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Culinary Operations Jobs in Oregon (NOW HIRING)

Rosewood-Park

Culinary Services Director

Hillsboro, OR · On-site

$90 - $120/hr

Culinary Operations & Hands-On LeadershipMaintain a consistent and visible presence in the kitchen and dining operation, with the majority of working time spent actively supporting culinary ...

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 supervising all phases of food production for Club restaurants and banquet operations * Support menu ...

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 supervising all phases of food production for Club restaurants and banquet operations * Support menu ...

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All JobsCulinary Operations JobsCulinary Operations Jobs in Oregon

Culinary Operations information

See Oregon salary details

$33.3K

$81.7K

$144.3K

How much do culinary operations jobs pay per year?

As of Sep 6, 2026, the average yearly pay for culinary operations in Oregon is $81,680.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,800.00 and $108,400.00 per year, depending on experience, location, and employer.

What is culinary operations?

Culinary operations refers to the management and coordination of all activities related to food preparation, cooking, and service within a restaurant, hotel, or other food service establishment. Professionals in culinary operations oversee menu planning, inventory management, kitchen staff, and ensure food quality and safety standards are met. They play a vital role in delivering a positive dining experience by optimizing kitchen workflows and maintaining high standards of cleanliness and efficiency.

What are the key skills and qualifications needed to thrive in culinary operations?

To thrive in Culinary Operations, you need strong culinary expertise, knowledge of food safety standards, and experience in kitchen management, often supported by a culinary degree or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are commonly required. Excellent leadership, teamwork, and problem-solving skills help you adapt to fast-paced environments and lead diverse teams. These skills ensure efficient kitchen operations, consistent food quality, and a safe, productive work environment.

How does a culinary operations professional typically collaborate with other departments in a hospitality setting?

Culinary Operations professionals frequently work closely with front-of-house teams, event coordinators, and procurement departments to ensure smooth service and high-quality food delivery. They participate in menu planning meetings, coordinate inventory needs, and address feedback to enhance guest satisfaction. Effective communication and teamwork are essential, as these professionals bridge the gap between kitchen staff and management to streamline operations and resolve challenges efficiently.

What is the difference between Culinary Operations vs Culinary Supervisor?

AspectCulinary OperationsCulinary Supervisor
CredentialsFood safety certifications, culinary trainingFood safety certifications, supervisory training
Work EnvironmentKitchen, food service settingsKitchen, food service, overseeing staff
Employer & Industry UsageRestaurants, hotels, cateringRestaurants, hotels, food service establishments
Common Search/ComparisonFocus on food preparation, kitchen managementFocus on team supervision, daily operations

While Culinary Operations involves managing overall kitchen functions, including food prep and workflow, Culinary Supervisor focuses on overseeing staff and ensuring daily service runs smoothly. Both roles require culinary knowledge and certifications, but Culinary Operations has a broader scope, whereas Culinary Supervisors emphasize team management.

What does a culinary operations manager do?

A culinary operations manager oversees the daily functions of a food service establishment, including managing staff, ensuring food quality and safety, controlling costs, and maintaining operational efficiency. They often coordinate with kitchen staff, implement policies, and may use management tools like inventory systems to optimize restaurant or food service performance.

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 cities in Oregon are hiring for Culinary Operations jobs?

Cities in Oregon with the most Culinary Operations job openings:

Culinary Operations jobs near you
Infographic showing various Culinary Operations job openings in Oregon as of August 2026, with employment types broken down into 67% Full Time, and 33% Part Time. Highlights an 100% In-person job distribution, with an average salary of $81,680 per year, or $39.3 per hour.

Director of F&B and Culinary Operations

Hyatt Hotels Corporation

Portland, OR • On-site

$125 - $145/hr

Other

Posted 2 days ago

New

Hyatt Hotels rating

7.0

Company rating: 7.0 out of 10

Based on 256 frontline employees who took The Breakroom Quiz

25th of 109 rated hotels

Job description

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. As a member of the properties Executive Committee, the Director ofF&B and Culinary Operations is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager.

The Director of F&B and Culinary Operations is responsible for overseeing and directing the Culinary operations, Banquets, Restaurants, In-Room Dining, Lounges, Stewarding and any other Food or Beverage & Culinary related areas operated by Hyatt.

Duties include:

  • Responsible for short and long term planning and the management of the Food and Beverage operations in the front and back of the house and Culinary operations
  • Develop and recommend the budget, marketing plans and objectives and manages within those approved plans
  • Participate in total hotel management as a member of the Hotel Executive Committee
  • Implement and maintain F&B sales/marketing programs
  • Direct and oversee development of employees
  • Hire, train, empower, coach and counsel, performance and salary reviews
  • Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage and culinary operations
  • Coordinate food and beverage and culinary operations with other hotel departments to ensure efficient guest service
  • Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
  • Implement procedures to increase guest and associate satisfaction
  • Exercise quality control for both food and beverage and culinary operations
  • Maintaining Hyatt standards of service and ensure their implementation
  • Performing daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards
  • Maintain communications with Corporate Staff
  • Coach and counsel employees to reflect Hyatt service standards and procedures

The Salary for this position is $125,000-$145,000.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications
  • Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
  • 6 years or more of progressive hotel Food and Beverage and Culinary experience (typically with Hyatt)
  • Previous hotel pre-opening experience preferred
  • Service oriented style with professional presentations skills
  • At least 5 years experience in a senior role in a food and beverage and culinary environment
  • Proven leadership skills
  • Hotel/Hospitality degree an asset
  • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
  • Clear concise written and verbal communication skills in English
  • Must be proficient in Microsoft Word and Excel
  • Must have excellent organizational, interpersonal and administrative skills
  • Experience implementing new F&B and Culinary concepts
  • Must have a valid drivers license
  • Must have a valid TB test
  • Must have a valid Maui County Liquor License

Hyatt Regency Hill Country Resort and Spa | San Antonio , TX , US

Thompson Central Park New York | New York City , NY , US

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What Hyatt Hotels employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

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About Hyatt

Sourced by ZipRecruiter

At Hyatt, we believe in the power of belonging and creating a culture of care, where our colleagues become family. Since 1957, our colleagues and our guests have been at the heart of our business and helped Hyatt become one of the best, and fastest-growing hospitality brands in the world. Our transformative growth and the addition of new hotels, brands, and business lines can open the door for exciting career and growth opportunities for our colleagues. As we continue to grow, we never lose sight of what's most important: People. We turn trips into journeys, encounters into experiences, and jobs into careers.

Industry

Hospitality services

Company size

10,000+ Employees

Headquarters location

Chicago, IL, US

Year founded

1957

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