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Hospitality & Food · Kansas City, MO
Chef jobs in Kansas City, MO
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
400
Open roles today
$17–$50/hr
Typical pay range
$56k
Median, full-time
5
Fresh in this list
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01
Open chef roles
6 shown of 400 · sorted by freshness
Job Description ABOUT THE JOB Additional Information All your information will be kept confidential according to EEO guidelines.
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
$110.7k - $218.3k
Position Summary Join Deloitte’s SAP practice and build a career at the forefront of business transformation, where innovation, industry insight, and leading technology come together to solve complex challenges. You’ll w…
Industry/SectorNot ApplicableSpecialismOperationsManagement LevelDirectorJob Description & SummaryThe OpportunityAs a Manufacturing QMS Consultant within our Operations practice, you will specialize in optimizing operati…
Job Overview Job purpose The Summit Restaurant Group Sous Chef will provide managerial and culinary assistance to the Chef of the kitchen. The sous chef must possess the ability to quickly and authoritatively delegate jo…
02
What chefs earn in Kansas City
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$23 | $36k–$47k |
| Mid level | $23–$32 | $47k–$66k |
| Senior | $31–$50 | $64k–$103k |
Adjusted for the Kansas City 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.
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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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