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Chef Manager Jobs in Oregon (NOW HIRING)

Elior North America

Unit Chef

Ashland, OR

$22/hr

Unit Chef Job Reference Number: 40802 Employment Type: Full-Time , Onsite Segment: Education Brand ... Conferring with district managers or other departments regarding daily aspects of dining service.

The Heathman Hotel

Pastry Chef

Portland, OR · On-site

The Pastry Chef is responsible for preparing and presenting high-quality pastries, baked goods ... Manage inventory, minimize waste, and support food-cost and portion-control initiatives. * Properly ...

Explor Crater Lake, LLC

Executive Chef

Crater Lake, OR · On-site

$90K - $100K/hr

As Chef at Crater Lake--America's deepest and most pristine lake--you'll work high in the Cascade ... Manage performance, scheduling, amp; problem-solving within the kitchen leadership team. * Conduct ...

Goodwin Recruiting

Chef de Cuisine

Cloverdale, OR · On-site

$66K - $91K/yr

Excellent financial acumen and ability to manage Labor and COGs * Strong desire to live and work on the Oregon Coast Chef de Cuisine Responsibilities: * Run nightly service with the culinary team

themac

1891 Kitchen Sous Chef

Portland, OR · On-site

$53K - $71K/yr

Directly supervise kitchen staff, including oversight of attendance, timekeeping approvals, and performance management * Mentor Sous Chefs and line staff, providing guidance in production planning ...

themac

1891 Kitchen Sous Chef

Portland, OR

$53K - $71K/yr

Directly supervise kitchen staff, including oversight of attendance, timekeeping approvals, and performance management * Mentor Sous Chefs and line staff, providing guidance in production planning ...

Explor Crater Lake

Executive Chef

Crater Lake, OR · On-site

$90K - $100K/yr

As Chef at Crater Lake-America's deepest and most pristine lake-you'll work high in the Cascade ... Manage performance, scheduling, & problem-solving within the kitchen leadership team. * Conduct ...

SCP Hotels

Sous Chef - Full Time / PM

Redmond, OR · On-site

$23 - $26/hr

Act as manager on duty when the Executive Chef is out. * Assist the Executive Chef in planning and executing menus that showcase creativity, seasonality, and local ingredients. * Oversee day-to-day ...

Gordon Tavern

Sous Chef

Eugene, OR · On-site

$57K - $65K/yr

This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and ...

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Chef Manager information

See Oregon salary details

$31.2K

$64.5K

$92.5K

How much do chef manager jobs pay per year?

As of Aug 12, 2026, the average yearly pay for chef manager in Oregon is $64,550.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,900.00 and $75,100.00 per year, depending on experience, location, and employer.

What is a chef manager?

A Chef Manager is a culinary professional responsible for both the preparation of food and the management of kitchen operations. They oversee menu planning, ingredient sourcing, food safety, and staff supervision, ensuring that the kitchen runs efficiently and meets quality standards. Chef Managers often balance hands-on cooking with administrative duties like budgeting, scheduling, and inventory control. Their role is essential in restaurants, catering companies, and institutional kitchens to guarantee consistent and high-quality food service.

What is a chef manager?

A chef manager is a supervisor in the kitchen area of a restaurant. As a chef manager, you are responsible for helping the kitchen staff perform efficiently. Your duties include establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff by hiring, firing, and training team members as required. Qualifications for this career include extensive kitchen experience and leadership skills.

How much does a chef manager earn?

A chef manager's salary typically ranges from $45,000 to $75,000 annually, depending on experience, location, and the size of the establishment. They often oversee kitchen staff, manage food quality, and handle administrative tasks, which can influence compensation levels.

What is the difference between Chef Manager vs Sous Chef?

