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Chef Manager Jobs in Pooler, GA (NOW HIRING)

The Landings Club

Banquet Chef (PL)

Savannah, GA · On-site

Participates in weekly BEO / Chefs / F&B management meetings and conducts internal pre-shift huddles and kitchen meetings as needed * Ensures training, sanitation expectations, and product ...

Homma Talent

Sous Chef

Bluffton, SC · On-site

$56K/yr

Support the Executive Chef in managing daily kitchen operations, ensuring excellence in food quality and presentation. * Menu development: Collaborate in designing seasonal and event-specific menus ...

Hyatt Hotels Corporation

Executive Sous Chef

Savannah, GA · On-site

$60K - $77K/yr

The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the ... Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and ...

Homma Talent

Banquet Sous Chef

Bluffton, SC · On-site

$64K/yr

The Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives ...

Vic's On The River

Sous Chef

Savannah, GA · On-site

$60K - $70K/yr

Manage the kitchen team in the executive chef's absence. Requirements: * A minimum of 3 years of experience in a similar role. * Strong knowledge of cooking methods, kitchen equipment, and best ...

Nunzio Hhi Restaurant LLC

Be Seen First

Restaurant Sous Chef

Hilton Head Island, SC · On-site

$65K - $75K/yr

We are looking to hire a talented Sous Chef to join our existing top-notch team. If you are hard ... Managing inventory, restocking ingredients, and potentially placing orders for food supplies.

Nunzio Hhi Restaurant LLC

Be Seen First

Restaurant Sous Chef

Hilton Head Island, SC · On-site

$65K - $75K/yr

We are looking to hire a talented Sous Chef to join our existing top-notch team. If you are hard ... Managing inventory, restocking ingredients, and potentially placing orders for food supplies.

Elior North America

Campus Chef

Savannah, GA · On-site

$77K/yr

Campus Chef Job Reference Number: 39685 Employment Type: Full-Time , Onsite Segment: Education ... This can be revised by management as needed. #boost

BriteLife Recovery

Executive Chef

Hilton Head Island, SC

$67K - $93K/yr

EXECUTIVE CHEF Do you work for a company that no longer aligns with your core values? Have you ... Conduct monthly inventory management. * Cultivate and maintain vendor relationships. * Recruit ...

Elior North America

Campus Chef

Savannah, GA · On-site

$72K/yr

Campus Chef Job Reference Number: 39591 Employment Type: Full-Time , Onsite Segment: Education ... This can be revised by management as needed. #boost

Elior North America

Campus Chef

Savannah, GA · On-site

$72K/yr

Campus Chef Job Reference Number: 39591 Employment Type: Full-Time , Onsite Segment: Education ... This can be revised by management as needed. #boost

BriteLife Recovery

Executive Chef

Hilton Head Island, SC · On-site

$67K - $93K/yr

) EXECUTIVE CHEF Do you work for a company that no longer aligns with your core values? Have you ... Conduct monthly inventory management. * Cultivate and maintain vendor relationships. * Recruit ...

Troon

Sous Chef

Okatie, SC

$70K/yr

Oversees and manages the dinner a la carte. Works alongside the am Sous Chef to ensure food production at our Magnolia Grille and Clubhouse is executed to our high standards. The ideal candidate will ...

PALMETTO BLUFF INVESTMENTS LLC

Junior Sous Chef

Bluffton, SC · On-site

$46K - $62K/yr

Job Summary: The Jr. Sous Chef is responsible in assisting the CDC and Sous Chef in daily ... management required * Ability to handle multiple tasks and work well in an environment with time ...

V Cocktail Lounge

Chef de Cuisine

Savannah, GA

$61K - $84K/yr

Chef de Cuisine Location: 15 W Broughton Lane, Savannah, GA (on-site) Status: Full-time. Offering a ... control, and managing the kitchen's financial performance through labor control and waste ...

V Cocktail Lounge

Chef de Cuisine

Savannah, GA

$61K - $84K/yr

Chef de Cuisine Location: 15 W Broughton Lane, Savannah, GA (on-site) Status: Full-time. Offering a ... control, and managing the kitchen's financial performance through labor control and waste ...

