Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary Position Summary The Executive Sous Chef supports the Executive Chef in overseeing all kitchen operations while maintaining a safe,…
Hospitality & Food · Cincinnati, OH
Chef jobs in Cincinnati, OH
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
779
Open roles today
$17–$49/hr
Typical pay range
$56k
Median, full-time
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Fresh in this list
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01
Open chef roles
8 shown of 779 · sorted by freshness
part of building something special from the ground up, we invite you to join the Lorena team. POSITION SUMMARY The Executive Chef is responsible for the overall leadership, management, and success of Lorena's culinary op…
About Zingaro– Italian Restaurant and Bar Italians are storytellers, and every great story is fueled by adventure. Zingaro—the traveler, the wanderer, the free spirit—is the perfect name to capture the essence of a resta…
Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Job De…
$60k - $65k
Aramark Sports & Entertainment is looking to hire an Executive Sous Chef to support our culinary operations at a large multi-sport complex in Cincinnati, Ohio. The Executive Sous Chef is responsible for developing and ex…
$15 - $22 per hour
experience. Key Responsibilities Pastry & Dessert Production Prepare desserts, pastries, mochi, and confections to recipe and chef specifications Execute consistent, high-quality production for à la carte, omakase, and s…
Sushi Sous Chef Restaurant: Suzu Position Type: Exempt, Full-Time Location: Cincinnati, Ohio About SUZU Hospitality SUZU is our vision of modern Japanese hospitality and cuisine, embodying the harmony between innovation…
to meet Renaissance high standards of quality. Hire, train, supervise, schedule and participate in activities of executive sous chefs, cooks and other personnel involved in preparing, cooking and presenting food in accor…
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What chefs earn in Cincinnati
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$65k |
| Senior | $30–$49 | $63k–$102k |
Adjusted for the Cincinnati 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
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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
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Lead with food cost and labor percentages you achieved, not just kitchens you ran.
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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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