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.…
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.
1,004
Open roles today
$23–$66/hr
Typical pay range
$75k
Median, full-time
5
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01
Open chef roles
12 shown of 1,004 · sorted by freshness
Customer Service Representative Pay Range: $17.13 - $17.13 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…
$90k - $105k
Job Title: Head Chef Job Location: Seattle-USA-98188 Work Location Type: On-Site Salary Range: $90,000.00 - 105,000.00 per year About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted par…
$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…
Position Title: Executive Chef Salary: 90,000-100,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit…
$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…
$125k - $138k
culinary leadership at Lumen Field! We are looking for someone to lead our kitchen with creativity, precision, and passion. As the Chef de Cuisine for Levy at Lumen Field, you will oversee daily culinary operations, exec…
$17.13 per hour
Customer Service Representative Pay Range: $17.13 - $17.13 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…
Summary: The Executive Chef is a key leadership role in the culinary operations of the restaurant and is responsible for overseeing the kitchen staff, menu development, and ensuring the highest standards of food quality.…
$40.86 - $50.58 per hour
parties, and growth planning What You Bring ~8-12+ years of progressive kitchen leadership experience, including hands-on line/ chef work, menu development, and experience managing and leading teams and operations across…
$85k - $95k
Position Title: EXECUTIVE CHEF I - SEATTLE, WA Salary: $85000 - $95000 Other Forms of Compensation: 15% annual bonus potential As the leader in business and industry dining, Eurest is the company to join if you want a re…
$21.65 per hour
we cannot guarantee a certain distribution. However, employees generally earn between $1.00 and $10.00 in tips per hour. As a Chef de Partie, you will directly contribute to the overall success of a multi-million-dollar…
02
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.
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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