Pastry Cook / Dessert Production Pastry Chef Le Parfait Paris – San Diego, CA (3555 India Street, San Diego, CA 92103) Le Parfait Paris is looking for a passionate and motivated Pastry Cook / Dessert Production Pastry Ch…
Hospitality & Food · San Diego, CA
Chef jobs in San Diego, CA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
475
Open roles today
$22–$62/hr
Typical pay range
$71k
Median, full-time
5
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01
Open chef roles
10 shown of 475 · sorted by freshness
$23.5 per hour
We are looking to fill the PM Shift! Buscamos para el Turno de la noche 4PM - Cerrar Line Cook / Cocinero — The Stand Santee 9355 Mission Gorge Rd suite 119, Santee, CA 92071, USA The Stand isn't your average fast-casual…
$28 per hour
We are hiring immediately for a full time SOUS CHEF position. Location : Torrey Heights - 11220 El Camino Real, Suite 150, San Diego, CA 92130. Note: online applications accepted only . Schedule : Full time; Monday throu…
$23 per hour
We are hiring immediately for full time SUSHI CHEF positions. Location : 9520 Towne Center Drive, San Diego, CA 92121. Note: online applications accepted only . Schedule : Full time; Monday through Friday, morning and da…
$20 - $28 per hour
deliver the ultimate dining experience. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively envir…
$29.14 per hour
Diego. Job Description We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Sous Chef. Resoponsibilities Consistently offer professional, friendly and proactive guest service while…
$90k - $110k
range for this position is subject to change and may be modified in the future, in compliance with applicable laws. As a Head Sous Chef, you will directly contribute to the overall success of a multi-million-dollar resta…
$25 per hour
Executive Chef Compensation Management Training Program (First 30 Days) All Executive Chef candidates are required to successfully complete Shawarma Guys' mandatory 30-Day Management Training Program before becoming elig…
$19 per hour
AMAZING OPPORTUNITY IN THE LIVE EVENTS INDUSTRY! IN PERSON special events are looking for YOU! Join our team of Experienced Line Cooks to work live special events throughout San Diego! We work with San Diego's premier ho…
$18 - $20 per hour
Benefits: ~Flexible schedule ~Free food & snacks ~Health insurance Seeking: Wood-Fired Pizza Food Service Member About Us Bird Rock Coffee Roasters is known for our award winning coffee. At our newest location, "The Vill…
02
What chefs earn in San Diego
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $22–$28 | $45k–$59k |
| Mid level | $28–$40 | $59k–$83k |
| Senior | $38–$62 | $80k–$130k |
Adjusted for the San Diego 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.
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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.
04
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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