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Chef Manager Jobs in Cleveland, MS (NOW HIRING)

Cotton House

Executive Chef

Cleveland, MS · On-site

$61K - $84K/yr

General Manager / Director of Food & Beverage Employment Status: Full-Time, Exempt Position Overview The Executive Chef is responsible for leading all culinary operations for the property, including ...

Cotton House

Executive Chef

Cleveland, MS

$61K - $84K/yr

General Manager / Director of Food & Beverage Employment Status: Full-Time, Exempt Position Overview The Executive Chef is responsible for leading all culinary operations for the property, including ...

Cotton House

Executive Chef

Cleveland, MS · On-site

$61K - $84K/yr

General Manager / Director of Food & Beverage Employment Status: Full-Time, Exempt Position Overview The Executive Chef is responsible for leading all culinary operations for the property, including ...

Cotton House

Executive Chef

Cleveland, MS · On-site

$61K - $84K/yr

General Manager / Director of Food & Beverage Employment Status: Full-Time, Exempt Position Overview The Executive Chef is responsible for leading all culinary operations for the property, including ...

Wendy's

Restaurant Manager

Indianola, MS · On-site

The Restaurant Manager will know how to identify 5-Star talent and how to put the right people in the right places at the right time through effective scheduling. With the support of a General ...

Wendy's

Co Manager

Cleveland, MS · On-site

The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the ...

Wendy's

Restaurant Manager

Cleveland, MS · On-site

Why Wendy's The Restaurant Manager will support the General Manager by providing coaching to the team and creating a fun, inviting work environment where the team feels respected and valued. The ...

Wendy's

Co Manager

Cleveland, MS · On-site

The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the ...

Wendy's

Co Manager

Cleveland, MS · On-site

The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the ...

Wendy's

Restaurant Manager

Indianola, MS · On-site

Why Wendy's The Restaurant Manager will support the General Manager by providing coaching to the team and creating a fun, inviting work environment where the team feels respected and valued. The ...

Wendy's

Restaurant Manager

Cleveland, MS · On-site

What you'll doThe Restaurant Manager will support the General Manager by providing coaching to the team and creating a fun, inviting work environment where the team feels respected and valued. The ...

Wendy's

Restaurant Manager

Cleveland, MS · On-site

The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability on the shift. The Restaurant Manager will own systems such as Crew Schedules ...

Wendy's

Restaurant Manager

Indianola, MS · On-site

What you'll doThe Restaurant Manager will support the General Manager by providing coaching to the team and creating a fun, inviting work environment where the team feels respected and valued. The ...

Chawla Pointe LLC

GENERAL MANAGER

Cleveland, MS · On-site

$40K - $50K/yr

We're now hiring General Managers for our Hampton Inn by Hilton in Cleveland MS to help us keep growing. If you're excited to be part of a winning team, Chawla Pointe, LLC & Happiness Hotels. is a ...

McDonald's

General Manager

Leland, MS · On-site

The General Manager is responsible for running a profitable restaurant and for making sure the restaurant meets McDonald's critical customer standards of Quality, Service, and Cleanliness. These ...

McDonald's

General Manager

Indianola, MS · On-site

The General Manager is responsible for running a profitable restaurant and for making sure the restaurant meets McDonald's critical customer standards of Quality, Service, and Cleanliness. These ...

Sonic Drive-In

General Manager

Cleveland, MS

$9 - $20/hr

Manages, trains, monitors and coaches Crew/ Team members, Carhops and Skating Carhops * Directs and assigns drive-in restaurant employees as needed to ensure all aspects of food service meet ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Cleveland, MS

Chef Manager information

See Cleveland, MS salary details

$25.4K

$52.7K

$75.5K

How much do chef manager jobs pay per year?

As of Aug 8, 2026, the average yearly pay for chef manager in Cleveland, MS is $52,652.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,100.00 and $61,200.00 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 Cleveland, MS? The most popular types of Chef jobs in Cleveland, MS are:
What cities near Cleveland, MS are hiring for Chef Manager jobs? Cities near Cleveland, MS with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Cleveland, MS 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 $52,652 per year, or $25.3 per hour.

