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Chef Manager Jobs in Park Ridge, IL (NOW HIRING)

The Chef Agency

Sushi Chef

Chicago, IL · On-site

$80K - $100K/yr

Executive Sushi Chef Relocation Opportunity | Leadership Role An established, quality-driven ... Manage daily sushi kitchen operations and ensure smooth, timely execution during high-volume ...

The Chef Agency

Sushi Chef

Chicago, IL · On-site

$80K - $100K/yr

Executive Sushi Chef Relocation Opportunity | Leadership Role An established, quality-driven ... Manage daily sushi kitchen operations and ensure smooth, timely execution during high-volume ...

Sodexo

General Manager / Chef Manager

Northfield, IL · On-site

$56K - $72K/yr

Results-driven General Manager/Chef Manager responsible for leading culinary and food service operations, driving client satisfaction, managing budgets, ensuring food safety compliance, developing ...

Sodexo

General Manager / Chef Manager

Northfield, IL · On-site

$56K - $72K/yr

Results-driven General Manager/Chef Manager responsible for leading culinary and food service operations, driving client satisfaction, managing budgets, ensuring food safety compliance, developing ...

Sodexo

General Manager / Chef Manager

Northfield, IL · On-site

$56K - $72K/yr

Results-driven General Manager/Chef Manager responsible for leading culinary and food service operations, driving client satisfaction, managing budgets, ensuring food safety compliance, developing ...

The Chef Agency

Sushi Chef

Chicago, IL · On-site

$80K - $100K/yr

Vision insurance Executive Sushi Chef Relocation Opportunity | Leadership Role An established ... Manage daily sushi kitchen operations and ensure smooth, timely execution during high-volume ...

Sodexo

General Manager / Chef Manager

Northfield, IL · On-site

$56K - $72K/yr

Results-driven General Manager/Chef Manager responsible for leading culinary and food service operations, driving client satisfaction, managing budgets, ensuring food safety compliance, developing ...

Belmont-Village-Buffalo-Grove

Sous Chef

Buffalo Grove, IL · On-site

$51K - $69K/yr

The Sous Chef assists in training new kitchen employees and helps to maintain a high quality of ... Properly manage cook times while preparing and efficiently managing several orders simultaneously

Aramark

Executive Chef - Chicago Public Schools

Chicago, IL · On-site

$75K - $85K/yr

The Executive Chef Manager oversees comprehensive culinary operations with a hands-on approach, ensuring production aligns with strategic frameworks and operational excellence standards. Reporting to ...

Aramark

Executive Chef - Chicago Public Schools

Chicago, IL · On-site

$75K - $85K/yr

The Executive Chef Manager oversees comprehensive culinary operations with a hands-on approach, ensuring production aligns with strategic frameworks and operational excellence standards. Reporting to ...

Aramark

Executive Chef - Chicago Public Schools

Chicago, IL · On-site

$75K - $85K/yr

The Executive Chef Manager oversees comprehensive culinary operations with a hands-on approach, ensuring production aligns with strategic frameworks and operational excellence standards. Reporting to ...

Aramark

Chef Manager - Chicago Public Schools

Chicago, IL · On-site

$60K - $65K/yr

Train and manage kitchen personnel and supervise/coordinate all related culinary activities. * Develop recipes as well as standardized production recipes to ensure consistent quality. * Establish ...

Flik Hospitality Group

CAMPUS CHEF

Chicago, IL · On-site

$120K - $125K/yr

Working as the Campus Chef will allow you the opportunity to work with GREAT people like yourself ... Experience with planning and managing catering events from a culinary perspective * Strong ...

Compass Group

CAMPUS CHEF

Chicago, IL · On-site

$120K - $125K/yr

Working as the Campus Chef will allow you the opportunity to work with GREAT people like yourself ... Experience with planning and managing catering events from a culinary perspective * Strong ...

Compass Group

CAMPUS CHEF

Chicago, IL · On-site

$120K - $125K/yr

Working as the Campus Chef will allow you the opportunity to work with GREAT people like yourself ... Experience with planning and managing catering events from a culinary perspective * Strong ...

Compass Group

CAMPUS CHEF

Chicago, IL · On-site

$120K - $125K/yr

Working as the Campus Chef will allow you the opportunity to work with GREAT people like yourself ... Experience with planning and managing catering events from a culinary perspective * Strong ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Park Ridge, IL

Chef Manager information

See Park Ridge, IL salary details

$29K

$60.1K

$86.1K

How much do chef manager jobs pay per year?

As of Sep 12, 2026, the average yearly pay for chef manager in Park Ridge, IL is $60,076.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,200.00 and $69,900.00 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.

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 Park Ridge, IL?

The most popular types of Chef jobs in Park Ridge, IL are:

What job categories do people searching Chef Manager jobs in Park Ridge, IL look for?

