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Assistant Culinary Director Jobs in Oregon (NOW HIRING)

RiverPlace Hotel

Executive Chef

Portland, OR · On-site

$75K - $104K/yr

... assurance in culinary operations. This includes directing product conceptualization, menu ... Develops standards, processes, and tools to assist in delivering consistent culinary products at ...

RiverPlace Hotel

Executive Chef

Portland, OR · On-site

$105K - $115K/yr

... assurance in culinary operations. This includes directing product conceptualization, menu ... Develops standards, processes, and tools to assist in delivering consistent culinary products at ...

Cogir Senior Living

Sous Chef

Salem, OR · On-site

$22 - $25/hr

POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience, is ... Maintain all departmental documentation according to state and federal regulations. * Assist in the ...

Cogir Management, USA Inc

Sous Chef

Salem, OR · On-site

$49K - $66K/yr

POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience, is ... Maintain all departmental documentation according to state and federal regulations. * Assist in the ...

New

Solista Salem by Cogir

Sous Chef

Salem, OR

$49K - $66K/yr

POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience, is ... Maintain all departmental documentation according to state and federal regulations. * Assist in the ...

Samaritan Health Services

Dietary-Culinary Aide

Lebanon, OR · On-site

$14.50 - $18.25/hr

Our range of service not only includes direct patient care but educational programs such as classes ... Service Orientation - Successfully apply knowledge of various resources/lines of service to assist ...

Cedar-Sinai-Park

Sous Chef

Portland, OR · On-site

$55 - $75/hr

Cedar Sinai Park is looking for an Sous Chef. _____ Summary Assists the Director of Culinary ... Flexibility and willingness to assist with the day-to-day needs of the Culinary Department.

Cedar Sinai Park

Sous Chef

Portland, OR · On-site

$23 - $27/hr

Cedar Sinai Park is looking for an Sous Chef. _____ Summary Assists the Director of Culinary ... Flexibility and willingness to assist with the day-to-day needs of the Culinary Department.

Cedar Sinai Park

Sous Chef

Portland, OR · On-site

$52 - $76/hr

Cedar Sinai Park is looking for an Sous Chef. _____ Summary Assists the Director of Culinary ... Flexibility and willingness to assist with the day-to-day needs of the Culinary Department.

Cedars-Sinai Park

Sous Chef

Portland, OR · On-site

$23 - $27/hr

Cedar Sinai Park is looking for an Sous Chef. _____ Summary Assists the Director of Culinary ... Flexibility and willingness to assist with the day-to-day needs of the Culinary Department.

Cascada F&B LLC

Terra Mae Line Cook

Portland, OR · On-site

$16.50 - $20.50/hr

Executive Chef/Chef de Cuisine/Food and Beverage Director About Us: Nestled in the vibrant Alberta ... Be flexible and ready to assist in various kitchen stations as needed, from prep to service, to ...

McLoughlin Place Senior Living

Cook

Oregon City, OR · On-site

$15 - $20/hr

Voluntary benefits options About the Role Under the direction of the Director of Culinary Services ... Maintain a clean, safe kitchen environment, including all equipment and prep areas * Assist in ...

McLoughlin Place Senior Living

Cook

Oregon City, OR · On-site

$15 - $20/hr

Voluntary benefits options About the Role Under the direction of the Director of Culinary Services ... Maintain a clean, safe kitchen environment, including all equipment and prep areas * Assist in ...

McLoughlin Place

Cook

Oregon City, OR · On-site

$22/hr

OverviewUnder the direction of the Director of Culinary Services, the Cook prepares and serves ... Maintain a clean, safe kitchen environment, including all equipment and prep areas * Assist in ...

Cascada Thermal Springs

Terra Mae Line Cook

Portland, OR · On-site

$16.50 - $20.50/hr

Executive Chef/Chef de Cuisine/Food and Beverage Director About Us: Nestled in the vibrant Alberta ... Be flexible and ready to assist in various kitchen stations as needed, from prep to service, to ...

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Assistant Culinary Director information

What is an assistant culinary director?

An Assistant Culinary Director is a professional who supports the Culinary Director in overseeing kitchen operations, menu planning, food preparation, and staff management within a restaurant, hotel, or food service organization. They help ensure that food quality and safety standards are met, assist in training kitchen staff, and may collaborate on developing new recipes or menus. This role combines culinary expertise with leadership and organizational skills to maintain efficient kitchen workflows and deliver an exceptional dining experience.

What are the key skills and qualifications needed to thrive as an assistant culinary director?

To thrive as an Assistant Culinary Director, you need strong culinary expertise, experience in kitchen management, and a relevant degree or certification in culinary arts or hospitality. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are typically required. Exceptional leadership, time management, and communication skills help you coordinate kitchen staff and maintain high service standards. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are some common challenges faced by an assistant culinary director, and how can they be addressed?

Assistant Culinary Directors often encounter challenges such as balancing administrative duties with hands-on kitchen management, maintaining high food quality standards across multiple outlets, and managing a diverse culinary team. Effectively addressing these challenges involves strong organizational skills, clear communication, and fostering a collaborative work environment. Proactively implementing standardized procedures and providing ongoing training can also help ensure consistency and support staff development.

What is the difference between Assistant Culinary Director vs Executive Chef?

AspectAssistant Culinary DirectorExecutive Chef
CredentialsTypically requires culinary degree or equivalent experienceRequires culinary degree, extensive experience, and often certification
Work EnvironmentSupports culinary operations, assists in menu development, oversees staffManages kitchen operations, leads culinary team, ensures food quality
Industry UsageCommon in large hospitality or restaurant groups, corporate settingsFound in restaurants, hotels, resorts, and culinary establishments

The Assistant Culinary Director primarily supports the culinary leadership by assisting with operations and staff management, while the Executive Chef is responsible for overall kitchen management, menu creation, and food quality. Both roles require culinary expertise, but the Executive Chef holds a more senior, decision-making position.

What are popular job titles related to Assistant Culinary Director jobs in Oregon?

For Assistant Culinary Director jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Assistant Culinary Director jobs in Oregon look for?

The top searched job categories for Assistant Culinary Director jobs in Oregon are:

What cities in Oregon are hiring for Assistant Culinary Director jobs?

Cities in Oregon with the most Assistant Culinary Director job openings:

Assistant Culinary Director jobs near you
Infographic showing various Assistant Culinary Director job openings in Oregon as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 100% In-person job distribution.

Executive Chef

RiverPlace Hotel

Portland, OR • On-site

$75K - $104K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 16 days ago

Job description

Overview

This position is responsible for directing and over-seeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

  • Group medical, dental, vision, life, and disability benefits.
  • Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
  • An employee assistance program.
  • Paid time off/sick time
  • Participation in a 401(k) plan with a company match.
  • Team Member Free Room Night Program.
Responsibilities

Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events. Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses' cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. Collaborates with Purchasing in identifying and sourcing required products. Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties. Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems. Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

Qualifications

Prior experience as an Executive Chef. Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and oversee multiple property Culinary departments. Must have 4 or 5 star background, knowledge, and ability to implement such standards. Must have experience in the process of creating and implementing successful new concepts.

Employment Type: FULL_TIME

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