$21.3 per hour
Customer Service Representative Pay Range: $21.30 - $21.30 Job Description JPC LLC is a Franchise with Domino's Pizza looking to provide opportunity to new team members who are looking for the FUN job! Develop skills and…
Hospitality & Food · Seattle, WA
Chef jobs in Seattle, WA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
554
Open roles today
$23–$66/hr
Typical pay range
$75k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 554 · sorted by freshness
$70.35k - $205.8k
We Are: Accenture's Utility Industry, Power Generation Practice is providing power for a safe, connected, and sustainable planet. Every day, we work with the largest electric utilities to deliver innovative solutions and…
Job Description CUSTOMER SERVICE REPRESENTATIVE We are very actively recruiting individuals seeking jobs during this time! We are seeing an increase in business and the need for more individuals to be a part of our team.…
Flexible schedule Referral program Work Location: In person Qualifications Prior experience as a culinary instructor or chef in a professional kitchen. Solid understanding of food safety standards and sanitation protocol…
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…
Marjorie Restaurant is seeking passionate, experienced cooks who are inspired by local, seasonal, and high‑quality ingredients . Our kitchen strives for zero‑waste practices and is rooted in a deep respect for the grower…
$21.3 - $25 per hour
potential to create a memory that lasts a lifetime for our guests. To deliver all this and more, we're looking for a Cook / Commis Chef with a passion for presentation, dedication to flavor and commitment to setting high…
The Chef de Cuisine-Dietary Specialist is the lead culinary person responsible for supervising culinary operations with an emphasis in special dietary accommodations at the Seattle Convention Center in Seattle, WA. Devel…
$82k - $88k
The Chef de Cuisine is the lead culinary person responsible for supervising culinary operations at the Seattle Convention Center, Seattle WA. COMPENSATION: The salary range for this position is $82,000 to $88,000. If bot…
$23 per hour
Experienced Sushi Chef Hourly Pay: $23.00 / hour Job Overview We are seeking a skilled and energetic Sushi Cook to join our busy kitchen team. You will prepare high-quality sushi rolls, nigiri, and sashimi with speed and…
$93k - $98k
The Senior Banquet Chef at the Seattle Convention Center is a culinary leader who assists with overseeing culinary operations to meet production, presentation, and service standards, applies culinary techniques to food p…
lounge features New American cuisine and craft cocktails that celebrate Pacific Northwest products and producers Summary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseei…
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What chefs earn in Seattle
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $23–$30 | $48k–$62k |
| Mid level | $30–$42 | $62k–$88k |
| Senior | $41–$66 | $85k–$138k |
Adjusted for the Seattle 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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