Gaucho Parrilla Argentina - Executive Chef Are you a highly skilled Executive Chef with a passion for creating delicious South American cuisine? Do you thrive in a dynamic and fast-paced kitchen environment? Gaucho Parri…
Hospitality & Food · Pittsburgh, PA
Chef jobs in Pittsburgh, PA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
540
Open roles today
$18–$51/hr
Typical pay range
$58k
Median, full-time
5
Fresh in this list
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01
Open chef roles
10 shown of 540 · sorted by freshness
$23 per hour
Location: University of Pittsburgh We are hiring immediately for full time and part time PASTRY CHEF positions. Address : 3990 Fifth Avenue, Pittsburgh, PA 15213. Note: online applications accepted only . Schedule : Full…
additional holiday closures). ~ Free Shift Meal ~401(k) Retirement Plan with Employer Match ~ Discounted Pet Insurance Our Sous Chefs support the Executive Chef in overseeing and supervising kitchen staff while ensuring…
Domino’s Downtown Pittsburgh Job Description Make up to $17 an hour Must be available when the business is calling! Flexible Scheduling: Full time Or Part time Additional Information All your information will be kept…
Domino”s Pizza Etna ,Pa Job Description Make up to $17 an hour offering Bonus and paid vacation for qualified employees Flexible schedule Qualifications We will train you Additional Information All your information will…
Position Summary The Chef de Partie is responsible fo overseeing daily kitchen operations, leading and supporting kitchen staff, ensuring tthe highest standards of food quality and presentation, and maintaining complianc…
include: Health Insurance (for full time employees), Paid Time Off, Employee Dining Program, and more! Founded in 2019 by legendary chefs Frank Castronovo and Frank Falcinelli, F&F Restaurant Group is the force behind th…
The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safel…
additional holiday closures). ~ Free Shift Meal ~401(k) Retirement Plan with Employer Match ~ Discounted Pet Insurance Our Sous Chefs support the Executive Chef in overseeing and supervising kitchen staff while ensuring…
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…
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What chefs earn in Pittsburgh
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$23 | $37k–$48k |
| Mid level | $23–$33 | $48k–$68k |
| Senior | $32–$51 | $66k–$107k |
Adjusted for the Pittsburgh 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.
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Quantify volume, such as covers per night or catering headcounts you executed.
05
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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