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Chef Manager Jobs in Rochester, NY (NOW HIRING)

Rochester Institute of Technology

Sous Chef

Rochester, NY · On-site

$20 - $28/hr

Skill in time management, organization, and multi-tasking * Ability to follow New York State, Monroe County, and university health codes as they relate to health, sanitation, and safety * Ability to ...

HRI Hospitality

Food & Beverage Supervisor

Hilton, NY · On-site

$19.75 - $28/hr

Food & Beverage Manager & dotted line to Executive Chef Job Summary: The Food & Beverage Supervisor is responsible for supervising the hotel's Food & Beverage operations in partnership with the Food ...

Troon

Line Cook

Victor, NY · On-site

$22/hr

... clubs managed by Troon. Pay Rate: $20.00 - $22.00 per hour Key Responsibilities of the Cook ... Communicates equipment repair needs with chef. * Actively participates in training efforts.

Hiremore

Project success manager

Rochester, NY · On-site

Setting and managing customer expectations based on current state of product offerings/services is ... Jenkins, Chef, Puppet, Ansible, Salt, and Cloudformation) • Experience in designing HA, DR ...

Hiremore

Project success manager

Rochester, NY

Setting and managing customer expectations based on current state of product offerings/services is ... Chef, Puppet, Ansible, Salt, and Cloudformation) Experience in designing HA, DR, Backup and ...

Troon Golf

Line Cook

Victor, NY · On-site

$20 - $22/hr

... clubs managed by Troon. Pay Rate: $20.00 - $22.00 per hour Key Responsibilities of the Cook ... Communicates equipment repair needs with chef. * Actively participates in training efforts.

Oak Hill Country Club

Cook

Rochester, NY · On-site

$17 - $24/hr

You will work closely with our Banquet Chef, Chef de Cuisine, Sous Chefs, and culinary team to prepare exceptional food experiences for our members and guests. What You'll Do * Prepare and execute ...

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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 27, 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

Lunch Server Part-Time

EPISCOPAL CHURCH HOME

Honeoye Falls, NY • On-site

$17/hr

Part-time

Posted 14 days ago

Job description

Episcopal SeniorLife Communities Mission:
We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual's needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge...Life. Inspired Every Day.
Monday through Friday, 11 am to 2 pm (15 hours/week)
Pay Rate: $17.00 / Hourly
The Waitstaff position performs table service for dining room and banquet/catering events. This position serves foods in a friendly, professional and efficient manner. In addition, the server position maintains proper sanitation guidelines and lends to the promotion of a professional atmosphere that would complement, meet and exceed customer needs. This position may/will be required to provide direct care or have access to resident property or belongings.
ESSENTIAL JOB FUNCTIONS
  • Understand the menu items and preparation methods.
  • Perform pre-service checklist to ensure readiness to open.
  • Take all food orders at table(s), assure accuracy.
  • Deliver all food items to table.
  • Follow up on all comments, corrections from customers to ensure positive outcomes.
  • Clear all soiled items from table and re-set table.
  • May deliver room service or patio home meals for residents.
  • May attend resident association and food committee meetings for feedback.
  • Attend all service staff meetings to address problems, concerns or plans.
  • Read all literature, memos concerning changes or other necessary information.
  • Reports to Chef Manager or designee

Requirements
QUALIFICATIONS:
  • Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
  • Six months' food service experience preferred.
  • Knowledge of NYS DOH regulations on food operations and sanitation.
  • Demonstrated leadership, organizational and communication skills.
  • Ability to represent the Episcopal Church Home and interact effectively with vendors and service contractors.
  • Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public.

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.
Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.
WORKING CONDITIONS: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The majority of essential job duties are performed indoors as well as in resident areas where universal precautions apply. Additional are performed in a normal dietary kitchen environment which is subject to warm working conditions in an area where there is exposure to cooking equipment which may be hot. Employee may be exposed to indoor temperature fluctuations.
SUPERVISORY RELATIONSHIP: The work is performed within established guidelines, and requires periodic supervision. The employee exercises some initiative and independent judgment to effectively perform the essential job duties of this position.
RESPONSIBILITY FOR OTHERS: The employee has no direct responsibility for others.
SAFETY RESPONSIBILITIES: Shall be fully acquainted with all safety policies and procedures. Takes an active role in all fire drills during the shift and/or emergencies for internal and external disasters as monitored by supervisor and incident manager. Must comply with facility in-service requirements.
Maintain confidentiality of all information related to the organization, residents, participants, family and staff, that may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information.
Episcopal SeniorLife Communities is an Equal Opportunity Employer.

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