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

Pelican Brewing Company

Kitchen Manager

Tillamook, OR · On-site

$70K/yr

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 ...

Pelican Brewing Company

Kitchen Manager

Tillamook, OR · On-site

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 ...

Pelican Brewing Company

Kitchen Manager

Tillamook, OR · On-site

$70K/yr

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 ...

Pelican Brewing Company

Kitchen Manager

Tillamook, OR

$70K/yr

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 ...

Pelican Brewing Company

Kitchen Manager

Tillamook, OR · On-site

$70K/yr

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 ...

Courthouse Club Fitness

Performance Chef

Salem, OR · On-site

This role bridges culinary excellence, performance nutrition, hospitality, and community engagement. The Performance Chef develops the products, meals, and experiences that define the Nutrition brand ...

Courthouse Club Fitness

Performance Chef

Salem, OR · On-site

This role bridges culinary excellence, performance nutrition, hospitality, and community engagement. The Performance Chef develops the products, meals, and experiences that define the Nutrition brand ...

Humble Spirit

Event Service Manager

Mcminnville, OR · On-site

$60K - $70K/yr

Partner closely with Catering Sales, Planning & Logistics, Culinary, Beverage, and Hospitality ... Manage event billing and accounts receivable processes, including invoicing, deposit tracking ...

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Culinary Manager information

See Grand Ronde, OR salary details

$37.1K

$65.5K

$91.6K

How much do culinary manager jobs pay per year?

As of Aug 17, 2026, the average yearly pay for culinary manager in Grand Ronde, OR is $65,501.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,000.00 and $75,300.00 per year, depending on experience, location, and employer.

What does a culinary manager do?

A culinary manager oversees the day-to-day operations in a restaurant or other food service venue. Some employers may call someone in this position a food service manager. Your duties in this career include making sure that customers enjoy their experience in the restaurant, sourcing inventory, hiring and training some employees, and ensuring proper preparation and cleanliness. During meal service, you may help expedite orders in the kitchen, although as a culinary manager, you usually do not cook any food yourself. You may also be involved in planning menus and establishing standards for restaurant employees.

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

To thrive as a Culinary Manager, you need expertise in food preparation, kitchen operations, menu planning, and staff supervision, often supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and scheduling software is typically required. Leadership, effective communication, and problem-solving skills help you motivate teams and handle high-pressure situations. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are the main challenges a culinary manager faces in leading a kitchen team?

A Culinary Manager often encounters challenges such as maintaining consistent food quality during busy service periods, managing diverse personalities within the kitchen staff, and ensuring adherence to food safety standards. Balancing operational costs while minimizing food waste is another common hurdle. Successful Culinary Managers typically focus on clear communication, continuous staff training, and fostering a collaborative environment to address these issues effectively.

What is the difference between Culinary Manager vs Kitchen Supervisor?

AspectCulinary ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary degree often preferredFood safety certifications, relevant experience
Work EnvironmentRestaurants, hotels, catering services, overseeing culinary operationsCommercial kitchens, supervising kitchen staff and daily tasks
ResponsibilitiesMenu planning, staff management, quality controlSupervising food prep, ensuring safety standards, managing shifts

The Culinary Manager focuses on overall culinary operations, menu development, and team leadership, often with strategic responsibilities. The Kitchen Supervisor primarily oversees daily kitchen activities, ensuring food quality and safety. Both roles require food safety certifications and experience, but the Culinary Manager typically has broader responsibilities related to management and planning.

More about Culinary Manager jobs

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

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

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

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

Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Grand Ronde, OR as of August 2026, with employment types broken down into 84% Full Time, 13% Part Time, and 3% Contract. Highlights an 87% Physical, 2% Hybrid, and 11% Remote job distribution, with an average salary of $65,501 per year, or $31.5 per hour.

High School Electives and Culinary Hospitality CTE Teacher

Northwest Regional Education Service District and CTA Substitute Services

Cloverdale, OR • On-site

$48K - $62K/yr

Full-time

Posted 6 days ago

Job description

Position Type:
Nestucca Valley School District
Date Posted:
8/11/2026
Location:
Nestucca Valley School District
Date Available:
08/31/2026
Position Title: High School Electives and Culinary & Hospitality CTE Teacher
Location: Nestucca Valley High School
Reports To: Building Administrator
FLSA Status: Exempt
Salary: Per Licensed Salary Schedule
GENERAL DESCRIPTION:
High School Electives & Culinary & Hospitality CTE Teacheris responsible for planning and delivering engaging, standards-based elective instruction that prepares students with foundational and career-connected knowledge and skills in culinary arts, hospitality, and tourism. The position holds a standard Oregon teaching license at time of hire; the district will support the successful applicant in acquiring the state-required Career and Technical Education (CTE) licensure/endorsement. The teacher creates a safe, well-managed classroom and kitchen lab environment, connects instruction to industry practices and standards, and supports students in exploring career pathways in food service, hospitality, and tourism.
REQUIRED QUALIFICATIONS:
  • Valid Oregon Teacher Standards and Practices Commission (TSPC) license, or eligibility to obtain one, with an approved elective/standard teaching authorization.
  • Willingness to pursue and obtain the appropriate Oregon CTE license/endorsement in Culinary Arts, Hospitality, and Tourism within the timeframe established by the district, with district-supported pathways to completion.
  • Current Oregon Food Handler Certification, or ability to obtain one prior to start date.
  • Knowledge of kitchen safety, sanitation standards, and commercial kitchen equipment operation.
  • Excellent oral and written communication skills.
  • Strong collaboration, organizational, and interpersonal skills.
  • Commitment to fostering an inclusive and supportive learning environment.
  • Ability to exhibit professionalism and effective human relations.
  • Ability to effectively manage and supervise students and their work.

