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Chef Manager Jobs in Fort Pierce, FL (NOW HIRING)

Windsor Club Inc

Cabana Supervisor

Vero Beach, FL · On-site

Discusses future goals, operational improvements, and personnel management with Executive Chef * May require adjusted work schedules to meet deadlines inclusive of weekends and holidays * Regular ...

the Chef Agency

Executive Pastry Chef

Vero Beach, FL · On-site

$100K - $120K/yr

... Chef to join their team Qualifications * 3-5+ years of Pastry Chef experience in luxury hotels ... Strong knowledge of production planning, inventory management, and food cost controls * Ability to ...

Major League Baseball

Prep Cook (Part-Time)

Vero Beach, FL · On-site

$12.50 - $15.75/hr

Follow prep lists and directions from Chef Manager or kitchen leads * Wash, chop, portion, and sort fruits, vegetables, and proteins for recipes * Measure and prepare seasonings, sauces, and other ...

PGA Management Services

Sous Chef

Port Saint Lucie, FL

$50K - $67K/yr

The Sous Chef is responsible for overseeing the culinary operations at the PGA Golf Club as ... Manage the processes/procedures in the BOH for training - ensuring that all staff are trained in ...

Orchid Island Golf and Beach Club

Sous Chef

Vero Beach, FL · On-site

$44K - $59K/yr

The Sous Chef must possess excellent organizational skills, ability to plan ahead and create menus, manage food and labor costs, and have keen attention to detail, while conducting themself in a ...

Orchid Island Golf and Beach Club

Sous Chef

Vero Beach, FL · On-site

$44K - $59K/yr

Assists Executive Chef in managing budgeted payroll and ensuring payroll budget is adhered to.* Assists the Executive Chef with menu writing, monthly inventories, pricing, requisitioning and issuing ...

la forchetta lounge

Line Cook Prep Cook

Stuart, FL · On-site

$13.25 - $16.25/hr

We are seeking a Chef Manager to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

la forchetta lounge

Line Cook Prep Cook

Stuart, FL

$13.25 - $16.25/hr

We are seeking a Chef Manager to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Orchid Island Golf and Beach Club

Sous Chef

Vero Beach, FL · On-site

$44K - $59K/yr

Assists Executive Chef in managing budgeted payroll and ensuring payroll budget is adhered to. Assists the Executive Chef with menu writing, monthly inventories, pricing, requisitioning and issuing ...

Discovery Land Company

Sous Chef

Hobe Sound, FL

$46K - $62K/yr

The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef to train and develop the ...

Discovery Land Company

Sous Chef

Hobe Sound, FL · On-site

$46K - $62K/yr

The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef to train and develop the ...

Discovery Land Company

Sushi Chef

Hobe Sound, FL · On-site

The Sushi Chef will use his/her extensive knowledge of local and imported products to create menus ... manage performance of culinary employees. • Schedules working hours of all sushi employees ...

Discovery Land Company

Sushi Chef

Hobe Sound, FL

The Sushi Chef will use his/her extensive knowledge of local and imported products to create menus ... Hire, schedule, train, coach / mentor, develop and manage performance of culinary employees.

Willoughby Golf Club Inc

Chef de Cuisine

Stuart, FL · On-site

$90K - $100K/yr

Position Summary The Chef de Cuisine is responsible for overseeing daily kitchen operations ... Manage food ordering, inventory controls, product rotation, and cost management * Ensure compliance ...

Willoughby Golf Club Inc

Chef de Cuisine

Stuart, FL · On-site

$90K - $100K/yr

Position Summary The Chef de Cuisine is responsible for overseeing daily kitchen operations ... Manage food ordering, inventory controls, product rotation, and cost management * Ensure compliance ...

Windsor Club Inc

Banquet Sous Chef

Vero Beach, FL · On-site

$44K - $59K/yr

We are seeking a Seasonal Banquet Chef for a private residential community and sporting club unlike any other. Hours will vary to include holidays and weekends. This position will be from late ...

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Chef Manager information

See Fort Pierce, FL salary details

$24.9K

$51.5K

$73.8K

How much do chef manager jobs pay per year?

As of Aug 15, 2026, the average yearly pay for chef manager in Fort Pierce, FL is $51,486.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,200.00 and $59,900.00 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 Fort Pierce, FL?

The most popular types of Chef jobs in Fort Pierce, FL are:

What job categories do people searching Chef Manager jobs in Fort Pierce, FL look for?

The top searched job categories for Chef Manager jobs in Fort Pierce, FL are:

What cities near Fort Pierce, FL are hiring for Chef Manager jobs?

Cities near Fort Pierce, FL with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Fort Pierce, FL 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 $51,486 per year, or $24.8 per hour.

Cabana Supervisor

Windsor Club Inc

Vero Beach, FL • On-site

Full-time

Re-posted 15 days ago

Job description

JOB DESCRIPTION


POSITION TITLE: CABANA SUPERVISOR

POSITION TYPE: SEASONAL FULL-TIME NON-EXEMPT

DEPARTMENT: CULINARY

REPORTS TO: EXECUTIVE CHEF


SUMMARY/OBJECTIVE

The Cabana Supervisor is a team leader of the BOH operations assisting the Executive Chef in supervision of food production. Supervise personnel, assist with food production, recipe development, tasks as needed, and assure that quality and cost standards are consistently attained. Places safety and sanitation procedures as a top priority.


ESSENTIAL FUNCTIONS – Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

  • Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
  • Must perform daily quality checks by tasting and visually inspecting all prepared foods for quality and consistency prior to each service period
  • Upholds grooming and uniform policies with all BOH team members
  • Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
  • Works with Executive Chef on correct production pars to ensure the freshest goods are being offered to our members
  • Assumes responsibility of the kitchen in the absence of the Executive Chef
  • Supervises and trains employees about sanitation, safety, and production pars
  • Helps develop new recipes for menu items
  • Ensures recipe books are up to date in the station books
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
  • Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment
  • Prepares reports and schedules, costs menus, and performs other administrative duties as assigned
  • Works any station as assigned
  • Assists in the development of training and the provision of professional development opportunities for all kitchen staff
  • Performs ongoing food training in forms of tastings and verbal of specials, current menu, and new menu items for dining service personnel during daily line-ups
  • Assists in maintaining security of kitchen including equipment, food, and supply inventories
  • Assists in food procurement, delivery, storage, and issuing food items
  • Keeps team motivated to have clean and organized coolers, freezers, and dry storage
  • Expedites food orders during peak service hours
  • Reports all member/guest complaints and assists in resolution
  • Discusses future goals, operational improvements, and personnel management with Executive Chef
  • May require adjusted work schedules to meet deadlines inclusive of weekends and holidays
  • Regular attendance and timeliness are required

COMPETENCIES

  • Communication, Leadership and supervisory skills
  • Working knowledge of the hazards and safety precautions of the profession
  • Ability to maintain cooperative working relationships with other employees
  • Ability to work in a fast-paced restaurant atmosphere
  • Professional and positive attitude is a must


PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position requires long periods of standing, walking, bending, kneeling, stooping, and crouching. Frequently exposed to noise, heat, and cold. Must have the ability to move heavy objects. Must frequently lift and/or move items over 50 pounds. Must be physically present.


OTHER DUTIES

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Essential and marginal job functions are subject to modification with or without notice. This job description will be reviewed periodically as duties and responsibilities change with business necessity.


EXPERIENCE

One-year experience as a Sous Chef in a hospitality setting.

One-year experience in a supervisory position.

Apply