$70k - $78k
to marketing of the final, branded product. Learn more by visiting - Link here Home - LifeWorks Restaurant Group The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, resp…
Hospitality & Food · Richmond, VA
Chef jobs in Richmond, VA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
673
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
9
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01
Open chef roles
11 shown of 673 · sorted by freshness
Description Job Description About the Role: Irie Ting Jamaican Grill LLC is looking for a passionate and experienced Jamaican Chef/ Kitchen Manager to lead our kitchen in Richmond, VA! This is your chance to bring authen…
$50k - $60k
great food and programming, and doing what’s right , every time. We are Nourishing a Brighter Future. Job Summary As a Sous Chef, you will play a key leadership role in supporting the culinary operations of a dynamic K–1…
$70k - $74k
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 Executi…
$92k - $97k
Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers…
$55k - $65k
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 Job Summary: Working a…
$70k - $75k
Position Title: CHEF MANAGER - RICHMOND, VA Salary: $70,000-$75,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed…
$20 per hour
We are hiring immediately for a full time CHEF position. Location : Dominion TFF - 600 Canal Place, Richmond, VA 23219 Note: online applications accepted only . Schedule : Full time schedule. Monday - Friday, 6:00 am - 3…
$55k - $65k
Job Description We know that a Chef’ s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service a…
$70k - $75k
Job Description We know that a Chef’ s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for a Chef Manager who can help us deliver the best customer service…
We have an opening for a full time CHEF DE PARTIE position. Location: CoStar - 551 South 5th Street, Richmond, VA 23219. Note: online applications accepted only. Schedule : Full time; Days may vary, 4:00 PM to 11:00 PM.…
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What chefs earn in Richmond
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 Richmond 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.
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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
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Executive Chef
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