Support Chef Manager Salary in Virginia

Regional Support Chef - Average Salary $53,528

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Sous Chef - Average Salary $52,875

Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.

Chef Manager - Average Salary $100,797

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Pastry Chef - Average Salary $68,848

Pastry Chef leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Being a Pastry Chef creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Pastry Chef maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Pastry Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Pastry Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.

Kitchen Manager/Chef - Average Salary $52,880

The Kitchen Manager/Chef oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Kitchen Manager/Chef coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. Requires an understanding of federal, state, and local food sanitation regulations. In addition, Kitchen Manager/Chef may serve as an expeditor when needed. May require a bachelor's degree in area of specialty. Typically reports to an Executive Chef. The Kitchen Manager/Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. Working as a Kitchen Manager/Chef typically requires 3 years experience in the related area as an individual contributor.