Chef Jobs in Mississippi
Chef jobs in Mississippi concentrate in Jackson, Biloxi, and the Gulf Coast resort corridor, where casino resorts, hotel groups, and Southern cuisine restaurants sustain steady demand for culinary talent at every level from line cook to executive chef. Beau Rivage Resort and Casino, Harrah's Gulf Coast, and Marriott properties across the state are among the most consistent employers, with strong need in Southern and Creole cooking, banquet and catering operations, and upscale dining. The Gulf Coast hospitality market is among the most active in the state, with openings at entry, sous chef, and senior executive levels. See the openings below and apply to the ones that match your experience.
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Showing 4 of 23+ Chef jobs
Position Overview
Key Responsibilities
Customer Experience & Brand Representation
- Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
- Deliver exceptional in-store culinary experiences through savory, pastry, and baking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.
- Communicate technical cooking concepts, savory techniques, and pastry skills in a clear, encouraging, and approachable manner.
- Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.
Sales & Business Performance
- Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.
- Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.
- Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
Team Engagement & Store Support
- Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.
- Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.
- Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.
Operations & Compliance
- Ensure compliance with food safety standards, local health codes, and sanitation regulations.
- Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.
- Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.
- May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.
- Ensure store safety and cleanliness, addressing any maintenance needs promptly.
- Adhere to applicable wage and hour laws. Accurately record time worked according to SLT Policy.
- Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs).
Physical Requirements
- Ability to communicate verbally and work cooperatively with associates and customers.
- Ability to remain standing for up to 4 hours at a time.
- Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.
- The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.
- Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.
- Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
- Ability to lift and/or move merchandise weighing up to 50 lbs.
- Ability to ascend/descend ladders to retrieve and/or move merchandise.
- Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.
- Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.
- Regular and predictable attendance with the flexibility to adjust class assignments based on demand.
- Ability to work in a variable kitchen environment including but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne.
Qualifications & Experience
- Must be 21 years of age or older at the time of employment.
- A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.
- Demonstrated proficiency in savory cooking, pastry and baking, or both.
- 1-2 years of kitchen operations experience.
- Valid Food Manager Certification.
- Excellent communication, problem-solving, and decision-making abilities.
- Passion for community engagement and providing exceptional customer experiences.
- Proficiency in Microsoft Office Suite.
Associate Perks
The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws.
We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
Position Overview
Key Responsibilities
Customer Experience & Brand Representation
- Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
- Deliver exceptional in-store culinary experiences through savory, pastry, and baking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.
- Communicate technical cooking concepts, savory techniques, and pastry skills in a clear, encouraging, and approachable manner.
- Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.
Sales & Business Performance
- Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.
- Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.
- Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
Team Engagement & Store Support
- Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.
- Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.
- Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.
Operations & Compliance
- Ensure compliance with food safety standards, local health codes, and sanitation regulations.
- Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.
- Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.
- May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.
- Ensure store safety and cleanliness, addressing any maintenance needs promptly.
- Adhere to applicable wage and hour laws. Accurately record time worked according to SLT Policy.
- Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs).
Physical Requirements
- Ability to communicate verbally and work cooperatively with associates and customers.
- Ability to remain standing for up to 4 hours at a time.
- Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.
- The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.
- Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.
- Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
- Ability to lift and/or move merchandise weighing up to 50 lbs.
- Ability to ascend/descend ladders to retrieve and/or move merchandise.
- Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.
- Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.
- Regular and predictable attendance with the flexibility to adjust class assignments based on demand.
- Ability to work in a variable kitchen environment including but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne.
Qualifications & Experience
- Must be 21 years of age or older at the time of employment.
- A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.
- Demonstrated proficiency in savory cooking, pastry and baking, or both.
- 1-2 years of kitchen operations experience.
- Valid Food Manager Certification.
- Excellent communication, problem-solving, and decision-making abilities.
- Passion for community engagement and providing exceptional customer experiences.
- Proficiency in Microsoft Office Suite.
Associate Perks
The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws.
We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
See All 23 Chef Jobs in Mississippi
Find roles in Mississippi that match your experience and apply in just a few clicks.
Find Chef JobsChef Jobs by City in Mississippi
Where Mississippi roles are concentrated, by current openings.
Chef Job Market in Mississippi
A snapshot from current Mississippi openings, updated as new roles post.
Who's Hiring
What Mississippi Employers Look For
The qualifications that appear most often in chef jobs across Mississippi.
- ServSafe Food Handler or Food Manager certification recognized in Mississippi
- Formal culinary training or associate degree from an accredited culinary program
- Demonstrated experience preparing Southern, Creole, or Gulf Coast cuisine
- Ability to manage kitchen staff, schedules, and inventory in a high-volume environment
- Knowledge of Mississippi Department of Health food safety and sanitation standards
- Experience with banquet, catering, or large-event food service operations
Chef Jobs in Mississippi: Frequently Asked Questions
How do you become a chef in Mississippi?
Mississippi does not issue a state chef license, but all food service workers must meet Mississippi State Department of Health food safety requirements, and most employers require a valid ServSafe Food Manager certification. The most direct path is completing a culinary arts program at a Mississippi community college such as Hinds Community College or Gulf Coast Community College, then advancing through kitchen roles. Building experience in the Gulf Coast hospitality market accelerates progression to sous chef and executive chef positions.
Which companies hire chefs in Mississippi?
Employers hiring chefs in Mississippi right now include Aramark, Sodexo, and Forefront Healthcare, based on current listings on Migrate Mate as of November 2026. The Gulf Coast casino resort corridor, including large properties in Biloxi and Gulfport, accounts for a significant share of Mississippi's consistent full-time chef openings.
Which Mississippi cities have the most chef jobs?
Jackson, Madison, and Gulfport lead Mississippi for chef openings. The Gulf Coast cities of Biloxi and Gulfport are driven by the casino resort and hotel industry, which sustains high-volume kitchens year-round, while Jackson draws openings from its hotel, convention, and restaurant sector as the state capital and largest metro.
Are there remote chef jobs in Mississippi?
Yes, but they're rare. Chef work is fundamentally hands-on and kitchen-based, so most roles require an on-site presence. About 0% of chef openings tied to Mississippi are remote or hybrid as of November 2026, and those positions are almost always in culinary consulting, menu development, or corporate food program management rather than line or kitchen leadership roles.
How can I get hired as a chef in Mississippi with little or no experience?
The most realistic entry path is applying for prep cook or kitchen assistant roles at Gulf Coast casino resorts or Jackson hotel properties, which regularly bring on entry-level kitchen staff and provide on-the-job training. Harrah's Gulf Coast and comparable resort employers run structured culinary apprenticeship and cross-training programs that move kitchen workers into line and cook positions. Earning a ServSafe Food Handler certification from a Mississippi community college culinary program strengthens any application and is often a hiring requirement even at the entry level.
Where can I find and apply to chef jobs in Mississippi?
You can find and apply to chef jobs in Mississippi on Migrate Mate, which lists current Mississippi openings across the Gulf Coast, Jackson, and smaller markets statewide. Search for roles that match your experience level and specialty, then apply directly to the positions that fit.
See All 23 Chef Jobs in Mississippi
Find roles in Mississippi that match your experience and apply in just a few clicks.
Find Chef Jobs