$22 per hour
We are hiring immediately for a full time SOUS CHEF position. Location : Nike Food Services - 3100 Frayser Boulevard, Memphis, TN 38128 Note: online applications accepted only . Schedule : Full time schedule; open availa…
Hospitality & Food · Memphis, TN
Chef jobs in Memphis, TN
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
173
Open roles today
$16–$47/hr
Typical pay range
$53k
Median, full-time
6
Fresh in this list
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01
Open chef roles
10 shown of 173 · sorted by freshness
$20 per hour
We are hiring immediately for a full time GRILL COOK position. Location : Baptist Health Sciences University - 1115 Union Avenue, Memphis, TN 38104. Note: online applications accepted only . Schedule : Full time schedule…
$13 per hour
We are hiring immediately for full time DISHWASHER positions. Location : Rhode College - 2000 North Parkway, Memphis, TN 38112. Note: online applications accepted only . Schedule : Full time; Days and hours may vary. Nig…
Company:CompassusPosition SummaryThe Hospice Care Consultant (HCC) is responsible for modeling the Compassus values of Compassion, Integrity, Excellence, Teamwork, and Innovation and for promoting the Compassus philosoph…
$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…
$141k - $278.3k
Position Summary We are a team of strategic advisors, architects, and implementers who drive business transformations. Our diverse talent energizes clients' business functions and technology to maximize value in Supply C…
strict standards of the EnjoyAM Restaurant Group in the preparation and execution of dishes. Line cooks report directly to the Sous Chefs and Chef de Cuisine and contribute to the team in a variety of tasks. The qualifie…
A Kitchen Manager (Team Leader) supports the Kitchen Director and Food Safety Director and reports to the Kitchen Director. This position has mainly operational duties; They may run an area of operations if there is only…
Starting from $55,000 annually plus monthly training incentive of $750* *Pay is based on location, experience, and qualifications etc. *Monthly incentives after training vary and are based on restaurant profitability At…
Do you love to cook? Are you passionate about food? As a Cook on our team, you’ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and the best equipment, you’ll be imm…
02
What chefs earn in Memphis
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $16–$21 | $33k–$44k |
| Mid level | $21–$30 | $44k–$62k |
| Senior | $29–$47 | $60k–$97k |
Adjusted for the Memphis 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.
05
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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