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Director Culinary Operations Jobs in Portland, OR

Rosewood-Park

Culinary Services Director

Hillsboro, OR · On-site

$90 - $120/hr

POSITION SUMMARYThe Culinary Services Director (CSD) is the department head responsible for the ... Culinary Operations & Hands-On LeadershipMaintain a consistent and visible presence in the kitchen ...

New

INSIGHT LIVING

Culinary Services Director

Hillsboro, OR · On-site

$89.54/hr

... Services Director holds a pivotal leadership role overseeing the entire culinary department ... Oversee the daily operations of the culinary department, ensuring efficient and high-quality meal ...

HHS LLC

Culinary Director

Vancouver, WA · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... ServSafe Food Service Manager Certification * 5+ years of food operations experience, including 3+ ...

Hhs

Culinary Director

Vancouver, WA

... to join our culinary team! Support the healing journey for patients and their loved ones by ... ServSafe Food Service Manager Certification * 5+ years of food operations experience, including 3+ ...

RiverPlace Hotel

Executive Chef

Portland, OR · On-site

$105K - $115K/yr

... in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing ...

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All JobsCulinary Operations JobsDirector Culinary Operations JobsDirector Culinary Operations Jobs in Portland, OR

Director Culinary Operations information

See Portland, OR salary details

$36.1K

$114.2K

$190.4K

How much do director culinary operations jobs pay per year?

As of Aug 22, 2026, the average yearly pay for director culinary operations in Portland, OR is $114,196.00, according to ZipRecruiter salary data. Most workers in this role earn between $80,100.00 and $143,700.00 per year, depending on experience, location, and employer.

What is a director culinary operations?

A Director of Culinary Operations oversees the strategic and operational aspects of a food service or hospitality organization. They are responsible for menu development, kitchen efficiency, cost control, quality assurance, and staff management. This role ensures that culinary standards align with brand goals, customer expectations, and industry regulations. Additionally, they collaborate with executive leadership to drive innovation, optimize processes, and enhance profitability.

What are the typical daily responsibilities of a director culinary operations?

A Director Culinary Operations typically oversees multiple kitchen teams, manages food and labor costs, ensures compliance with safety regulations, and develops menus that align with company goals and customer preferences. They often collaborate with executive chefs, vendors, and management to streamline processes and maintain quality standards. Daily tasks also include monitoring inventory, training staff, and troubleshooting operational challenges. Balancing administrative duties with hands-on kitchen oversight is essential for achieving both culinary excellence and operational efficiency.

What are the key skills and qualifications needed to thrive in the director culinary operations position, and why are they important?

To thrive as a Director Culinary Operations, you need extensive experience in food service management, menu development, budgeting, and team leadership, typically supported by a culinary degree and progressive supervisory roles. Familiarity with inventory management systems, food safety certifications (like ServSafe), and proficiency in kitchen equipment and scheduling software are crucial. Exceptional organizational, communication, and problem-solving skills help you lead diverse teams and deliver high-quality guest experiences. These abilities ensure the efficient operation of culinary departments, maintain compliance with industry standards, and drive business success.

How much does a Director Culinary Operations make in the US?

A Director of Culinary Operations in the US typically earns between $80,000 and $150,000 annually, depending on experience, location, and the size of the organization. This role often requires strong leadership skills, culinary expertise, and experience managing large teams and budgets.

What does a director of culinary operations do?

A director of culinary operations oversees the planning, development, and management of food service activities within an organization. They ensure quality standards, manage kitchen staff, develop menus, control budgets, and implement safety and sanitation protocols to deliver consistent dining experiences.

What job categories do people searching Director Culinary Operations jobs in Portland, OR look for?

The top searched job categories for Director Culinary Operations jobs in Portland, OR are:

Director Culinary Operations jobs near you
Infographic showing various Director Culinary Operations job openings in Portland, OR as of August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 12% Part Time, 1% Temporary, 3% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $114,196 per year, or $54.9 per hour.

Director Culinary Experience

Solista Newberg by Cogir

Newberg, OR • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 8 days ago

Job description

Description

THE COMPANY

Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.

At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!

WHAT WE OFFER

  • Health, Dental, Vision, and Life Insurance.
  • 401K with company match.
  • Paid Vacation, Holidays, and Sick Leave.
  • Employee Assistance Program,
  • Generous Employee Referral Program and more.

POSITION SUMMARY

The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and our residents' dining experience. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.

If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!

KEY RESPONSIBILITIES

  • Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.
  • Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
  • Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.
  • Maintain inventory control of food, beverages, supplies, and equipment.
  • Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.
  • Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.
  • Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.
  • Ensure resident and family member satisfaction is maintained.
  • Responsible for planning, preparing, and executing special events and themed meals.

Requirements

CANDIDATE QUALIFICATIONS

Education and certifications:

  • High School Diploma or equivalent.
  • Culinary education is preferred, or an equivalent combination of experience and education is required.
  • Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.

Experience, Competencies, and Skills:

  • At least 5 years of hands-on experience in food preparation.
  • At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.
  • Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.
  • Experience with restaurant openings is a plus.
  • Experience with special events and banquets is a plus.
  • Successful history of building teams and meeting financial goals.
  • Creativity and experience in menu development.
  • Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!
  • Outstanding communication skills and the ability to motivate.
  • Compassion for our residents and a strong passion for excellence.


Apply