Ozumo, San Francisco's iconic Japanese restaurant featuring sushi, robata and izakaya, is hiring an Executive Sous Chef to join our team. Qualified applicants will possess a minimum of three years sous chef experience in…
Hospitality & Food · San Francisco, CA
Chef jobs in San Francisco, CA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
880
Open roles today
$25–$74/hr
Typical pay range
$84k
Median, full-time
2
Fresh in this list
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01
Open chef roles
12 shown of 880 · sorted by freshness
$22 - $24 per hour
About Nisei- Led by Chef David Yoshimura, Nisei blends refined Japanese technique with California’s best seasonal ingredients to create an unforgettable dining experience.Within our first year, we earned: Michelin Star,…
$19.18 per hour
Benu is internationally recognized for its commitment to excellence, innovation, and hospitality. Our team is intentionally small, collaborative, and dedicated to delivering a world-class guest experience. We are lookin…
Come and join our staff and be part of a Kitchen Team. Work directly with French Pastry Chef Killian Guillotin. We are seeking experienced Line Cooks who will meet the daily challenges of cooking and working the line. Se…
SAN HO WON is a Korean restaurant from the three-Michelin-star team behind Benu. We are looking for an Executive Sous Chef to join our kitchen team! Please apply with a resume and brief cover letter. About : We believe t…
Join Our Opening Team The team formerly behind Anomaly SF is opening a new restaurant, and we're looking for an exceptional Chef de Partie to join us. Our kitchen is intentionally small—just five cooks and the chef each…
Michelin Star and Michelin Green Star restaurant serving California contemporary cuisine grounded by Italian culinary principles and Chef Michael Tusk’s lifelong respect for seasonality, terroir and artisanal producers,…
Are you looking for the next step to building your career and your culinary knowledge? This is your opportunity to work in one of the world’s most innovative kitchens. Your opportunity to cook with the best products avai…
excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu compositi…
$20 per week
As a small restaurant with limited seating we are pushing to better ourselves in every aspect With the kitchen and dining room sharing the same space, it is important that applicants know how to work with cleanliness and…
$20 per hour
Restaurant Naides is a Filipino fine-dining restaurant that opened this past December. We are located in the previous location of Sons & Daughters on 708 Bush Street. We are a very ambitious team and are looking for high…
7 Adams is currently looking for skilled cooks to help join our team. We look for passionate individuals with a desire for strong, hard, dedicated work. paid vacation paid time off health benefits tips
02
What chefs earn in San Francisco
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $25–$34 | $53k–$70k |
| Mid level | $34–$47 | $70k–$98k |
| Senior | $46–$74 | $95k–$154k |
Adjusted for the San Francisco 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
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