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Chef Manager Jobs in Pendleton, OR (NOW HIRING)

Albertsons

Asian Cuisine Chef

Hermiston, OR · On-site

$69K - $94K/yr

A Day in the Life: As a Chinese Food Cook, you prepare, with a focus on quality, the food served within our Chinese food area of the delicatessen. You work with a variety of cooking tools, utensils ...

Albertsons

Asian Cuisine Chef

Hermiston, OR

$69K - $94K/yr

A Day in the Life: As a Chinese Food Cook, you prepare, with a focus on quality, the food served within our Chinese food area of the delicatessen. You work with a variety of cooking tools, utensils ...

Albertsons

Asian Cuisine Chef

Hermiston, OR

$69K - $94K/yr

A Day in the Life: As a Chinese Food Cook, you prepare, with a focus on quality, the food served within our Chinese food area of the delicatessen. You work with a variety of cooking tools, utensils ...

Denny's

Restaurant Manager

Hermiston, OR

$20 - $25/hr

JOB SUMMARY Directly supervises, develops and supports all unit management, as well as service team members directly or indirectly during all hours of operation. Accountable for: 1. Operation of ...

Denny's

Restaurant Manager

Hermiston, OR · On-site

As a Restaurant Manager, you will never be bored. You will be responsible for making sure the restaurant runs smoothly. Responsibilities May Include: Ensuring that the restaurant is fully and ...

Denny's

Restaurant Manager

Hermiston, OR · On-site

As a Restaurant Manager, you will never be bored. You will be responsible for making sure the restaurant runs smoothly. Responsibilities May Include: Ensuring that the restaurant is fully and ...

Lakeside Foods, Inc.

General Manager - WE

Weston, OR · On-site

Lead and develop management teams across production, quality, maintenance, and supply chain. * Oversee all aspects of plant operations with a focus on efficiency, food safety, and continuous ...

Lakeside Foods

General Manager - WE

Weston, OR

Lead and develop management teams across production, quality, maintenance, and supply chain. * Oversee all aspects of plant operations with a focus on efficiency, food safety, and continuous ...

Good Shepherd Health Care

Cook

Hermiston, OR · On-site

$18.44/hr

Dish machine, coffee maker, point of sale, food chopper, salamander, turbo chef, flame and flat top grill, steam jacketed kettle, tilt skillet, microwave oven, mixer, meat slicer, various choppers ...

PACIFIC BELLS INC

Manager in Training OR

Hermiston, OR · On-site

$18 - $25.89/hr

The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell Unit. They are accountable for the organized, efficient, and ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Pendleton, OR

Chef Manager information

See Pendleton, OR salary details

$29.9K

$61.9K

$88.7K

How much do chef manager jobs pay per year?

As of Jul 26, 2026, the average yearly pay for chef manager in Pendleton, OR is $61,916.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,700.00 and $72,000.00 per year, depending on experience, location, and employer.

What is the highest paying type of chef?

Executive chefs, also known as head chefs or chef managers, tend to be the highest paid among culinary roles, especially in fine dining restaurants, hotels, and resort settings. They often have extensive experience, leadership skills, and certifications, and their salaries can exceed $80,000 annually depending on the establishment and location.

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 does a chef manager do?

A chef manager oversees kitchen operations, manages staff, plans menus, ensures food quality and safety, and controls inventory and costs. They often require culinary skills, leadership abilities, and knowledge of health regulations to run a successful food service establishment.

What is the highest paid chef position?

The highest paid chef position is typically Executive Chef or Culinary Director, who oversee multiple kitchens or large restaurant groups. These roles often require extensive experience, leadership skills, and advanced culinary knowledge, with salaries reaching six figures or more in high-end establishments or corporate settings.

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 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.

How much does a chef manager get paid?

A chef manager typically earns between $45,000 and $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 salary levels.

