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Chef Manager Jobs in Pullman, WA (NOW HIRING)

American Cruise Lines

Lead Line Cook

Lewiston, ID · On-site

$17.25 - $22/hr

You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related ... Ability to manage a team of three galley stewards during daily ware washing operations as well as ...

American Cruise Lines

Line Cook

Lewiston, ID · On-site

$15.75 - $19.75/hr

While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary ... An effective leader who can effectively control time management. * Excellent oral communication and ...

Brookdale Senior Living, Inc.

Cook

Lewiston, ID · On-site

$14 - $18.75/hr

Our Cooks have the option to explore exciting opportunities for advancement in positions such as Lead Cooks, Sous Chefs and Managers of Dining Services. Make Lives Better Including Your Own. If you ...

Upper Crust Food Service

Student Steward

Pullman, WA · On-site

$14.25 - $17.50/hr

Our Chefs enjoy a lifestyle that is unmatched in the hospitality industry with very few late nights ... Communicate regularly with management via calls, emails, and texts. Please note this is not ...

Sonic Drive-In

General Manager

Lewiston, ID · On-site

General Manager Immediate Supervisor: Area Supervisor Position Summary: This position is the highest management position at the drive-in and is responsible for leading and managing the drive-in ...

Guernsey Holdings LLC

General Manager

Lewiston, ID · On-site

General Manager Immediate Supervisor: Area Supervisor Position Summary: This position is the highest management position at the drive-in and is responsible for leading and managing the drive-in ...

aan

General Manager

Lewiston, ID · On-site

$55K - $60K/yr

General Manager The salary range is $55,000 to $60,000 annually.* Actual salary may vary based on factors such as geographic location, experience, education, and skill level. This position is also ...

aan

General Manager

Lewiston, ID

$55K - $60K/yr

General Manager The salary range is $55,000 to $60,000 annually.* Actual salary may vary based on factors such as geographic location, experience, education, and skill level. This position is also ...

Aaron's

General Manager

Lewiston, ID · On-site

$55K - $60K/yr

General Manager The salary range is $55,000 to $60,000 annually.* Actual salary may vary based on factors such as geographic location, experience, education, and skill level. This position is also ...

Aaron's Family of Companies

General Manager

Lewiston, ID · On-site

$55K - $60K/yr

General Manager The salary range is $55,000 to $60,000 annually.* Actual salary may vary based on factors such as geographic location, experience, education, and skill level. This position is also ...

Chick-fil-A

Kitchen Manager

Moscow, ID

$22 - $30/hr

Position Overview A Kitchen Manager is one who consistently demonstrates our core values, embraces the Chick-fil-A culture, and has a servant's heart. They have a passion for people and serving ...

Buffalo Wild Wings

Kitchen Manager

Moscow, ID

The Kitchen Manager supports the General Manager in leading daily restaurant operations and delivering an exceptional guest experience. This role provides leadership to the team, ensures efficient ...

Buffalo Wild Wings

Kitchen Manager

Moscow, ID

$22 - $24/hr

The Kitchen Manager supports the General Manager in leading daily restaurant operations and delivering an exceptional guest experience. This role provides leadership to the team, ensures efficient ...

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Showing results 21-40

All JobsChef JobsChef Manager JobsChef Manager Jobs in Pullman, WA

Chef Manager information

See Pullman, WA salary details

$28.8K

$59.6K

$85.5K

How much do chef manager jobs pay per year?

As of Aug 18, 2026, the average yearly pay for chef manager in Pullman, WA is $59,650.00, according to ZipRecruiter salary data. Most workers in this role earn between $48,900.00 and $69,400.00 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 Pullman, WA?

The most popular types of Chef jobs in Pullman, WA are:

What cities near Pullman, WA are hiring for Chef Manager jobs?

Cities near Pullman, WA with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Pullman, WA 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 $59,650 per year, or $28.7 per hour.

Culinary Field Specialist

Upper Crust Food Service

Pullman, WA • On-site

Full-time

This job post has expired today. Applications are no longer accepted.