PREFERRED QUALIFICATIONS:
  • Business and Management: Culinary (CTE) Endorsement with TSPC.
  • Prior experience in culinary arts, food service, hospitality, or tourism industries strongly preferred.
  • Prior teaching or training experience preferred, particularly in a career and technical education (CTE) setting.

ESSENTIAL FUNCTIONS: Performs some or all of the following tasks. Other duties may be assigned.
  1. Plan, prepare, and deliver standards-aligned instruction in elective courses covering Culinary Arts, Hospitality, and Tourism, using approved curricula and current industry practices.
  2. Design and facilitate hands-on learning experiences in a commercial or teaching kitchen lab, including food preparation, kitchen safety, sanitation, and equipment operation, in compliance with Oregon Health Authority and district food safety standards.
  3. Instruct students in foundational and advanced topics such as menu planning, food costing, nutrition, customer service, event planning, and hospitality/tourism industry operations.
  4. Assess student learning through a variety of methods (practical demonstrations, written assessments, portfolios, projects) and maintain accurate, timely records of grades, attendance, and student progress.
  5. Differentiate instruction to meet the needs of diverse learners, including students with IEPs, 504 plans, English language learners, and students at varying skill levels.
  6. Maintain a safe, organized, and well-supervised classroom and kitchen lab environment, including proper storage, labeling, and handling of food, chemicals, and equipment.
  7. Monitor and maintain kitchen equipment and lab supplies; submit timely requests for repairs, replacement, or inventory restocking.
  8. Establish and enforce classroom and lab safety procedures, including proper use of knives, cooking equipment, and food handling protocols, to minimize risk of injury.
  9. Work toward and maintain appropriate CTE licensure/endorsement as required by the Oregon Teacher Standards and Practices Commission (TSPC); the district will support a successful applicant in acquiring required CTE licensure within an agreed timeframe.
  10. Stay current with industry trends, food safety regulations, and hospitality/tourism practices through professional development and, where applicable, industry engagement.
  11. Collaborate with school counselors and administrators on course sequencing, articulation agreements, and pathway development connecting coursework to postsecondary and career opportunities.
  12. Communicate regularly and professionally with students, parents/guardians, and colleagues regarding student performance, program expectations, and safety requirements.
  13. Participate in required school and district meetings, professional development, and CTE program evaluations or advisory committee activities as assigned.
  14. Collaborate with local industry partners and supervise students during course-related activities, which may include off-campus experiences, guest speaker events, competitions, or industry partnerships (e.g., ProStart, DECA, FCCLA), as assigned.

General Teacher Responsibilities:
  • Meets the standards of Competent and Ethical Performance as outlined in Oregon Administrative Rules (OAR 584-020-000 to 584-020-045).
  • Create and model a respectful learning environment and use effective classroom management techniques.
  • Plan appropriate lessons and activities to meet students' needs.
  • Write annual scope and sequence of instructional intent for weekly lesson plans/9-12 syllabus tied to C.C.S.S.
  • Use a variety of instructional techniques based upon sound education theory which are appropriate to students' needs.
  • Assess student performance, interpret, and utilizes the results of student performance assessment.
  • Maintain accurate, complete and confidential records as required by law and district policy and administrative regulations.
  • Establish and maintain open lines of communication with school staff and with parents/guardians concerning academic and behavioral progress of students.
  • Utilize technology as related to job responsibilities.
  • Maintain and update current Grade Book and online ParentVue.
  • Reflect upon own teaching and performance and accept and implement supervisory feedback to improve skills and services to students.
  • Take primary responsibility for pursuing and evaluating own professional growth.
  • Attend and participate in building staff meetings, IEP meetings, PLT's and district in-service meetings.
  • Annually pass the District's required online training by the District's assigned due date.
  • Follow District protocol for reporting absences.
  • Perform other duties as assigned consistent with the role of a classroom teacher.

*Coaching and other extracurricular stipend positions are also available.
TERMS OF EMPLOYMENT:
Salary and work year to be according to the current negotiated contract.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of Board policy.
WORKPLACE EXPECTIATIONS:
  • Establish and maintain positive and respectful working relationships with students, staff, administration, parents/guardians and community members.
  • Work collaboratively and communicate effectively with diverse student, staff and community at all organizational levels by listening to others without interrupting, keeping emotions under control, remaining open to others' ideas and focusing on solving conflicts.
  • Maintain the integrity of confidential information relating to a student, family, colleague or NVSD patron, and use or relay confidential information only in the course of performing assigned responsibilities.
  • Maintain regular and consistent attendance and punctuality.
  • Follow all laws, District policies, rules, regulations, memos, announcements and reasonable requests by proper authority.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Frequent or prolonged standing, walking and sitting.
  • Working with students.
  • Possible moderate to high noise level.
  • Frequent and prolonged talking/listening in conversations/meetings.
  • Requires accurate perceiving of sound, near and far vision, depth perception.
  • Requires handling and working with a variety of materials and objects.
  • Work may occasionally involve lifting/carrying objects weighing 25 pounds.

Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any specific terms or conditions of employment. The school district may add to, modify or delete any aspect of this job (or the position itself) at any time, as it deems advisable.
Nestucca Valley School District recognizes the diversity and worth of all individuals and groups. It is the policy of NVSD that there will be no discrimination or harassment of individuals or groups based on race, color, religion, gender, sexual orientation, gender identity, gender expression, national origin, marital status, age, veterans' status, genetic information or disability in any educational programs, activities, or employment.
Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990. Individuals with disabilities may contact the Human Resources Officer at 503-392-3194 x408 for additional information or assistance. Speech/Hearing impaired persons may contact the district for assistance through the Oregon telecommunications Relay Service at 1-800-735-2900.

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