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Chef Manager Jobs in Madison, WI (NOW HIRING)

ScionHealth

Chef - Full-time Days

Watertown, WI · On-site

Job Summary Schedule: 9am - 7:30pm The Chef oversees and participates in the preparation of meals ... Participates in departmental budget management by minimizing waste and maximizing product usage.

Koch Industries

Manufacturing Engineer

Janesville, WI · On-site

$71K - $92K/yr

This position is part of the Operations Team, reporting to an Operations Manager, and will work ... Hiring Philosophy All Koch companies value diversity of thought, perspectives, aptitudes ...

Topgolf

Kitchen Manager

Madison, WI

Kitchen Manager Supervise and lead kitchen staff, including cooks, prep chefs, and dishwashers. Ensure the kitchen operates smoothly, meeting food safety and quality standards. Oversee food ...

Topgolf

Kitchen Manager

Madison, WI · On-site

Kitchen Manager Supervise and lead kitchen staff, including cooks, prep chefs, and dishwashers. Ensure the kitchen operates smoothly, meeting food safety and quality standards. Oversee food ...

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Chef Manager information

See Madison, WI salary details

$29.7K

$61.5K

$88.2K

How much do chef manager jobs pay per year?

As of Aug 22, 2026, the average yearly pay for chef manager in Madison, WI is $61,518.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,400.00 and $71,500.00 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

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Chef Manager jobs near you

Chef - Full-time Days

ScionHealth

Watertown, WI • On-site

Full-time

Re-posted 17 days ago

ScionHealth rating

5.6

Company rating: 5.6 out of 10

Based on 49 frontline employees who took The Breakroom Quiz

803rd of 891 rated healthcare providers

Job description

Be part of Watertown Regional Medical Center , an acute-care hospital in southeastern Wisconsin that consistently earns national awards for its high-quality care from the likes of Becker's Hospital Review, Chartis, Healthgrades, The Leapfrog Group, and parent company ScionHealth. Watertown Regional's exceptional care across multiple specialty services is also reflected in its numerous accreditations and certifications. Join our team and grow your career in a hospital where everyday excellence meets or exceeds expectations.
Job Summary
Schedule:
9am - 7:30pm
The Chef oversees and participates in the preparation of meals for patients, employees, and guests, ensuring nutritional quality, presentation, and compliance with safety standards. This position plans menus, directs kitchen staff, maintains cleanliness and organization, and ensures adherence to recipes, schedules, and regulatory standards.
Essential Functions
  • Oversees production of hot and cold meals for breakfast, lunch, dinner, and special functions.
  • Ensures proper preparation and portioning of meals according to dietary and production standards.
  • Leads kitchen staff and coordinates food prep schedules to ensure meal readiness.
  • Maintains food safety by following HACCP standards and completing required documentation.
  • Monitors inventory levels and orders food and supplies from stockroom or vendors as needed.
  • Follows cleaning schedules and ensures all kitchen equipment and surfaces meet sanitation standards.
  • Provides on-the-job training and guidance to cooks and kitchen staff.
  • Promotes quality improvement and participates in process efficiency initiatives.
  • Participates in departmental budget management by minimizing waste and maximizing product usage.
  • Fosters positive working relationships across departments to ensure quality service delivery.

Knowledge/Skills/Abilities/Expectations
  • Strong understanding of food preparation techniques, portion control, and safety standards
  • Ability to lead, motivate, and train kitchen staff
  • Critical thinking and decision-making skills
  • Knowledge of dietary restrictions and modified diets
  • Ability to work in a fast-paced, high-pressure environment with minimal supervision
  • Constant standing, walking, bending, stooping, squatting, reaching, and lifting up to 75 lbs
  • Frequent use of hands and arms in repetitive motions; occasional kneeling and climbing
  • Exposure to temperature changes, biohazards, cleaning chemicals, and kitchen equipment
  • Commercial kitchen within a hospital or healthcare setting
  • Regular exposure to hot surfaces, sharp tools, and cleaning agents
  • Must adhere to infection control and safety policies at all times

Qualifications
Education
  • High School Diploma or GED (Required)
  • Culinary training or certification (Preferred)

Licenses/Certifications
  • ServSafe or equivalent food safety certification (Preferred or required depending on facility policy)

Experience
  • Minimum 2 years of large-quantity food preparation and cooking on demand (Required)
  • Prior experience following recipes, organizing prep work, and maintaining sanitation (Required)

What ScionHealth employees say

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