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…
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.
908
Open roles today
$25–$74/hr
Typical pay range
$84k
Median, full-time
4
Fresh in this list
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01
Open chef roles
12 shown of 908 · sorted by freshness
Job Description Lazy Bear is currently looking for Pastry Chef de Partie for our ever expanding kitchen. We are a 2 Michelin Star Restaurant serving modern American cuisine, and utilizing seasonal and high quality market…
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…
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…
$20 - $26 per hour
CDP with COMPETITIVE GUARANTEED WAGE: Angler (SOMA / south beach) compensation: $20-26 per hour (with the inclusion of additional service charge) employment type: full-time job title: CDP Angler is seeking new team membe…
The Sous Chef position for Absinthe is a very strategic position reporting to the Executive Chef. The role promises optimal opportunity for growth, expert training, competitive salary, and the availability of excellent m…
Job Details Arquet is looking for a motivated culinary professional to join our team! We are looking for someone we can develop personal and long-term relationships with and wants to be an integral part of a growing rest…
$75k - $80k
Junior Sous Chef for growing Michelin-starred sea-life concept! (SOMA / south beach) compensation: $75-80k with paid medical benefits employment type: full-time job title: Junior Sous Chef Angler is seeking a talented in…
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
personal and long-term relationships with and wants to be an integral part of a growing restaurant. Job Details: The Pastry Chef will assist the Chef de Cuisine with the running and management of the kitchen. You will be…
Position: Chef de Partie Location: Verjus — San Francisco, CA Verjus, a wine-focused restaurant and bar from the team behind Quince and Cotogna, is seeking a talented and driven Chef de Partie to join our kitchen team. V…
$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…
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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.
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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.
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.
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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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