$20 - $25 per hour
Sous Chef - at an upscale casual restaurant on Bardstown Road (Louisville, KY) oversees daily kitchen operations, ensures consistent food quality, and leads staff when the Executive Chef is away. Responsibilities include…
Hospitality & Food · Louisville, KY
Chef jobs in Louisville, KY
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
439
Open roles today
$17–$48/hr
Typical pay range
$55k
Median, full-time
2
Fresh in this list
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01
Open chef roles
10 shown of 439 · sorted by freshness
$25 - $27 per hour
take the next step toward a fulfilling, balanced, and supported career. Apply today! Rate of Pay: $25-$27/hr Overview: The Sous Chef is responsible for the preparation of high-quality meals in accordance with company sta…
$18 - $21 per hour
Position Title: Pastry Cook- Kentucky International Convention Center Pay Range : $18.00 to $21.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1…
pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our…
$18 per hour
We are hiring immediately for a full time SOUS CHEF position. Location: Whitefield Academy - 7711 Fegenbush Lane, Louisville, KY 40228. Note: online applications accepted only. Schedule: Full time schedule. Monday throug…
We know that a Chef’ s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service and food experien…
$60k - $70k
job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility.…
$25 per hour
Sous Chef - Malone's Louisville Starting Hourly Pay - $25 Reports To: Executive Chef Who We're Looking For - We are seeking Experienced Line Cooks or current/past Sous Chefs who are looking for a temporary high paying ho…
Executive Chef As the Executive Chef, you will lead all culinary operations, overseeing menu creation, food preparation, and kitchen staff management. You’ll ensure exceptional food quality, consistency, and presentation…
stations. Assists others in closing the kitchen * Promptly report all product shortages, equipment problems or food quality issues to Chef Requirements for Success: * A minimum two years’ experience in kitchen preparatio…
02
What chefs earn in Louisville
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$64k |
| Senior | $30–$48 | $62k–$100k |
Adjusted for the Louisville market from national ranges.
03
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.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
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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