$16 - $17 per hour
Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the peo…
Hospitality & Food · Omaha, NE
Chef jobs in Omaha, NE
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
343
Open roles today
$17–$49/hr
Typical pay range
$55k
Median, full-time
6
Fresh in this list
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01
Open chef roles
10 shown of 343 · sorted by freshness
$18 per hour
We are hiring immediately for full time CHEF positions. Location: Applied Underwriters - 1 Applied Parkway, Omaha, NE 68154. Note: online applications accepted only. Schedule: Full time schedule. Monday through Friday, 6…
$18 per hour
We are hiring immediately for full time GRILL COOK positions. Location: Applied Underwriters - 1 Applied Parkway, Omaha, NE 68154. Note: online applications accepted only. Schedule: Full time schedule. Monday through Fri…
$21 per hour
~ We are hiring immediately for a full time SOUS CHEF position. ~ Location : Bellevue University - 1000 Galvin Road South, Bellevue, NE 68005 Note: online applications accepted only . ~ Schedule : Full time schedule. Mon…
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…
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…
$75k - $85k
bridal shows and other public events, which heighten awareness within the community. This position works closely with the Executive Chef when designing custom menus for clients. They must also work with the entire manage…
Looking for self-motivated individuals to be part of our kitchen staff. Team members will be expected to: - Have completed the Level 2 Course for Douglas County's Food Handlers Certification ( - Be prompt and show up rea…
$60k - $70k
Description NextGen Hospitality Solutions is seeking a talented Sous Chef to join our upscale dining team in Omaha. This full-time, on-site position offers an exciting opportunity to showcase your culinary skills in a vi…
$70k - $90k
Description NextGen Hospitality Solutions is excited to announce an opening for a General Manager at our chef- driven restaurant located in Omaha. This full-time, on-site role is a unique opportunity for an experienced p…
02
What chefs earn in Omaha
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–$49 | $63k–$101k |
Adjusted for the Omaha 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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