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Chef Manager Jobs in Grand Ronde, OR (NOW HIRING)

Courthouse Club Fitness

Performance Chef

Salem, OR · On-site

Performance Chef Job Type: Full-Time Reports To: Senior Director of Nutrition Position Overview The Performance Chef serves as the culinary leader of the Nutrition division and is responsible for ...

Courthouse Club Fitness

Performance Chef

Salem, OR · On-site

Performance Chef Job Type: Full-Time Reports To: Senior Director of Nutrition Position Overview The Performance Chef serves as the culinary leader of the Nutrition division and is responsible for ...

Pelican Brewing Company

Sous Chef

Lincoln City, OR · On-site

$55K/yr

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef ...

Pelican Brewing Company

Sous Chef

Lincoln City, OR · On-site

$55K/yr

Description The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The ...

Pelican Brewing Company

Sous Chef

Lincoln City, OR · On-site

$53K - $71K/yr

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef ...

Pelican Brewing Company

Sous Chef

Lincoln City, OR · On-site

$55K/yr

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef ...

Pelican Brewing Company

Sous Chef

Lincoln City, OR · On-site

$55K/yr

The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing. Key Accountabilities: you will be responsible for the following but not ...

Pelican Brewing Company

Sous Chef

Lincoln City, OR · On-site

$53K - $71K/yr

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef ...

Koch Industries

Storeroom Manager

Toledo, OR · On-site

Your Job We are looking for a Storeroom Manager to deliver strategic direction and hands-on ... Hiring Philosophy All Koch companies value diversity of thought, perspectives, aptitudes ...

Spirit Mountain Casino

Chef de Cuisine- Amore

Grand Ronde, OR · On-site

$77K - $105K/yr

Chef de Cuisine LAST UPDATED: February 5, 2026 DIVISION: Guest Services DEPARTMENT: Food and ... Makes recommendations to the Manager and Director for hiring and staff separations in accordance ...

Koch Industries

Asset Manager - Pulp

Toledo, OR · On-site

Your Job Georgia-Pacific is hiring an Asset Manager to join our team in Toledo, OR (Containerboard ... Who We Are As a Koch company and leading manufacturer of bath tissue, paper towels, paper-based ...

Koch Industries

Senior Project Manager

Toledo, OR · On-site

Your Job We are seeking an experienced Project Manager to oversee and guide the successful ... Hiring Philosophy All Koch companies value diversity of thought, perspectives, aptitudes ...

Koch Industries

Construction Manager

Toledo, OR · On-site

The Construction Manager will be involved with both leading and supporting the construction process ... Hiring Philosophy All Koch companies value diversity of thought, perspectives, aptitudes ...

Source Farms

Pizza Chef & Kitchen Manager

Carlton, OR · On-site

$65K - $68K/yr

The Pizza Chef and Kitchen Manager at Ground Market is a hands-on leader with a strong foundation in wood-fired cooking, particularly pizza. This role reports to the Ground Market Manager, and leads ...

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Chef Manager information

See Grand Ronde, OR salary details

$34.2K

$70.8K

$101.4K

How much do chef manager jobs pay per year?

As of Sep 4, 2026, the average yearly pay for chef manager in Grand Ronde, OR is $70,770.00, according to ZipRecruiter salary data. Most workers in this role earn between $58,000.00 and $82,300.00 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.

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.

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 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 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.
More about Chef Manager jobs

What are the most commonly searched types of Chef jobs in Grand Ronde, OR?

The most popular types of Chef jobs in Grand Ronde, OR are:

What cities near Grand Ronde, OR are hiring for Chef Manager jobs?

Cities near Grand Ronde, OR with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Grand Ronde, OR as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $70,770 per year, or $34 per hour.