Executive Chef

Cotton House

Cleveland, MS • On-site

$61K - $84K/yr

Full-time

Re-posted 7 days ago

Job description

Job Description: Executive Chef
Position Title: Executive Chef
Department: Culinary / Food & Beverage
Reports To: General Manager / Director of Food & Beverage
Employment Status: Full-Time, Exempt
Position Overview
The Executive Chef is responsible for leading all culinary operations for the property, including restaurant outlets, banquets, catering, special events, and employee meal programs where applicable. This role oversees food quality, kitchen leadership, menu development, cost control, sanitation, inventory, purchasing, and overall culinary execution.
The Executive Chef must be a strong leader, teacher, and operator who can maintain high culinary standards while managing food cost, labor efficiency, team development, and guest satisfaction. This position requires creativity, organization, accountability, and the ability to work closely with the Food & Beverage leadership team, Sales team, and property leadership.
Essential Duties and Responsibilities
Culinary Leadership
  1. Lead daily kitchen operations for all food outlets, banquets, catering, and special events.
  2. Ensure all food is prepared and presented according to property standards, brand expectations, and guest satisfaction goals.
  3. Develop and maintain menus that are creative, cost-effective, seasonal, and aligned with the property's concept.
  4. Maintain consistency in food quality, portioning, plating, flavor, and presentation.
  5. Provide hands-on leadership during service periods, events, and high-volume business levels.
  6. Train, coach, and develop culinary team members to improve skill, speed, professionalism, and accountability.
  7. Foster a positive kitchen culture built on teamwork, respect, urgency, cleanliness, and pride in execution.
Financial and Operational Management
  1. Manage food cost through proper purchasing, portion control, waste reduction, inventory accuracy, and menu pricing.
  2. Conduct and oversee regular inventory counts in accordance with company procedures.
  3. Review ordering practices to ensure appropriate par levels and minimize over-purchasing or product loss.
  4. Work with property leadership to monitor food cost, labor cost, budget performance, and profitability.
  5. Maintain accurate records for invoices, transfers, inventory, waste logs, production sheets, and purchasing.
  6. Support forecasting, event planning, and production planning to ensure proper staffing and product levels.
  7. Partner with Food & Beverage leadership to evaluate menu pricing, profitability, and sales performance.
Banquets, Catering, and Events
  1. Collaborate with the Sales and Events team to execute banquet menus, catering events, tastings, and private functions.
  2. Review BEOs regularly to ensure proper planning, staffing, ordering, and culinary execution.
  3. Attend BEO meetings, leadership meetings, and pre-event meetings as required.
  4. Ensure banquet food is prepared on time, presented professionally, and served according to guest expectations.
  5. Communicate clearly with front-of-house leadership regarding event timing, menu changes, special requests, and dietary restrictions.
Team Management
  1. Recruit, interview, train, schedule, supervise, and evaluate culinary team members.
  2. Hold culinary employees accountable to company policies, attendance standards, safety expectations, and performance standards.
  3. Create and maintain culinary schedules based on business levels, labor budgets, and operational needs.
  4. Provide ongoing coaching, corrective action, and performance feedback when necessary.
  5. Promote teamwork between culinary, restaurant, banquet, sales, stewarding, and hotel operations teams.
  6. Ensure culinary team members are properly trained on recipes, prep standards, sanitation, equipment use, and safety procedures.
Sanitation, Safety, and Compliance
  1. Maintain a clean, organized, and sanitary kitchen at all times.
  2. Ensure compliance with all health department regulations, food safety standards, company policies, and brand requirements.
  3. Enforce proper food handling, labeling, dating, cooling, storage, and rotation procedures.
  4. Monitor kitchen equipment and report maintenance issues promptly.
  5. Ensure all culinary employees follow safety procedures and use equipment properly.
  6. Maintain readiness for health inspections, brand audits, ownership visits, and internal inspections.
Guest Satisfaction and Quality Control
  1. Monitor guest feedback, reviews, and service issues related to culinary operations.
  2. Respond quickly and professionally to food quality concerns or guest complaints.
  3. Partner with front-of-house leadership to improve the overall dining experience.
  4. Support special guest requests, dietary needs, VIP amenities, and property events.
  5. Maintain high standards for taste, appearance, consistency, cleanliness, and hospitality.
Required Skills and Qualifications
  1. Minimum of 3-5 years of culinary leadership experience, preferably in a hotel, resort, restaurant, or banquet environment.
  2. Strong knowledge of kitchen operations, food production, menu development, purchasing, inventory, and cost control.
  3. Previous experience managing food cost, labor cost, budgets, and culinary financial performance.
  4. Ability to lead, train, coach, and hold team members accountable.
  5. Strong understanding of food safety, sanitation, and health department regulations.
  6. Excellent communication, organization, and problem-solving skills.
  7. Ability to work under pressure in a fast-paced, high-volume environment.
  8. Ability to read and execute BEOs, recipes, prep lists, production sheets, and inventory documents.
  9. ServSafe Certification or ability to obtain certification within the required timeframe.
  10. Flexible schedule required, including nights, weekends, holidays, and special events.
Preferred Qualifications
  1. Culinary degree or formal culinary training preferred.
  2. Hotel banquet and catering experience strongly preferred.
  3. Experience with inventory, purchasing, POS, scheduling, or food cost management systems preferred.
  4. Experience developing seasonal menus and managing multiple outlets preferred.
  5. Previous experience in a Marriott, boutique hotel, or upscale hospitality environment preferred.
Physical Requirements
  1. Ability to stand and walk for extended periods of time.
  2. Ability to lift, push, pull, or carry up to 50 pounds as needed.
  3. Ability to work in hot, cold, wet, and fast-paced kitchen environments.
  4. Ability to bend, reach, stoop, climb, and use commercial kitchen equipment safely.
  5. Ability to work long or irregular hours based on business demands.
Leadership Expectations
The Executive Chef is expected to lead by example and maintain a professional, respectful, and accountable kitchen culture. This position requires a hands-on leader who takes ownership of the culinary department, communicates clearly, supports the overall success of the property, and consistently delivers high-quality food and guest experiences.
Equal Employment Opportunity Statement
The company is an equal opportunity employer and is committed to providing a workplace free from discrimination and harassment. Employment decisions are based on qualifications, experience, business needs, and performance.

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