$9 - $13 per hour
At Cicis, we open our doors everyday with the purpose of making each guest’s day by delivering remarkable service and high-quality pizza. Many employees start just expecting just a job but end up with a rewarding career.…
Hospitality & Food · San Antonio, TX
Chef jobs in San Antonio, TX
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
439
Open roles today
$17–$49/hr
Typical pay range
$56k
Median, full-time
1
Fresh in this list
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open chef roles
10 shown of 439 · sorted by freshness
Sous Chef — Barberry About Barberry Barberry is the signature restaurant at Sítio El Tropicano, a newly reimagined hotel on San Antonio’s River Walk. Its cooking draws from the shared spirit of the Texas Hill Country and…
JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
POSITION SUMMARY The San Antonio Marriott Rivercenter on the River Walk is now partnering with the Rouxbe Cooking School to offer culinary associates engaging online training opportunities to help grow their careers. Thr…
$24.75 per hour
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…
member has the tools to build a meaningful and rewarding career. Discover You Purpose with us at [Community Name]. As Sous Chef , you’ll play an essential role in enriching the lives of seniors, creating meaningful conne…
Team Murph began in 1987 in San Marcos, Texas. Over the years, it has grown significantly, expanding across Texas, Tennessee, and Kentucky, and proudly serving communities and military bases like Fort Campbell and Lackla…
Aramark Sports & Entertainment is seeking a Chef Manager for Frost Bank Center in San Antonio, Texas. We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunitie…
Aramark is currently seeking an Executive Chef to support the Frost Bank Center. The Executive Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards.…
Bohanan's Prime Steaks & Seafood we are seeking a skilled and experienced sauté Cook to join our team and prepare high-quality dishes for our guests. The sauté will be responsible for preparing ingredients, cooking and p…
02
What chefs earn in San Antonio
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$65k |
| Senior | $30–$49 | $63k–$102k |
Adjusted for the San Antonio market from national ranges.
03
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.
05
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.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
Ten quiet minutes a day
Applying for chef jobs in San Antonio?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.