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Director Culinary Operations Jobs in Portland, OR

CoralTree Hospitality

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 ...

RiverPlace Hotel

Executive Chef

Portland, OR · On-site

$75K - $104K/yr

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

McLoughlin Place

Cook

Oregon City, OR

$15 - $20/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

New

McLoughlin Place

Cook

Oregon City, OR · On-site

$15 - $20/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

New

McLoughlin Place Senior Living

Cook

Oregon City, OR

$15 - $20/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

McLoughlin Place Senior Living

Cook

Oregon City, OR · On-site

$15 - $20/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

McLoughlin Place Senior Living

Cook

Oregon City, OR · On-site

$15 - $20/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

McLoughlin Place Senior Living

Cook

Oregon City, OR

$15 - $20/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

McLoughlin Place Senior Living

Cook

Oregon City, OR

$15 - $20/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

PRS Management, Inc.

Executive Chef

Portland, OR · On-site

$85K - $100K/yr

Lead Culinary Operations & Team Development - Oversee all back-of-house culinary functions ... Collaborate & Innovate for Resident Satisfaction - Partner with the Dining Services Director ...

PRS Management, Inc.

Executive Chef

Portland, OR

$85K - $100K/yr

Lead Culinary Operations & Team Development - Oversee all back-of-house culinary functions ... Collaborate & Innovate for Resident Satisfaction - Partner with the Dining Services Director ...

McLoughlin Place Senior Living

Cook

Oregon City, OR · On-site

$21/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

McLoughlin Place Senior Living

Cook

Oregon City, OR · On-site

$21/hr

... the Director of Culinary Services, the Cook prepares and serves meals that meet nutritional and safety standards while ensuring resident satisfaction. This role supports culinary operations and ...

Urban Restaurant Group

Executive Chef

Tualatin, OR · On-site

$68K - $80K/yr

Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. * Foster a culture of respect, professionalism, and enthusiasm within ...

Urban Restaurant Group

Executive Chef

Hillsboro, OR · On-site

$70K - $80K/yr

Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. * Foster a culture of respect, professionalism, and enthusiasm within ...

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Showing results 21-40

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.

Executive Chef

CoralTree Hospitality

Portland, OR • On-site

$105K - $115K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted yesterday

CoralTree Hospitality rating

7.3

Company rating: 7.3 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Job description

This position is responsible for directing and over-seeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

  • Group medical, dental, vision, life, and disability benefits.
  • Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
  • An employee assistance program.
  • Paid time off/sick time
  • Participation in a 401(k) plan with a company match.
  • Team Member Free Room Night Program.

Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events. Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. Collaborates with Purchasing in identifying and sourcing required products. Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties. Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems. Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.


Prior experience as an Executive Chef. Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and oversee multiple property Culinary departments. Must have 4 or 5 star background, knowledge, and ability to implement such standards. Must have experience in the process of creating and implementing successful new concepts.

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