The Church’s Restaurant General Manger is passionate about providing our guests a high quality, value oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The RGM is responsi…
Hospitality & Food · Tucson, AZ
Chef jobs in Tucson, AZ
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
281
Open roles today
$17–$50/hr
Typical pay range
$56k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 281 · sorted by freshness
$17 - $19 per hour
grow Responsibilities: - Create and prepare a variety of pastries and desserts according to recipes and standards set by the Pastry Chef - Decorate and present pastries and desserts in an aesthetically pleasing manner -…
Our Panda Cook associates are important leaders of our team and the heart of our kitchen. You are responsible for creating food with passion, service with heart and ambiance with pride. Role As a Cook for our team, you w…
Job Description Job Description Summary The Kitchen Manager is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanlines…
$62.5k
Starting from $62,500 annually plus monthly training incentive of $1,500* *Pay is based on location, experience, and qualifications etc. *Monthly incentives after training vary and are based on restaurant profitability A…
Love to cook? Join the Oregano's team! Are you passionate about creating delicious food and being part of a dynamic team? Oregano's is looking for talented cooks to join our kitchen. We offer competitive pay, comprehensi…
Line Cook – Gentle Ben's Tucson, AZ | Full-Time | Competitive Pay Based on Experience Where Great Food Meets Great Energy. At Gentle Ben's , the kitchen is the heartbeat of the restaurant. From busy lunch rushes and game…
$16 - $18 per hour
Line Cook – Bacio Italiano Tucson, AZ | Full-Time | $16–$18/hour (DOE) At Bacio Italiano , we believe exceptional food starts with exceptional people. We're looking for a passionate, dependable Line Cook who takes pride…
Join the Family: Restaurant Support Managers Wanted! Are you ready to toss your expertise into the mix? Oregano's Pizza Bistro is expanding, and we are looking for high-energy Support Managers to lead our teams! If you h…
Job Description Job Description Join the Culinary Revolution in Tucson, AZ
Main Responsibilities of a Cook: Preparing workstations, cooking ingredients, and kitchen equipment for cooking. Cooking and arranging food. Cook Job Description: We are looking for an experienced cook to fill a vacant s…
Job Description Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals lookin…
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What chefs earn in Tucson
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$23 | $36k–$47k |
| Mid level | $23–$32 | $47k–$66k |
| Senior | $31–$50 | $64k–$103k |
Adjusted for the Tucson 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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