Restaurant & Catering Chef

Tillamook County Creamery Association

Tillamook, OR • On-site

Full-time

Posted 27 days ago

Job description

Restaurant & Catering Chef
Come join the Tillamook Team, one of the fastest-growing dairy brands in the US, where we Play to Win to create over 200 dairy products in 7 different categories: cheese, ice cream, yogurt, sour cream, butter, cream cheese and frozen meals. Our Uncompromising Quality has led us to become the #1 Cheddar, #2 Cream Cheese and #3 Family Size Ice Cream brand, but we're not stopping there. We're loading up for our best years to come and want you to join us.
As a farmer-owned cooperative since 1909, we know that being Good Stewards for our stakeholders and doing a little extra always pays off. We're looking for team members with a One Team and Genuine Care mindset who are inspired to share the delight of the Tillamook brand with each other and others every day.
What you will do:
The TC Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. The TC Restaurant & Catering Chef is responsible for the full scope of kitchen operations at the Tillamook Creamery Visitor Center - one of Oregon's premier tourist destinations welcoming approximately one million visitors per year. As a cornerstone of the Tillamook brand experience, this role ensures culinary excellence across the restaurant and all catering events, elevating the Creamery's iconic identity through every guest interaction.
The Chef drives business results by partnering with the TCCA Corporate Executive Chef to implement menu strategies, manage financial goals, and oversee product ordering, inventory, and cost control. This role leads and develops a kitchen team of 15-19 employees - cultivating a culture of inclusion, consistent quality, and operational efficiency in alignment with Tillamook's five shared values.
Here's a day in the life:
  • Direct and oversee the daily operations of all Tillamook Creamery kitchens, working the line as needed to support, observe, and direct staff during service.
  • Lead menu development and deployment for restaurant and catering - including seasonal menus, VIP/large-group custom options, costing, allergy guides, recipe cards, and prep sheets - in partnership with the TCCA Corporate Executive Chef. Ensure all menus are approved prior to deployment and remain brand-elevating, profitable, and operationally viable.
  • In partnership with Food Service Managers, recruit, hire, onboard, train, develop, coach, and retain kitchen staff. Deliver training on culinary standards, catering menu execution, guest service expectations, SOPs, and system updates. Provide regular recognition, feedback, and performance evaluations. Manage scheduling and payroll for all direct reports (15-19 positions, including permanent and seasonal hires).
  • Standardize and enforce production recipes and presentation specifications to ensure consistent quality on every dish. Approve all food items leaving the kitchen and resolve any service or quality issues promptly.
  • Maintain ownership of kitchen financial results: managing food costs, budgetary guidelines, and cost-control measures using a thorough understanding of costing formulas and yield percentages. Oversee product ordering, inventory management (FIFO, organized storage, receiving accuracy), and kitchen expense tracking. Maintain expertise in Toast Inventory, COGS, recipe management, and POS systems - including button creation, recipe builds, inventory controls, and price updates.
  • Serve as the primary point of contact for food and supply vendors.
  • Build and maintain professional, value-aligned vendor relationships to ensure quality products, reliable service, and timely deliveries. Regularly review product quality, pricing, and vendor performance to support cost efficiency and operational improvement.
  • Ensure all food, facilities, and equipment meet governmental regulations and Health Department sanitation requirements. Maintain accurate temperature, maintenance, and sanitation logs. Enforce all SOPs, including OSHA/Safety documentation, OLCC permits, Food Handler permits, and equipment usage certifications.
  • Ensure the culinary program and guest experience are consistently aligned with Tillamook brand standards, as approved by the Executive Chef of Culinary Development and the Creamery General Manager.
  • Support order-throttling and operational system adjustments through the designated App as needed to optimize ticket times and back-of-house efficiency.
  • Apply financial acumen to maintain ownership of business results; implement strategies to maximize performance, track progress against goals, and keep stakeholders informed with data-driven recommendations.
  • Build professional, respectful working relationships across TCCA departments (People & Culture, Finance, Site Maintenance, and other Creamery teams). Leading through TCCA values to foster a safe, inclusive, and respectful environment for employees, guests, and vendors.
  • Oversee recruiting, onboarding support (uniforms, orientation, property tours, 7Shifts, and UKG setup), attendance records, and documentation of policy violations in partnership with L&D and P&C teams.
  • Confront and resolve difficult situations proactively and professionally. Efficiently manage and utilize resources, exercising independent judgment and critical thinking to bring well-considered solutions to leadership.
  • Other duties as needed and assigned.

Knowledge, Skills, and Abilities:
  • High school diploma or GED required
  • Some post-secondary culinary or restaurant management training preferred
  • 1+ years' kitchen/restaurant/food service or manufacturing experience required; catering and high-volume food service experience preferred.
  • 3 years of supervisor or management experience preferred
  • Food preparation, grill work, and catering experience required.
  • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals.
  • Demonstrated ability to effectively prioritize and manage time.
  • Possess the ability to read, write, and interpret reports.

Industry leading benefit and reward programs:
We offer outstanding benefits to our employees. For more information, please visit the careers page: www.tillamook.com/careers.
We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future.
Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. EEO
TCCA prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to age, race, color, religion, national origin, sexual orientation, gender or gender identity, disability status (including those related to pregnancy and childbirth), protected veteran status, membership/non-membership in a labor organization, or any other characteristic protected by law.

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