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Chef Manager Jobs in Manchester, MD (NOW HIRING)

OTH Hotels Resorts

Executive Chef

Gettysburg, PA · On-site

$74K - $102K/yr

Physical demands include lifting heavy items, managing multiple production areas, and maintaining ... an Executive Chef required. Skills and Abilities: * Strong culinary leadership and kitchen ...

The New Manor Tavern LLC

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Catering Chef

Monkton, MD · On-site

$21 - $25/hr

We are seeking a talented and experienced Catering Chef to join our team in Monkton, MD. The ideal candidate will excel in both on-site and off-site catering events, primarily during weekends, with ...

The New Manor Tavern LLC

Be Seen First

Catering Chef

Monkton, MD · On-site

$21 - $25/hr

We are seeking a talented and experienced Catering Chef to join our team in Monkton, MD. The ideal candidate will excel in both on-site and off-site catering events, primarily during weekends, with ...

Compass Group

SOUS CHEF (FULL AND PART TIME)

Towson, MD

$47K - $64K/yr

Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Compass Group

SOUS CHEF (FULL AND PART TIME)

Towson, MD

$47K - $64K/yr

Bon Appetit Management Company operates more than 1,000 cafes around the country for corporations ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Bon Appetit

SOUS CHEF (FULL AND PART TIME)

Towson, MD · On-site

$47K - $64K/yr

Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

A-Town Inc.

Chef Short Order Cook

Hampstead, MD · On-site

$14.50 - $18.75/hr

Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In ... Excellent time management skills * Strong leadership skills

A-Town Inc.

Chef Short Order Cook

Hampstead, MD · On-site

$14.50 - $18.75/hr

Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In ... Excellent time management skills * Strong leadership skills

A-Town Inc.

Chef Short Order Cook

Hampstead, MD · On-site

$14.50 - $18.75/hr

Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In ... Excellent time management skills * Strong leadership skills

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Manchester, MD

Chef Manager information

See Manchester, MD salary details

$28K

$58K

$83.2K

How much do chef manager jobs pay per year?

As of Aug 21, 2026, the average yearly pay for chef manager in Manchester, MD is $58,017.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,500.00 and $67,500.00 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 Manchester, MD?

The most popular types of Chef jobs in Manchester, MD are:

What cities near Manchester, MD are hiring for Chef Manager jobs?

Cities near Manchester, MD with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Manchester, MD as of August 2026, with employment types broken down into 84% Full Time, 15% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $58,017 per year, or $27.9 per hour.

Executive Chef

OTH Hotels Resorts

Gettysburg, PA • On-site

$74K - $102K/yr

Full-time

Re-posted 2 days ago

Job description

Job Overview
The Executive Chef is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and safety across all kitchen outlets, banquet operations, and employee dining facilities. This role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence.
This position operates in a fast-paced, high-demand kitchen environment with constant standing, walking, and hands-on culinary execution. The role involves exposure to heat, cold, humidity, noise, and commercial kitchen equipment, as well as frequent use of knives, slicers, ovens, and other industrial cooking tools. Physical demands include lifting heavy items, managing multiple production areas, and maintaining sustained operational presence throughout service periods. Success in this role requires strong leadership, culinary expertise, and the ability to balance creativity with cost control and efficiency.
Job Responsibilities
Culinary Operations & Kitchen Leadership
  • Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities.
  • Ensure consistent food quality, presentation, and execution across all outlets.
  • Coordinate kitchen production timing with restaurant reservations and banquet event orders.
  • Supervise daily food preparation, cooking, and plating to maintain brand standards.

Menu Development & Culinary Innovation
  • Develop and update menus in collaboration with F&B leadership within established budget guidelines.
  • Create recipes, plating standards, and presentation guidelines to ensure consistency and quality.
  • Ensure variety, creativity, and marketability in all menu offerings.
  • Oversee special event and banquet menu design and execution.

Team Leadership & Development
  • Hire, train, schedule, and supervise all culinary staff across all kitchen levels.
  • Provide coaching, performance feedback, and ongoing culinary training programs.
  • Foster a culture of professionalism, teamwork, and continuous improvement.
  • Manage kitchen staffing levels to meet operational and budgetary requirements.

Financial Management & Cost Control
  • Maintain food cost controls, portion standards, and waste reduction practices.
  • Oversee purchasing specifications, requisitions, and inventory management of all food supplies.
  • Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency.
  • Support budget development and adherence to financial targets.

Food Safety & Compliance
  • Ensure compliance with all sanitation, health, and food safety regulations.
  • Maintain cleanliness and organization of all food preparation and storage areas.
  • Identify and report equipment maintenance issues and operational deficiencies.
  • Enforce safety protocols to prevent accidents, injuries, and foodborne illness.

Equipment & Technical Oversight
  • Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools.
  • Ensure proper maintenance and safe operation of all kitchen equipment.
  • Utilize culinary software for recipe management, plating guides, and visual standards.

Guest Experience & Operational Coordination
  • Ensure culinary execution aligns with guest expectations and service standards.
  • Collaborate with Food & Beverage leadership to support overall guest satisfaction.
  • Respond to banquet and service needs, including post-event production recovery.
  • Support an entrepreneurial and guest-focused approach to culinary operations.

Job Requirements
Education:
Associate degree in Culinary Arts or equivalent apprenticeship required.
Experience:
Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Chef required.
Skills and Abilities:
  • Strong culinary leadership and kitchen management skills
  • Expertise in menu development, food costing, and recipe standardization
  • Advanced knowledge of cooking techniques and kitchen operations
  • Strong organizational and multitasking abilities in a high-volume environment
  • Excellent communication and team leadership skills
  • Ability to maintain quality standards under pressure
  • Strong understanding of sanitation and food safety regulations
  • Proficiency with commercial kitchen equipment and culinary software
  • Strong problem-solving and decision-making abilities
  • Entrepreneurial mindset with focus on innovation and guest satisfaction

Certifications: Food safety certification required; culinary certifications preferred.
Travel required: No regular travel required; may participate in food industry events or media engagements depending on property needs.
Physical requirements:
  • Constant standing and walking throughout entire shifts
  • Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation
  • Occasional bending, crouching, kneeling, balancing, and sitting
  • Ability to lift and carry 75-100 lbs. frequently and over 100 lbs. occasionally
  • Frequent use of knives and precision culinary tools requiring fine motor control
  • Exposure to heat, cold, humidity, noise, and kitchen machinery
  • Ability to work in a physically demanding, high-pressure environment

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