Oaks Senior Living, LLC

Sous Chef

Savannah, GA · On-site

$46K - $62K/yr

The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Pooler, GA

Chef Manager information

See Pooler, GA salary details

$26.8K

$55.5K

$79.5K

How much do chef manager jobs pay per year?

As of Aug 8, 2026, the average yearly pay for chef manager in Pooler, GA is $55,467.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,400.00 and $64,500.00 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.

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.

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 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 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.
More about Chef Manager jobs
What are the most commonly searched types of Chef jobs in Pooler, GA? The most popular types of Chef jobs in Pooler, GA are:
What cities near Pooler, GA are hiring for Chef Manager jobs? Cities near Pooler, GA with the most Chef Manager job openings:
Chef Manager jobs near you

Banquet Chef (PL)

The Landings Club

Savannah, GA • On-site

Full-time

Re-posted yesterday

Job description

The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center.
At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings.
Come join our team on the Island of Much More!
Banquet Chef Responsibilities:
  • Ensures consistent high-quality food production, presentation, sanitation, food safety, storage, dating, labeling, and recipe adherence
  • Maintains complete working knowledge of all banquet menus while continuously elevating culinary experience through bold flavors, creativity, and innovative banquet design elements
  • Leads by example with professional standards of conduct, appearance, and work habits; maintains a clean and organized kitchen, walk-ins, equipment, and prep environment
  • Coordinates with culinary leadership to develop specialty menu offerings, supports catering sales with creative input, and performs all additional related tasks as assigned
  • Communicates daily operational updates to Club Chef and kitchen team to ensure consistent alignment of banquet culinary operation
  • Maintains effective professional communication with Banquet Director, Catering Sales Manager, Banquet Captains, and Service Team throughout planning and execution
  • Participates in weekly BEO / Chefs / F&B management meetings and conducts internal pre-shift huddles and kitchen meetings as needed
  • Ensures training, sanitation expectations, and product consistency are reinforced through structured communication and feedback with subordinates
  • Collaborate with Stewarding Manager, Banquet Manager, Setup Team and culinary leadership to ensure correct event setups, buffet layouts, plate-ups, equipment usage, and breakdown flow
  • Oversees daily banquet production inventory of sauces, bases, butchery, dressings, and core culinary components to ensure readiness for events
  • Ensures production is executed on time and in correct sequence; delegates responsibilities clearly, states expectations precisely, and follows up on completion
  • Utilizes subordinates' strengths efficiently to ensure seamless flow of execution and high-volume banquet timing requirements
  • Assists with weekly scheduling within labor guidelines, monitors banquet labor cost, and submits overtime for approval
  • Adheres to food cost + labor goals and takes corrective action when needed to ensure financial efficiency and profitability
  • Writes daily / weekly prep lists, conducts ongoing performance evaluation of kitchen staff/externs, and maintains all kitchen safety/security standards.
  • Oversee ordering, specialty item procurement, equipment deficiency reporting, inventory control, and administrative reporting assigned by Club / Executive Chef

Banquet Chef Qualifications:
  • Minimum 5 years' experience with at least 2 years as Banquet Chef or Banquet Sous Chef
  • Graduate of culinary school or apprenticeship program preferred.
  • Able to certify as Certified Sous Chef or higher
  • ServSafe Manager Certification required (Instructor/Proctor certification preferred)

Banquet Chef Critical Skills:
  • Strong knowledge of food safety regulations (HACCP, ServSafe, DPH standards)
  • Demonstrated success in cost control, vendor relations, and P&L accountability
  • Proven ability to lead, train, and mentor diverse culinary teams
  • Excellent organizational, communication, and leadership skills

Banquet Chef Physical Demand:
  • Ability to stand for prolonged periods, walk, bend, stoop, and lift up to 50 lbs.
  • Work in hot, cold, and wet kitchen environments
  • Flexibility to work evenings, weekends, and holidays as required

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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