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Executive Chef Manager Jobs (NOW HIRING)

Harvey Mudd College

Executive Chef Manager

Claremont, CA · On-site

$70K - $97K/yr

Executive Chef Manager Job Title: EXECUTIVE CHEF MANAGER POSITION SUMMARY: Under the general supervision of the Senior Director for Dining Services and Facilities Events (SD-DSF), the Executive Chef ...

AVI Foodsystems

Executive Chef Manager

Greensburg, IN · On-site

$65K - $90K/yr

The Executive Chef Manager will be responsible for planning, organizing, and directing kitchen and food service operations, ensuring high-quality food preparation, adherence to safety standards ...

AVI Foodsystems, Inc

Executive Chef Manager

Greensburg, IN · On-site

$65K - $90K/yr

The Executive Chef Manager will be responsible for planning, organizing, and directing kitchen and food service operations, ensuring high-quality food preparation, adherence to safety standards ...

AVI Foodsystems

Executive Chef Manager

Greensburg, IN · On-site

$65K - $90K/yr

The Executive Chef Manager will be responsible for planning, organizing, and directing kitchen and food service operations, ensuring high-quality food preparation, adherence to safety standards ...

AVI Foodsystems, Inc.

Executive Chef Manager

Greensburg, IN · On-site

$65K - $90K/yr

The Executive Chef Manager will be responsible for planning, organizing, and directing kitchen and food service operations, ensuring high-quality food preparation, adherence to safety standards ...

Metz Culinary Management

Executive Chef

Dallas, PA · On-site

$75/hr

Metz Culinary Management is expanding and is on the lookout for skilled Now seeking Executive Chefs with experience in the Contract Dining Services Industry. We have exciting opportunities available ...

Goodwin Recruiting

Executive Chef

Traverse City, MI · On-site

$70K - $97K/yr

Looking for a talented Executive Chef / Kitchen Manager to lead a fast-paced, trendy, high-volume restaurant. This is a growth-oriented company that offers a solid benefits package and takes great ...

Goodwin Recruiting

Executive Chef

Canton, MI · On-site

$66K - $91K/yr

Looking for a talented Executive Chef / Kitchen Manager to lead a fast-paced, trendy, high-volume restaurant. This is a growth-oriented company that offers a solid benefits package and takes great ...

Nbutexas

Executive Chef

Canton, MI · On-site

$66K - $91K/yr

Looking for a talented Executive Chef / Kitchen Manager to lead a fast-paced, trendy, high-volume restaurant. This is a growth-oriented company that offers a solid benefits package and takes great ...

Aramark

Executive Chef - Aramark Nexus

Amarillo, TX · On-site

$65K - $90K/yr

The Executive Chef is a management position responsible for overseeing chef managers and hourly culinary staff. This role develops and executes culinary solutions that meet guest, client, and ...

Aramark

Executive Chef - Aramark Nexus

Amarillo, TX · On-site

$65K - $90K/yr

The Executive Chef is a management position responsible for overseeing chef managers and hourly culinary staff. This role develops and executes culinary solutions that meet guest, client, and ...

Aramark

Executive Chef - Aramark Nexus

Amarillo, TX · On-site

$65K - $90K/yr

The Executive Chef is a management position responsible for overseeing chef managers and hourly culinary staff. This role develops and executes culinary solutions that meet guest, client, and ...

Salisbury University

Executive Chef

Salisbury, MD · On-site

$70K - $97K/yr

Sous Chef, Catering, and Production Manager. The Exec Chef has dotted line authority to the Chef Manager, Commons, and corresponding supervisory organization on culinary/production matters. The Exec ...

Marylandconnect

$70K - $97K/yr

Sous Chef, Catering, and Production Manager. The Exec Chef has dotted line authority to the Chef Manager, Commons, and corresponding supervisory organization on culinary/production matters. The Exec ...

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How much do executive chef manager jobs pay per year?

As of Sep 10, 2026, the average yearly pay for executive chef manager in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

What is an executive chef manager?

An Executive Chef Manager is a senior culinary professional responsible for overseeing the kitchen operations, menu planning, food quality, and staff management in a restaurant, hotel, or catering company. They combine the creative aspects of a chef with the managerial duties of a kitchen leader. In addition to designing menus and creating recipes, they handle budgeting, inventory, hiring and training staff, and ensuring food safety standards are met. Their leadership ensures the smooth running of the kitchen and the satisfaction of guests.

How does an executive chef manager balance culinary creativity with operational responsibilities?

