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Chef Manager Jobs in Rhode Island (NOW HIRING)

Graduate Providence

Executive Chef

Providence, RI · On-site

$75K - $95K/yr

The company utilizes industry-leading revenue management tools that efficiently identify and ... Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects ...

Ocean House Collection

Chef De Partie

Westerly, RI · On-site

$24 - $25/hr

Ocean House Management Chef de Partie A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House is a Forbes 5-Star property features 49 luxury guest ...

NauticALL

Rotational Chef - 40m - Private

Newport, RI

$7.0K - $7.5K/mo

Rotational Chef - 40m Classic Feadship - Private/Charter Flag: Jamaican Joining location: Newport, RI Joining date: As soon as possible Itinerary: Caribbean / New England Program: Private family use ...

NauticALL

Rotational Chef - 40m - Private

Newport, RI · On-site

$7.0K - $7.5K/mo

Rotational Chef - 40m Classic Feadship - Private/Charter Flag: Jamaican Joining location: Newport, RI Joining date: As soon as possible Itinerary: Caribbean / New England Program: Private family use ...

Newport Harbor Island Resort

Restaurant Sous Chef

Newport, RI · On-site

$85K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding ... You will also play an integral role in menu development, managing inventory, maintaining a clean ...

Auberge Collection

Executive Sous Chef

Newport, RI · On-site

$65K - $83K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

... Executive Sous Chef, where your creative flair and culinary expertise will set the stage for ... management, and adherence to health and safety standards. * Standardize recipes and ensure ...

The Vanderbilt

Executive Sous Chef

Newport, RI

$65K - $83K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

... Executive Sous Chef, where your creative flair and culinary expertise will set the stage for ... management, and adherence to health and safety standards. * Standardize recipes and ensure ...

Newport Harbor Island Resort

Restaurant Sous Chef

Newport, RI · On-site

$85K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding ... You will also play an integral role in menu development, managing inventory, maintaining a clean ...

Auberge Collection

Executive Sous Chef

Newport, RI · On-site

$65K - $83K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

... Executive Sous Chef, where your creative flair and culinary expertise will set the stage for ... management, and adherence to health and safety standards. * Standardize recipes and ensure ...

Homma Talent

Sous Chef

Middletown, RI · On-site

$57K/yr

  • Retirement

  • PTO

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared ... Work with other F&B managers and keep them informed of F&B issues as they arise. * Keep immediate ...

AVI Foodsystems, Inc

Sous Chef, (Bryant University)

Smithfield, RI · On-site

$48K - $64K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Manage the kitchen inventory and ensure supplies are fresh and of high quality * Ensure proper food ... Take charge of kitchen opening, closing and other duties as directed by the Executive Chef ...

Compass Group

CHEF

Wakefield, RI · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

* We are hiring immediately for a full time CHEF position. * Location : South Kingstown School ... Prior food service experience is required, and a Food Safety Manager certificate is preferred.

SSA Group

Food Service - Sous Chef

Providence, RI · On-site

$23 - $25/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Manage employees in accordance with state and federal laws. * Incorporate sustainable resources into the culinary selections. * Perform specialty projects as assigned by the Executive Chef. * Respond ...

The Pell

Sous Chef

Middletown, RI · On-site

$22 - $26/hr

The company utilizes industry-leading revenue management tools that efficiently identify and ... The Sous Chef is also responsible for controlling food and labor costs while maximizing guest ...

Highgate Hotels

Sous Chef

Middletown, RI · On-site

$49K - $67K/yr

Hourly Highgate is a leading real estate investment and hospitality management company with over ... The Sous Chef is also responsible for controlling food and labor costs while maximizing guest ...

The Pell

Sous Chef

Middletown, RI

$49K - $67K/yr

The company utilizes industry-leading revenue management tools that efficiently identify and ... The Sous Chef is also responsible for controlling food and labor costs while maximizing guest ...

The Pell

Sous Chef

Middletown, RI · On-site

$49K - $67K/yr

The company utilizes industry-leading revenue management tools that efficiently identify and ... The Sous Chef is also responsible for controlling food and labor costs while maximizing guest ...

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Showing results 41-60

All JobsChef JobsChef Manager JobsChef Manager Jobs in Rhode Island

Chef Manager information

See Rhode Island salary details

$28.9K

$59.8K

$85.7K

How much do chef manager jobs pay per year?

