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Chef Manager Jobs in Rochester, NY (NOW HIRING)

Mamma G's

Chef

Rochester, NY

$1.4K/wk

Highly Skilled Chef at Mamma G's Are you looking for a fun and loving work environment where your culinary skills can shine? Do you want to be part of a dynamic team that creates delicious Italian ...

SSA Group

Food Service - Jr Sous Chef

Rochester, NY · On-site

$18 - $20/hr

Sous Chef Who are we : For more than 50 years, SSA has partnered with cultural attractions to ... Actively managing and issuing progressive documentation to coach and counsel the employee on ...

ssagroup

Food Service - Jr Sous Chef

Rochester, NY · On-site

$49K - $66K/yr

Sous Chef Who are we : For more than 50 years, SSA has partnered with cultural attractions to ... Actively managing and issuing progressive documentation to coach and counsel the employee on ...

University of Rochester

Mgr, Chef de Cuisine

Rochester, NY · On-site

$63K - $95K/yr

... manager and other leaders in evaluating employee performance and disciplinary actions as needed. * Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef ...

ssagroup

Food Service - Jr Sous Chef

Rochester, NY

$49K - $66K/yr

Sous Chef Who are we : For more than 50 years, SSA has partnered with cultural attractions to ... Actively managing and issuing progressive documentation to coach and counsel the employee on ...

Palmer Food Service

Corporate Executive Chef

Rochester, NY · On-site

$80K - $100K/yr

Collaborate with the Business Development Manager to identify high-opportunity accounts and develop ... The Corporate Executive Chef is specifically accountable for CAB culinary demonstrations, customer ...

Delaware North

Sous Chef, KeyBank Center

Rochester, NY · On-site

$62K - $66K/yr

Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes * Collaborate with the Executive Chef and culinary team in menu ...

Delaware North

Sous Chef, KeyBank Center

Rochester, NY

$62K - $66K/yr

Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes * Collaborate with the Executive Chef and culinary team in menu ...

Delaware North

Sous Chef, KeyBank Center

Rochester, NY

$62K - $66K/yr

Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes * Collaborate with the Executive Chef and culinary team in menu ...

Elderwood

Sous Chef

Fairport, NY · On-site

$25.56/hr

Salary Up to $25.56 Overview The Sous Chef is a member of the culinary team and coordinates the ... Performs other duties as assigned by supervisor, management staff or Administrator. Qualifications

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All JobsChef Manager JobsChef Manager Jobs in Rochester, NY

Chef Manager information

See Rochester, NY salary details

$29.1K

$60.2K

$86.3K

How much do chef manager jobs pay per year?

As of Jun 22, 2026, the average yearly pay for chef manager in Rochester, NY is $60,238.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,300.00 and $70,100.00 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.

How to become a chef manager?

To become a chef manager, individuals typically need several years of experience working as a chef or cook, along with strong leadership and management skills. Earning a culinary degree or certification can enhance prospects, and many employers value experience in kitchen operations, budgeting, and staff supervision. Developing expertise in culinary techniques and gaining experience in restaurant or food service environments are essential steps.

What does a chef manager do?

A chef manager oversees kitchen operations, manages staff, plans menus, ensures food quality and safety, and controls costs. They often coordinate with suppliers, maintain health standards, and may hold certifications like ServSafe. Strong leadership and culinary skills are essential for this role.

What is the highest paid chef position?

The highest paid chef position is typically Executive Chef or Culinary Director, who oversee multiple kitchens or large restaurant groups. These roles often require extensive experience, leadership skills, and advanced culinary knowledge, with salaries reaching six figures or more in high-end establishments or corporate settings.

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 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.

How much does a chef manager get paid?

A chef manager typically earns between $45,000 and $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 salary levels.

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 Rochester, NY? The most popular types of Chef jobs in Rochester, NY are:
What are popular job titles related to Chef Manager jobs in Rochester, NY? For Chef Manager jobs in Rochester, NY, the most frequently searched job titles are:
What job categories do people searching Chef Manager jobs in Rochester, NY look for? The top searched job categories for Chef Manager jobs in Rochester, NY are:
What cities near Rochester, NY are hiring for Chef Manager jobs? Cities near Rochester, NY with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Rochester, NY as of June 2026, with employment types broken down into 44% Full Time, 53% Part Time, and 3% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $60,238 per year, or $29 per hour.
Sous Chef (Webster Campus)

