$85k - $95k
Executive Chef – Bosc South Tampa, FL – Full-Time $85,000–$95,000/year (commensurate with experience) Farm-to-Table / Seasonal Fine-Casual / Modern American Influence Bosc is a chef-driven, farm-to-table restaurant openi…
Hospitality & Food · Tampa, FL
Chef jobs in Tampa, FL
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
337
Open roles today
$18–$52/hr
Typical pay range
$59k
Median, full-time
4
Fresh in this list
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01
Open chef roles
12 shown of 337 · 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 Summary: Bern's Steak House Executive Sous Chef will be responsible to ensure exceptional preparation of all food to all guests and have the ability to develop and maintain a strong team environment that is consisten…
detail we require. Join a team that is committed to the very best in all things at Bern’s Steak House! Job Summary: Pastry Sous Chef will be responsible to ensure exceptional preparation of all desserts and pastries to a…
We are looking to hire an experienced Executive Chef' s for M.Bird. Tampa’s premier rooftop destination perched high above historic Armature Works. The executive chef attracts and retains staff, maintains a cooperative r…
JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coo…
Full-Time | Food & Beverage & Culinary Location: The Tampa EDITION Lilac, Michelin Star The Chef de Cuisine is accountable for the quality, consistency, and production of the restaurant kitchen at Lilac, the Michelin-sta…
$55k - $60k
grown seasonal ingredients, Noble Crust turns traditional Italian dining into a whole new experience. Now Hiring: Restaurant Sous Chef / Kitchen Manager We want you to have: ~2+ years of Full Service Kitchen Management E…
$17 - $20 per hour
taste where Italian ends and Southern begins. NOW HIRING: ~ Pizza Cooks We'd like for our Team Members to have: ~1+ year of chef / cooking experience preferred ~ Pizza Making experience ~ Previous casual dining restauran…
LifeWorks is seeking an experienced Chef de Cuisine to lead culinary operations at one of our premier locations. This role oversees all kitchen operations, from menu development and food quality to team leadership and ex…
$95k
Salary: $70,000 - $80,000 Benefits: M/D/V, PTO, Bonus Elevated Italian kitchen and bar seeks a passionate and skilled Sous Chef or Executive Sous Chef to help lead our kitchen operations and contribute to our tradition o…
Pastry Chef de Partie Sucré Table is driven by the commitment to serve delicious sweets never before seen in Tampa Bay. We are currently seeking a motivated, passionate and creative Pastry Chef. About Us: Sucré Table is…
02
What chefs earn in Tampa
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $38k–$50k |
| Mid level | $24–$33 | $50k–$69k |
| Senior | $32–$52 | $67k–$109k |
Adjusted for the Tampa 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.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
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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