An Executive Chef Manager must strike a balance between designing innovative menus and overseeing the day-to-day operations of the kitchen. This includes managing food costs, ensuring kitchen staff adhere to safety and quality standards, and collaborating closely with suppliers and front-of-house managers. While creativity is essential for menu development and maintaining a competitive edge, strong leadership and organizational skills are crucial to ensure smooth service and profitability. Successful Executive Chef Managers regularly communicate with their teams and adapt quickly to challenges, such as staffing changes or supply chain issues.

What are the key skills and qualifications needed to thrive as an executive chef manager, and why are they important?

To thrive as an Executive Chef Manager, you need expertise in culinary techniques, menu planning, and kitchen operations, often supported by a culinary degree and significant management experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and kitchen equipment is typically required. Leadership, creativity, and effective communication are standout soft skills for this role. These skills ensure high food quality, efficient team management, and successful kitchen operations in a competitive hospitality environment.

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

AspectExecutive Chef ManagerSous Chef
CredentialsCulinary degree, extensive experience, certificationsCulinary training, experience, certifications
Work EnvironmentOversees entire kitchen operations, manages staffAssists head chef, manages specific stations
Employer & Industry UsageHotels, restaurants, resorts, cateringRestaurants, hotels, culinary establishments
Search & Comparison IntentUnderstanding leadership roles in kitchensLearning about kitchen hierarchy and roles

The main difference between an Executive Chef Manager and a Sous Chef lies in their responsibilities and leadership scope. The Executive Chef Manager oversees the entire kitchen operation, manages staff, and sets culinary standards, while the Sous Chef assists the head chef and manages specific stations. Both roles require culinary credentials and experience, but the Executive Chef Manager holds a higher managerial position with broader responsibilities.

What cities are hiring for Executive Chef Manager jobs?

Cities with the most Executive Chef Manager job openings:

What are the most commonly searched types of Chef Manager jobs?

The most popular types of Chef Manager jobs are:

What states have the most Executive Chef Manager jobs?

States with the most job openings for Executive Chef Manager jobs include:

What are popular job titles related to Executive Chef Manager jobs?

For Executive Chef Manager jobs, the most frequently searched job titles are:

Executive Chef Manager jobs near you
Infographic showing various Executive Chef Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 80% Physical, 2% Hybrid, and 18% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.

Executive Chef Manager

Claremont, CA • On-site

Harvey Mudd College
Colleges, Universities, and Professional Schools • 201 - 500 employees
Learn more about Harvey Mudd Collegeexternal

$70K - $97K/yr

Full-time

Posted 7 days ago

Job description

NOTE TO APPLICANT: Some positions require a resume, cover letter and/or other documents to be submitted with your application. Please submit these as one attachment in the My Experience section of the application under the "resume/CV" upload section. Once you submit your application, you will not be able to attach additional documents.
Job Posting Title:
Executive Chef Manager
Job Description:
Job Title: EXECUTIVE CHEF MANAGER
POSITION SUMMARY:
Under the general supervision of the Senior Director for Dining Services and Facilities Events (SD-DSF), the Executive Chef is responsible for overseeing the culinary direction, daily kitchen operations Jays Place, the cafe, and menu development for all Dining Services operations, including the College Dining Program and Catering Services. The Executive Chef provides culinary leadership and direct supervision across the bakery and production functions, including the Bakery Department staff, Hoch Production Lead, and Catering Production Lead; coordinates staff activities, supports employee development and performance, , ensures adherence to quality and food safety standards and fosters a culture of excellence, innovation and collaboration. The Executive Chef also plays a key role in shaping the College's nationally recognized dining experience which is currently ranked #4 for best campus food by The Princeton Review, through creative and inclusive menu development, incorporating sustainable practices and aligning culinary operations with the College's mission and values. This position requires proactive planning, effective leadership, and strong collaboration with catering, retail, and administrative staff to meet the evolving needs of the college community.
DUTIES AND RESPONSIBILITIES:
Culinary Leadership & Operations:
  • Partner with the SD-DSF to manage the daily operations of Dining Services, including staffing, food production, safety compliance, and guest satisfaction.
  • Develop and implement menus for residential dining, catering, and retail outlets.
  • Ensure consistent quality, taste, presentation, and nutritional value of meals.
  • Lead recipe development and maintain accurate food production records.
  • Coordinate culinary preparation and execution for large-scale campus events.
  • Supervise food preparation activities, ensuring safety, cleanliness and efficiency.
  • Enforce HACCP and food safety standards across all food service operations.
  • Train staff on techniques, sanitation, and presentation best practices.
  • Monitor storage, inventory and sanitation practices for food handling and kitchen operations.
  • In collaboration with the SD-DSF and the Operations Managers, help assess and enhance culinary workflows to support evolving service models and kitchen efficiency.

