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Culinary Operations Manager Jobs in Oregon (NOW HIRING)

Brasada Ranch

Hotel General Manager

Powell Butte, OR

Oversee culinary operations to deliver menu quality, food cost discipline, safety, and sanitation ... management, and safety and compliance across the physical plant. Financial Ownership & Business ...

Brasada Ranch

Hotel General Manager

Powell Butte, OR · On-site

$175K - $200K/yr

Oversee culinary operations to deliver menu quality, food cost discipline, safety, and sanitation ... management, and safety and compliance across the physical plant. Financial Ownership & Business ...

Brasada Ranch

Hotel General Manager

Powell Butte, OR · On-site

$175K - $200K/yr

Oversee culinary operations to deliver menu quality, food cost discipline, safety, and sanitation ... management, and safety and compliance across the physical plant. Financial Ownership & Business ...

Marriott

Operations Manager, Housekeeping

Portland, OR · On-site

... Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that ...

themac

1891 Kitchen Sous Chef

Portland, OR

$53K - $71K/yr

What You'll Do Culinary Operations & Food Quality * Assist the Executive Chef in coordinating and ... Support cost control efforts, including inventory management, ordering, and waste reduction

themac

1891 Kitchen Sous Chef

Portland, OR · On-site

$53K - $71K/yr

What You'll Do Culinary Operations & Food Quality * Assist the Executive Chef in coordinating and ... Support cost control efforts, including inventory management, ordering, and waste reduction

CookUnity

OR · On-site

... including Culinary, Nutrition, Tech, Logistics, and CX * Surfacing operational issues or member ... Proven experience managing frontline operational teams * Strong understanding of healthcare ...

SkyChefs

$65K - $81K/yr

Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are ... manage competing priorities and lead under pressure in a deadline-driven environment. • ...

LSG Sky Chefs

Food Operations Supervisor

Portland, OR · On-site

$65K - $81K/yr

Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are ... Manage schedules, labor productivity, and costs, ensuring efficiency in a fast-paced production ...

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All JobsCulinary Operations JobsCulinary Operations Manager JobsCulinary Operations Manager Jobs in Oregon

Culinary Operations Manager information

See Oregon salary details

$32.8K

$67.1K

$125.3K

How much do culinary operations manager jobs pay per year?

As of Jul 13, 2026, the average yearly pay for culinary operations manager in Oregon is $67,091.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,300.00 and $81,900.00 per year, depending on experience, location, and employer.

What are Culinary Operations Managers?

Culinary Operations Managers are professionals responsible for overseeing the daily operations of kitchens or food service establishments, ensuring quality, efficiency, and safety standards are met. They manage kitchen staff, coordinate food preparation and presentation, and handle inventory and budgeting. Additionally, they develop menus, enforce health regulations, and implement training programs for the culinary team. Their role is crucial in maintaining smooth kitchen operations and delivering excellent dining experiences.

What does a culinary operations manager do?

A culinary operations manager oversees the daily operations of a food service establishment, including managing staff, ensuring food quality and safety, controlling costs, and maintaining efficient kitchen workflows. They often coordinate with chefs, handle inventory, and implement policies to meet organizational standards and customer satisfaction.

What is the highest paying job in culinary?

The highest paying roles in culinary are executive chef and culinary director, often earning six-figure salaries. These positions require extensive experience, leadership skills, and often involve managing multiple restaurants or large food service operations.

What is the difference between Culinary Operations Manager vs Kitchen Supervisor?

AspectCulinary Operations ManagerKitchen Supervisor
CredentialsRelevant culinary certifications, management experienceFood safety certifications, culinary experience
Work EnvironmentOversees multiple kitchens or departments, strategic planningManages daily kitchen activities, supervises staff
Employer & IndustryHotels, restaurants, catering companiesRestaurants, institutional kitchens
Search & ComparisonOften compared for managerial roles in culinary settingsCommonly searched for operational oversight roles

The Culinary Operations Manager focuses on strategic management, overseeing multiple kitchens or departments, and ensuring overall operational success. In contrast, the Kitchen Supervisor handles daily kitchen activities and staff supervision. Both roles require culinary experience and certifications but differ in scope and responsibilities.

What are some common challenges faced by a Culinary Operations Manager and how are they typically addressed?

Culinary Operations Managers often face challenges such as maintaining consistent food quality across multiple outlets, managing inventory costs, and ensuring compliance with health and safety regulations. These challenges are typically addressed by implementing standardized operating procedures, conducting regular staff training, and utilizing technology for inventory and scheduling. Strong communication and collaboration with both kitchen staff and front-of-house teams are crucial to promptly resolve issues and maintain smooth operations. Staying adaptable and proactive in addressing feedback also helps ensure ongoing improvements.