As of Aug 15, 2026, the average yearly pay for chef manager in Rhode Island is $59,789.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,000.00 and $69,500.00 per year, depending on experience, location, and employer.

What is a chef manager?

A Chef Manager is a culinary professional responsible for both the preparation of food and the management of kitchen operations. They oversee menu planning, ingredient sourcing, food safety, and staff supervision, ensuring that the kitchen runs efficiently and meets quality standards. Chef Managers often balance hands-on cooking with administrative duties like budgeting, scheduling, and inventory control. Their role is essential in restaurants, catering companies, and institutional kitchens to guarantee consistent and high-quality food service.

What is a chef manager?

A chef manager is a supervisor in the kitchen area of a restaurant. As a chef manager, you are responsible for helping the kitchen staff perform efficiently. Your duties include establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff by hiring, firing, and training team members as required. Qualifications for this career include extensive kitchen experience and leadership skills.

How much does a chef manager earn?

A chef manager's salary typically ranges from $45,000 to $75,000 annually, depending on experience, location, and the size of the establishment. They often oversee kitchen staff, manage food quality, and handle administrative tasks, which can influence compensation levels.

What is the difference between Chef Manager vs Sous Chef?

AspectChef ManagerSous Chef
CredentialsCulinary degree or equivalent, culinary certificationsCulinary degree or equivalent, culinary certifications
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, supervises kitchen staff, prepares dishes
Employer & Industry UsageHotels, restaurants, catering services, healthcare facilitiesRestaurants, hotels, catering, institutional kitchens
Primary ResponsibilitiesKitchen management, menu planning, staff supervisionFood preparation, supporting head chef, quality control

The main difference between a Chef Manager and a Sous Chef is that the Chef Manager has broader responsibilities including managing the entire kitchen operation, staff, and menu planning, while the Sous Chef primarily supports the head chef with food preparation and kitchen supervision. Both roles require culinary credentials and are common in similar work environments, but the Chef Manager holds a more managerial position.

How does a chef manager balance culinary creativity with administrative responsibilities in their daily role?

As a Chef Manager, you will need to juggle hands-on food preparation and menu development with tasks like staff scheduling, inventory control, and budgeting. This balance often means dividing your day between the kitchen and the office, ensuring food quality and safety standards are met while also keeping operations efficient and cost-effective. Collaboration with kitchen staff, front-of-house teams, and suppliers is key to maintaining smooth service and meeting customer expectations. Developing strong organizational and communication skills will help you thrive in this dynamic environment.

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

To thrive as a Chef Manager, you need strong culinary expertise, menu planning skills, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with inventory management systems, food safety standards, and cost control software is typically required. Leadership, communication, and time management are crucial soft skills for effectively managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, operational efficiency, and a positive team environment.
More about Chef Manager jobs

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

The most popular types of Chef jobs in Rhode Island are:

What are popular job titles related to Chef Manager jobs in Rhode Island?

For Chef Manager jobs in Rhode Island, the most frequently searched job titles are:

What job categories do people searching Chef Manager jobs in Rhode Island look for?

The top searched job categories for Chef Manager jobs in Rhode Island are:

What cities in Rhode Island are hiring for Chef Manager jobs?

Cities in Rhode Island with the most Chef Manager job openings:

What are popular job titles related to Chef Manager jobs in RI?

For Chef Manager jobs in RI, the most frequently searched job titles are:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Rhode Island as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $59,789 per year, or $28.7 per hour.

Executive Chef

Graduate Providence

Providence, RI • On-site

$75K - $95K/yr

Full-time

Re-posted 24 days ago

Job description

Compensation Type
Yearly
Highgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Location
Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City's Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city's fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America.
Overview
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOP's in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Director of F&B to create and implement menus.
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
  • Coordinate, supervise and direct the Stewarding Department.
  • Compute daily food cost.
  • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Understand daily forecasts and customer counts.
  • Coordinate all par stock levels.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Direct and train all chefs to ensure adequate operation in all outlets.
  • Create menus for prospective clients.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
  • Communicate to Engineering any physical maintenance problems.
  • Assist catering sales on all special menus and price structures.
  • Participate in required M.O.D. program as scheduled.

Qualifications
  • A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
  • Previous supervisor responsibility is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing nametags.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management.

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