framework incorporated with architectural elements. Job Description Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:…
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.
404
Open roles today
$18–$51/hr
Typical pay range
$58k
Median, full-time
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Fresh in this list
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01
Open chef roles
12 shown of 404 · sorted by freshness
$25 per hour
Location: University of Pittsburgh We are hiring immediately for full time SOUS CHEF positions. Address : 3990 Fifth Avenue, Pittsburgh, PA 15213. Note: online applications accepted only . Schedule : Full time schedule;…
Position Summary The Deloitte Tax LLP’s (Deloitte Tax) Tax Transformation Office (TTO) is pivotal to supporting Deloitte Tax client service delivery by optimizing end-to-end business processes and utilizing technology ac…
Dominos Pizza JEFFERSON HILLS NOW HIRING Part Time & Full Time. Job Description Don’t like driving OR don’t have a license or Vehicle?? No Problem, Come join our Team as a C.S.R or Shift manager/Pizza Maker. Locally owne…
Prior experience is highly preferred in one or more of the following roles : pizza maker, line cook, prep cook, grill cook, fry cook, chef, or other back-of-house (BOH) positions. Experience in fast-paced kitchens or wit…
$13 per hour
We are focused on developing an inclusive culture, with dignity and respect for all, where team members can grow, thrive and bring their best selves to work every day. The diversity of our workforce is what helps to make…
$80k - $90k
Executive Chef Harry & Fritz Downtown Pittsburgh The Kitchen A 1,300 sq ft kitchen built for serious, from-scratch cooking: a 4-cook line with range, grill, flattop, double-stacked convection ovens, fryer, pizza oven, an…
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…
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…
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…
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…
Time to step up your career! This is your moment to shine and lead the way for others too. We’re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coor…
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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.
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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
04
Executive Chef
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