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Chef Manager Jobs in Raynham, MA (NOW HIRING)

Nexdine Hospitality

Sous Chef

Boston, MA · On-site

$28 - $31/hr

We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE ... Sous Chef Location : Boston, MA Schedule : Monday- Friday; No Nights or Weekends Hours : Full Time ...

Nexdine Hospitality

Sous Chef

Boston, MA

$28 - $31/hr

We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE ... Sous Chef Location : Boston, MA Schedule :Monday- Friday; No Nights or Weekends Hours : Full Time ...

Equum Medical

Executive Chef I

Dedham, MA

$73K - $101K/yr

The Executive Chef is responsible for the management, operation, and maintenance of all culinary functions, including production kitchens, retail, and catering operations, ensuring full compliance ...

Burtons Grill & Bar

Sous Chef

Hingham, MA · On-site

$60K - $75K/yr

As a Sous Chef Manager, you'll play a key role in overseeing kitchen operations and leading our team to deliver exceptional food and unforgettable guest experiences. Your leadership will help ensure ...

Burtons Grill & Bar

Sous Chef

Hingham, MA · On-site

$52K - $70K/yr

As a Sous Chef Manager, you'll play a key role in overseeing kitchen operations and leading our team to deliver exceptional food and unforgettable guest experiences. Your leadership will help ensure ...

Bally's Corporation

Chef - Casino Cafe

Tiverton, RI · On-site

$58K/yr

Chef - Responsible for the direction of kitchen staff and producing a superior food product ... Manager's attention. * Responsible for kitchen and all support staff during all hours of operation.

DJB Restaurants Inc

Chef

Pembroke, MA · On-site

General Manager Job Summary The Chef is responsible for all kitchen functions, including food purchasing, preparation, and adherence to quality standards. This role oversees sanitation, cleanliness ...

VMB Restaurants Inc

Chef

East Wareham, MA · On-site

General Manager Job Summary The Chef is responsible for all kitchen functions, including food purchasing, preparation, and adherence to quality standards. This role oversees sanitation, cleanliness ...

Bally's Corporation

Chef - Casino Cafe

Tiverton, RI

$58K/yr

Chef - Responsible for the direction of kitchen staff and producing a superior food product ... Manager's attention. * Responsible for kitchen and all support staff during all hours of operation.

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Chef Manager information

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$30.5K

$63.1K

$90.5K

How much do chef manager jobs pay per year?

As of Aug 31, 2026, the average yearly pay for chef manager in Raynham, MA is $63,114.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,700.00 and $73,400.00 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 Raynham, MA?

The most popular types of Chef jobs in Raynham, MA are:

What cities near Raynham, MA are hiring for Chef Manager jobs?

Cities near Raynham, MA with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Raynham, MA 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 $63,114 per year, or $30.3 per hour.

Chef Manager (Wellesley College)

Brockton, MA • On-site

AVI Foodsystems, Inc.
Food Services and Drinking Places • 5 - 10K employees

6.2

Company rating: 6.2 out of 10

Based on 171 frontline employees who took The Breakroom Quiz

35th of 68 rated caterers

Free food

People enjoy working here

Recommended by students

Learn more about AVI Foodsystems, Inc.external

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 18 days ago

Job description

Wellesley Fresh, a division of AVI Foodsystems, is seeking an experienced and passionate Chef Manager to lead culinary operations at the Bates Culinary Center on the beautiful Wellesley College campus.
Work schedule will be Tuesday, Wednesday, and Friday 9:15 AM to 7:15 PM; Thursday is 7 AM to 5 PM; and Saturday will be 8:45 AM to 6:45 PM. Off days will be Sunday and Monday.
The Bates Culinary Center serves breakfast, lunch, and dinner in a fast-paced, recipe-driven scratch kitchen. In addition to daily dining operations, the Chef Manager will oversee small events, catering, and weekly pop-up concepts while maintaining exceptional food quality and service.
Wellesley College serves approximately 2,200 students across four Culinary Centers and three retail dining locations. Each Culinary Center offers a unique "all-you-care-to-eat" dining experience with a strong commitment to accommodating a variety of dietary needs, including vegan, vegetarian, halal, kosher, gluten-sensitive, and Top 9 allergen-free options. Experience working with diverse dietary programs is highly preferred.
The ideal candidate will have a strong background in higher education dining and experience working in a union environment. This role is responsible for leading a team of approximately 35 union employees while ensuring compliance with union policies, overtime allocation, bidding processes, and employee qualifications. Strong organizational and computer skills are essential, including experience with online ordering, inventory management, cycle menus, menu development, Microsoft Office, shared documents, and production planning. Success in this role requires the ability to manage multiple priorities, meet deadlines, forecast business needs, and adapt to changing operational demands.
Duties & Responsibilities:
  • Plan, organize, and direct the work of cooks and other culinary team members engaged in food preparation and service
  • Lead daily operations of a high-volume scratch kitchen serving breakfast, lunch, and dinner
  • Manage catering events, pop-ups, and special functions
  • Oversee food ordering, receiving, inventory, and cost controls
  • Develop cycle menus and assist with menu planning
  • Interview, hire, train, coach, and develop hourly team members
  • Ensure compliance with food safety, sanitation, and regulatory standards
  • Maintain adherence to union policies, procedures, and labor agreements
  • Assist in budgeting, forecasting, and operational planning
  • Evaluate operational procedures and implement improvements to increase efficiency and service quality

Requirements:
  • Formal culinary degree preferred
  • 3+ years of chef or culinary management experience
  • Higher education dining experience preferred
  • Union management experience strongly preferred
  • Experience leading, motivating, and developing teams
  • Proven ability to manage budgets and control food costs
  • Strong organizational, computer, and communication skills
  • Ability to work Tuesday through Saturday

Benefits:
  • Competitive salary based on experience
  • Health, dental, vision, and life insurance
  • 401(k) with company match
  • Paid vacation, sick time, and holidays
  • Consistent Tuesday�Saturday schedule
  • Uniforms and meals provided
  • Free parking
  • Excellent training, growth, and advancement opportunities

We conduct pre-employment drug testing. EOE.
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About AVI Foodsystems

Sourced by ZipRecruiter

Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

Industry

Food services and drinking places

Company size

5,001 - 10,000 Employees

Headquarters location

Warren, OH, US

Year founded

1960

Social media

Twitter

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What AVI Foodsystems employees say

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Benefits

Hours and flexibility

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