reimagining of a Left Bank watering hole transported to 1960s Beirut, an 80-seat dining room, bar, and roof deck featuring cooking from Chef and James Beard award winner Michael Rafidi, a high energy bar program by Radov…
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.
4,006
Open roles today
$23–$66/hr
Typical pay range
$75k
Median, full-time
1
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01
Open chef roles
11 shown of 4,006 · sorted by freshness
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…
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…
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…
Masseria by Nicholas Stefanelli a critically acclaimed, Southern Italian, fine dining restaurant in the Union Market District of Washington D.C. We owe our success to a close-knit team of gifted, dedicated professionals.…
The Dabney is seeking a skilled Chef de Partie to add to our team! The Dabney is a restaurant from Chef Jeremiah Langhorne's Washington City Hospitality Group, featuring Mid-Atlantic cuisine cooked in a wood burning hear…
$70k - $75k
About Us At Alfies, we believe that incredible dining experiences start with a passionate, cohesive team. Led by renowned chefs Alex McCoy & Justin Ahn, we are a Northern / Regional Thai wine bar dedicated to innovative,…
to continue a tradition of warm hospitality, elevated service, and authentic Italian cuisine. We are seeking an Executive Sous Chef to join the leadership team at Café Fiorello DC. This role is ideal for a driven culinar…
$70k - $75k
About the Role An exciting opportunity has become available for an experienced and passionate Assistant Sous Chef to join a prestigious and private members' club located in Washington, DC , servicing UHNW clientele. The…
$30 - $35 per hour
About the Role An exciting opportunity has become available for a skilled and creative Junior Sous Chef to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers…
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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.
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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