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Chef Manager Jobs in Springfield, VA (NOW HIRING)

the Chef Agency

Sous Chef

Washington, DC

$65K - $78K/yr

MDV, 401k, A premier luxury hospitality group is seeking a talented Sous Chef to join its culinary team and support the execution of an upscale, chef-driven concept Qualifications: * 3+ years of ...

Aramark

Executive Chef - Bethune

Washington, DC · On-site

$80K - $111K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef - Bethune

Washington, DC · On-site

$81K - $111K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef - Bethune

Washington, DC · On-site

$80K - $111K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

the Chef Agency

Chef De Cuisine

Washington, DC · On-site

$100K - $115K/yr

MDV, 401k, relocation assistance, bonus up to 10% A premier luxury hospitality group is seeking a talented Chef de Cuisine to join its culinary team and support the execution of an upscale, chef ...

the Chef Agency

Chef De Cuisine (DC)

Washington, DC · On-site

$75K - $103K/yr

Lead and supervise kitchen staff, including scheduling, training, and performance management ... Proven experience as a Sous Chef, Executive Sous Chef, or similar high-volume role * Strong ...

Nexdine Hospitality

Café Worker

Fort Washington, MD · On-site

$18/hr

The Café Worker reports to the Chef Manager and is responsible for assisting with front of the house operations including serving and assisting customers during the check-out process, light food ...

RRS Staffing Solutions LLC

Local Chef

Washington, DC · On-site

Clean and maintain grill equipment, utensils, and work area * Assist with inventory management and ... Chef On The Fly main line and text #DC . Thank you and we look forward to working with you!

New

Seasons 52

Sous Chef

North Bethesda, MD

$62K - $75K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as a Sous Chef, Executive Sous Chef or Kitchen Manager in a high-volume upscale ...

Seasons 52

Sous Chef

North Bethesda, MD

$62K - $75K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements Proven success as a Sous Chef, Executive Sous Chef or Kitchen Manager in a high-volume upscale ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Springfield, VA

Chef Manager information

See Springfield, VA salary details

$30.8K

$63.8K

$91.4K

How much do chef manager jobs pay per year?

As of Aug 12, 2026, the average yearly pay for chef manager in Springfield, VA is $63,771.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,200.00 and $74,200.00 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 Springfield, VA? The most popular types of Chef jobs in Springfield, VA are:
What cities near Springfield, VA are hiring for Chef Manager jobs? Cities near Springfield, VA with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Springfield, VA 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 $63,771 per year, or $30.7 per hour.

Executive Sous Chef

Clyde's Restaurant Group

Washington, DC

$90K - $100K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 14 days ago

Job description

Description

Base Salary: $90,000 - $100,000 / year based on experience + Quarterly Bonus Potential

THE HAMILTON Restaurant, one of DC's most iconic dining destinations, is hiring an EXECUTIVE SOUS CHEF.

This restaurant is a high-volume, from-scratch American kitchen serving 750+ covers a day, is attached to Hamilton Live, one of the city's largest live music venues. We're looking for an Executive Sous Chef who's been and thrives in a fast-paced, high-volume environment with high standards and a strong team.

This is a true second-in-command role. You'll co-lead the kitchen with the Executive Chef — managing the line, developing your team, owning administrative responsibilities, and contributing to the food. If you want a role where you can actually lead, not just cook, this is it.

WHY CLYDE'S RESTAURANT GROUP

Clyde's has been a cornerstone of the DC dining scene for over 60 years. We're a company that invests in our people — with a benefits package that's hard to match in this industry:

  • 100% company-funded pension (vests after 1 year)
  • 401(k) plan with immediate participation
  • Quarterly bonus eligibility
  • Five-day work week
  • Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services.
  • Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC).
  • Complimentary off-duty dining and shift meals
  • Tuition reimbursement and best-in-class training
  • Parking benefits
  • Charity matching up to $4,000/year
  • Employee assistance fund, legal/financial support, and behavioral health resources
WHAT WE ARE LOOKING FOR
  • 3+ years of kitchen management experience at the Executive Sous Chef or Executive Chef level — or a strong Sous Chef who's been carrying that weight without the title.
  • Experience in a high-volume environment - 750+ covers daily
  • Working knowledge of food and labor cost management — you understand how your decisions on the line affect the P&L
  • Strong scratch cooking skills rooted in American cuisine
  • Proven ability to lead a large kitchen team: hiring, training, coaching, holding standards
  • Solid administrative skills — scheduling, inventory, specs, timekeeping systems
  • Calm and decisive under pressure
  • Clear communicator
  • High standards for food quality, food safety, and sanitation — non-negotiable
WHAT YOU WILL OWN
  • Daily leadership of kitchen operations alongside the Executive Chef
  • Partnering with the Executive Chef on food and labor cost controls — waste reduction, prep efficiency, and staying within budget targets
  • Training, coaching, and developing Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers
  • Writing and managing schedules
  • Expediting during service and maintaining quality standards on every plate
  • Assisting with period-end inventory and cost reporting
  • Facility and equipment walk-throughs for safety and sanitation compliance
  • Contributing to menu development and recipe specs
ABOUT US

Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Summer 2026).

Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds.

Clyde’s Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work.

Contact us at employment@clydes.com if you need any special accommodations to apply.

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