We are looking to hire an experienced Executive Chef' s for 1983, a Three Oaks Hospitality Concept. At 1983, the kitchen is where the celebration starts. This American restaurant in Tampa is a neighborhood social hub bui…
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.
542
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 542 · sorted by freshness
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…
Executive Sushi Chef – KŌSENLead One of Florida's Premier Omakase Experiences This isn't just another sushi job. This is your opportunity to lead one of the Southeast's most respected Japanese kitchens. KŌSEN is seeking…
Job description: Overview We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will have a strong background in scratch kitchens as well as experience with Pamp;L. Duties Assis…
Summary Bern's Steak House is looking for someone responsible to create high quality pastry dishes with the standard recipes and presentations of Bern's Steak House in order to maintain quality standards and consistency…
$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…
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…
NOW HIRING: MULTI-UNIT EXECUTIVE CHEF Sushi & Japanese Cuisine Lead the Culinary Vision Across Omei Restaurant Group’s Michelin-Recognized Restaurants Omei Restaurant Group is seeking an exceptional Multi-Unit Executive…
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…
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…
High school diploma or GED. Culinary school diploma preferred. Valid Food Handlers Certificate. Previous experience as a line chef, restaurant cook, or prep cook preferred. Physical Requirements: Remain standing for exte…
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…
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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.
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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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