Alla Vita | In partnership with Chef Lee Wolen & Boka Restaurant Group Serving a casual, family-style menu, Alla Vita is a place to gather and enjoy comfortable Italian cuisine. Alla Vita means “to life” in Italian which…
Hospitality & Food · Nashville, TN
Chef jobs in Nashville, TN
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
709
Open roles today
$18–$53/hr
Typical pay range
$60k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 709 · sorted by freshness
, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest e…
â as its star dish, all set in a vibrant and ultra-casual atmosphere. Little Rey is looking for a detail-oriented Executive Sous Chef! The Executive Sous directly oversees the day-to-day operations of all areas of the ki…
Roze Pony is looking for an Executive Sous Chef to join our kitchen team. Searching for highly motivated and positive individuals that enjoy leading a team. Competitive pay and benefits are offered. As an Executive Sous…
and volunteer opportunities ~ And more! Job Summary Our restaurant is searching for a creative and motivated Executive Sous Chef to expand their culinary skills and grow with us. In this position, you will act as the sec…
in the dining room. We hope you agree and will consider joining us! Rocket Farm Restaurants is seeking a passionate Executive Sous Chef for their Nashville locations! The Executive Sous directly oversees the day-to-day o…
$80k - $90k
Hiring – Executive Sous Chef Hiring Immediately Salary Range - $80,000 - $90,000 Plus Bonuses Why The Twelve Thirty Club? ~ Killer earning potential ~ Medical, Dental, and Vision Coverage ~401(k) with company match ~ Pai…
ONLY APPLICANTS WITH RELEVANT FINE-DINING EXPERIENCE WILL BE CONSIDERED Lion's Share / Sylvan Park a Bay Area Chef (CA.) recognized by both the James Beard Foundation and the Michelin Guide is seeking like-minded fools f…
serve farm-to-table small plates and large format proteins in a semi-open kitchen. Our team is led by Ana Aguilar and Joshua Cook, chef/ owners and partners who just won the Rising Stars award by Star Chefs! We are open…
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…
team that reflects the unforgettable character and history of our iconic property. What we offer… Mentorship from an Executive Chef with more than 30 years of experience working alongside Michelin-level chefs and Certifi…
$50k - $55k
Job Details JUNIOR SOUS CHEF $50k-55k Classification: Exempt salaried position We’re hiring a Junior Sous Chef who’s ready to dip their toe into a leadership role that values mentorship, high standards, and good food don…
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What chefs earn in Nashville
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $38k–$50k |
| Mid level | $24–$34 | $50k–$70k |
| Senior | $33–$53 | $68k–$110k |
National ranges — pay in Nashville typically tracks these.
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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.
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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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