Betty Jean Kerr Peoples Health Centers is a Certified Community Behavioral Health Organization that provides comprehensive mental health services to children and adults in the northern and central parts of the City of St…
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.
359
Open roles today
$17–$49/hr
Typical pay range
$55k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 359 · sorted by freshness
Job DescriptionThe Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers orde…
$16 - $18 per hour
Job Description: Prepare food to the exact specifications of the Executive Chef and to set up stations for menu; assist the Executive Chef with their daily tasks. $16 to $18 per hour Looking for AM and PM Duties and Resp…
$76k - $82k
them to life, then we have the perfect canvas for you! Position Summary: Reporting into the Director of Operations, The Executive Chef is responsible for managing all aspects of culinary operations in a fast-paced, high-…
For more than 20 years, Park Avenue Coffee has been part of the St. Louis coffee community, serving locally roasted coffee, scratch-made food, and our signature gooey butter cake. As our food program continues to grow, w…
pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our…
$60k - $65k
renowned food and service for over 20 years. We bring a refreshing and unique approach to the foodservice industry by staffing real chefs at all our locations, using locally sourced products, and creating a healthy and f…
$18 - $22 per hour
and garnishing all menu items. In this position, your principal goal will be to prepare high-quality meals that meet the Executive Chef' s exacting standards and be responsible for setting up the station and maintaining…
Lee's Famous Recipe Chicken - Immediate Kitchen Manager Needed Are you passionate about creating delicious meals in a fun and loving environment? Do you thrive in a fast-paced, dynamic kitchen setting? Join Lee's Famous…
We are seeking an experienced and highly organized Catering Manager to lead and grow our restaurant’s catering and private event business. The ideal candidate will have a strong background in food service, excellent cust…
We are seeking a dependable and motivated culinary professional to join our kitchen team and help deliver consistently high-quality meals in a fast-paced, team-oriented environment. The ideal candidate takes pride in foo…
$65k - $75k
About Us We are the marinara-muddled minds behind Happy Camper, Homeslice, and Paradise Park. Our restaurants are wall to wall with lights, murals, and vignettes for the perfect gram. We are known for our art inspired sp…
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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.
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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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