The top searched job categories for Chef Manager jobs in Park Ridge, IL are:

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Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Park Ridge, IL as of June 2026, with employment types broken down into 98% Full Time, 1% Part Time, and 1% Contract. Highlights an 83% Physical, 3% Hybrid, and 14% Remote job distribution, with an average salary of $60,076 per year, or $28.9 per hour.

R&D Chef Manager - Berkeley Culinary Center

Berkeley, IL • On-site

Whitsons Culinary Group
Food and Drink Manufacturing • 1 - 5K employees
Learn more about Whitsons Culinary Groupexternal

$75K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 23 days ago

Whitsons Culinary Group rating

6.1

Company rating: 6.1 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

Job description

SUMMARY
The R&D Chef Manager serves as a key culinary partner and right hand to the Director of Culinary, Whitsons Culinary Group's Berkeley, IL facility. This role leads day-to-day culinary product development, operational support, and execution of customer samples. The R&D Chef Manager translates culinary vision into production-ready recipes and ensures consistent, high-quality execution from concept through manufacturing.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES
  • Lead culinary product development - concepting, formulating, testing, and refining recipes from bench-top through kitchen trials to production-ready, scalable formulas, executing the culinary direction of Whitsons
  • Responsible for creating new meals for ALL sectors that we serve (Education, Residential/Senior, Shelters, Food Service, Retail, Transportation)
  • Own execution and quality of customer and sales sample requests, including client tastings and product presentations, as directed.
  • Provide operational support on the plant floor - troubleshooting production issues, scaling recipes, and partnering with QA and Operations to ensure formulas are manufacturable at scale.
  • Serve as a key deputy on culinary initiatives, representing culinary priorities and maintaining project momentum in the absence of their manager.
  • Collaborate cross-functionally with Sales, QA, Procurement, and Production to move products from concept to launch.
  • Maintain accurate documentation and specifications for formulas, ensuring consistency across trials and production runs.
  • Develop and cost recipes to meet target food cost and margin goals, balancing quality with budget guidelines.
  • Ensure formulas comply with food safety and regulatory requirements (HACCP, FSMA, USDA/FDA), including writing product specifications and nutrition fact panels.
  • Evaluate shelf-life and packaging considerations during recipe development.
  • Source and evaluate ingredients, and build relationships with suppliers and vendors.
  • Track culinary and flavor trends and competitive products, including attending trade shows and food exhibitions, to inform development priorities.
  • Mentor and train junior culinary and kitchen staff.
  • Perform other culinary and operational duties as assigned by the Director of Culinary.

Apply today and help us power a production line that fuels excellence - Enhancing Life One Meal at a Time™
This role offers a salary range of $75,000 - $90,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, and time off.
REQUIRED QUALIFICATIONS AND COMPETENCIES
  • 5-10 years of progressive culinary or restaurant experience.
  • Culinary degree from an accredited culinary program.
  • Experience in food manufacturing and culinary R&D/product development strongly preferred.
  • Working knowledge of recipe scaling, food safety standards, and large-scale production processes.
  • Working knowledge of food safety and regulatory frameworks (HACCP, FSMA, SQF, USDA/FDA labeling requirements).
  • ServSafe or equivalent food handler certification required; HACCP certification a plus.
  • Demonstrated ability to manage multiple projects and timelines concurrently.
  • Strong communication and collaboration skills across cross-functional teams.
  • Ability to work on-site at the Berkeley, IL facility; occasional travel required for trade shows, supplier visits, or customer sites.

WORK ENVIRONMENT AND OTHER DETAILS
Expected Hours of Work:
This is a full-time exempt position. Typical work hours are Monday-Friday, 7:00 a.m.-4:00 p.m., with additional hours as needed to meet business demands and production schedules. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This will often require extended work hours, evening, and/or weekend work.
Travel Requirements:
Periodic travel to production facilities, vendor sites, and industry events may be required.
Physical Demands of the Job:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.
Work Environment:
The work is performed primarily in an operational or facilities-based environment, with regular presence in active areas such as kitchens, production spaces, warehouses, loading docks, or administrative areas within the facility. The noise level in the work environment may vary and can range from moderate to occasionally high, depending on location and operational activity.
The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Employee's signature below constitutes an employee's understanding of the requirements, essential functions, and duties of the position.

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About Whitsons Culinary Group

Sourced by ZipRecruiter

Whitsons Culinary Group, located in Islandia, NY, US, operates in the food service industry, offering a diverse range of services including school nutrition, residential and healthcare dining, prepared meals, emergency dining, and culinary education. First established in 1979, the family-owned company has built a reputation for its bespoke catering services, committed to delivering nutritionally balanced, tastefully diverse and quality assured meals. The company embraces a mission to enrich life one meal at a time, underlined by a focus on food quality, health, wellness, superior service, and social responsibility.

Industry

Food and drink manufacturing

Company size

1,001 - 5,000 Employees

Headquarters location

Islandia, NY, US

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