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Chef Manager Jobs in Franklin, MA (NOW HIRING)

Nexdine Hospitality

Chef Manager

Westborough, MA · On-site

$65K - $70K/yr

Chef Manager Location: Westborough, MA Hours: Full Time Salary: $65,000-$70,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: * Generous Compensation & Benefits Package * Health ...

Nexdine Hospitality

Chef Manager

Westborough, MA · On-site

$65K - $70K/yr

Chef Manager Location: Westborough, MA Hours: Full Time Salary: $65,000-$70,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: * Generous Compensation & Benefits Package * Health ...

Compass Group

CHEF MANAGER- BRIGHTON, MA

Brighton, MA · On-site

$65K - $75K/yr

CHEF MANAGER- BRIGHTON, MA Salary: $65,000 - $75,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities.

Compass Group

CHEF MANAGER- BRIGHTON, MA

Brighton, MA · On-site

$65K - $75K/yr

CHEF MANAGER- BRIGHTON, MA Salary: $65,000 - $75,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities.

Carly restaurant & Bar

Haitian chef

Webster, MA · On-site

$400/wk

Current ServSafe Food Protection Manager certification or equivalent food-safety certification ... If you are a Haitian chef or know someone who fits this description, please reach out with your ...

Compass Group

SR. CHEF MANAGER - WALTHAM, MA

Waltham, MA · On-site

$80K - $85K/yr

Position Title: SR. CHEF MANAGER - WALTHAM, MA Salary: $80,000 - $85,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with ...

Eurest

SR. CHEF MANAGER - WALTHAM, MA

Waltham, MA · On-site

$80K - $85K/yr

Position Title: SR. CHEF MANAGER - WALTHAM, MA Salary: $80,000 - $85,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with ...

Eurest

SR. CHEF MANAGER - CHARLESTOWN, MA

Charlestown, MA · On-site

$85K - $90K/yr

Position Title: SR. CHEF MANAGER - CHARLESTOWN, MA Salary: $85,000 - $90,000 Other Forms of Compensation: Bonus Eligible As the leader in business and industry dining, Eurest is the company to join ...

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Chef Manager information

See Franklin, MA salary details

$29.8K

$61.7K

$88.4K

How much do chef manager jobs pay per year?

As of Aug 26, 2026, the average yearly pay for chef manager in Franklin, MA is $61,710.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,500.00 and $71,800.00 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 Franklin, MA?

The most popular types of Chef jobs in Franklin, MA are:

What cities near Franklin, MA are hiring for Chef Manager jobs?

Cities near Franklin, MA with the most Chef Manager job openings:

Chef Manager jobs near you

Chef Manager

Westborough, MA • On-site

Nexdine Hospitality
Food Services and Drinking Places • 201 - 500 employees

7.5

Company rating: 7.5 out of 10

Based on 12 frontline employees who took The Breakroom Quiz

9th of 68 rated caterers

People enjoy working here

Good employer

Respectful managers

Learn more about Nexdine Hospitalityexternal

$65K - $70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 18 days ago

Job description

Who We Are:

NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Chef Manager

Location: Westborough, MA

Hours: Full Time

Salary:$65,000-$70,000/yr

Pay Frequency: Weekly - Direct Deposit

What We Offer You:

  • Generous Compensation & Benefits Package

  • Health, Dental & Vision Insurance

  • Company-Paid Life Insurance

  • 401(k) Savings Plan

  • Paid Time Off: Vacation, Holiday, Sick Time

  • Employee Assistance Program (EAP)

  • Career Growth Opportunities

  • Employee Perks & Rewards

Chef Manger Job Summary:

The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff.
Essential Functions and Key Tasks:

Culinary:

  • Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures

  • Responsible for the quality of all food products and ensure that standards are met

  • Responsible for all aspects of food production, execution and presentation

  • Oversight of all aspects of catering operations

Operations:

  • Responsible for maintaining vendor relationships

  • Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products

  • Receiving food and supplies - must be able to lift items up to 40 pounds

  • Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing

  • Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained

  • Manage client relationships to maintain client satisfaction and account retention

Financial:

  • Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines

  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

  • Responsible for inventory management

  • Submit financial reporting to the corporate office

People:

  • Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff

  • Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food

  • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers

Required Education and Experience:

  • High School diploma or equivalent

  • 3 - 5 years' experience in food service management specifically corporate dining

Preferred Education and Experience:

  • Culinary School certificate or degree

  • Microsoft Office Suite

Required Eligibility Qualifications:

  • ServSafe Certification

  • Allergen Awareness Certification

What Nexdine Hospitality employees say

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