$65k - $70k
Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Working as the Sous Ch…
Hospitality & Food · Phoenix, AZ
Chef jobs in Phoenix, AZ
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
503
Open roles today
$19–$54/hr
Typical pay range
$61k
Median, full-time
4
Fresh in this list
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01
Open chef roles
12 shown of 503 · sorted by freshness
opportunities for growth, development, and career advancement. Overview AC Hotel & Element Phoenix Norterra is seeking a dynamic, hands-on Chef de Cuisine / Kitchen Manager to lead culinary operations across our dual-bra…
OverviewThe Infosys Financial Services unit is a global leader in driving digital transformation for financial institutions. We specialize in leveraging advanced technologies such as AI, cloud, and data-led innovation to…
$122.76k - $184.14k
Job ID: 43750Reference: 300016197209376Location: Highlands Ranch, CO, United States | Reno, NV, United States | Salt Lake City, UT, United States | Las Vegas, NV, United States | Phoenix, AZ, United States | Irvine, CA,…
JOB SUMMARY Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related func…
POSITION OVERVIEW A Sous Chef in a catering company plays a vital role in delivering high-quality and memorable dining experiences at various locations and events. They work closely with the culinary team to plan, prepar…
JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, sche…
JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
Chef & B Manager CULINARY LEADERS — THIS IS MORE THAN YOUR NEXT JOB. IT COULD BE YOUR NEXT STEP TO EXECUTIVE CHEF or F&B MANAGER. We’re hiring for a Chef & B to lead daily front and back of house F&B operations while wor…
Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service…
The Executive Sous Chef, Aventura Catering at the Phoenix Convention Center, is a management position overseeing the culinary staff, responsible for developing and executing culinary solutions to meet customer needs and…
We are looking for a skilled Pizza Cook to prepare high-quality pizzas according to customers’ orders. The Pizza Cook's responsibilities include preparing pizza dough, cutting, grating, or slicing various ingredients, an…
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What chefs earn in Phoenix
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $19–$25 | $39k–$51k |
| Mid level | $25–$34 | $51k–$71k |
| Senior | $33–$54 | $69k–$112k |
Adjusted for the Phoenix 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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