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Breakfast Chef Jobs in Florida (NOW HIRING)

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Sous Chef - Felice Brickell

Miami, FL

$47K - $64K/yr

Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast ... of chef) * Communicate all food-related issues to the appropriate to front of the house team (in ...

Sandpearl Resort

Sous Chef

Clearwater, FL

$55K - $60K/yr

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an ... Sets up and execute breakfast hot food for banquet events * Responsible for managing all line cooks ...

Sandpearl Resort

Sous Chef

Clearwater, FL · On-site

$55K - $60K/yr

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an ... Sets up and execute breakfast hot food for banquet events * Responsible for managing all line cooks ...

Sandpearl Resort

Sous Chef

Clearwater, FL

$55K - $60K/yr

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an ... Sets up and execute breakfast hot food for banquet events * Responsible for managing all line cooks ...

Commonpoint Queens

Executive Chef

Day, FL

$62K - $85K/yr

Executive Chef Reports to: Operations Director Classification: Full-time Exempt (mid-June to ... Supervise and assist with daily breakfast, lunch and dinner preparation and service; * Prepare ...

B Hospitality Corp

Sous Chef-Orlando, FL

Orlando, FL · On-site

$46K - $63K/yr

Provided breakfast, lunch, and dinner shift meals * Culinary uniforms * Growth and development opportunities. RUN THE SHOW: * Give restaurant daily recap to the corporate chef about operations

Sandpearl Resort

Sous Chef

Clearwater, FL · On-site

$55K - $60K/yr

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an ... Sets up and execute breakfast hot food for banquet events * Responsible for managing all line cooks ...

American Cruise Lines

Sous Chef

Saint Augustine, FL

$43K - $58K/yr

Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors ...

American Cruise Lines

Sous Chef

Punta Gorda, FL

$45K - $61K/yr

Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors ...

American Cruise Lines

Sous Chef

Saint Augustine, FL · On-site

$43K - $58K/yr

Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors ...

American Cruise Lines

Sous Chef

Punta Gorda, FL · On-site

$45K - $61K/yr

Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors ...

The Club at Mediterra

Executive Pastry Chef

Naples, FL · On-site

The Executive Pastry Chef, under the direction of the Director of Culinary Operations, is ... Design and execute high-end plated desserts, breads, breakfast pastries, amenities, showpieces, and ...

Gale Hotels

Casa Gianna Chef de Partie

Miami, FL

$18.25 - $23/hr

Chef de Partie Department: Food & Beverage Reports To: Executive Chef FLSA Status: Non - Exempt ... Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner) * Must have a passion for quality ...

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All JobsBreakfast Chef JobsBreakfast Chef Jobs in Florida

Breakfast Chef information

See Florida salary details

$6

$10

$12

How much do breakfast chef jobs pay per hour?

As of Aug 17, 2026, the average hourly pay for breakfast chef in Florida is $10.30, according to ZipRecruiter salary data. Most workers in this role earn between $9.33 and $11.30 per hour, depending on experience, location, and employer.

What are the main responsibilities of a breakfast chef?

A Breakfast Chef is responsible for preparing, cooking, and presenting breakfast dishes, often in hotels, restaurants, or cafes. Their duties include managing breakfast service, ensuring food quality and presentation, maintaining cleanliness and organization in the kitchen, and sometimes assisting with menu planning. They must work efficiently during early morning hours to meet customer expectations and may also be responsible for ordering ingredients and adhering to food safety standards.

What are some common challenges faced by a breakfast chef during a typical morning shift?

Breakfast Chefs often work under tight time constraints, as breakfast service typically has a short and busy window when many orders arrive at once. Maintaining consistency and quality while preparing multiple dishes simultaneously can be challenging, especially during peak hours. Additionally, Breakfast Chefs must coordinate closely with kitchen staff to ensure all ingredients are prepped and stations are organized for efficiency. Adaptability and strong communication skills are key to managing these fast-paced mornings successfully.

What are the key skills and qualifications needed to thrive as a breakfast chef, and why are they important?

