$10 per hour
About Team Next Level (DBA Domino’s) Since 2005, Team Next Level , a locally owned franchise, has proudly served communities across western and eastern Oklahoma with exceptional Domino’s pizza and service. With 22 stores…
Hospitality & Food · Oklahoma City, OK
Chef jobs in Oklahoma City, OK
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
162
Open roles today
$16–$47/hr
Typical pay range
$53k
Median, full-time
7
Fresh in this list
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01
Open chef roles
12 shown of 162 · sorted by freshness
$35k - $50k
We are currently looking for an Area Catering Manager to join our team! What we are looking for: Previous sales experience preferable. Basic computer skill, MS Word and Excel Individual who is self-motivated and follows…
$70.35k - $205.8k
We Are: Accenture's Utility Industry, Power Generation Practice is providing power for a safe, connected, and sustainable planet. Every day, we work with the largest electric utilities to deliver innovative solutions and…
We Are:Our Utility Industry, Transmission & Distribution Practice is powering the progress to a safe, connected, and sustainable planet. Every day, we work with the largest electric, gas, and water utilities to deliver i…
$17.5 - $30.2 per hour
As a Bakery Decorator, you'll be responsible for all duties related to creating and decorating cakes, tarts, pastries, and special-order items. You'll use your artistic talents to build and finish all specialty bakery go…
We Are: Accenture’s SAP practice, and we live to see how this can transform the way we live and work. We bring reinvention to life using design thinking, modern delivery methodologies, embedding AI into the way we delive…
Initial hiring pay range (based on location, experience, etc.): $ / hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Cu…
$18 per hour
Initial hiring pay range (based on location, experience, etc.): $18 / hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool…
$10 per hour
About Team Next Level (DBA Domino’s) Since 2005, Team Next Level , a locally owned franchise, has proudly served communities across western and eastern Oklahoma with exceptional Domino’s pizza and service. With 22 stores…
$14 - $17 per hour
and present food in accordance with productive standards, cost controls and forecast needs. Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Responsible for m…
The Dishwasher quickly and efficiently cleans all dishes, glassware, and silverware per procedures. In addition, the Dishwasher: Empties trash receptacles. Performs end-of-the-day clean-up responsibilities. Handles other…
The cook positions include Plate, Middle, and Egg and Salad Stations. Specific duties are different for each station. However, generally, staff in these positions prepare food for the guests using recipes meeting our gui…
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What chefs earn in Oklahoma City
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $16–$21 | $34k–$44k |
| Mid level | $21–$30 | $44k–$62k |
| Senior | $29–$47 | $61k–$98k |
Adjusted for the Oklahoma 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.
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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.
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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