$85k - $95k
We’re looking for a results‑driven, creative, and operations‑focused culinary leader to oversee all kitchen operations within a client facility. This role is responsible for delivering exceptional dining experiences, lea…
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.
312
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
4
Fresh in this list
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01
Open chef roles
12 shown of 312 · sorted by freshness
Position Summary Deloitte’s Workday practice is seeking a Senior Consultant, Package Managed Services to help clients design, implement, and optimize Workday VNDLY solutions that support contingent workforce operations.…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
Position Purpose We are currently seeking a skilled and experienced Line Cook to join our kitchen team at WOB Bar & Kitchen (WOB). The Line Cook will be responsible for preparing food items according to our recipes and s…
$80.08k
are committed to high-quality food, friendly service, and a comfortable dining environment. We are hiring 1 full-time, permanent Head Chef for our location at 8077 Alexandra Rd, Richmond, BC. The role offers $38.50 per h…
square feet of meeting space and the most stunning outdoor event space in the greater Richmond area. We are looking for an Executive Chef with strong management skills; one able to attract, retain and motivate his staff.…
features over 13,000 square feet of flexible meeting and event space, accommodating groups from 5- 500. We are looking for an Executive Chef with strong management skills; one able to attract, retain and motivate his sta…
$19 - $23 per hour
Pay range: $19-$23 per hour. * Schedule varies; some weekends included. Check this out! Wednesdays just got a whole lot more exciting because we're bringing you Walk-In-Wednesday! Stop by our community to explore the man…
$92k - $97k
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 a wide variety…
$25 - $28 per hour
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…
$70k - $75k
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 and food experi…
$22 - $24 per hour
Responsible for the supervision, training, and management of the food service operation. Ensure that appropriate quantities of food are prepared and served. Compensation Data COMPENSATION: The Hourly rate for this positi…
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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.
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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