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Chef Manager Jobs in Austin, TX (NOW HIRING)

Sage Dining

Chef Manager

San Marcos, TX · On-site

Manage ordering and inventory. * Deliver incredible catering events rivaling 5 star restaurants. * Participate in the interviewing, hiring, training and ongoing mentoring of the team. * Participate ...

Hersha Hospitality Management LP

Chef & B

Austin, TX

The Chef & B will administer, direct, manage and control the total operations of the food and beverage division -- including the kitchen -- to include purchasing, production, presentation and quality ...

HHM Hotels

Chef & B

Austin, TX

$90K - $94K/yr

The Chef & B will administer, direct, manage and control the total operations of the food and beverage division -- including the kitchen -- to include purchasing, production, presentation and quality ...

McGuire Moorman

Chef

Austin, TX · On-site

In this position, you will play a key role in managing all aspects of our restaurant business. You will be expected to deliver a high-quality experience to our guests and motivate our staff to ensure ...

Aramark

Executive Chef

Austin, TX · On-site

$71K - $98K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef

Round Rock, TX

$66K - $91K/yr

Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food ...

Aramark

Executive Chef

Round Rock, TX · On-site

$66K - $91K/yr

Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food ...

Aramark

Executive Chef

Round Rock, TX · On-site

$66K - $91K/yr

Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food ...

Eddie V's

Sous Chef

Austin, TX · On-site

$49K - $66K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale ...

Eddie V's

Sous Chef

Austin, TX · On-site

$49K - $66K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale ...

Eddie V's

Sous Chef

Austin, TX

$49K - $66K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale ...

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Chef Manager information

See Austin, TX salary details

$29.2K

$60.5K

$86.7K

How much do chef manager jobs pay per year?

As of Aug 10, 2026, the average yearly pay for chef manager in Austin, TX is $60,516.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,600.00 and $70,400.00 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 Austin, TX? The most popular types of Chef jobs in Austin, TX are:
What are popular job titles related to Chef Manager jobs in Austin, TX? For Chef Manager jobs in Austin, TX, the most frequently searched job titles are:
What job categories do people searching Chef Manager jobs in Austin, TX look for? The top searched job categories for Chef Manager jobs in Austin, TX are:
What cities near Austin, TX are hiring for Chef Manager jobs? Cities near Austin, TX with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Austin, TX 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 $60,516 per year, or $29.1 per hour.

Chef Manager

Southern Foodservice Management, Inc

Austin, TX • On-site

Full-time

Re-posted 25 days ago

Job description

Provides daily Cafeteria operational support IRS café and vending. Includes kitchen/ front of house activities, development of kitchen/front of house staff, and operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Budget and income statement responsibilities.
Key Responsibilities
  • Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
  • Provides guidance to front-of-house team members regarding menu items and service standards.
  • Oversee and organize kitchen ordering, storage, and issuance.
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
  • Trains all new team members in kitchen and front of house standards.
  • Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
  • Be involved with product inventory and ordering.
  • Supervises all food preparation and presentation to ensure quality and adherence to standards.
  • Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
  • Works with team members on the sanitation program, to include keeping temp and sanitation logs.

Southern Foodservice Management's Culture
We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee:
  • Exhibits a positive, friendly and respectful attitude towards guests and other team members.
  • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
  • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
  • Promotes a fun and efficient work environment, focusing on guest satisfaction.

Qualifications and Skills
  • Management and formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge.
  • Strong organizational skills and attention to detail.
  • Knowledge of food service regulations.
  • Strong Leadership and Management skills.
  • Positive attitude and approach.
  • Ability to work under pressure.
  • Self-motivated, creative problem-solving skills.
  • Excellent verbal and written communication skills.
  • Exceptional customer service skills.
  • ServSafe Certification

Requirements
Physical Requirements
  • Strength: Lift up to 20lbs
  • Posture: Standing 80%, walking 20%
  • Movement of objects: Frequent
  • Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
  • Stooping: Occasional
  • Reaching: Frequent
  • Handling: Frequent
  • Talking/Hearing: Frequent
  • Seeing: Frequent
  • Temperature Variation: Frequent

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