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Sous Chef Manager Jobs in Springfield, OH (NOW HIRING)

Middletown Hotel Management

Breakfast Cook

Dayton, OH · On-site

$14 - $18.50/hr

Executive Chef/Sous Chef Purpose of the Position: To prepare all of the hotel food items while ... Completes daily cleaning schedule as assigned by management. Other Responsibilities: * Attends ...

Troy Country Club

Dinner Shift Expediter

Troy, OH

$15 - $19/hr

Chef, GM, Food amp; Beverage Manager, Assistant Manager Supervises: No supervisory duties are ... Pays close attention to ticket times, communicating with the Chef, Sous Chef, line cooks, and ...

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All JobsSous Chef JobsSous Chef Manager JobsSous Chef Manager Jobs in Springfield, OH

Sous Chef Manager information

See Springfield, OH salary details

$27.5K

$53.1K

$69.8K

How much do sous chef manager jobs pay per year?

As of Sep 4, 2026, the average yearly pay for sous chef manager in Springfield, OH is $53,142.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,000.00 and $60,800.00 per year, depending on experience, location, and employer.

What is a sous chef manager?

A Sous Chef Manager is a culinary professional who serves both as the second-in-command in a kitchen and as a managerial leader. They assist the Executive Chef with menu planning, food preparation, and supervising kitchen staff, while also handling administrative tasks like inventory management, scheduling, and ensuring compliance with health and safety regulations. The role requires strong culinary skills, leadership abilities, and excellent organizational capabilities to ensure the kitchen operates smoothly and efficiently.

What are the key skills and qualifications needed to thrive as a sous chef manager?

To thrive as a Sous Chef Manager, strong culinary skills, menu planning expertise, and experience in food safety and kitchen operations are essential, often supported by a culinary degree or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications such as ServSafe are typically required. Leadership, effective communication, and the ability to stay calm under pressure are critical soft skills for managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, efficient kitchen operations, and a positive team environment.

What are some common challenges a sous chef manager faces when leading a kitchen team?

A Sous Chef Manager often navigates challenges such as balancing administrative duties with hands-on cooking, addressing staffing shortages, and maintaining high food quality during busy service times. Effective communication and leadership are crucial, as the role requires coordinating between kitchen staff, front-of-house teams, and suppliers. Adapting to last-minute menu changes or dietary requests also tests problem-solving skills. Developing strong teamwork and time management abilities helps Sous Chef Managers ensure smooth operations and a positive kitchen environment.

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

AspectSous Chef ManagerSous Chef
Credentials Culinary degree or equivalent, certifications like ServSafe Culinary training, certifications often similar
Work Environment Kitchen leadership, overseeing staff, managing operations Food preparation, cooking, assisting in kitchen tasks
Employer & Industry Restaurants, hotels, catering services Same as Sous Chef
Search & Comparison Often compared for leadership roles in kitchen Entry to mid-level culinary role

The main difference is that a Sous Chef Manager typically has additional responsibilities in overseeing kitchen operations and staff management, whereas a Sous Chef focuses primarily on food preparation and assisting the head chef. Both roles require culinary skills and certifications, but the Sous Chef Manager's role includes leadership and administrative duties.

Is sous chef a high position?

A sous chef is a senior kitchen position responsible for assisting the head chef and managing kitchen staff. While it is a leadership role with significant responsibilities, it is generally considered a mid- to upper-level position within a culinary hierarchy, often serving as a stepping stone to executive chef roles.

What are the most commonly searched types of Sous Chef jobs in Springfield, OH?

The most popular types of Sous Chef jobs in Springfield, OH are:

What cities near Springfield, OH are hiring for Sous Chef Manager jobs?

Cities near Springfield, OH with the most Sous Chef Manager job openings:

Sous Chef Manager jobs near you
Infographic showing various Sous Chef Manager job openings in Springfield, OH as of August 2026, with employment types broken down into 86% Full Time, 13% Part Time, and 1% Contract. Highlights an 79% Physical, 2% Hybrid, and 19% Remote job distribution, with an average salary of $53,142 per year, or $25.5 per hour.

Culinary Associate II - Culinary/Nutrition

Kettering Health

Kettering, OH • On-site

$2/hr

Part-time

Re-posted yesterday

Kettering Health rating

7.3

Company rating: 7.3 out of 10

Based on 190 frontline employees who took The Breakroom Quiz

303rd of 898 rated healthcare providers

Job description

Incentives

Kettering Health Main Campus | Kettering | Part-Time | Second Shift 

Overview

Kettering Health is a not-for-profit system of 14 medical centers and more than 120 outpatient facilities serving southwest Ohio. Our mission is to live God's love by promoting and restoring health. Our commitment to our patients is to help individuals be their best. With that context, safety is our top priority. We provide an integrated system of healthcare experts committed to providing exceptional care.

Preferred QualificationsHigh school diploma or GED preferred.  Food service or customer service experience preferred HOURS: 4pm-Close (9/9:30pm) Includes working every other weekend and holiday 

Key Words:  food, nutrition, meal service, food service, room service, chef, sous chef, culinary, food prep

Responsibilities & Requirements

The Culinary Associate II:

Performs basic food preparation and service tasks for retail areas, catering, ingredient room, and/or patient Room Service line.   Handles food in accordance with HACCP principles and applicable food codes.  Safely uses, cleans, and cares for equipment and work areas.  Performs other duties as assigned.
  • Accurately manages position paperwork and processes (order-taking and preparation, cash register operations, cash-ups, refrigerator and freezer temperature monitoring forms, food temperatures on serving line, weighing and measuring ingredients, Room Service records, tray time paperwork, Physician Lounge and catering event paperwork for charging, etc.)
  • Follows correct hand hygiene procedures (washes hands after handling money and before handling food, uses gloves when handling ready-to-eat foods, etc.).
  • Utilizes appropriate scripting and responds to patients/internal and external customers (effectively uses HEAL principle, able to describe coffee drinks and other products, knows ingredients and allergens, responds to internal customers such as Dish Room staff, Supervisors, and to each other in a way that promotes collaboration etc.).
  • Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (cleans coffee brewers, espresso machine, display equipment, grill, fryer, scales, etc.).
  • Correctly date-marks food items, monitors for temperature control and follows First In First Out food storage procedures (uses FDA guidelines for dating, minimizes time TTC foods are out of refrigeration, etc.).
  • Prepares, assembles, serves, cooks, or bakes food and beverages per guidelines/recipes
  • As assigned, accurately handles cash and manages sales transactions through MyMicros software (routinely is $2.00 or less at end of sift, handles credit card and gift card transactions per guidelines, etc.).

Job Qualifications:

Able to walk and stand for long periods of time

Able to push and pull wheeled carts

Able to communicate effectively and follow oral and written instructions

Able to tolerate frequent temperature changes, working around equipment that generates heat, steam and cold

Employment Type: PART_TIME

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