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General Manager Chef Jobs in Blue Ridge, GA (NOW HIRING)

Koch Foods

Cumming Plant General Labor

Cumming, GA · On-site

$18/hr

General Labor employees support daily production operations by performing a variety of tasks ... Perform other duties as assigned by management. * Must be 18 years old and eligible to work in the ...

Invited Clubs

Cook 2

Cumming, GA · On-site

$16 - $19.75/hr

Reports to the Kitchen Manager, Sous Chef or Executive Chef Day-to-Day * Responsible for set-up ... the cleaning of kitchen areas, general maintenance of equipment, and inventory control.

ClubCorp

Cook 2

Cumming, GA · On-site

$16 - $20/hr

Reports to the Kitchen Manager, Sous Chef or Executive Chef Day-to-Day * Responsible for set-up ... the cleaning of kitchen areas, general maintenance of equipment, and inventory control.

Koch Foods

QA/HACCP Clerk

Cumming, GA · On-site

Other relevant duties as assigned by management. * Bilingual (Spanish/English) required. * High School Diploma * 1 - 2 years administrative assistant experience. * General plant production knowledge.

Logan's Roadhouse

Prep

Cleveland, TN · On-site

$11.75 - $14.75/hr

The Prep Cook completes basic food prepping tasks as directed by the Chef /Manager. Their main ... The above-cited duties and responsibilities describe the general nature and level of work performed ...

Logan's Roadhouse

Prep

Dalton, GA · On-site

$11.50 - $14.50/hr

The Prep Cook completes basic food prepping tasks as directed by the Chef /Manager. Their main ... The above-cited duties and responsibilities describe the general nature and level of work performed ...

All JobsGeneral Chef JobsGeneral Manager Chef JobsGeneral Manager Chef Jobs in Blue Ridge, GA

General Manager Chef information

See Blue Ridge, GA salary details

$20.6K

$74.1K

$135.8K

How much do general manager chef jobs pay per year?

As of Sep 11, 2026, the average yearly pay for general manager chef in Blue Ridge, GA is $74,053.00, according to ZipRecruiter salary data. Most workers in this role earn between $37,800.00 and $116,900.00 per year, depending on experience, location, and employer.

What is a general manager chef?

A General Manager Chef is a professional who oversees both the culinary and administrative operations of a restaurant, hotel, or food service establishment. This role combines the responsibilities of a head chef—such as menu planning, food preparation, and kitchen leadership—with those of a general manager, including staff management, budgeting, and ensuring customer satisfaction. The General Manager Chef ensures the smooth running of both the kitchen and the front-of-house, maintaining high standards for food quality, service, and business performance.

How does a general manager chef balance administrative duties with hands-on kitchen responsibilities?

A General Manager Chef typically splits time between overseeing kitchen operations and managing broader administrative tasks such as budgeting, scheduling, and staff management. Balancing these responsibilities requires strong organizational skills—many General Manager Chefs delegate day-to-day kitchen tasks to sous chefs or team leads while focusing on menu planning, procurement, and quality control. They also play a key role in training staff and ensuring compliance with health and safety standards. This dual focus allows them to maintain high culinary standards while also driving the business side of restaurant operations.

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

To thrive as a General Manager Chef, you need strong culinary expertise, management experience, and a background in hospitality, often supported by a culinary degree or equivalent industry experience. Familiarity with kitchen management software, inventory systems, and food safety certifications like ServSafe is typically required. Exceptional leadership, communication, and organizational skills help you motivate teams and maintain high service standards. These skills are crucial for ensuring operational efficiency, staff satisfaction, and consistently excellent guest experiences.

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

AspectGeneral Manager ChefExecutive Chef
Primary RoleOversees restaurant operations, staff management, and business strategyManages kitchen operations, menu creation, and culinary staff
CredentialsHospitality management experience, possibly business or restaurant management certificationsProfessional culinary training, culinary certifications, and experience
Work EnvironmentOffice and restaurant management settingKitchen and culinary environment
Industry UsageCommon in restaurant chains, hotels, and hospitality businessesPrimarily in fine dining, hotels, and culinary establishments

The main difference is that the General Manager Chef focuses on overall restaurant operations and business management, while the Executive Chef concentrates on culinary excellence and kitchen management. Both roles require culinary knowledge, but the General Manager Chef also emphasizes business skills and staff oversight.

How to become a general manager chef at a restaurant?

To become a general manager chef, candidates typically need extensive experience in culinary arts and restaurant management, often starting as a chef or kitchen supervisor. Developing leadership skills, obtaining relevant certifications such as ServSafe or management courses, and demonstrating strong operational knowledge are essential steps to advance into a general manager chef role.

What cities near Blue Ridge, GA are hiring for General Manager Chef jobs?

Cities near Blue Ridge, GA with the most General Manager Chef job openings:

General Manager Chef jobs near you

Cumming Plant General Labor

Cumming, GA • On-site

Koch Foods
Food and Drink Manufacturing • 10K+ employees
Learn more about Koch Foodsexternal

$18/hr

Full-time

Re-posted 16 days ago

Koch Foods rating

6.5

Company rating: 6.5 out of 10

Based on 56 frontline employees who took The Breakroom Quiz

Job description

SCHEDULE: Hiring for 1st & 2nd shifts
  • 1st Shift hours approximately from 6:15 am - 3:15 pm with a starting pay rate of $17.00/hour.
  • 2nd Shift hours approximately from 4:10 pm - 1:10 am with a starting pay rate of $18.00/hour.
    • Must be willing to work the assigned shift and accommodate overtime, weekends, holidays, and schedule changes as business and production needs require.

We are seeking dependable and hardworking General Laborers to join our poultry processing team. General Labor employees support daily production operations by performing a variety of tasks throughout the processing and production areas while maintaining high standards for safety, quality, sanitation, and food safety.
This is a fast-paced, physically demanding position in a refrigerated food-processing environment. Previous poultry or manufacturing experience is helpful but not required. We are willing to train individuals who demonstrate a strong work ethic, reliability, and willingness to learn.
Essential Duties & Responsibilities:
  • Perform a variety of production and processing tasks as assigned.
  • Work efficiently and safely in a fast-paced production environment.
  • Operate basic production equipment and tools after appropriate training.
  • Maintain a clean and sanitary work area throughout the shift.
  • Follow established food safety, quality, sanitation, and production procedures.
  • Follow all company safety policies, including required PPE and safe work practices.
  • Work cooperatively with team members and communicate production or safety concerns to supervisors.
  • Perform other duties as assigned by management.

  • Must be 18 years old and eligible to work in the United States.
  • No previous poultry or manufacturing experience required.
  • Previous experience in poultry processing, food manufacturing, warehouse, production, or general labor is a plus.
  • Dependable attendance and punctuality are essential.
  • Ability to work effectively as part of a team.
  • Willingness to learn new tasks and work in different areas of the plant.
  • Ability to work in a fast-paced environment while maintaining safety and quality standards.

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