$80k - $90k
them to life, then we have the perfect canvas for you! Position Summary: Reporting into the Director of Operations, The Executive Chef is responsible for managing all aspects of culinary operations in a fast-paced, high-…
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.
809
Open roles today
$20–$57/hr
Typical pay range
$65k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 809 · sorted by freshness
Pizza Chef Philadelphia, PA — Schuylkill Banks / Fitler Square / Rittenhouse Square We are a new restaurant venture located along the Schuylkill Banks, just steps from Fitler Square and Rittenhouse Square, and we’re look…
KNEAD Hospitality + Design is seeking a talented Sous Chef for our newest opening, Mi Casa located in Philadelphia. As Sous Chef, you will be responsible for supporting the Executive Chef and GENERAL MANGER in overseeing…
best restaurant in North America by World's 50 Best, recommended by the Michelin Guide, and helmed by 2025 North America's best female chef, Nok Suntaranon! Kalaya has a state of the art open kitchen with custom built wo…
your personality and your love of all thing’s agave, corn, and avocado. The team is looking for a charismatic and dynamic Executive Chef . This position offers a comprehensive package including: Competitive Base Salary Q…
providing exceptional service, we want to hear from you. Join us and be a part of something special! Job Description The Executive Chef is responsible for overseeing all kitchen operations, including food preparation, me…
$20 - $25 per hour
We are looking for a full time experienced pizza maker. Experience in Neapolitan pizza a huge plus. We are offering a 5 day work week with opportunities for growth. Lead positions pay $20-25 per hour, part time support p…
EXECUTIVE CHEF POSITION AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz’ we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of independent…
PICNIC is looking for a Executive Chef Join an award winning Restaurant Group based in Fishtown Philadelphia, SURAYA, PIZZERIA BEDDIA, CONDESA, EL TECHO, R&D Cocktail Bar, KALAYA, PICNIC An ideal candidate Understands th…
Do you love to cook? Are you passionate about food? As a Cook on our team, you’ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you’ll be imm…
Enter here The Regional Executive Chef for Aramark Sports + Entertainment -North East Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team training. This ro…
Aramark Healthcare+ is seeking candidates for a Bench Executive Chef position to manage and support culinary and production operations at the Penn Medicine Health System. This is a Management position, responsible for de…
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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
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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