ZipRecruiter

Log In

1

Executive Chef Kitchen Manager Jobs (NOW HIRING)

Jim 'N Nick's

High Level Chef - High Volume!

Bluffton, SC · On-site

$75K - $80K/yr

Chef/Kitchen Manager Essential Functions: * Knowledge of all dining room and kitchen systems and ... The Executive Kitchen Manager provides direction, coaching, training and development for assistant ...

Marshall Steakhouse, Oxford

Be Seen First

Kitchen Manager/Executive Chef

Oxford, MS · On-site

$65K - $85K/yr

Now, we are looking for a Kitchen Manager/Executive Chef to lead our Oxford opening team, uphold our championship-level standards, and drive excellence from Day 1. The Role This isn't just a "behind ...

Oakmont Senior Living

Executive Chef

Vallejo, CA

$80K - $85K/yr

Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef * Experience crafting seasonally curated and guest-focused menus * The ability to manage fixed ...

next page

Showing results 1-20

People also search for

All JobsChef Kitchen JobsExecutive Chef Kitchen Manager Jobs

Executive Chef Kitchen Manager information

See salary details

$40K

$79.3K

$129K

How much do executive chef kitchen manager jobs pay per year?

As of Jun 7, 2026, the average yearly pay for executive chef kitchen manager in the United States is $79,341.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,500.00 and $85,000.00 per year, depending on experience, location, and employer.

What is the difference between Executive Chef Kitchen Manager vs Sous Chef?

AspectExecutive Chef Kitchen ManagerSous Chef
Credentials Culinary degree, certifications (e.g., ServSafe), extensive experience Culinary training, experience in kitchen operations
Work Environment High-level kitchen management, overseeing multiple staff, menu planning Direct kitchen supervision, assisting executive chef, hands-on cooking
Employer & Industry Usage Restaurants, hotels, catering services, food service management Same as executive chef, often reporting to executive chef or kitchen manager

The Executive Chef Kitchen Manager holds a leadership role overseeing the entire kitchen operation, including menu creation and staff management. The Sous Chef supports the executive chef by managing daily kitchen activities and stepping in when needed. While both roles require culinary skills and experience, the executive chef focuses more on management and strategy, whereas the sous chef is more hands-on with food preparation and team supervision.

How does an Executive Chef Kitchen Manager balance administrative duties with hands-on kitchen management?

An Executive Chef Kitchen Manager typically splits their time between overseeing kitchen operations and handling administrative tasks such as scheduling, inventory management, and budgeting. Balancing these responsibilities often involves delegating daily prep and cooking tasks to sous chefs and line cooks, while the manager focuses on menu planning, cost control, and staff training. Effective time management and strong communication skills are essential for ensuring both the culinary and business sides of the kitchen run smoothly. Many employers value candidates who are comfortable moving seamlessly from the office to the kitchen, adapting quickly to the needs of their team.

What are Executive Chef Kitchen Managers?

Executive Chef Kitchen Managers are senior culinary professionals who oversee both the kitchen operations and managerial aspects of a restaurant or food service establishment. They are responsible for menu creation, staff supervision, inventory control, and maintaining food quality and safety standards. Additionally, they manage budgets, coordinate with suppliers, and ensure smooth communication between kitchen and front-of-house staff. Their dual role combines creative culinary skills with strong leadership and organizational abilities.

What are the key skills and qualifications needed to thrive as an Executive Chef Kitchen Manager, and why are they important?

To thrive as an Executive Chef Kitchen Manager, you need expertise in culinary techniques, menu development, kitchen operations, and several years of professional cooking experience, often supported by a culinary degree or certification. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and cost control software is typically required. Leadership, effective communication, and strong organizational skills set outstanding candidates apart in this role. These capabilities ensure efficient kitchen operations, high-quality food output, and a motivated, cohesive team in demanding hospitality environments.
What cities are hiring for Executive Chef Kitchen Manager jobs? Cities with the most Executive Chef Kitchen Manager job openings:
What are the most commonly searched types of Chef Kitchen Manager jobs? The most popular types of Chef Kitchen Manager jobs are:
What states have the most Executive Chef Kitchen Manager jobs? States with the most job openings for Executive Chef Kitchen Manager jobs include:
Executive Chef Kitchen Manager jobs near you

Executive Chef / Kitchen Manager

Jim 'N Nick's

Alabaster, AL • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 23 days ago

Jim 'N Nick's rating

6.0

Company rating: 6.0 out of 10

Based on 34 frontline employees who took The Breakroom Quiz

6th of 18 rated casual dining restaurants

Job description

Starting at $68,000-$75,000!
*Fantastic Opportunity* *100% Scratch Kitchen*
Chef / Kitchen Manager
Essential Functions:
  • Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
  • Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
  • Ensures consistent execution of all systems, standards and cost controls.
  • Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
  • Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
  • Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
  • Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
  • Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
  • Effectively manages BOH budgets including forecasting.
  • Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
  • Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
  • Follows safety procedures and standards when operating all equipment.
  • Ability to handle multiple priorities, work under stress and exercise good judgment.

We Offer:
  • Competitive pay $68,000 - $75,000 Base + Monthly Bonuses
  • A work environment that is upbeat, exciting, and fun
  • Opportunity for advancement
  • Medical, dental, vision insurance, 401K plan, employer paid life insurance and vacation
  • Life Assistance Program
  • Team Member Assistance Fund

Experience and Educational Requirements:
  • High school diploma or general equivalency diploma (GED). Some college preferred.
  • Three to five years of high-volume full-service restaurant management experience preferred.
  • Exceptional leadership and motivational skills required.
  • Must be able to attract, train, develop and retain the very best Team Members in the industry.
  • Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
  • Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations may be requested):
Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.
Additional requirements include:
  • Ability to sit or stand for extended periods of time and work in a restaurant environment.
  • Ability to lift at least 50 pounds.
  • Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
  • Climbing ladder and step stool.
  • Exposure to heat.
  • Dexterity required for handling food items and dishes.

The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.
999
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

What Jim 'N Nick's employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply