$19.95 per hour
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Hospitality & Food · Miami, FL
Chef jobs in Miami, FL
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
1,268
Open roles today
$20–$58/hr
Typical pay range
$66k
Median, full-time
2
Fresh in this list
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01
Open chef roles
12 shown of 1,268 · sorted by freshness
*This role is eligible for a $1500 sign-on bonus after 90 days of employment Chef Thomas Keller’s Bouchon Bistro, located in Coral Gables, FL, is seeking talented individuals who are enthusiastic about food, beverage and…
$80k - $85k
Nami NorI is looking for a driven and detail-oriented Executive Sous Chef to lead the team for our Design District location. The ideal candidate is confident, empathetic, enjoys leading and nurturing a team, and has a st…
$16 per hour
production team and help us create high-quality desserts enjoyed throughout South Florida. What You'll Do Assist the Pastry Chef with daily dessert production. Measure, prepare, and organize ingredients. Support mixing,…
efficiently in a fast-paced fine dining environment. Essential Responsibilities Food Preparation Prepare menu items according to Chef Michael White's recipes, specifications, and presentation standards. Execute assigned…
Assistant Pastry Chef Make every voyage a sweet one for our guests by creating a wide variety of delicious pastries and desserts. You will manage the production, quality, and display of baked goods for the pastry shop an…
Chef de Partie - Gandemanger As a Chef de Partie – Pantry, you will work closely with the Executive Chef and Executive Sous Chef, and are responsible for preparing the daily food preparation forecast and requisitions, en…
CC CHEF DE PARTIE - X The Chef De Partie is responsible for preparing and cooking food products for various destination venues as per instructions from the Culinary Management. The position supports various sections of t…
Pastry Sous Chef Manages and coordinates activities of workstations while engaged in preparing, mixing baking, decorating and presenting of Company standard recipes, specializing in Pastry and Bakery products served in a…
CHEF DE PARTIE The Chef De Partiecoordinates activities of a particular workstation engaged in preparing and cooking food products for various destinationvenuesasper instructions from the Executive Sous Chef. The positio…
Chef de Partie Aside from supervising and coordinating all activities of a particular workstation dedicated to preparing and cooking food for various outlets, you are also responsible for maintaining and enforcing USPH s…
Junior Sous Chef In charge of running the whole culinary operation onboard the ship, these talented chefs not only ensure each meal our guests enjoy onboard our ships is memorable, they also work hard to develop their te…
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What chefs earn in Miami
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $20–$26 | $42k–$55k |
| Mid level | $26–$37 | $55k–$77k |
| Senior | $36–$58 | $75k–$121k |
Adjusted for the Miami 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.
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.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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