AspectChef ManagerSous Chef
CredentialsCulinary degree or equivalent, culinary certificationsCulinary degree or equivalent, culinary certifications
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, supervises kitchen staff, prepares dishes
Employer & Industry UsageHotels, restaurants, catering services, healthcare facilitiesRestaurants, hotels, catering, institutional kitchens
Primary ResponsibilitiesKitchen management, menu planning, staff supervisionFood preparation, supporting head chef, quality control

The main difference between a Chef Manager and a Sous Chef is that the Chef Manager has broader responsibilities including managing the entire kitchen operation, staff, and menu planning, while the Sous Chef primarily supports the head chef with food preparation and kitchen supervision. Both roles require culinary credentials and are common in similar work environments, but the Chef Manager holds a more managerial position.

How does a chef manager balance culinary creativity with administrative responsibilities in their daily role?

As a Chef Manager, you will need to juggle hands-on food preparation and menu development with tasks like staff scheduling, inventory control, and budgeting. This balance often means dividing your day between the kitchen and the office, ensuring food quality and safety standards are met while also keeping operations efficient and cost-effective. Collaboration with kitchen staff, front-of-house teams, and suppliers is key to maintaining smooth service and meeting customer expectations. Developing strong organizational and communication skills will help you thrive in this dynamic environment.

What are the key skills and qualifications needed to thrive as a chef manager, and why are they important?

To thrive as a Chef Manager, you need strong culinary expertise, menu planning skills, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with inventory management systems, food safety standards, and cost control software is typically required. Leadership, communication, and time management are crucial soft skills for effectively managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, operational efficiency, and a positive team environment.
More about Chef Manager jobs
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What are popular job titles related to Chef Manager jobs in Oregon? For Chef Manager jobs in Oregon, the most frequently searched job titles are:
What job categories do people searching Chef Manager jobs in Oregon look for? The top searched job categories for Chef Manager jobs in Oregon are:
What cities in Oregon are hiring for Chef Manager jobs? Cities in Oregon with the most Chef Manager job openings:
What are popular job titles related to Chef Manager jobs in OR? For Chef Manager jobs in OR, the most frequently searched job titles are:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Oregon as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $64,550 per year, or $31 per hour.

Unit Chef

Elior North America

Ashland, OR

$22/hr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 16 days ago

Job description

Unit Chef

Job Reference Number: 40802
Employment Type: Full-Time, Onsite 
Segment: Education
Brand: Elior-Collegiate-Dining
Location: Ashland, Oregon (US-OR) 

The Role at a glance:

We are looking to add an experienced, motivated Unit Chef to our team. As a floating chef, you will have the opportunity to supervise and participate in the preparation of meals for various locations as assigned.

What you'll be doing:
  • Planning, organizing, and supervising culinary operations of retail and catering services. 
  • Planning menus based on various factors, such as market trends, customer preferences, and nutritional considerations. 
  • Conferring with district managers or other departments regarding daily aspects of dining service. 
  • Directing and coordinating the work of kitchen staff. 
  • Other tasks as assigned.    
What we're looking for:

Must-haves: 

  • Certification by a recognized culinary institution or an equivalent combination of education and experience. 
  • Ability to travel up to 75% of the time. 
  • At least three years' experience in culinary management. 
  • Strong leadership and communication skills. 

Nice-to-haves: 

  • At least one years' experience in a similar role. 
Compensation Range

$22 an hour

Our Benefits:
  • Medical (FT Employees)
  • Dental
  • Vision
  • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
  • Discount Program
  • Commuter Benefits (Parking and Transit) 
  • EAP
  • 401k
  • Sick Time
  • Holiday Pay (9 paid holidays)
  • Tuition Reimbursement (FT Employees)
  • Paid Time Off 

About Elior Collegiate:

Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey.

About Elior-North America:

Elior North America is an equal opportunity employer.  Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised  by management as needed.

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About Elior North America

Sourced by ZipRecruiter

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry. We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Industry

Food and beverage stores

Company size

501 - 1,000 Employees

Headquarters location

Charlotte, NC, US

Year founded

2008

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