Sous Chef – Midwood Smokehouse Midwood Smokehouse, part of the FS Food Group family, is a respected and fast-growing name in the Carolinas’ restaurant scene. We specialize in authentic, wood-smoked barbecue — no shortcut…
Hospitality & Food · Raleigh, NC
Chef jobs in Raleigh, NC
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
508
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
3
Fresh in this list
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open chef roles
11 shown of 508 · sorted by freshness
Job Description Job Duties Receive training for preparing products and ingredients, closing and/or opening procedures, operate pizza oven, and properly box products for delivery or carryout. Able to make great pizzas and…
$65k - $75k
discover how we build community one meal at a time. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environmen…
entertaining personality to meet, greet and chat with sushi guests ~ Must be able to follow instructions from our Senior Chief Sushi Chef ~ Must be able to clean fish from whole ~ Must keep working are in a clean, neat a…
Job Description Customer Service Representative Duties & Responsibilities: We are looking for Customer Service Representatives with hustle, personality and people skills. Customer Service Representatives are responsible…
Executive Chef | Midwood Smokehouse Join the Evolution of Barbecue with Midwood Smokehouse! Midwood Smokehouse, a standout member of the FS Food Group portfolio, is actively seeking an Executive Chef to lead our culinary…
Kanki Japanese House of Steaks and Sushi - Teppan Chef Opportunity! Are you looking for a dynamic work environment where you can showcase your culinary skills? Do you thrive on creating delicious meals while entertaining…
$60k - $70k
in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafe…
Pizza CookHospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG) , where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, y…
Executive Chef Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of yo…
Pizza Cook Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, y…
02
What chefs earn in Raleigh
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $38k–$50k |
| Mid level | $24–$33 | $50k–$69k |
| Senior | $32–$52 | $67k–$109k |
Adjusted for the Raleigh 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.
05
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.
04
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.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
Ten quiet minutes a day
Applying for chef jobs in Raleigh?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.