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Fifo Kitchen Jobs in Oregon (NOW HIRING)

Ezells Famous Chicken

Line Cook

Portland, OR · On-site

$16.66/hr

Rotate items per FIFO procedure * Restocks kitchen during and after shifts * Practices "clean as you go" throughout your shift Line Cook Qualifications: * Able to read and follow recipes * Knowledge ...

Too Sweet Cakes

Savory Prep, Part-Time

Lake Oswego, OR · On-site

$17 - $18/hr

Maintain an organized approach while working quickly and effectively in a busy kitchen ... Wrap, label, and date food items, adhering to FIFO (First In, First Out) food rotation practices to ...

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Fifo Kitchen information

What is a FIFO kitchen?

A FIFO kitchen refers to a kitchen that operates under the 'First In, First Out' inventory management system. This means that ingredients and food items that are received or prepared first are used first, helping to minimize waste, maintain freshness, and comply with food safety standards. FIFO practices are commonly used in commercial kitchens, restaurants, and food service operations to ensure ingredients are always at their best quality. Following FIFO protocols helps save money and reduces the risk of spoiled or expired food being served.

What are the key skills and qualifications needed to thrive as a FIFO kitchen hand?

To thrive as a FIFO Kitchen Hand, you need basic food preparation skills, knowledge of hygiene and safety standards, and often a food handling certificate. Familiarity with commercial kitchen equipment and experience using inventory management systems are commonly required. Strong teamwork, adaptability, and time management are essential soft skills for success in remote, high-volume environments. These skills ensure efficient meal service, compliance with regulations, and smooth operations in demanding fly-in fly-out settings.

What are some common challenges faced by FIFO kitchen staff and how can they be managed?

FIFO (Fly-In Fly-Out) kitchen staff often work in remote locations with extended shifts, which can be physically demanding and lead to fatigue. Adjusting to a roster-based work schedule, being away from home for long periods, and adapting to a fast-paced kitchen environment are typical challenges. Building strong relationships with team members, maintaining open communication, and practicing good self-care can help manage stress and support job satisfaction. Many employers offer support programs and recreational activities to help staff maintain a healthy work-life balance during their rotations.

What is the difference between Fifo Kitchen vs Line Cook?

AspectFifo KitchenLine Cook
CredentialsFood Handler's Permit, Culinary Certification (optional)Food Handler's Permit, Culinary Certification (often required)
Work EnvironmentCommercial kitchens, restaurants, food prep areasCommercial kitchens, restaurant line stations
Industry UsageUsed in kitchen management and food prep rolesSpecific cooking and food assembly roles

Fifo Kitchen refers to a system or role focused on food inventory management and ensuring proper food rotation, while a Line Cook is responsible for preparing dishes on the restaurant's line. Both roles are integral to restaurant operations, but Fifo Kitchen emphasizes inventory control, whereas Line Cooks focus on cooking and food presentation.

What are popular job titles related to Fifo Kitchen jobs in Oregon?

For Fifo Kitchen jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Fifo Kitchen jobs in Oregon look for?

The top searched job categories for Fifo Kitchen jobs in Oregon are:

What cities in Oregon are hiring for Fifo Kitchen jobs?

Cities in Oregon with the most Fifo Kitchen job openings:

Fifo Kitchen jobs near you
Infographic showing various Fifo Kitchen job openings in Oregon as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 100% Physical job distribution.

Heart of House Lead (Tualatin, OR)

ANCHOR POINT MANAGEMENT GROUP

Tualatin, OR • On-site

$16.30 - $21/hr

Full-time

Re-posted 4 days ago

Job description

JOB PURPOSE:

This position is responsible for the preparation and production of all Buffalo Wild Wings menu items. Several roles within this position include the Chip, Shake, Grill, Southwest, and Expo stations.

