Job-ID29047377Reference26-22445Salary$35.71 / hourRemote50% Remote Seeking an ITSSS whose primary duties will be to assist with the on-site Field Service support for the downtown team. This assignment will help support a…
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.
185
Open roles today
$20–$57/hr
Typical pay range
$65k
Median, full-time
7
Fresh in this list
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01
Open chef roles
12 shown of 185 · sorted by freshness
$93.4k - $202.4k
The Expert Quality Program Advisor is a senior individual contributor and enterprise subject matter expert responsible for leading the implementation, adoption, and ongoing application of the Business Quality Management…
$134.5k - $265.1k
Position Summary Today’s chief financial officers (CFOs) and supply chain executives are being asked to improve business performance and shareholder value, along with operational effectiveness and efficiency. Deloitte Or…
$99k - $232k
Industry/SectorNot ApplicableSpecialismFunctional & Industry TechnologiesManagement LevelManagerJob Description & SummaryThe OpportunityAs a Utility Network / ArcFM Consultant, Manager, you will play a pivotal role in he…
We Are:Our Utility Industry, Transmission & Distribution Practice is powering the progress to a safe, connected, and sustainable planet. Every day, we work with the largest electric, gas, and water utilities to deliver i…
Job-ID29306518Reference26-26034Salary$35.71 / hourRemote50% Remote Seeking an individual to perform a wide range of advanced system support duties in a support desk/applications/desktop/field environment. Candidate would…
We have a vacant spot for a well-organized and committed dishwasher. Our culinary environment is fast-paced and we expect you to be able to work as part of a team. Your main duties will include removing dishes (plates an…
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…
Come join the ONELIFE Senior Living team! We are looking for compassionate and dedicated team members with a common purpose of making a difference in the lives of seniors. The Woodlake Senior Living, located in Sacrament…
$17 - $18 per hour
Position: Dishwasher - Part Time/ On- Call Shifts, Time, and Days: Varying Schedule, Morning Shift (8a-2p) Pay Range: $17-18/hour Oakmont of El Dorado Hills is a premier senior living community situated on a beautifully…
$24 - $25 per hour
Position: Sous Chef - Full Time Shifts, Time, and Days: Tuesday through Saturday, 10a-6:30p Pay Range: $24-25/hour Oakmont of El Dorado Hills is a premier senior living community situated on a beautifully landscaped camp…
$18.5 - $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…
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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
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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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