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 cities near Pendleton, OR are hiring for Chef Manager jobs? Cities near Pendleton, OR with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Pendleton, 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 $61,916 per year, or $29.8 per hour.
Hamleys Steakhouse Executive Chef

Hamleys Steakhouse Executive Chef

Wildhorse Resort and Casino

Pendleton, OR • On-site

$70K - $90K/yr

Full-time

Posted 20 days ago

Wildhorse Resort & Casino rating

6.8

Company rating: 6.8 out of 10

Based on 15 frontline employees who took The Breakroom Quiz

87th of 160 rated casinos

Job description

WAGE RANGE: $70K-$90K
OPEN UNTIL FILLED: 1ST PULL DATE: JULY 20, 2026
JOB SUMMARY
Oversees and monitors all food production, receiving, and ordering. Responsible for menu planning, development, and implementation. Tests new products and recipes as trends and business levels dictate. Supervises kitchen staff, including hiring, scheduling, training, development, performance counseling, and evaluation. Maintains the highest professional food quality, presentation, and sanitation standards.
ESSENTIAL JOB FUNCTIONS:
  1. Ensures customer satisfaction through prompt, efficient, and friendly service.
  2. Supervises staff to include hiring, scheduling, leave approval, performance counseling, evaluation, training, operational orientation, and staff development.
  3. Participation and development of a tribal member workforce.
  4. Assists General Manager with the budgeting process.
  5. Handles all ordering of food products and supplies; responsible for inventory; setting par levels and maintaining food quality.
  6. Creates and implements new menus and individual menu items for all outlets based on current food trends and regional tastes. Develops innovative menu selections for special banquet themes and parties to client budgetary considerations and expectations. Confers with General Manager regarding new selections and changes.
  7. Responsible for food quality standards and and handling.
  8. Assures that menu specials are maintained consistently.
  9. Performs duties of all other cooks as required to control labor and fill voids.
  10. Works closely with food buyers and staff to ensure the food being ordered meets proper specifications.
  11. Analyzes feedback from clients, customers, and employees, makes judgments, and acts to implement changes.
  12. Attends meetings as assigned or requested.
  13. Maintains confidential information.
  14. Promotes effective communication with supervisors, co-workers, and subordinates through regular staff meetings, co-worker/management/supervisor team meetings, and other forms of communication.
  15. Promotes a clean, safe, and healthy work environment for employees and guests. Promptly reports all concerns to Supervisor.
  16. Implements cost controls to ensure operations stay within budgeted parameters, food cost, labor cost, and other expenses.
  17. Ensures that the operation of equipment, tools, and materials are handled safely.
  18. Complies with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.
  19. Promotes internal guest service standards through courteous and respectful behavior.
  20. Other duties as assigned or directed.

PROMOTE WRC QUALITY SERVICE STANDARDS:
SAFETY: Ensuring a safe experience by protecting the welfare of all.
INTEGRITY: Expecting personal accountability at every level.
COURTESY: Creating an exceptional customer service experience for everyone.
TEAM: Functioning together to create a cooperative and positive experience.
SHOW: Providing flawless experience -a clean and cared-for resort.
SUPERVISORY AUTHORITY:
  1. Kitchen Staff.

SIGNATORY ABILITY:
  1. Prepare purchase
  2. Employee counseling notices/evaluations.

MINIMUM QUALIFICATIONS:
  1. A combination of culinary education and/or Chef experience in a similar role totaling at least seven (7) years. Extensive knowledge of kitchen operations with experience in fine dining/steakhouse, casual dining, and banquets.
  2. Five (5) years of supervisory experience required.
  3. Working knowledge of creating and monitoring an annual budget.
  4. Artistic ability to create banquet/menu themes and
  5. Knowledge of menu development, insight into marketing, cost, and wage control.
  6. Thorough knowledge of food products, standard recipes, and proper preparation.
  7. Computer literate with Microsoft Office software (Word, Excel, etc.)
  8. Flexible schedule with the ability to work all shifts depending on business levels.
  9. Need to stand and walk for long periods in a noisy environment; perform repetitive motions with wrists, hands, and fingers; lift and maneuver 50 lbs.
  10. Effective communication skills - verbally able to provide instruction, responds to questions and has exceptional interpersonal skills and abilities.
  11. Must possess a Food Handler's Certification and complete ServSafe Training within 3 months of employment.
  12. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
  13. Requires a criminal history background clearance check.
  14. Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:
  1. Associate's Degree or Certificate from a Culinary Arts
  2. POS, Inventory Tracking Systems, Warehouse Operations, Multi-Unit Operations, and purchasing
  3. ServSafe.

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