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Professional Chef Jobs in Florida (NOW HIRING)

Regis HR Group

Chef de Cuisine/Sous Chef

Coral Gables, FL · On-site

$63K - $86K/yr

Here's a modernized and professional Chef de Cuisine / Sous Chef that better reflects an upscale ... private club operation. Responsibilities: * Assist the Executive Chef in the daily management of ...

New

The Surf Club Restaurant

Executive Sous Chef

Surfside, FL

$60K - $77K/yr

Desire to work with top-tier equipment, ingredients, and talented professionals. Chef Keller ... collection of restaurants are founded on a culture of mentorship and provide a solid foundation of ...

The Surf Club Restaurant

Pastry Chef de Partie

Surfside, FL

$17.75 - $22.50/hr

Desire to work with top-tier equipment, ingredients, and talented professionals. Chef Keller's collection of restaurants is founded on a culture of mentorship and provides a solid foundation of ...

Shunk Gulley

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Chef / Sous Chef Reports To: Executive Chef / General Manager Location: Gallions / Shunk Gulley ... Lead by example through professionalism, teamwork, and a hands-on management style. * Help create ...

Gallion's

Chef / Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Chef / Sous Chef Reports To: Executive Chef / General Manager Location: Gallions / Shunk Gulley ... Lead by example through professionalism, teamwork, and a hands-on management style. * Help create ...

Compass Group PLC

Chef Apply now Job no: 719854 Work type: Part Time Location: Gold Coast Categories: Chef CHEF ... professional kitchen team during service periods SKILLS AND EXPERIENCE Certificate III in ...

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All JobsProfessional Chef JobsProfessional Chef Jobs in Florida

Professional Chef information

See Florida salary details

$21.3K

$47.8K

$71K

How much do professional chef jobs pay per year?

As of Aug 20, 2026, the average yearly pay for professional chef in Florida is $47,822.00, according to ZipRecruiter salary data. Most workers in this role earn between $37,400.00 and $56,000.00 per year, depending on experience, location, and employer.

What is a professional chef?

Professional chefs are trained culinary experts who prepare, cook, and present food in restaurants, hotels, or other food establishments. They are responsible for menu planning, ingredient selection, and ensuring the quality and consistency of dishes. Chefs often manage kitchen staff, maintain food safety standards, and stay updated with culinary trends. Their skills are developed through formal education, apprenticeships, and hands-on experience in the kitchen.

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

To thrive as a Professional Chef, you need comprehensive culinary expertise, formal culinary training or certification, and strong knowledge of food safety and kitchen operations. Familiarity with commercial kitchen equipment, inventory management systems, and specialized culinary tools is essential. Creativity, leadership, time management, and effective communication distinguish outstanding chefs in high-pressure environments. These skills ensure consistent food quality, efficient kitchen operations, and a positive dining experience for guests.

What are some common challenges professional chefs face in a busy kitchen, and how can they effectively manage them?

Professional Chefs often encounter challenges such as high-pressure environments, time management issues during peak hours, and coordinating with a diverse kitchen staff. Effective communication, strong organizational skills, and the ability to delegate tasks are crucial for maintaining smooth operations. Additionally, staying adaptable and calm under pressure helps chefs ensure quality and consistency in dishes, even during the busiest service periods.

What is the difference between Professional Chef vs Cook?

AspectProfessional ChefCook
CredentialsFormal culinary training or certifications often requiredMinimal formal training, on-the-job learning common
Work EnvironmentCommercial kitchens, restaurants, hotelsRestaurants, catering, institutional kitchens
Job ResponsibilitiesMenu planning, supervising kitchen staff, creating dishesPreparing ingredients, cooking dishes as instructed
Industry UsageHigh-level culinary roles, often with leadership dutiesEntry-level or supporting roles in food preparation

The main difference between a Professional Chef and a Cook lies in their responsibilities, training, and roles within the culinary industry. Professional Chefs typically have formal training and oversee kitchen operations, while Cooks focus on food preparation and cooking under supervision. Both roles are essential, but the Chef usually holds a higher level of expertise and leadership.

What are the most commonly searched types of Chef jobs in Florida?

The most popular types of Chef jobs in Florida are:

What cities in Florida are hiring for Professional Chef jobs?

