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Chef Manager Jobs in Reno, NV (NOW HIRING)

Palisades Tahoe

Chef

Reno, NV

$67K - $93K/yr

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis ... Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. Carry out supervisory ...

Palisades Tahoe

Chef

Olympic Valley, CA

$67K - $93K/yr

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis ... Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. Carry out supervisory ...

Palisades Tahoe

Chef

Olympic Valley, CA

$67K - $93K/yr

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis ... Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. Carry out supervisory ...

Palisades Tahoe

Chef

Truckee, CA

$67K - $93K/yr

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis ... Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. Carry out supervisory ...

Palisades Tahoe

Chef

Tahoe City, CA

$67K - $93K/yr

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis ... Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. Carry out supervisory ...

Moody's Bistro & Beats

Sous Chef

Truckee, CA · On-site

$76K - $80K/yr

Proven experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling ...

Upper Crust Food Service

Sous Chef

Reno, NV · On-site

$49K - $67K/yr

Maintain outstanding communication with management and customers. Consistently deliver outstanding products and customer service. If you are excited to create cool from-scratch food and make people ...

Upper Crust Food Service

Head Chef

Reno, NV · On-site

Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students ... Manage and uphold the best sanitation practices in the kitchen. Maintain outstanding communication ...

Sugar Bowl Resort

Executive Chef

Norden, CA

$81K - $112K/yr

Demonstratedfinancial management: food cost, labor cost, and budgeting discipline * Experience ... Chef, Chef de Cuisine, or equivalent) * ServSafeManager Certification (or ability to obtain)

Sugar Bowl Resort

Executive Chef

CA · On-site

$90K - $135K/yr

Demonstrated financial management: food cost, labor cost, and budgeting discipline * Experience ... Chef de Cuisine, or equivalent) * ServSafe Manager Certification (or ability to obtain)

Sugar Bowl Resort

Chef de Cuisine

Norden, CA · On-site

$75K - $103K/yr

ServSafe Manager Certification (or ability to obtain). California Food Manager Certification (or ability to obtain). Valid California Driver's License. What You'll do: Daily Culinary Leadership Lead ...

Schussboom Brewing Company

Head Chef

Reno, NV

... Chef to lead our kitchen team as we continue year over year growth and prepare for future ... Manage food and labor costs * Assist with management of staff scheduling Perks: * Competitive ...

Tahoe Mountain Club

SOUS CHEF - PJs

Truckee, CA · On-site

$78K - $85K/yr

Must have at least two years of management experience. Job Tasks (Duties): * Assist the Executive Chef in menu planning, recipe development, and culinary operations management * Supervise the kitchen ...

Ceasars Entertainment

Sous Chef- Millies

Reno, NV · On-site

$49K - $67K/yr

Maintain open and daily communication with staff and management * Assist the Room Chefs and other Assistant Restaurant Chefs as needed * Check all storage areas daily communicating any problems in ...

Tahoe Mountain Club

SOUS CHEF - PJs

Truckee, CA

$57K - $77K/yr

Must have at least two years of management experience. Job Tasks (Duties): * Assist the Executive Chef in menu planning, recipe development, and culinary operations management * Supervise the kitchen ...

Schussboom Brewing Company

Head Chef

Reno, NV · On-site

... Chef to lead our kitchen team as we continue year over year growth and prepare for future ... Manage food and labor costs * Assist with management of staff scheduling Perks: * Competitive ...

Caesars Entertainment

Sous Chef- Millies

Reno, NV · On-site

$49K - $67K/yr

Maintain open and daily communication with staff and management * Assist the Room Chefs and other Assistant Restaurant Chefs as needed * Check all storage areas daily communicating any problems in ...

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Chef Manager information

See Reno, NV salary details

$29.4K

$60.9K

$87.2K

How much do chef manager jobs pay per year?

As of Aug 11, 2026, the average yearly pay for chef manager in Reno, NV is $60,873.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,900.00 and $70,800.00 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 Reno, NV? The most popular types of Chef jobs in Reno, NV are:
What are popular job titles related to Chef Manager jobs in Reno, NV? For Chef Manager jobs in Reno, NV, the most frequently searched job titles are:
What job categories do people searching Chef Manager jobs in Reno, NV look for? The top searched job categories for Chef Manager jobs in Reno, NV are:
What cities near Reno, NV are hiring for Chef Manager jobs? Cities near Reno, NV with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Reno, NV 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 $60,873 per year, or $29.3 per hour.

Chef

Palisades Tahoe

Reno, NV

$67K - $93K/yr

Full-time

Medical, Retirement

Re-posted 26 days ago

Job description

Flex Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary:
Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis, Marketplace, ARC and 39*. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees. Assist in overseeing Palisades Tahoe’s waste management program, which includes recycling, composting, and consumer waste reduction. Acting in a fun and friendly manner to guests and co-workers and employees. Use our values to deliver a great employee and guest experience daily
Salary The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC’s salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC’s total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
  • Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
  • Healthcare options for both Seasonal & Year-Round employees
  • Generous discounts on outdoor gear, apparel, etc.
  • 401(k) plan with generous company match
  • Free lift tickets, plus 50% off lift tickets
  • 25%-50% discount at Food & Beverage locations at Palisades & Alpine
  • 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
  • Employee Assistance Program (EAP)

About Gold Coast Gold Coast is a mid-mountain quick-serve lodge offering fusion burritos at Funi’s, international cuisine in our food court, the ARC, two full-service bars, and multiple outdoor food stations, we also support our ski teams through a collaborative lunch program.
Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned:
General Responsibilities:
  • Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
  • Enforce sanitation standards and procedures while complying with legal regulations.
  • Ensure all health and safety procedures are implemented and followed according to company standards.
  • Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
  • Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
  • Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
  • Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
  • Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Management Responsibilities:
  • Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
  • Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
  • Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
  • Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.

Competencies and Job Requirements:
Required:
  • Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
  • Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks.
  • Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • High level of interpersonal skills to handle sensitive and confidential situations and documentation.
  • Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
  • Able to make independent judgments which have considerable impacts on the organization.
  • Strong organizational skills and attention to detail

Education and Experience:
Required:
  • Bachelor’s Degree, or culinary School graduate or equivalent with progressive growth in the culinary field.
  • Five years Kitchen Management and/or training; or equivalent combination of education and experience
  • Three years supervisory experience
  • Must have or be able to obtain CA Food Handlers Card
  • State applicable health and/or alcohol compliance card

Preferred
  • Kitchen Management experience in a resort setting
  • Knowledge of Palisades Tahoe F&B outlets.

Physical Requirements:
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 accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the workplace is usually loud. The employee will have o ccasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at www.alterramtnco.com/social-responsibility . Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.

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