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…
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.
139
Open roles today
$17–$50/hr
Typical pay range
$56k
Median, full-time
8
Fresh in this list
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01
Open chef roles
12 shown of 139 · sorted by freshness
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…
We are currently seeking Line and Prep Cooks to join our team at Agave House, Mexican restaurant concept near the UofA campus. Come be a part of the Uni concepts brand that includes Gentle Ben's and Bacio Italiano. We ha…
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…
Join Our Team as a Line Cook at Teaspoon in Tucson, AZ! Are you passionate about food and looking to start or grow your culinary career? At Teaspoon, we’re all about creating delicious dishes and memorable dining experie…
At Stantec, we help deliver the critical minerals needed to power our world, from the cars we drive to the infrastructure powering our communities. And we don’t just design the largest, deepest, and most technically chal…
Job Summary The job summary should give candidates a general idea of expectations for the position and a high-level summary of the role. Be sure to provide an exact job location so candidates know where the position will…
Frida American Brasserie - Urgent Hiring for a Highly Skilled Line Cook Are you searching for a fun and dynamic kitchen environment where your culinary talents can truly shine? Do you want to be part of a loving team tha…
Our mission at Watermark Retirement Communities is to create extraordinary and innovative communities where people thrive. For Watermark, community includes more than just the wonderful residents we serve on a daily basi…
join our team of extraordinary hospitality professionals. Learn more about Hacienda Del Sol Guest Ranch Resort here. Summary: The Chef De Cuisine is tasked with supervising the daily activities in the kitchens. This incl…
At Watermark Retirement Communities, we've been a trusted leader in senior living for over 30 years, driven by our commitment to building an innovative, compassionate culture for both residents and associates. When you s…
Bottega Michelangelo in Tucson, AZ is looking for one line cook to join our 52 person strong team. We are located on 420 W. Magee. Our ideal candidate is a self-starter, punctual, and hard-working. Responsibilities Set u…
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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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