Cities in Florida with the most Professional Chef job openings:

Professional Chef jobs near you
Infographic showing various Professional Chef job openings in Florida as of August 2026, with employment types broken down into 1% As Needed, 74% Full Time, 20% Part Time, and 5% Contract. Highlights an 86% Physical, 2% Hybrid, and 12% Remote job distribution, with an average salary of $47,822 per year, or $23 per hour.

Chef de Cuisine/Sous Chef

Regis HR Group

Coral Gables, FL • On-site

$63K - $86K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted yesterday

New

Job description

We are seeking an experienced, passionate, and hands-on Chef de Cuisine / Sous Chef to join our culinary team. This is a working chef position that requires active participation in the daily preparation, cooking, plating, and execution of all menu items while maintaining the highest standards of quality, consistency, and presentation.
The Chef de Cuisine / Sous Chef works side-by-side with the culinary team on the line, leading by example while assisting the Executive Chef in the day-to-day operation of the kitchen. This position is responsible for supervising kitchen staff, ensuring food safety and sanitation standards are maintained, coordinating production for à la carte and banquet service, and assuming full responsibility for kitchen operations in the Executive Chef's absence.
The ideal candidate is an experienced culinary professional who enjoys cooking as much as leading others and is committed to delivering exceptional dining experiences through teamwork, professionalism, and attention to detail.
Here's a modernized and professional Chef de Cuisine / Sous Chef job description that better reflects an upscale private club operation.
Responsibilities:
  • Assist the Executive Chef in the daily management of all kitchen operations.
  • Oversee kitchen operations and staff in the Executive Chef's absence.
  • Supervise, mentor, train, and develop culinary team members while promoting a positive and professional work environment.
  • Prepare and oversee the production of high-quality à la carte, banquet, and special event menus.
  • Ensure consistency in food quality, presentation, portion control, and recipe execution.
  • Assist in menu planning, recipe development, seasonal offerings, and food presentations.
  • Coordinate banquet production and buffet presentations with creativity and attention to detail.
  • Monitor food quality, freshness, and proper storage procedures.
  • Supervise receiving, inspection, storage, and inventory of all food products.
  • Assist with purchasing, inventory control, food costing, and waste reduction initiatives.
  • Maintain compliance with all food safety, sanitation, HACCP, and health department regulations.
  • Coordinate effectively with front-of-house management to ensure exceptional member and guest experiences.
  • Ensure all kitchen equipment is properly maintained and report repair needs promptly.
  • Foster a culture of teamwork, professionalism, accountability, and continuous improvement.
Qualifications:
  • Minimum 3 years of progressive culinary leadership experience as a Sous Chef or Chef de Cuisine in an upscale restaurant, hotel, or private club.
  • Experience with both à la carte dining and banquet production.
  • Strong leadership, communication, and organizational skills.
  • Knowledge of food costing, purchasing, inventory management, and labor controls.
  • Ability to perform efficiently in a fast-paced, high-volume environment.
  • Passion for culinary excellence and exceptional guest service.
  • Associate Degree in Culinary Arts or equivalent culinary training preferred.
  • Current ServSafe Food Protection Manager Certification (or ability to obtain upon hire).
  • HACCP knowledge preferred.
Schedule
  • Full-time (40+ hours per week)
  • Wednesday through Sunday
  • Must be available to work mornings, evenings, weekends, holidays, and special events as business needs require.
Benefits
  • Competitive salary
  • Health, Dental, and Vision Insurance
  • 401(k) Retirement Plan
  • Paid Time Off
  • Employee Meal Program
  • Employee Dining Discount
  • Professional Development Opportunities

Note:  This description indicates, in general terms, the type and level of work performed and responsibilities held by the team member(s).  Duties described are not to be interpreted as being all-inclusive or specific to any individual team member.  

No Third Party Agencies or Submissions Will Be Accepted.  

Our company is committed to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. DFWP  

Opportunities posted here do not create any implied or express employment contract between you and our company / our clients and can be changed at our discretion and / or the discretion of our clients. Any and all information may change without notice. We reserve the right to solely determine applicant suitability. By your submission you agree to all terms herein.


 

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