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Greek Chef Jobs (NOW HIRING)

Greek Peak Mountain Resort

Sous Chef

Cortland, NY · On-site

$25 - $29/hr

Greek Peak Mountain Resort Mission Statement "To Create Unforgettable Memories" Join Our Team as a Sous Chef at Greek Peak Mountain Resort! At Greek Peak Mountain Resort, our mission is simple: to ...

Greek Peak Mountain Resort

Sous Chef

Cortland, NY

$25 - $29/hr

Greek Peak Mountain Resort Mission Statement "To Create Unforgettable Memories" Join Our Team as a Sous Chef at Greek Peak Mountain Resort! At Greek Peak Mountain Resort, our mission is simple: to ...

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How much do greek chef jobs pay per hour?

As of Sep 10, 2026, the average hourly pay for greek chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What is a Greek chef?

A Greek Chef is a culinary professional who specializes in preparing traditional Greek cuisine. They create authentic dishes such as moussaka, souvlaki, and tzatziki using fresh Mediterranean ingredients. Their responsibilities include menu planning, sourcing quality ingredients, and ensuring dishes reflect the rich flavors of Greek gastronomy. Greek Chefs often work in restaurants, hotels, or catering services, bringing the essence of Greece to diners.

What are the key skills and qualifications needed to thrive as a Greek chef?

To thrive as a Greek Chef, you need a deep knowledge of traditional Greek cuisine, strong culinary techniques, and experience managing a busy kitchen environment. Familiarity with commercial kitchen equipment, food safety certifications (such as ServSafe), and inventory management systems is essential. Creativity, leadership, and effective communication make someone stand out in this position. These skills ensure the consistent delivery of authentic Greek dishes, efficient kitchen operations, and a positive dining experience for guests.

What are some common challenges faced by Greek chefs in a restaurant setting?

Greek Chefs often face the challenge of sourcing authentic ingredients to ensure the true flavors of traditional dishes, which may require establishing strong supplier relationships. Maintaining consistency and quality during busy service periods can also be demanding, especially in high-volume restaurants. Additionally, Greek Chefs must adapt classic recipes to accommodate dietary preferences or restrictions while preserving authenticity. Working closely with other kitchen staff, servers, and management is vital to create a smooth, collaborative environment that meets guests’ expectations.

What cities are hiring for Greek Chef jobs?

Cities with the most Greek Chef job openings:

What states have the most Greek Chef jobs?

States with the most job openings for Greek Chef jobs include:

What are popular job titles related to Greek Chef jobs?

For Greek Chef jobs, the most frequently searched job titles are:

Greek Chef jobs near you
Infographic showing various Greek Chef job openings in the United States as of August 2026, with employment types broken down into 73% Full Time, 25% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Executive Chef (Greek-Mediterranean cuisine)

Houston, TX

Lombardi Family Concepts, Inc.
Restaurants • 201 - 500 employees
Learn more about Lombardi Family Concepts, Inc.external

$80K - $100K/yr

Full-time

Medical, PTO

Re-posted 14 days ago

Job description

Position Overview

We are seeking an experienced, visionary Executive Chef with extensive training and expertise in authentic Greek and Mediterranean cuisine. This leader will drive culinary excellence, uphold the integrity of traditional flavors, and elevate the guest experience through refined execution, seasonal menu development, and strong kitchen leadership.

The ideal candidate brings both authenticity and innovation — deeply rooted in Mediterranean culinary traditions while capable of delivering a modern, elevated presentation aligned with an upscale dining environment.

Key ResponsibilitiesCulinary Leadership

  • Lead all culinary operations, including menu development, recipe creation, and execution

  • Develop authentic Greek and Mediterranean dishes rooted in traditional techniques

  • Incorporate regional influences (Greek, Southern Italian, Turkish, Lebanese, coastal Mediterranean) while maintaining brand identity

  • Maintain consistency, presentation standards, and exceptional flavor profiles

  • Oversee daily production, prep systems, and line execution

Menu Development amp; Innovation

  • Create seasonal, rotating menus highlighting fresh seafood, grilled meats, olive oils, herbs, and imported specialty ingredients

  • Develop house-made breads, spreads, sauces, and desserts reflective of Mediterranean tradition

  • Balance authenticity with modern refinement and upscale plating

  • Collaborate on wine pairings and beverage programming

Operational Excellence

  • Manage food cost, inventory control, and vendor relationships

  • Source high-quality domestic and imported Mediterranean ingredients

  • Maintain proper portioning and minimize waste

  • Ensure compliance with all health, safety, and sanitation standards

Team Leadership amp; Development

  • Recruit, train, and mentor sous chefs and culinary staff

  • Establish strong kitchen culture rooted in discipline, respect, and teamwork

  • Lead pre-shift culinary meetings and ongoing training

  • Create clear standards of execution and accountability

Guest amp; Brand Experience

  • Uphold the highest standards of hospitality and presentation

  • Occasionally engage with guests, chef tables, and special events

  • Represent the brand at culinary events and community engagements

Qualifications

  • 7+ years Executive Chef or Senior Sous Chef experience in upscale or fine dining

  • Formal culinary training preferred

  • Demonstrated expertise in Greek or Mediterranean cuisine

  • Strong understanding of regional ingredients, techniques, and traditions

  • Proven track record of managing high-volume, quality-driven kitchens

  • Strong financial acumen (food cost, labor management, forecasting)

  • Ability to lead with both authority and mentorship

Preferred Experience

  • Experience working in Greece or Mediterranean regions a plus

  • Knowledge of Mediterranean wine programs

  • Established vendor relationships for specialty imports

  • Experience opening new restaurant concepts

Compensation amp; Benefits

  • Competitive base salary (commensurate with experience)

  • Performance-based bonus structure

  • Health benefits

  • Paid time off

  • Growth opportunity within a respected hospitality group

Apply