CORE JOB FUNCTIONS/RESPONSIBILITIES:
Prep and Portion

  • Get prep list from Manager on Duty (MOD) and prep items according to the need of the shift
  • Ensure you are using proper containers, filling to appropriate fill lines, and following FDIR and FIFO procedures
  • Clean, sanitize, and put away prep items when finished
  • Portion appropriate items according to MOD’s requirements
  • Track all waste on Waste Sheet per Company Standard Procedures

Chip Station

  • Responsible for all preparation of fried chips, wedges, and onion rings prepared in the kitchen of the restaurant. Ensure all chip coolers are clean and free of extra debris
  • The Chip position portions and prepares food items prior to cooking in accordance with the Chip Packaging Chart.
  • Other duties include, maintaining the fryers and quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide.
  • The Chip position is also responsible for maintaining a sanitary and clean kitchen workstation.
  • Grill Station Responsible for all preparation of grilled items prepared in the kitchen of the 
  • restaurant.
  • The Grill person portions and prepares food items prior to cooking in accordance with the Prep Sheets and Grill Station Chart.
  • Other duties include maintaining the grill and quality of the products outlined in the Prep Sheets and Grill Station Guide.
  • The Grill Station is also responsible for maintaining a sanitary and clean kitchen work station.

Shake Station

  • Ensure all sauce pumps are cleaned, filled, and in working order
  • Ensure all sauce and seasoning buckets have been washed and dried
  • Ensure all seasoning shakers are clean, filled no more than ¾ full
  • Prime the sauce buckets – priming rules do not apply to seasoning buckets
  • Ensure hot wing holding drawers are turned on, are at 180°F with the vents open
  • Weigh wings to determine cooking time for shift

Southwest Station

  • Responsible for all preparation of wraps, salads, flatbreads, etc.
  • Responsible for maintaining cold rail and making sure food is properly stocked
  • Responsible for maintaining and sanitary and clean work station

Expo Station

  • The Expo position functions as the communication link between and among the kitchen line and the front of the house to ensure the coordination and smooth flow of quality products being produced and served to customers.
  • This position also controls food presentation, quality assurance and timeliness of food delivery.

Shift Change Responsibilities

  • Clean and stock each station following FIFO guidelines
  • Ensure all soap and sanitizer buckets are changed minimally every four hours
  • Empty any trash containers that need to be emptied
  • Wash all necessary dishes
  • Wash all sauce and seasoning buckets
  • Notify MOD of any equipment that is not working properly or not being help to proper temperatures
  • Ensure LDIR and FIFO methods are being followed at all times
  • Help other stations as needed
  • Skim, polish, filter, dump fryers – follow your restaurant’s filtering schedule
  • Other duties as assigned by supervisor

The duties of this position may change from time to time. Buffalo Wild Wings reserves the right to add or delete duties and responsibilities at the discretion of Buffalo Wild Wings or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Knowledge/Skills: 
•  Knowledge of proper sanitation, food safety, and security procedures
•  Excellent verbal communication and interpersonal skills
•  Skill in time management and organization with excellent attention to detail
•  Ability to take direction and execute team and company objectives
•  Knowledge of specs, cook times, plate presentation, etc.
•  CSK/KDU/ticket order management system

Freedom to Act: 
•  Comply with all specs, quality standards, and department rules and procedures
•  Take direction from outside and inside Expo

Size and Complexity:
•  Ability to follow specific service time and guidelines Ability to maintain a high degree of pace and intensity for an extended period of time
•  Must be reliable and dependable by adhering to a schedule, covering shifts as necessary, and being on time for scheduled shifts

Interaction: 
•  WOW our Team Members by providing the same respect, positive encouragement, and fair treatment within the organization that we expect Team Members to share externally with every guest
•  Maintain positive working relationships with all Team Members and managers
•  Work as a contributing member of a team

External Relationships: 
•  WOW our guests every day by achieving the highest level of satisfaction with an extraordinary focus on friendly service, food, fun, and value


EDUCATION/EXPERIENCE
Required
•  Minimum 16 years of age (State Minor Laws Supersede)

Preferred
•  Prior experience working in restaurant or retail environment

Apply