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

Pelican Brewing Company

Kitchen Manager

Tillamook, OR · On-site

$70K/yr

Kitchen Manager- Tillamook Taproom Summary: The Kitchen Manager joins our leadership team in ... Requirements 2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high ...

gannett

Salem Food and Drink Reporter

Salem, OR

Possible stories include profiles of chefs and bartenders and taking a deeper dive into the future ... Excellent organizational and time management skills. * Ability to build and maintain strong ...

gannett

Salem Food and Drink Reporter

Salem, OR

Possible stories include profiles of chefs and bartenders and taking a deeper dive into the future ... Excellent organizational and time management skills. * Ability to build and maintain strong ...

Aaron's

General Manager

Mcminnville, OR · On-site

$55K - $115K/yr

General Manager The salary range is $55,000 to $115,000 annually.* Actual salary may vary based on factors such as geographic location, experience, education, and skill level. This position is also ...

TransPro Consulting

General Manager

Salem, OR · On-site

$240K - $280K/yr

Job Title General Manager Description The General Manager reports directly to a seven-member Board of Directors appointed by the Governor from sub-districts within the system's boundaries. The ...

McDonald's

General Manager

Dallas, OR · On-site

The General Manager is responsible for running a profitable restaurant and for making sure the restaurant meets McDonald's critical customer standards of Quality, Service, and Cleanliness. These ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Grand Ronde, OR

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 Aug 15, 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.

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

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.

Kitchen Manager

Pelican Brewing Company

Tillamook, OR • On-site

$70K/yr

Full-time

Re-posted 14 days ago

Job description

Position: Kitchen Manager- Tillamook Taproom
Summary:
The Kitchen Manager joins our leadership team in advancing the vision and ensuring Pelican Brewing Company's core values are consistently reflected throughout the operation. Reporting to the General Manager, this position is responsible for leading all culinary operations within a Pelican Brewing Company Taproom or Neighborhood Pub.
Our Taprooms operate with a hybrid service model and lean staffing structure, requiring every leader to be highly engaged in all areas of the business. The Kitchen Manager serves as a hands-on operator, coach, and culinary leader who actively works alongside the team in both front-of-house and back-of-house operations to ensure exceptional food quality, efficient service, and a positive guest experience.
The Kitchen Manager is accountable for the overall execution of kitchen operations, team development, food quality, safety and sanitation standards, inventory management, labor control, and maintaining a collaborative culture between the kitchen and front-of-house teams. This position is expected to lead by example through active participation in daily operations while developing a high-performing team and supporting the overall success of the Taproom.
  • Maintain the highest standards of food preparation and recipe execution
  • Show off your passion and knowledge about pairing great food and great beer together
  • Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen
  • Lead and build a collaborative culinary team by directing professional development with active coaching
  • Self-discipline, initiative and leadership ability
  • Motivate employees to work as a team to ensure that food and service meet appropriate standards
  • Strong communication skills with a passion for team building
  • Motivate the team and recognize their success
  • Be our go to person for effective kitchen operations
  • Continue your professional growth by attending events and seminars to learn industry best practices.
  • Professional work ethic; being present for work, on time and for every scheduled shift

Able to work on your feet for at least 8 hours.
Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely
Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment.
Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.
Requirements
2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality?
Team-oriented personality with interest and experience in beer cuisine?
Ability to drive hospitality and inspire others to do so?
Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion?
Salary Description
$70,000.00/Annually

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