to join our kitchen crew as Pizza Z…
Job purpose To participate in day to day kitchen operations by controlling quality of food, labor, inventory of product and flow of kitchen. Maintain a clean and sanitary work area. Essential Functions To accomplish this…
Position Title: SNR. EXECUTIVE CHEF (REGIONAL) - Houston, TX Pay Grade: 16 Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospit…
Assistant Pastry Chef Position Roles: Leadership, Mentorship, Supervision, Consistency, Quality & Training Job Description: This role is to assist our leadership team in developing all roles of all our team members. Assi…
The Executive Sous Chef is responsible for supervising all culinary operations for Reliant Stadium in Houston, Texas. Job Responsibilities • Trains and leads kitchen personnel • Supervises/coordinates all related culinar…
$90k - $95k
Position Title: EXECUTIVE CHEF - HOUSTON, TX Salary: $90,000 - $95,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We f…
excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu compositi…
$77k - $82k
difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations whil…
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
and our success is directly attributable to our exceptional, team-oriented, and performance-driven partners (employees). Both the Chef de Partie and Junior Sous Chef directly contribute to the overall success of a multi-…
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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.
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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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