Upper Crust Food Service rating

7.0

Company rating: 7.0 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

18th of 68 rated caterers

Job description

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we've remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.
If you've ever walked into a kitchen and known within thirty seconds whether it was having a good day or a bad one, we want to talk to you.
Upper Crust puts chefs in houses, and we're only as good as the last meal that came out of one of our kitchens. The Culinary Field Specialist is the person who makes sure that meal is a good one, house after house, across a whole subregion. You've cooked. You've run a line, maybe run a kitchen. You know the difference between a chef having an off day and a kitchen that's actually in trouble, and you know how to tell them apart fast.
This job has you in the kitchens most of the week, not behind a desk. You're tasting food, watching prep, jumping on the line if someone's in the weeds, and talking a chef through a rough stretch like someone who's been there. There's real coordination work underneath all of that schedules, staffing, and vendors but it's there to make the cooking easier, not to replace it. If you want to run your own subregion as an Area Manager someday, this is how people earn that job here: kitchen by kitchen, not spreadsheet by spreadsheet.
WHAT YOU'LL OWN
Kitchen standards and chef coaching
  • Get into the houses in your subregion regularly and taste the food, watch the line, see how prep is actually going, not just whether a checklist got signed.
  • Talk to chefs like a chef would. Coach technique, menu execution, and consistency because you've earned the right to, not because it's your job title.
  • When something's off on the food safety or quality side, catch it early and help fix it right there instead of writing it up for later.

Solving problems in the field
  • Be the person a chef actually wants to call when a menu bombs, an ingredient falls through, or a kitchen is running thin and helps them work through it.
  • When something bigger needs the Area Manager's attention, bring it to them with the context and a fix already in mind.
  • Solve problems with your chefs, not around them.

Staffing and scheduling, in service of the kitchen
  • Keep schedules across your houses covered so every kitchen has the hands it needs to cook well, every single shift.
  • Be the first call when a shift falls apart whether a no-show, a call-out, an emergency and make sure a short-staffed day doesn't turn into a lower-quality meal.
  • Keep a real bench of relief staff you can actually count on, not just a list.

Vendors and ingredients
  • Stay on top of vendors so chefs are cooking with what they ordered, when they need it.
  • When a new house comes online, get the kitchen itself ready. Equipment, setup, staffing all needed so it opens cooking at Upper Crust standard from day one.

Working with partners
  • Be the day-to-day contact for on-site partners when something comes up.
  • Handle the coordination-level stuff yourself; loop in the Area Manager for anything relationship- or contract-related.
  • Show partners the same care in how you show up that they see on the plate.

WHAT YOU BRING
  • Real time in a kitchen, a line cook, sous chef, kitchen manager, chef. Ideally with some experience leading others or working across more than one site.
  • A palate you trust and an eye that catches what's off before someone has to tell you.
  • Patience to teach and the backbone to hold a standard, sometimes in the same conversation.
  • Enough organizational instinct to run a schedule and fix a broken sauce in the same afternoon.
  • A level head when a kitchen needs help right now, not next week.
  • The range to talk technique with a chef at 6 AM and give a partner a calm update at 10 AM.
  • A willingness to be on the road within your subregion. This job lives in the kitchens, not in an inbox.
  • A real interest in building a career in culinary field leadership, not just passing through.

SUCCESS LOOKS LIKE
You'll know you're doing this job well when the food across your subregion is consistently good and the chefs running those kitchens trust you.
  • The food holds steady, house after house, even on the hard weeks.
  • Chefs call you before a small problem turns into a big one.
  • Shifts stay covered without the quality taking a hit to make it happen.
  • Your Area Manager gets to spend their time on partners and growth because the kitchens are in good hands.
  • Partners notice, and say so.

THE PATH FORWARD
This is how we build Area Managers at Upper Crust. Every house you visit, every chef you coach, every problem you solve on the spot is building the judgment that job takes. This role goes somewhere and it starts with showing up in the kitchen.
Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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