Purpose: This study was conducted to investigate the effects of a stress management program on Job Stress in culinary staff at a Hotel. Method: This was a quasi-experimental study using non-equivalent control group pretest-posttest design. The subjects of this study were 52 culinary staff members(head culinary. first culinary) working at a S hotel. (25 in the experimental group. 27 in the control group) The experimental group was provided with an individual counseling program for 12 weeks and 30 min/week. The control group was provided with booklets. Data were analyzed with SAS Program using repeated measures ANOVA. Results: The stress management program was effective to improve job stressors and especially to relax interpersonal conflict among the sub-factors of job stress based on the results mentioned above. Conclusion: This program was effective in reducing job stress. However. further studies are required to measure persistent and long-term effects through the application of the program. which is specifically designed for reduce to job stress. for over 12 weeks.