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Bank Chef Jobs Near Me

Harry Buffalo

Chef

Westerville, OH · On-site

Make deposits at the bank Physical Requirements: Kitchen Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of fifty (50) pounds. Chef Managers will also drive ...

JPMorgan Chase & Co.

Tech Risk and Controls Lead

Columbus, OH · On-site

$28.25 - $37.25/hr

... Chef, Wiz etc...) with JPMC's GRC ecosystem to align with standardized control objectives ... Our history spans over 200 years and today we are a leader in investment banking, consumer and ...

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How much do bank chef jobs pay per hour?

As of Aug 14, 2026, the average hourly pay for bank chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

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Bank Chef jobs near you
A map of the United States highlighting the number of Bank Chef job openings by state according to ZipRecruiter. The image is accompanied by a detailed chart listing the number of Bank Chef job openings in each state, with New Jersey having the most at 1 and Alaska the least at 0.

Chef

Harry Buffalo

Westerville, OH • On-site

Full-time

Re-posted 4 days ago

Job description

We are looking to hire a hard-working, self-motivated and high-energy individual to join our staff as the new Kitchen Manager. Kitchen Managers are primarily responsible for the overall food and kitchen (back of house) operation of their unit and serve in the General Manager role in his or her absence. Kitchen Managers support the General Manager through the implementation of business objectives through a strong sales-based focus and constant development of their team. Kitchen Managers assist in building the business strategy for the unit, manage employee development and otherwise assist the General Manager in meeting or exceeding business objectives for the unit. Kitchen Managers are an exempt position generally working 5 days, 50 hours per week.
Essential Job Functions:
On a day-to-day basis, Kitchen Managers are responsible for assisting in the strategic development of the unit in the areas of sales, costs, quality, and people basics and managing the day-to-day operations of the restaurant. Specific duties include, but are not limited to:
  • The primary responsibility of all back of house operations including quality, food production, inventory, food ordering, housekeeping, and menu management.
  • Assist in the development of an overall strategy for the unit to meet business objectives, develop employees and meet sales goals in all applicable sales avenues
  • Makes business decisions using numeric reasoning understanding the multiple business outcomes affected by each decision
  • Manages direction of the unit in GM's absence
  • Manages the highest standard of customer service through effective coaching
  • Communicate and follow-up on unit objectives with all staff through to completion
  • Maintain a sales-based focus, proactively seeking out sales opportunities to establish and maintain business relationships where possible through phone calls, physical interactions, and driving where necessary
  • Manages highest quality standards to ensure a safe working environment including a zero deviation from HAACP, Board of Health
  • Develop assistant management to effectively manage sales, costs, quality, and people basics
  • Recruit, develop, and retain appropriately skilled staff to work in the restaurant and/or handle catering and banquet events
  • Develop all staff in the unit to prepare them for future positions
  • Positively impact the unit through demonstrated creativity in assisting in the development and implementation of strategic initiatives in the unit
  • Appropriately schedule staff for forecasted sales
  • Audit internal processes and adjust as needed to complete assigned operational goals
  • Manage employee relations issues to ensure a harmonious work environment for all staff
  • Support Division General Manager in effectively communicating issues, concerns, and special needs/projects and day to day business of the unit with the DGM
  • Fill in wherever necessary to move the line faster, assist in delivering products and serving food to customers
  • Make deposits at the bank

Physical Requirements:
Kitchen Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of fifty (50) pounds. Chef Managers will also drive, view a computer monitor, and type/write on a regular basis. Team lift required on anything over fifty (50) pounds and/or an awkward lift.

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