How much does a chef manager get paid?

A Culinary Operations Manager typically earns between $50,000 and $80,000 annually, depending on experience, location, and the size of the establishment. They oversee kitchen staff, manage food quality, and ensure compliance with safety standards, often requiring certifications like ServSafe.

What are the key skills and qualifications needed to thrive as a Culinary Operations Manager, and why are they important?

To excel as a Culinary Operations Manager, you need strong expertise in culinary arts, food safety standards, and business management, often supported by a degree in hospitality or culinary management. Familiarity with inventory management systems, point-of-sale (POS) software, and certifications such as ServSafe are commonly required. Leadership, effective communication, and problem-solving abilities are critical soft skills for managing teams and ensuring smooth operations. These competencies ensure consistent food quality, efficient workflows, and high levels of customer satisfaction in a competitive hospitality environment.

How much should an operations manager get paid?

The salary for a Culinary Operations Manager typically ranges from $50,000 to $85,000 annually, depending on experience, location, and the size of the establishment. Factors such as certifications, leadership skills, and operational complexity can influence compensation levels.
What are the most commonly searched types of Culinary Operations jobs in Oregon? The most popular types of Culinary Operations jobs in Oregon are:
What are popular job titles related to Culinary Operations Manager jobs in Oregon? For Culinary Operations Manager jobs in Oregon, the most frequently searched job titles are:
What job categories do people searching Culinary Operations Manager jobs in Oregon look for? The top searched job categories for Culinary Operations Manager jobs in Oregon are:
Culinary Operations Manager jobs near you

Food and Beverage Operations Manager

Explor Crater Lake, LLC

Crater Lake, OR • On-site

$80K/yr

Full-time

Re-posted 7 days ago

Job description

Crater Lake National Park is one of the most iconic and visually stunning destinations in the United States. Located in Southern Oregon and centered around the purest and deepest lake in the US, the park attracts visitors from around the world seeking adventure, natural beauty, and unforgettable hospitality experiences.
This opportunity is much more than a traditional Food and Beverage role — it is a chance to lead a high-performing culinary operation in one of the most unique seasonal hospitality environments in the industry.
We believe the experience we create for our guests starts with the people who choose to work here. Our culture is built around teamwork, adventure, hospitality, leadership development, and creating memorable experiences not only for guests, but also for our employees. For the right leader, this role offers the rare opportunity to combine culinary creativity, operational leadership, and a lifestyle experience in a truly extraordinary setting.
Join our team at a premier resort destination and take the next step in your hospitality career. We offer competitive benefits, opportunities for advancement, and employee housing for eligible employees. Salary starts at $80,000+ DOE
Position Summary:
We are seeking an experienced Food and Beverage Operations Manager to oversee all dining and bar operations across our destination property. This role is responsible for delivering exceptional guest experiences while driving financial performance, and building strong, high-performing teams. The ideal candidate brings a balance of hands-on leadership and strategic oversight in a fast-paced, multi-outlet environment.
Key Responsibilities:
  • Oversee all Front and Back of House operations, ensuring seamless execution, high-quality standards, and a consistent guest experience across all outlets
  • Drive financial performance by managing revenue, labor, COGS, and inventory to meet or exceed targets
  • Lead, coach, and develop department leaders and teams, fostering a culture of accountability, service excellence, and continuous improvement
  • Ensure all menus, recipes, and service standards are executed in alignment with brand and corporate expectations
  • Partner with culinary and operations leaders to maintain product quality, consistency, and food safety compliance
  • Manage hiring, staffing levels, and scheduling to support business demands while maintaining labor efficiency
  • Analyze financial and operational data to identify opportunities for growth, cost savings, and improved performance
  • Maintain strong inventory and purchasing controls to ensure product availability and cost management
  • Act as senior leader on duty as needed, resolving guest concerns and supporting daily operations
  • Ensure compliance with all company policies and local, state, and federal regulations
Qualifications:
  • 5+ years of progressive leadership experience in Food amp; Beverage, preferably in a resort, destination, or multi-unit setting
  • Strong financial acumen with a proven track record of driving revenue and controlling costs
  • Hands-on leadership style with the ability to motivate and develop teams
  • Excellent communication, problem-solving, and organizational skills
  • Ability to thrive in a fast-paced, high-volume environment
  • Experience with POS systems and Microsoft Office
  • Bachelor’s degree in Hospitality, Culinary, or related field (preferred)
  • ServSafe (or equivalent) certification preferred
Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.

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