Staff Supervision & Development:
  • The Executive Chef Manager will have four direct reports from the bakery department staff, the Hoch Production Lead, and the Catering Production Lead
  • Provide leadership in hiring, training, supervising, evaluating, and developing culinary staff.
  • Foster staff development through mentorship, ongoing training, and feedback.
  • Supervise culinary staff, including cooks and support in pantry, and utility workers.
  • Perform yearly staff performance evaluations as assigned.
  • Support recruiting, onboarding, and training of new hires.
  • Monitor kitchen workflows and reassign tasks as needed to meet demand.
  • Foster a respectful and professional work environment.
  • Maintain compliance with collective bargaining agreements and College policy.
  • Collaborate with the SD-DSF and the Operations Managers to ensure staff development plans and performance standards are aligned across all functional areas.

Catering, Event & Client Services:
  • Collaborate with clients and campus stakeholders to design catering menus.
  • Oversee event execution, staffing and food service logistics.
  • Ensure high levels of customer satisfaction; resolve issues proactively.
  • Adapt menus and services to accommodate dietary needs (vegan, vegetarian, allergen-free).
  • Support Catering Managers and Chef Managers with culinary planning and resource allocation.
  • Work with the SD-DSF, and the Operations Managers s to ensure seamless execution of catering services and integration with broader campus events.

Administrative & Strategic Support:
  • Collaborate with Dining Services leadership long-term planning, budgeting and strategic initiatives.
  • Manage food and labor costs within budgetary constraints.
  • Oversee inventory control, purchasing and vendor relationships.
  • Assist with food purchasing, cost analysis and inventory management.
  • Support the Senior Director in developing long-term culinary plans and departmental goals.
  • Assist with scheduling, opening/closing duties and staff coverage.
  • Maintain accurate documentation for health inspections and internal audits.
  • Utilize food management systems and provide training to ensure staff proficiency.
  • Stay informed on culinary trends, equipment innovation and best practices to enhance operations.

REQUIRED QUALIFICATIONS
Education and Experience:
Education:
  • Culinary Arts degree required or equivalent training/experience.
  • ACF (Certified Executive Chef) certification preferred.
  • ServSafe or equivalent health/safety certification required.

Experience:
  • Minimum of five years of professional culinary experience, preferably as an Executive Chef, Sous Chef, or higher.
  • Supervisory experience in a commercial or institutional kitchen setting.

Required Knowledge, Skills and Abilities:
  • Extensive knowledge of culinary arts, food safety and contemporary dining trends.
  • Strong leadership and team-building skills.
  • Experience with menu development and nutritional planning.
  • Proficient in inventory systems and food service technology platforms.
  • Ability to stand, carry up to 50 pounds and lift up to 50 pounds in a high-volume kitchen environment.
  • Bilingual in English and Spanish preferred.
  • Excellent communication, time management and problem-solving abilities.

Appearance & Professionalism:
  • Required to wear a provided uniform and maintain a neat, professional appearance.

Remote Work Eligibility:
Category A:
All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the Area Leadership Group (supervisor, area leader and area Cabinet member) and HR, this position is classified as Category A as defined in the College's Remote Work Policy,This position is essential to on-campus operations and requires you to work exclusively on campus. Additionally, remote work is subject to the College's remote work policy. The College reserves the right to revoke or modify a remote work arrangement for any staff, at any time and for any reason as articulated in the College's remote work policy.
Standard working hours for this position will be based on operational requirements and departmental needs, though hours may vary depending on College needs. All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member, and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.
Physical Requirements:
While performing the duties of this job, the staff member is regularly required to sit; stand, use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. 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.
Hours:
Work schedules may vary based on operational requirements and departmental needs.
Classification:
Exempt, full-time, regular, benefits-eligible.
Reports To:
Senior Director of Dining Services, Facilities, and Events (SD-DSF)
Salary:
The anticipated starting salary is $82,000-$92,000 annually. Salary will be commensurate with qualifications and experience.
Additional Information:
This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.
Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.
Harvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran's status, disability, or any other characteristics protected by applicable law.
Please note that in order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.

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