$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.
251
Open roles today
$17–$48/hr
Typical pay range
$55k
Median, full-time
3
Fresh in this list
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01
Open chef roles
10 shown of 251 · sorted by freshness
If you’re already a successful manager, you need to check out our Restaurant General Manager position. As a Restaurant General Manager, you have the keys to a $1 million+ business (literally!). And when you grow your tea…
$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…
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. Job Descripti…
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…
Connors Steak & Seafood is growing, and we need you! Specializing in aged steaks and fresh seafood, as well as gourmet salads, pastas and more, Connors Steak & Seafood is committed to providing a superior dining experien…
$20 - $20.75 per hour
Initial hiring pay range (based on location, experience, etc.): $20.00 - $20.75 hour + Monthly Bonus based on Net Sales At Raising Cane’s Chicken Fingers® we serve only the best tasting and most craveable chicken finger…
$18 - $20 per hour
and garnishing all menu items. In this position, your principal goal will be to prepare high-quality meals that meet the Executive Chef' s exacting standards and be responsible for setting up the station and maintaining…
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…
Workplace Hospitality builds dining and hospitality programs that work, day after day. Chef- led menus designed around the people and the operational reality of each space. Reliable across locations, consistent across sh…
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.
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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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