$15 per hour
About Pizza Tascio Pizza Tascio is a nationally recognized, top-25 pizzeria renowned for our uncompromising dedication to New York–style craft. We hand-stretch our dough, use a flat deck, and source only premium ingredie…
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.
709
Open roles today
$17–$50/hr
Typical pay range
$56k
Median, full-time
2
Fresh in this list
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01
Open chef roles
6 shown of 709 · sorted by freshness
maximize value for our shareholders, our team members and our communities. Job Description We are seeking an experienced Sous Chef to join our culinary team. The Sous Chef will serve as the second-in-command in the kitch…
Job Description ABOUT THE JOB Additional Information All your information will be kept confidential according to EEO guidelines.
Locally owned and operated by a franchisee who cares for the Team Members and creates a fun working environment. Job Description ABOUT THE JOB You got game? You got spring in your step? You want the best job in the world…
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…
$35 per hour
Unidine is hiring immediately for a full time and part time SOUS CHEF position. Location : Bishop Spencer Place - 4301 Madison Avenue, Kansas City, MO 64111. Schedule : Full time and part time schedules; open availabilit…
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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.
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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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