$58k - $70k
trafficking, and addiction. We do this by providing a safe place to live, meaningful jobs, and a lifelong sisterhood of support. The Head Chef at The Café at Thistle Farms is more than a traditional kitchen or food prepa…
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.
496
Open roles today
$18–$53/hr
Typical pay range
$60k
Median, full-time
1
Fresh in this list
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01
Open chef roles
12 shown of 496 · sorted by freshness
ONLY APPLICANTS WITH RELEVANT FINE-DINING EXPERIENCE WILL BE CONSIDERED Lion's Share / Sylvan Park JOB SUMMARY As Chef de Partie, you will oversee your designated station, ensuring mise en place, execution, and service f…
$100k - $110k
opportunity for an accomplished culinary professional ready to take the next step in their leadership career. Working alongside the Executive Chef, the Executive Sous Chef will serve as second-in-command of a dynamic, hi…
first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. The Role: A successful Sous Chef with 2+ years' experience managing the line in an upscale yet approachable food focuse…
few things in life get you more excited than a perfect southern biscuit. As a Pastry Cook, you’ll get to learn from a seasoned Pastry Chef; you’ll prep and bake pastry and baked goods, executing the Pastry Chef’s vision…
HEAD CHEF — HOT TICKET Nashville, Tennessee | Full-Time About Hot Ticket Hot Ticket is a new intimate restaurant, cocktail bar, and music lounge built around great food, hospitality, music, and connection. We’re creating…
including mixers, ovens, and knives. Maintain portion controls, par levels, and presentation standards. Support the Pastry Sous Chef with organization and prep execution. Demonstrate solid foundational pastry techniques…
Cafe Roze is looking for a Sous Chef to join our kitchen team. Searching for highly motivated and positive individuals, management experience not necessary but line experience is required. Competitive pay and benefits ar…
Looking for an Executive Chef at Geist. Must have either 2+ years experience as Executive Chef or 4+ years experience as Executive Sous Chef.
New York’s famed Pastis , a longtime hot spot known for Parisian fare from James Beard Award-winning restaurateurs Stephen Starr and Keith McNally has made it to the Music City. Pastis Nashville's debut in the Wedgewood-…
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…
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…
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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.
03
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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