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Chef Manager Jobs in Dover, NH (NOW HIRING)

Cliff House Maine

Chef de Cuisine

Cape Neddick, ME · On-site

$75K - $90K/yr

Operational Oversight Manages all culinary functions for three meal periods, In-Room Dining, and ... Chef de Cuisine, or equivalent-in a high-volume or luxury environment. * Financial Acumen ...

Mission Oak Grill

Executive Chef

Newburyport, MA · On-site

$65K - $85K/yr

The Executive Chef is expected to work an average of 55-60 hours per week. Leadership ... Working with the General Manager to create a cohesive team within the kitchen. * Projecting a ...

RiverWoods Exeter

Sous Chef

Exeter, NH

$50K - $68K/yr

The Sous Chef role is a unique opportunity for the right individual to further develop their career in culinary arts. Our food philosophy is based on preparing the highest quality culinary experience ...

RiverWoods Exeter

Sous Chef

Exeter, NH · On-site

$50K - $68K/yr

The Sous Chef role is a unique opportunity for the right individual to further develop their career in culinary arts. Our food philosophy is based on preparing the highest quality culinary experience ...

RiverWoods Exeter

Sous Chef

Exeter, NH · On-site

$50K - $68K/yr

The Sous Chef role is a unique opportunity for the right individual to further develop their career in culinary arts. Our food philosophy is based on preparing the highest quality culinary experience ...

RiverWoods Exeter

Sous Chef

Exeter, NH · On-site

$50K - $68K/yr

The Sous Chef role is a unique opportunity for the right individual to further develop their career in culinary arts. Our food philosophy is based on preparing the highest quality culinary experience ...

RiverWoods Exeter

Sous Chef

Exeter, NH

$50K - $68K/yr

The Sous Chef role is a unique opportunity for the right individual to further develop their career in culinary arts. Our food philosophy is based on preparing the highest quality culinary experience ...

Granite State Gaming and Hospitality

Sous Chef

Rochester, NH · On-site

$48K - $66K/yr

What You'll Expect As the Sous Chef, you'll support the Executive Chef by leading daily kitchen ... Manage kitchen scheduling, staffing levels, and productivity * Oversee food preparation, line ...

Hana Group

Sushi Chef II

Portsmouth, NH · On-site

$20.50 - $24.50/hr

Summary: The Sushi Chef II position is a highly trained and experienced role in our organization ... Reporting any problems with kitchen equipment to the manager on duty * Sterilizing all utensils ...

Hana Group

Sushi Chef II

Portsmouth, NH · On-site

$20.50 - $24.50/hr

The Sushi Chef II position is a highly trained and experienced role in our organization. Identified ... Reporting any problems with kitchen equipment to the manager on duty * Sterilizing all utensils ...

Hana Brands

Sushi Chef II

Portsmouth, NH · On-site

$20.50 - $24.50/hr

The Sushi Chef II position is a highly trained and experienced role in our organization. Identified ... Reporting any problems with kitchen equipment to the manager on duty * Sterilizing all utensils ...

Nexdine Hospitality

Utility

Rochester, NH · On-site

$20/hr

Other duties of the Utility Worker are assigned by the Chef Manager Requirements: * Must be able to work independently as well as part of a team * Must be dependable * Must be able to lift up to 40 ...

Nexdine Hospitality

Utility

Rochester, NH · On-site

$20/hr

Other duties of theUtility Worker are assigned by the Chef Manager Requirements: * Must be able to work independently as well as part of a team * Must be dependable * Must be able to lift up to 40 ...

Cliff House Maine

Special Events Chef

Cape Neddick, ME · On-site

$85K - $110K/yr

Forecast food production requirements and manage event-specific inventory. * Control food costs ... as a Chef. * Excellent organizational, communication, and time-management skills. * Ability to ...

Cliff House Maine

Special Events Chef

Cape Neddick, ME · On-site

$85K - $110K/yr

Forecast food production requirements and manage event-specific inventory. * Control food costs ... as a Chef. * Excellent organizational, communication, and time-management skills. * Ability to ...

