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Chef Manager Jobs in Springfield, MO (NOW HIRING)

Prime, Inc.

Fire & Ice Sous Chef

Springfield, MO

$45K - $61K/yr

Assists in the management of the kitchen during the absence of the Executive Chef * Conducts daily line inspections * Maintains and enforces ticket times * Communicates any prep needs to the BOH ...

Prime, Inc.

Fire & Ice Sous Chef

Springfield, MO · On-site

$45K - $61K/yr

Assists in the management of the kitchen during the absence of the Executive Chef * Conducts daily line inspections * Maintains and enforces ticket times * Communicates any prep needs to the BOH ...

Prime, Inc.

Fire & Ice Sous Chef

Springfield, MO

$45K - $61K/yr

Assists in the management of the kitchen during the absence of the Executive Chef * Conducts daily line inspections * Maintains and enforces ticket times * Communicates any prep needs to the BOH ...

Velocity Health Group

Sous Chef

Marshfield, MO · On-site

$25 - $27/hr

Sous Chef LOCATION: Springeld, Missouri CONTACT: talent@velocityhealthgroup.com START DATE: August ... Strong organizational and time management skills to ensure timely meal service. Ability to maintain ...

Upper Crust Food Service

Head Chef

Springfield, MO · 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 ...

Velocity Health Group

Sous Chef

Marshfield, MO · On-site

$25 - $27/hr

... management skills to ensure timely meal service. • Ability to maintain composure and ... Chef to ensure uninterrupted food service. • Collaborated with staff to create a calm and ...

Stonebreaker Hotel

Executive Chef

Springfield, MO · On-site

$65K - $89K/yr

As the Executive Chef, you will be an important part of the food service management team with responsibilities including hiring, supervising, and scheduling kitchen staff for both banquet operations ...

Stonebreaker Hotel

Sous Chef

Springfield, MO · On-site

$45K - $61K/yr

Key responsibilities will include preparing meals by reviewing menus and product specifications with the Executive Chef; evaluating menu production; overseeing portion size; evaluating and improving ...

koch

Regional Sales Manager

Strafford, MO · On-site

Regional Sales Manager Location: Strafford, MO (Headquarters) Territory: Rocky Mountain & Pacific Northwest Salary + Commission Opportunities EnSight Solutions is seeking a driven Regional Sales ...

koch

Regional Sales Manager

Strafford, MO · On-site

Regional Sales Manager Location: Strafford, MO (Headquarters) Territory: Rocky Mountain & Pacific Northwest Salary + Commission Opportunities EnSight Solutions is seeking a driven Regional Sales ...

koch

Vice President Sales

Strafford, MO · On-site

Manage customer relationships and ensure strong service and retention. * Drive revenue growth, quotas, and budgeting. * Attract and retain national accounts. * Maintain CRM activity and reporting.

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Springfield, MO

Chef Manager information

See Springfield, MO salary details

$26.8K

$55.5K

$79.6K

How much do chef manager jobs pay per year?

As of Jul 26, 2026, the average yearly pay for chef manager in Springfield, MO is $55,535.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,500.00 and $64,600.00 per year, depending on experience, location, and employer.

What is the highest paying type of chef?

Executive chefs, also known as head chefs or chef managers, tend to be the highest paid among culinary roles, especially in fine dining restaurants, hotels, and resort settings. They often have extensive experience, leadership skills, and certifications, and their salaries can exceed $80,000 annually depending on the establishment and location.

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 does a chef manager do?

A chef manager oversees kitchen operations, manages staff, plans menus, ensures food quality and safety, and controls inventory and costs. They often require culinary skills, leadership abilities, and knowledge of health regulations to run a successful food service establishment.

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 Springfield, MO? The most popular types of Chef jobs in Springfield, MO are:
What job categories do people searching Chef Manager jobs in Springfield, MO look for? The top searched job categories for Chef Manager jobs in Springfield, MO are:
What cities near Springfield, MO are hiring for Chef Manager jobs? Cities near Springfield, MO with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Springfield, MO as of July 2026, with employment types broken down into 78% Full Time, 19% Part Time, 1% Temporary, and 2% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $55,535 per year, or $26.7 per hour.
Fire & Ice Sous Chef

Fire & Ice Sous Chef

Prime, Inc.

Springfield, MO

$45K - $61K/yr

Full-time

Posted 14 days ago

Prime Inc. rating

5.9

Company rating: 5.9 out of 10

Based on 15 frontline employees who took The Breakroom Quiz

Job description

The Oasis Hotel & Convention Center is currently seeking career driven individuals who are committed to providing a memorable experience to our guests.

Our award winning hotel is a full service property, offering 173 guest rooms along with over 30,000 square feet of meeting and conference space. Housed within the Oasis, you will find Fire & Ice Restaurant & Bar, featuring Springfield’s only ice bar.

The Oasis Hotel & Convention Center is a property structured upon our core values:

 

Passion- Passionate about who we are and what we do

Respect- Mutual respect and appreciation for our associates and guests

Extreme Service- We strive to be proactive and go above and beyond for our guests to have a positive and memorable experience.

Family & Community- All associates and guests are in the family. We desire to give back to the community and to each other.

Innovation & Uniqueness- We desire to be a true oasis in the region and embrace our identity.

Honesty & Integrity- We believe in being truthful and transparent, while maintaining professionalism, to our associates and guests in all situations, even when the situation is difficult.


The Sous Chef is responsible for planning and directing food preparation in the kitchen. The Sous Chefs works closely with the Executive Chef in achieving food and labor cost goals. Assumes responsibility for the kitchen in the absence of the Executive Chef.

Responsibilities:

  • Maintains consistency of all menu items
  • Maintains the highest standards of hygiene and professionalism.
  • Assists in the management of the kitchen during the absence of the Executive Chef
  • Conducts daily line inspections
  • Maintains and enforces ticket times
  • Communicates any prep needs to the BOH staff
  • Continuously monitors for food waste
  • Maintains the cleanliness of the kitchen
  • Ensures that asks given by the Executive Chef are completed in a timely manner
  • Maintains an open line of communication with the Executive Chef and other Sous Chefs
  • Assists in the prep for lunch and dinner service
  • Handles, stores and rotates product properly
  • Enforces the use of safe and hygienic food handling practices
  • Ensures Health Department laws and regulation re being followed.
  • Trains cooks on the fundamentals of cooking on a daily basis
  • Butchering of fresh fish and proteins
  • Assists in the creation and pricing of the our seasonal menu
  • Place food and supply orders. Ensures that deliveries are properly checked in and stored correctly
  • Has a firm understanding of all stations
  • Runs both inside and outside expo
  • Maintains budgeted food and labor costs
  • Other duties as assigned by the Executive Chef

Requirements:

  • Minimum of 2 years of restaurant experience
  • Culinary Degree preferred
  • Knowledgeable of Health Department requirements
  • Excellent communication, guest service and time management skills
  • Must be able to organize, plan ahead and manage workload.
  • Ability to work calmly and effectively in a fast-paced and multi-tasked environment.
  • Must be dependable and energetic
  • Must have previous line cook experience
  • Must be flexible regarding scheduling as it is based on business demands

Physical Requirements:

  • This position requires constant standing and walking. Frequent head turning, bending, reaching, handling and grasping. Must be able to lift and carry 60lbs. Pushing and pulling is minimal. Candidate must be able to pass a job specific post-offer physical prior to beginning employment with Oasis Hotel. 

Working Environment

  • Indoor working conditions in fast paced environment.

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