The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle kn…
Hospitality & Food · Sacramento, CA
Chef jobs in Sacramento, CA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
209
Open roles today
$20–$57/hr
Typical pay range
$65k
Median, full-time
2
Fresh in this list
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01
Open chef roles
11 shown of 209 · sorted by freshness
$17.5 - $19.5 per hour
our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in “ Chefs Playgrounds” with access to the most contemporary tools and technology. The only…
Chick-fil-A Director Position Available Now! Are you ready to lead a dynamic team in a supportive environment? Do you thrive in a culture that values teamwork and personal growth? If so, this is the perfect opportunity f…
$72.1k - $85k
Temporary Executive Chef for Full Scratch Kitchen Needed This is a temporary position that is expected to continue for a period of up to four (4) months. The duration is subject to change based on business needs. The ass…
$20 - $26 per hour
Come Work for Sacramento's Leading Restaurant Group! Are you ready to perform on Sacramento’s premier culinary stage? Ella Dining Room and Bar is looking for an EXPERIENCED and dedicated line cook ---who don’t just "cook…
$18 per hour
Morrison Living is hiring immediately for full time and part time COOK positions. Location : Winding Commons - 6017 Winding Way, Carmichael, CA 95608. Schedule : Full time and part time schedules. 10:00 am to 6:30 pm. Da…
Integral Senior Living (ISL) proudly manages care and lifestyle-focused Independent Living, Assisted Living and Memory Care communities across California and surrounding areas serving thousands of residents and families…
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recip…
Wingstop’s mission is to serve the world flavor. Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries and any of our famous sides. For people who demand flavor in everything they do…
Be Part of the Team Behind Every Great Meal. At Buffalo Wild Wings, game day isn't just one day. It's every day. Our Heart of House Team is the backbone of every great guest experience. From preparing fresh ingredients t…
Our restaurant is looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled,…
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What chefs earn in Sacramento
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $20–$26 | $41k–$54k |
| Mid level | $26–$37 | $54k–$76k |
| Senior | $35–$57 | $73k–$119k |
Adjusted for the Sacramento 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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