crafting and implementing innovative culinary solutions to customers? We are currently seeking a Retail Food Service Executive Chef II for the University of North Florida in Jacksonville, FL . You will be a lead culinari…
Hospitality & Food · Jacksonville, FL
Chef jobs in Jacksonville, FL
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
665
Open roles today
$17–$50/hr
Typical pay range
$56k
Median, full-time
4
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01
Open chef roles
7 shown of 665 · sorted by freshness
$100 per hour
dining experience that will ensure they will want to come back to dine with us again and again! Further, the position of Sous Chef is responsible for managing and directing daily operation of the culinary team and uphold…
Your creations will leave lasting impressions and complement the artistry of our main courses. You will work closely with our Pastry Chef and culinary team to develop innovative and visually stunning pastries, breads, an…
Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary As a Corporate Dining…
$20 - $23 per hour
culinary, nutrition, wellness, and sustainability talent. For more information, visit Job Summary This is one of the Sous Chef positions supporting Duval County School District in Jacksonville, FL, one of the premier K-1…
$20 per hour
~ We are hiring immediately for full time SOUS CHEF positions. ~ Location : Ally Financial - 12850 Gran Bay Parkway W, Jacksonville, FL 32258 Note: online applications accepted only . ~ Schedule : Full time schedule. Mon…
Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. This position is eligible for an E…
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What chefs earn in Jacksonville
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$23 | $36k–$47k |
| Mid level | $23–$32 | $47k–$66k |
| Senior | $31–$50 | $64k–$103k |
Adjusted for the Jacksonville 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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