Job Summary: Assistant Sous Chef Cast Members for Walt Disney World Resort should bring a passion for culinary arts and a desire to learn that will help them deliver not only Disney quality meals but also quality Guest s…
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.
1,064
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 1,064 · sorted by freshness
$16 - $18 per hour
Position Title: Chef Table Attendant- University of Central Florida Pay Range : $16.00 to $18.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 154…
the training period. Job Summary It’s all about the food. Seeing talent for locations within the Orlando Market, the Executive Chef is the leader for all things culinary at the location – from setting the menu standards…
$120k - $125k
Position Title: CAMPUS EXECUTIVE CHEF - ORLANDO, FL Salary: $120,000 - $125,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunit…
outdoor space, the club features premium pickleball courts, curated cultural experiences, and a vibrant food and beverage program led by Chef John Fraser and JF Restaurants. Designed for those who appreciate elevated sty…
Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. This position is eligible for an E…
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…
$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,…
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…
$14 - $20 per hour
Pizza Maker – Read Before Applying We are hiring a pizza maker who can follow instructions and show up consistently . Our shop has won Best Pizza in Orlando multiple times from the Orlando Sentinel and Orlando Weekly bec…
Description NextGen Hospitality Solutions is excited to announce an opening for a Kitchen Manager / Sous Chef at our upscale casual dining establishment in Orlando. This full-time, on-site position is perfect for passion…
$15 - $17 per hour
flavors that keep customers coming back for more. POSITION SUMMARY: Fortuna Bakery is seeking a creative and detail-oriented Pastry Chef to join our team in Orlando, FL. This role involves preparing high-quality desserts…
02
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.
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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