$100k - $110k
’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary wo…
Hospitality & Food · Salt Lake City, UT
Chef jobs in Salt Lake City, UT
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
402
Open roles today
$19–$54/hr
Typical pay range
$62k
Median, full-time
5
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Open chef roles
11 shown of 402 · sorted by freshness
Job Description Job Description Location: Salary: $75,000 - $85,000 Other Forms of Compensation: Medical, Dental & Vision insurance, 401K, PTO At over 300 college & universities around the country, Chartwells Higher Educ…
$70k - $75k
job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for the Centurio…
$23 per hour
details upon interview. Location: University of Utah-Athletic Department We are hiring immediately for a full time SOUS CHEF position. Address : University of Utah-Athletic Department - 580 Guardsman Way, Salt Lake City,…
$75k - $85k
difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Working as the Chef Manager, you will be responsible for back and front of the house operations for the food servic…
$67.5k
SOUS CHEF - UTAH JAZZ & UTAH MAMMOTH @ DELTA CENTER Salary: $67,500.00 Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing to…
continuous improvement. We believe these are keys to success. The mottos we live by: “Guest First.” and “work hard, play hard.” Deputy Chef / Sous Chef at VENETO is a new position, being added to enable us to continue to…
$18 - $20 per hour
~$18.00-$20.00 / Hour + Tips ~ Hiring Immediately ~ Full-Time ~ Free parking & Free meal every shift ~ Paid time off & Extra Holiday Pay ~ Approximately 80% paid medical premiums, depending on the plan ~ Career developme…
$75 per hour
OFFERED FOR PM SHIFT ONLY! More details upon interview. Location: University of Utah We are hiring immediately for full time CHEF positions. Address : 200 S Central Campus Drive, Rm 30, Salt Lake City, UT 84112 Note: onl…
The Restaurant Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RG…
$80.73k - $108.05k
Job description: POSITION SUMMARY Park City Culinary Institute is seeking an experienced, passionate Chef & Instructor to teach culinary arts and food business to a diverse community of students aged 11 to 80+. This is m…
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What chefs earn in Salt Lake City
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $19–$25 | $39k–$52k |
| Mid level | $25–$35 | $52k–$72k |
| Senior | $34–$54 | $70k–$113k |
Adjusted for the Salt Lake City 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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