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Chef Manager Jobs in Lebanon, TN (NOW HIRING)

Vanderbilt University

Chef Manager

Nashville, TN · On-site

The Chef De Cuisine position reports to the General Manager and has interactions with staff, students, faculty, and external entities on a regular basis. Duties and Responsibilities: Leadership

Aramark

Executive Chef

Nashville, TN · On-site

$69K - $95K/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

Nashville, TN

$69K - $95K/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

Nashville, TN · On-site

$69K - $95K/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.

Superica Gulch

Sous Chef

Nashville, TN

$55K - $70K/yr

The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving. He/she is ...

Cafe Roze

Sous Chef

Nashville, TN · On-site

$48K - $65K/yr

Searching for highly motivated and positive individuals, management experience not necessary but line experience is required. Competitive pay and benefits are offered. As a Sous Chef you will be ...

Cafe Roze

Sous Chef

Nashville, TN

$48K - $65K/yr

Searching for highly motivated and positive individuals, management experience not necessary but line experience is required. Competitive pay and benefits are offered. As a Sous Chef you will be ...

Momotaro - Nashville

Sous Chef

Nashville, TN · On-site

$48K - $65K/yr

Participate in manager meetings and maintain open communication with culinary and upper management teams * Collaborate on seasonal menu development and R&D alongside the Executive Chef and Chef de ...

Momotaro - Nashville

Sous Chef

Nashville, TN

$48K - $65K/yr

Participate in manager meetings and maintain open communication with culinary and upper management teams * Collaborate on seasonal menu development and R&D alongside the Executive Chef and Chef de ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Lebanon, TN

Chef Manager information

See Lebanon, TN salary details

$28.5K

$58.9K

$84.5K

How much do chef manager jobs pay per year?

As of Sep 1, 2026, the average yearly pay for chef manager in Lebanon, TN is $58,947.00, according to ZipRecruiter salary data. Most workers in this role earn between $48,300.00 and $68,600.00 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 Lebanon, TN?

The most popular types of Chef jobs in Lebanon, TN are:

What are popular job titles related to Chef Manager jobs in Lebanon, TN?

For Chef Manager jobs in Lebanon, TN, the most frequently searched job titles are:

What job categories do people searching Chef Manager jobs in Lebanon, TN look for?

The top searched job categories for Chef Manager jobs in Lebanon, TN are:

What cities near Lebanon, TN are hiring for Chef Manager jobs?

Cities near Lebanon, TN with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Lebanon, TN 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 $58,947 per year, or $28.3 per hour.

Chef Manager

Nashville, TN • On-site

Vanderbilt University
Colleges, Universities, and Professional Schools • 5 - 10K employees

8.2

Company rating: 8.2 out of 10

Based on 41 frontline employees who took The Breakroom Quiz

149th of 627 rated colleges and universities

Good employer

Recommended by parents

Respectful managers

Learn more about Vanderbilt Universityexternal

Full-time

Posted 26 days ago

Job description


The Chef De Cuisine for Vanderbilt Campus Dining is responsible for supporting the leadership and oversight of the day-to-day culinary operations in an assigned dining hall. The Chef De Cuisine will provide hands-on culinary leadership to facilitate a quality dining program with dining experiences that meet or exceed guest expectations and will support leadership in managing of the unit's annual budget. This leader will create and influence an operation built on integrity, respect, and excellence while maintaining relationships with employees, guests, support partners and other departments within the operation and university community. The Chef De Cuisine position reports to the General Manager and has interactions with staff, students, faculty, and external entities on a regular basis.
Duties and Responsibilities:
Leadership
  • Promote the vision and core values of Vanderbilt Campus Dining.
  • Ensure compliance with Vanderbilt Campus Dining policies, procedures, collective bargaining unit agreements and employment programs.
  • Support financial management of the unit including assisting in forecasting and monitoring the annual operational budget while encouraging creative approaches to improve financial sustainability.
  • Develop and maintain positive, professional relationships employees, guests, support partners and other departments within the operation and university community.
  • Manage organizational changes and own messages being delivered to the team and serving as a link between managers and leadership to communicate concerns and ideas.
  • Reinforce individual and team accountability for assigned tasks, monitor staff performance, coach employees and managers to effect changes in behavior, and implement appropriate action plans with deliverables when needed.
  • Provide open honest feedback to hourly team members and are completing performance evaluations for team members.
  • Assist with the development and implementation of new policies, procedures, and trainings.

Operational Management
  • Develop recipes, source, create and execute high-performance menus for customers, with an emphasis on local, nutrient-dense, high-quality foods to optimize taste, nutrition, and menu diversity.
  • Oversee kitchen activities, including food preparation, food presentation, food portioning, kitchen organization, and sanitation.
  • Ensure performance expectations and work rules are clearly communicated and followed.
  • Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies.
  • Executes on the vision of Campus Dining and University leadership by continuously evolving and improving food quality, presentation, and service to drive guest satisfaction.
  • Work closely with the Director of Culinary Operations, unit General Manager and dining Registered Dietitian to produce delicious, creative, and appealing meals and snacks that meet the nutritional demands of the customers.
  • Designs seasonal and periodized menus that increase variety and drive excitement and overall engagement.
  • Effectively utilize the menu management system to provide menu and nutritional information to customers.
  • Fosters an atmosphere and dining experience that increases meal attendance and satisfaction.
  • Coordinate, engage, and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation.
  • Supervise hourly union staff and know, understand, and ensure compliance with Collective Bargaining Contract. This includes direct supervision and documentation of all disciplinary processes.
  • Forecast annual kitchen budget and analyze P&L spreadsheets to track progress and proactively implement solutions to any problem areas.

Supervisory Relationships:
This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the General Manager (or other position, depending on location)
Qualifications:
  • A high school diploma or GED is necessary.
  • An associate degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
  • 5 years of related culinary management and experience in developing a quality food program in a restaurant or hospitality environment is necessary.
  • Strong record of business judgement including financial, and personnel management is necessary.

  • Operational experience with a variety of food service applications and computerized menu management systems is preferred.
  • Proficiency in Microsoft Office applications (Word, Outlook, Excel) is necessary.
  • Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
  • Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
  • Demonstrated ability to deliver exceptional customer service is necessary.
  • Ability to manage people and have accountability for Vanderbilt assets is necessary.
  • ServSafe Manager certification within 30 days of hire is necessary.
  • AllerTrain U certification within 30 days of hire is necessary.

About Us
At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of "America's Best Large Employers" as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice.
We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.
Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other characteristic protected by law.

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