$82k - $85k
our residents and fostering a collaborative and supportive work environment. Job Description Reports To: The Executive Chef will report to the Executive Director. This position is an exempt, salaried position. Salary Ran…
Hospitality & Food · Philadelphia, PA
Chef jobs in Philadelphia, PA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
778
Open roles today
$20–$57/hr
Typical pay range
$65k
Median, full-time
5
Fresh in this list
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01
Open chef roles
11 shown of 778 · sorted by freshness
Job Description Enter Job Description Here Job Responsibilities Enter Job Responsibilities Here Qualifications Enter Job Qualifications Here Education About Aramark Our Mission Rooted in service and united by our purpose…
Aramark Sports & Entertainment is seeking an Executive Sous Chef for Xfinity Mobile Arena in Philadelphia, PA. We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opp…
dating, and storage procedures. Keep the pizza station clean, organized, stocked, and ready for service. Communicate clearly with chefs, fellow cooks, service staff, and expeditors. Assist with prep for additional menu i…
Kalaya, recently named the #7 best restaurant in North America by World's 50 Best is looking for an experienced Executive Sous Chef to add to our team. Learn alongside Chef Nok Suntaranon - JBF winner and North America's…
Affiliated with STARR Restaurants, Borromini embodies the essence of authentic Italian cuisine, rooted in tradition yet innovatively reimagined. Nestled in Rittenhouse Square, the restaurant offers a sophisticated dining…
Pizza Richmond and Pizza Shackamaxon have become staples of the Fishtown and Port Richmond neighborhoods and are regarded as two of the best shops in the area. We are looking for experienced pizza makers. Must be experie…
increasing our kitchen capacity and opening up another wave of hiring. We are seeking a hard-working, dependable, and inspiring Head Chef who wants to take ownership of our kitchen operations and grow right along with us…
Executive Chef – Schulson Collective Philadelphia Market Schulson Collective is seeking an accomplished Executive Chef to join our culinary leadership team across our award‑winning portfolio of restaurants. This is a rar…
$100k - $140k
Executive Chef — Asian Fusion Concept Philadelphia Confidential Search conducted by FTK Hospitality About the Opportunity FTK Hospitality LLC has been retained by a premier multi-venue hospitality group to lead an Execut…
$19 - $24 per hour
wood-burning, help the kitchen workers in the preparation of food items, and set up allocated stations for the menu, as instructed by Chef and compliant with standards. Responsibilities & Duties: Sets up station accordin…
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What chefs earn in Philadelphia
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $20–$26 | $41k–$54k |
| Mid level | $26–$37 | $54k–$76k |
| Senior | $35–$57 | $73k–$119k |
Adjusted for the Philadelphia 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
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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.
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List your ServSafe Manager certification and any state food handler requirements.
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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
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Executive Chef
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