Cliff House Maine

Special Events Chef

Cape Neddick, ME · On-site

$85K - $110K/yr

Forecast food production requirements and manage event-specific inventory. * Control food costs ... as a Chef. * Excellent organizational, communication, and time-management skills. * Ability to ...

Cliff House Maine

Special Events Chef

Cape Neddick, ME

$85K - $110K/yr

Forecast food production requirements and manage event-specific inventory. * Control food costs ... as a Chef. * Excellent organizational, communication, and time-management skills. * Ability to ...

Cliff House Maine

Special Events Chef

Cape Neddick, ME

$85K - $110K/yr

Forecast food production requirements and manage event-specific inventory. * Control food costs ... as a Chef. * Excellent organizational, communication, and time-management skills. * Ability to ...

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Showing results 21-40

All JobsChef JobsChef Manager JobsChef Manager Jobs in Dover, NH

Chef Manager information

See Dover, NH salary details

$30.1K

$62.3K

$89.3K

How much do chef manager jobs pay per year?

As of Sep 2, 2026, the average yearly pay for chef manager in Dover, NH is $62,342.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,100.00 and $72,500.00 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.

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 Dover, NH?

The most popular types of Chef jobs in Dover, NH are:

What are popular job titles related to Chef Manager jobs in Dover, NH?

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

What cities near Dover, NH are hiring for Chef Manager jobs?

Cities near Dover, NH with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Dover, NH as of August 2026, with employment types broken down into 86% Full Time, 12% Part Time, and 2% Contract. Highlights an 78% Physical, 2% Hybrid, and 20% Remote job distribution, with an average salary of $62,342 per year, or $30 per hour.

Chef de Cuisine

Cliff House Maine

Cape Neddick, ME • On-site

$75K - $90K/yr

Full-time

Re-posted 8 days ago

Job description

CHEF DE CUISINE
JOB OVERVIEW
The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence.
The Chef de Cuisine sets the culinary tone-driving consistency, creativity, and a sense of place through well-executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort's standards and the expectations of a global guest base.
The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience.
Pay Range: $75,000 - $90,000 annually
ESSENTIAL FUNCTIONS
  • Department Leadership
    Acts as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property's culinary vision.
  • Team Development & Training
    Provides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands-on instruction, and coaching that supports consistent execution, growth, and retention.
  • Operational Oversight
    Manages all culinary functions for three meal periods, In-Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies.
  • Menu Development & Culinary Identity
    Creates distinctive, seasonal, place-driven menus. Oversee recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure.
  • Recipe Management, Controls & Systems
    Upholds Craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability.
  • Financial Accountability
    Responsible for delivering budgeted food cost, labor cost, and departmental expenses.
    Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence.
  • Communication & Service Coordination
    Maintains strong communication with FOH leaders, conducting daily line-ups, menu briefings, and post-service evaluations. Supports seamless guest experiences across all touchpoints.
  • Food Safety & Sanitation
    Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified.
  • Quality Assurance
    Executes line checks, tastings, and real-time corrections to guarantee consistency and signature-level presentation at every service. Plays an integral role in our third party quality shops and ratings for adherence, correction and celebrations.

QUALIFICATIONS
  • Experience
    Five (5) years of progressive culinary experience with at least three (3) years in a leadership role-Sous Chef (of larger luxury property), Chef de Cuisine, or equivalent-in a high-volume or luxury environment.
  • Financial Acumen
    Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting.
  • Leadership & Training Ability
    Proven success leading diverse, international teams. Strong coaching, communication, and developmental skills required.
  • Technical Skills
    Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control.
  • Adaptability & Work Ethic
    An agile leader who thrives in dynamic, multi-outlet operations and embraces the non-traditional schedule of hospitality

NEEDED ATTRIBUTES & EXPECTATIONS
All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. This job description provides an overview of primary responsibilities but is not exhaustive. Duties may evolve based on operational needs. Employees are expected to perform additional tasks as assigned by leadership.
Needed Attributes
Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials.
We are an equal opportunity employer and prohibit discrimination/harassment 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, state or local laws.

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