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…
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.
320
Open roles today
$17–$49/hr
Typical pay range
$56k
Median, full-time
8
Fresh in this list
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01
Open chef roles
10 shown of 320 · sorted by freshness
embark on a sensory journey that captures the essence of Italy's diverse regions. Come for the vibe, stay for the food! Position: Sous Chef The Sous Chef supports the Executive Chef in overseeing daily kitchen operations…
$85k - $90k
Position Title: CHEF MGR, SR Salary: $85000 - $90000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees…
$70.35k - $205.8k
We Are: Accenture's Utility Industry, Power Generation Practice is providing power for a safe, connected, and sustainable planet. Every day, we work with the largest electric utilities to deliver innovative solutions and…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
$110.7k - $218.3k
Position Summary Join Deloitte’s SAP practice and build a career at the forefront of business transformation, where innovation, industry insight, and leading technology come together to solve complex challenges. You’ll w…
We Are:Our Utility Industry, Transmission & Distribution Practice is powering the progress to a safe, connected, and sustainable planet. Every day, we work with the largest electric, gas, and water utilities to deliver i…
Check out an exciting new opportunity to grow as a chef. Wildweed is a New American restaurant with a heavy emphasis on focusing on high caliber and careful food. Most recently featured as 'One to Watch' by North America…
$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…
health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. Assist Executive Chef in developing and implementing department management plans including budgets, labor…
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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
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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