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Chef Manager Jobs in Anderson, SC (NOW HIRING)

RICK ERWIN DINING GROUP

The Vista - Line Cook

Greenville, SC · On-site

$14 - $17.50/hr

... Chef, or General Manager. Qualifications: • Education: High school diploma or equivalent preferred; a culinary degree is a plus but not required. • Experience: Minimum of 2 years in kitchen ...

Cliffs Club Services, Llc

Events Manager

Greenville, SC · On-site

$55 - $75/hr

You will work side by side with the Executive Chef, Director of Golf, Member Services, and the Director of Food & Beverage. BASIC QUALIFICATIONS: * Minimum of 5 years F&B Management experience; fine ...

White Lodging Services Corporation

Lead Line Cook

Clemson, SC · On-site

$14.50 - $18.50/hr

Serve as a Sous Chef in training -- stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence * Mentor and collaborate with Entry Level Cooks ...

White Lodging Careers

Lead Line Cook

Clemson, SC · On-site

$14.50 - $18.50/hr

Serve as a Sous Chef in training - stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence * Mentor and collaborate with Entry Level Cooks ...

White Lodging Services Corp

Lead Line Cook

Clemson, SC · On-site

$14.50 - $18.75/hr

Serve as a Sous Chef in training - stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence * Mentor and collaborate with Entry Level Cooks ...

Viva Chicken, Inc

Restaurant Manager

Greenville, SC · On-site

$65K - $70K/yr

Established in 2013 by Charlotte locals Chef Bruno Macchiavello and Randy Garcia , VIVA Chicken is ... Our Managers kickstart their journey with a base salary range of $55,000 - $60,000 and potential to ...

Viva Chicken, Inc.

Restaurant Manager

Greenville, SC · On-site

$65K - $70K/yr

Established in 2013 by Charlotte locals Chef Bruno Macchiavello and Randy Garcia , VIVA Chicken is ... Our Managers kickstart their journey with a base salary range of $55,000 - $60,000 and potential to ...

Cliffs Club Services, LLC

Line Cook

Six Mile, SC · On-site

$13.75 - $17.25/hr

Willingness to take on additional duties as assigned by the Executive Chef or Sous Chef. Benefits at The Cliffs: A dedicated and inspiring management team. Employee appreciation events and team ...

Kairos Mediterranean

Assistant Manager

Greenville, SC · On-site

$45K - $55K/yr

Fresh Mediterranean chef driven food prepared daily served in a down the line format very fast. We are seeking a dynamic and energetic Assistant Manager to lead our food service operations with ...

Kairos Mediterranean

Assistant Manager

Greenville, SC · On-site

$45K - $55K/yr

Fresh Mediterranean chef driven food prepared daily served in a down the line format very fast. We are seeking a dynamic and energetic Assistant Manager to lead our food service operations with ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Anderson, SC

Chef Manager information

See Anderson, SC salary details

$27K

$55.9K

$80.1K

How much do chef manager jobs pay per year?

As of Sep 7, 2026, the average yearly pay for chef manager in Anderson, SC is $55,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,800.00 and $65,000.00 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.

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.

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 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 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.
More about Chef Manager jobs

What are the most commonly searched types of Chef jobs in Anderson, SC?

The most popular types of Chef jobs in Anderson, SC are:

What are popular job titles related to Chef Manager jobs in Anderson, SC?

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

What job categories do people searching Chef Manager jobs in Anderson, SC look for?

The top searched job categories for Chef Manager jobs in Anderson, SC are:

What cities near Anderson, SC are hiring for Chef Manager jobs?

Cities near Anderson, SC with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Anderson, SC 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 $55,886 per year, or $26.9 per hour.

Rick Erwin's Clemson - Line Cook

RICK ERWIN DINING GROUP

Clemson, SC • On-site

$13.25 - $16.75/hr

Full-time

Re-posted 8 days ago

Job description

Summary of Position:

Guest satisfaction in our restaurant revolves around the food quality, appearance and overall dining experience. The line cook is responsible for the daily preparation of food items in his/her assigned station.

Duties & Responsibilities:

Sets up station according to restaurant guidelines.

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Minimizes waste of product.

Knows and follows sanitary food handling and preparations procedures.

Prepares all food items as directed in a sanitary, timely and efficient manner.

Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.

Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.

Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas; Handles, stores and rotates all products properly.

Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Job Qualifications:

Education:

High school diploma or equivalent preferred.

Culinary degree is preferred, but not required.

Experience:

Must have a minimum of 2 years experience in kitchen preparation and cooking.

At least 6 months experience in a similar capacity is preferred.

Understanding of professional cooking and knife handling skills.

Certificates/Licenses:

ServeSafe training is preferred, but not required.

Requirements:

Must be able to communicate clearly with managers, kitchen and dining room personnel.

Ability to reach, bend, stoop and lift up to 40 pounds frequently.

Ability to work in a standing position for long periods of time (up to 9 hours).

Must be able to follow printed recipes and plate specifications.

Must maintain personal hygiene in accordance with DHEC and company standards.

Punctuality and regular, reliable attendance.

Honesty and integrity; hard working.

Have reliable transportation.

Ability to work late nights, early mornings, holidays and weekends as required.

Ability to work in a hot, wet, humid and loud environment for long periods of time.

Ability to remain calm and work well under pressure.

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