$72.8k
expected to go above and beyond to deliver unforgettable experiences that reflect our values of teamwork, quality, and service. As a Chef, you play an important role in bringing our culinary standards to life through ski…
Hospitality & Food · Orlando, FL
Chef jobs in Orlando, FL
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
543
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 543 · sorted by freshness
fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Sous Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional…
Job description: Overview We are seeking a passionate and skilled or Executive Sous Chef to join our culinary team. The ideal candidate will have a strong background in events. As a Executive Sous Chef or Kitchen Manager…
Chef de Cuisine Crocante – Orlando, Florida Crocante is seeking an experienced, disciplined, and highly motivated Chef de Cuisine to lead our kitchen operation. We are looking for a true culinary professional with high s…
passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Sous Chef is responsible for the preparation of high quality meals in accordance with comp…
JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
$70k - $75k
Sous Chef Hamlin House | Orlando, FL | $70K–$75K Join the team at Hamlin House — Orlando’s newest destination for food, sport, and culture. Hamlin House is a 28,000+ sq. ft. Florida-inspired social and racquet club in So…
-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Event Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional ex…
Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want y…
We know that a Chef’ s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for a Catering Chef Manager who can help us deliver the best customer service and fo…
$124k
Location: Orlando FL Salary: $120k-$124k Luxury resort seeks a property level Executive Sous Chef. Candidates should have 2+ years of experience as an Executive Sous Chef in a similar property. Benefits: Medical, Dental,…
$85k - $90k
Description NextGen Hospitality Solutions is searching for an Executive Chef to lead our upscale casual scratch kitchen team in Orlando. This full-time, on-site position provides an exciting opportunity for culinary prof…
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What chefs earn in Orlando
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $37k–$49k |
| Mid level | $24–$33 | $49k–$69k |
| Senior | $32–$52 | $67k–$108k |
Adjusted for the Orlando 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.
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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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