$13 per hour
Pizza preparation and making. Responsible for maintenance and food safety of assigned station. Customer service front counter and phones. Cash handling.
Hospitality & Food · St. Louis, MO
Chef jobs in St. Louis, MO
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
749
Open roles today
$17–$49/hr
Typical pay range
$55k
Median, full-time
10
Fresh in this list
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01
Open chef roles
12 shown of 749 · sorted by freshness
$17 per hour
Pizza Cook - Full Time Rich & Charlie's South County | 4487 Lemay Ferry Rd Join the culinary team at Rich & Charlie's South County, a vibrant full-service restaurant known for its delicious pizzas and welcoming atmospher…
$25 per hour
The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who…
Experience is a must. Responsibilites include: Must have experience working in a professional, fine dining kitchen. Assist Chef in menu planning and execution. Inventory management. Overseeing food preparation and genera…
$18 per hour
reach-in boxes for safety reasons. · Maintain vacation schedule for proper staffing. · Report any equipment in need of repair to chef and engineering for service. · Perform other duties as necessary and assigned, such as…
$18 per hour
Sous Chef - Full Time 360 Rooftop Bar | 1 S Broadway Join our vibrant team at 360 Rooftop Bar, where you'll play a crucial role in delivering exceptional culinary experiences in a fast-paced, full-service restaurant envi…
$22 per hour
Job Summary : We are seeking a talented and motivated Sous Chef to join our kitchen team. The Sous Chef will work closely with the Executive Chef to manage daily kitchen operations, maintain high food quality standards,…
Molly's in Soulard is currently looking for a skilled and passionate Kitchen Manager / Chef to join our team before the bustling patio season. This demanding role is suited for someone who has mastered all kitchen statio…
$24 - $30 per hour
Position Title: Hourly Sous Chef - Enterprise Center Pay Range : $24.00 to $30.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1560807 . The adve…
$18 per hour
We are hiring immediately for a full time SOUS CHEF position. Location : Thomas Jefferson School - 4100 Lindbergh Boulevard, Saint Louis, MO 63127. Note: online applications accepted only . Schedule : Full time schedule.…
examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef- driven restaurant to create a unique and welcoming opportunity. Join our Flock! Job…
Position Title: EXECUTIVE CHEF (CORPORATE DINING) - ST LOUIS MO Salary: 80000 - 90000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless oppo…
02
What chefs earn in St. Louis
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$64k |
| Senior | $30–$49 | $63k–$101k |
Adjusted for the St. Louis 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.
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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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