To thrive as a Breakfast Chef, you need a solid understanding of culinary techniques, food safety standards, and experience in preparing a variety of breakfast dishes, often backed by a culinary certificate or relevant kitchen experience. Familiarity with commercial kitchen equipment, inventory systems, and sometimes food hygiene certifications are important technical requirements. Strong time management, attention to detail, and the ability to work efficiently under pressure are vital soft skills for this early-shift role. These skills ensure consistent, high-quality service during busy breakfast hours and help maintain kitchen efficiency and customer satisfaction.

What is the difference between Breakfast Chef vs Line Cook?

AspectBreakfast ChefLine Cook
CredentialsFood safety certification, culinary trainingFood safety certification, culinary training
Work EnvironmentBreakfast service, early hours, specialized menuVarious meal services, fast-paced kitchen
Employer & IndustryHotels, cafes, restaurants focusing on breakfastHotels, restaurants, catering services
Common Search/ComparisonYesYes

The Breakfast Chef specializes in preparing breakfast dishes, often working early hours in hotels or cafes. The Line Cook has a broader role, preparing various meals throughout the day in a busy kitchen. While both roles require culinary skills and food safety certifications, the Breakfast Chef focuses on breakfast menus, whereas the Line Cook handles multiple meal types. Understanding these differences helps job seekers find the right position in the culinary industry.

What are popular job titles related to Breakfast Chef jobs in Florida?

For Breakfast Chef jobs in Florida, the most frequently searched job titles are:

What job categories do people searching Breakfast Chef jobs in Florida look for?

The top searched job categories for Breakfast Chef jobs in Florida are:

What cities in Florida are hiring for Breakfast Chef jobs?

Cities in Florida with the most Breakfast Chef job openings:

Breakfast Chef jobs near you
Infographic showing various Breakfast Chef job openings in Florida as of August 2026, with employment types broken down into 76% Full Time, 22% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $21,415 per year, or $10.3 per hour.

Sous Chef - Felice Brickell

sahg

Miami, FL

$47K - $64K/yr

Full-time

Re-posted 20 days ago

Job description

Position Purpose: the sous chef assists the executive chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.

Key Responsibilities/Accountabilities

 

As Manager

  • Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions)
  • Assist with staff food training and the generation of the necessary training materials (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)

Labor/Staff Management

  • Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.)
  • Understand, follow and direct others in current safety procedures

Product/Food Presentation

  • Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc.
  • Assist in and do preparation of the dishes while training others to achieve consistency
  • Follow each dish presentation as set up by chef and achieve 100% consistency during service
  • Continually assist in creating of new offerings (specials and seasonal menu changes)

Financial

  • Follow company procedures to ensure proper and accurate food ordering
  • Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
  • Assist chef in keeping the food cost and labor cost aligned to given goals
  • Maintain strong communication with front of the house management at all times

Administrative

  • Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting preparations
  • Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
  • Keep all culinary and back of the house documentation up to date including, but not limited to:
    • Job Duties and Opening/Closing Checklists
    • Food Operations Manual/ Recipe Book
    • Personnel Forms – such as new hire paperwork, termination form, etc. (please ask office for instructions if needed)
  • Attend all meetings requested by chef or FOH managers
  • Check company OUTLOOK for all incoming email communication
  • Participate in Avero reporting / Remain up to date with daily reports
  • Ensure compliance with all health department rules and regulations to pass the inspections

Service

  • Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
  • Prepare and cook dishes according to the recipes while following the pace of orders
  • Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef)
  • Communicate all food-related issues to the appropriate to front of the house team (in the absence of chef)
  • Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team in the absence of chef)
Self-Development

It is understood that as the Sous Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities

Minimal Essential Requirements:

 

  • The ability to work as part of a team, and personal cleanliness
  • Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
  • Very basic food handling, preparation, and cleaning skills are welcomed
  • Time management and ability to work under pressure to manage high volume of production
  • Active listening and learning skills
  • Reading and speaking comprehension skills
  • Discipline to follow set standards
  • Ability to lift up to 50lbs

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.
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