YELLOW Union Market seeking Executive Sous Chef to join the team, who is excited about bringing a sincere sense of hospitality to a great space on Morse ST NE in the heart of Union Market. We are excited to bring a brand…
Hospitality & Food · Washington, DC
Chef jobs in Washington, DC
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
1,677
Open roles today
$23–$66/hr
Typical pay range
$75k
Median, full-time
4
Fresh in this list
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01
Open chef roles
12 shown of 1,677 · sorted by freshness
hospitality through thoughtful food, genuine service, and attention to detail. Position Summary L’Ardente is seeking a Pastry Sous Chef to support the leadership and daily operation of our pastry program. This position w…
ASTORIA DC is looking for an experienced station chef to join our BOH team. COLDSTATION include noodles, cold dishes, and some a la minute mise prep for other stations. Hours will be 4:30pm - 1am/2am weekend. 4/5 days a…
hospitality, and an unwavering passion for craft—from savory classics to elegant desserts. We are looking for a dedicated Assistant Pastry Chef to support our pastry program and help bring our desserts to life with consi…
$75k - $83k
Pastry Sous Chef Full-time; Exempt ; Reports To: Executive Pastry Chef Work Schedule: Monday-Friday The Pastry Sous Chef is responsible for delicious crafting desserts and confectionery, designing seasonal menus, and d…
Hiring: Freelance Private Chefs About Us The Culinistas is a culinary resource that gives everyone the freedom and confidence to connect around a meal. We match vetted private chefs with households for in-home meal prep,…
JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
food and offer next-level hospitality. We work hard, make people happy, and have fun while we are doing it! We are seeking a Jr. Sous Chef to join our James Beard award winning team at one of our D.C Michelin starred res…
Moon Rabbit is seeking a highly organized, detail-oriented Assistant Pastry Chef to support the daily operations of our award-winning pastry program under the direction of Executive Pastry Chef & Partner Susan Bae. This…
: making Georgetown a more delicious and happy place. We are seeking an experienced, driven, and highly organized Executive Sous Chef to join our opening leadership team and help bring Beso Bisou to life. Working closely…
$78k - $83k
CARLA is looking for a full-time Executive Sous Chef to join our opening team. CARLA is a new neighborhood bar and gathering place in Adams Morgan centered around great drinks, shareable food, music, and genuine hospital…
Executive Sous Chef — Caruso’s Grocery (Capitol Hill, Washington, D.C.) Caruso’s Grocery is seeking an experienced, disciplined, and passionate Executive Sous Chef to help lead daily culinary operations at our flagship C…
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What chefs earn in Washington
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 Washington 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.
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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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