Sous Chef (Webster Campus)

St. Ann's Community

Webster, NY • On-site

$23 - $25/hr

Full-time

Medical, Dental, Vision

Posted 28 days ago

Job description

Sous Chef (Webster Campus)
Join us in Caring for the Most Important People on Earth. We reward hard-working, caring professionals with competitive pay, great benefits and career growth opportunities.
We are currently hiring for a full time Sous Chef for the Independent living facility Cherry Ridge located on the Webster Campus. The primary purpose of to assist the Executive Chef in meal planning, purchasing, inventory control and DOH compliance. Assists the Executive Chef in overseeing the cooks, utility staff, and assists with emergencies as required.
St. Ann's Community Offers:
  • Pay range - $23 - $25/hr.
  • Full time ( Evening Shift)
  • 10am - 6:30pm
  • Weekend availability
  • Dental, Health & Vision Insurance
  • Health Savings Account (Employer Contribution)
  • Tuition Reimbursement & Scholarship Opportunities

Job Description:
• In the Executive Chef's absence, ensures kitchen staff reports to work in clean uniform, with name badge, clean & proper shoes and appropriate hair restraint. Ensures that kitchen staff follows all DOH regulations and department policies and procedures.
• Assists the Executive Chef. with the menu planning, production and food cost control.
• Assists with all inventory control procedures needed for ordering and end of month calculations.
• Assists with purchasing of food product.
• Oversees the shift he is working to include ensuring that the utility personnel are following all correct sanitation procedures as prescribed by the DOH and Cherry Ridge policies and procedures. To include correct ware washing techniques, correct washing of china, glassware, and silverware, correct floor sanitation and over all sanitation of all kitchen areas pertaining to the food service department.
• Responsible for proper handling and preparation of food in accordance with state/county sanitary regulations and assures the maintenance of food production logs during his working shift.
• During his / her working shift, responsible for all kitchen staff accurately completing food temperature logs for all food prepared, food held for service, and food that is heated and cooled.
• Maintains kitchen area cooler, freezer, storeroom and other employees work areas in a clean and orderly manner.
• During his / her working shift, responsible for assuring kitchen personnel are maintaining kitchen and related areas in a clean and orderly manner.
• Responds to all resident emergencies as needed, evaluates situation and initiates corrective action as needed.
• Performs other duties as assigned by the Executive Chef and / or Dining Services Director.
• Prepares in specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner meals as well as all special functions.
• Review menus daily with Executive Chef and kitchen staff in order to plan and organize the work day and to meet specific deadlines.
• Daily checks leftovers and plans to correctly utilize left over food items.
• Responsible for proper storage including properly dating and labeling all food items
• Daily tastes all food items prepared with disposable spoons to test quality standards. Makes changes in products to ensure maximum quality. Re-make food items or have plan in place to account for run outs.
• Maintains open and ongoing communication regarding all facets of the Food Service Department with the Executive Chef at all times.
• Reports malfunctions of equipment immediately.
• On his / her working shift conducts pre meal meetings with cooks and wait staff to ensure understanding of evening meal
• Meets with residents on a consistent basis to ensure expectations are being met. Reports to the Executive Chef any concerns and challenges regarding resident quality issues
• In the Chef's absence, attends food forum meetings with residents.
• Oversees the shift he is working to include ensuring that the utility personnel are following all correct sanitation procedures as prescribed by the DOH and Cherry Ridge policies and procedures. To include correct ware washing techniques, correct washing of china, glassware, and silverware, correct floor sanitation and over all sanitation of all kitchen areas pertaining to the food service department.
Candidate requirements:
  • Associate's degree (A.A.S.) In Food Service with five years of culinary experience in a fine dining or senior living community; or equivalent combination of education and experience.
  • Must have 5 years experience in Fine dining and/or Senior living
  • Familiarity with a variety of cooking methods and procedures.
  • Ability to sequence and prioritize schedule demands as a line cook and determining timing for use in equipment.
  • Serv Safe within 6 months of employment if not currently certified.

Join us in Caring for the Most Important People on Earth.
The employment policy of St. Ann's Community is to provide equal opportunity to all persons. Our company, therefore, has made a commitment to equal employment opportunity through a positive and continuing Affirmative Action Program. No employee or applicant for employment will be discriminated against because of race, color, religion, sex, national origin, age, disability, veteran status or any other Federal or State legally-protected classes.

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