$50k
St. Mary's Food Bank is currently seeking an experienced Chef Instructor for our Community Kitchen Program. The Chef Instructor is responsible for teaching culinary skills to a diverse group of individuals as part of a f…
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.
976
Open roles today
$19–$54/hr
Typical pay range
$61k
Median, full-time
4
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01
Open chef roles
11 shown of 976 · sorted by freshness
$56.95k - $71.19k
Job Title: Sous Chef Job Location: Phoenix-USA-85040 Work Location Type: On-Site Salary Range: $56,949.36 - 71,186.70 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to th…
$90k - $110k
sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Sr Executive Chef will showcase culinary talents through the delivery of show quality food throu…
communication skills. EDUCATION AND EXPERIENCE # Associate’s degree in culinary arts preferred. # One year of experience as a chef and/or kitchen supervisor. # Certified Food Protection Manager (ServSafe Manager Certific…
potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter . Job Description We know that a Chef? s job isn?t only about the food. It takes skills, dedication, patience, and the ri…
Comply with nutrition, sanitation regulations and safety standards Proven cooking experience, including experience as a line chef, restaurant cook or lead prep cook Have a current Food Handler's/Servesafe card or ability…
Your busiest days should be your favorite days and you should be motivated by doing things a little better than yesterday. The Sous Chef must work well under pressure, have previous management experience, and be excited…
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 Description Job Description Join the Culinary Revolution in Phoenix, AZ!
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…
02
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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