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Kitchen Director Jobs in Oregon (NOW HIRING)

Serenity RCF

Director of Food Services

Portland, OR · On-site

$55K - $60K/yr

The Director of Food Services is responsible for the development, planning, organization and ... Maintain a clean, organized, efficient and safe kitchen environment. * Ensure proper storage and ...

Multnomah Athletic Club

1891 Kitchen Line Cook

Portland, OR · On-site

$16.75 - $21/hr

A one-of-a-kind community on which you can have a direct impact? MAC is all of those things and ... Experience: Two years of progressive kitchen experience; a culinary arts degree is a plus.

Cascade Living Group

Dining Services Director

Portland, OR · On-site

$31.25 - $33.65/hr

) As the Dining Services Director at Regency Park, you're responsible for overall management of the ... Ensure cleanliness in both kitchen and dining room * Work on special events on a monthly basis

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Kitchen Director information

What is a kitchen director?

A Kitchen Director is a professional responsible for overseeing the overall operations of a kitchen, typically in a restaurant, hotel, or catering facility. Their duties include managing kitchen staff, ensuring food quality and safety standards, creating menus, ordering supplies, and controlling costs. Kitchen Directors play a crucial role in maintaining efficient kitchen workflows, upholding health and safety regulations, and delivering a high-quality dining experience to customers.

What skills and qualifications are needed to be a kitchen director?

To thrive as a Kitchen Director, you need strong culinary expertise, leadership experience, and a background in food safety, often supported by a culinary degree or equivalent experience. Familiarity with inventory management systems, scheduling software, and certifications like ServSafe are typically required. Exceptional organizational skills, clear communication, and the ability to motivate teams are vital soft skills in this role. These abilities ensure efficient kitchen operations, high food quality, and a positive work environment, all of which are essential for customer satisfaction and business success.

What challenges does a kitchen director face in managing a large kitchen staff?

A Kitchen Director often encounters challenges such as balancing efficient workflow with high food quality, managing labor schedules to meet varying demand, and fostering clear communication among staff from diverse backgrounds. Ensuring compliance with food safety regulations while maintaining a positive team environment can also be demanding, especially during peak service hours. Proactive leadership, regular staff training, and effective delegation are key to overcoming these challenges and ensuring smooth kitchen operations.

What is the difference between Kitchen Director vs Kitchen Manager?

AspectKitchen DirectorKitchen Manager
CredentialsOften requires culinary degree or extensive experienceTypically requires culinary certification or related experience
Work EnvironmentOversees multiple kitchens or large food service operationsManages daily operations of a single kitchen or restaurant
ResponsibilitiesStrategic planning, staff management, budgeting, and high-level oversightSupervises kitchen staff, ensures food quality, manages schedules

The Kitchen Director generally holds a higher-level, strategic role overseeing multiple kitchens or large operations, requiring broader experience and credentials. The Kitchen Manager focuses on daily kitchen operations, staff supervision, and food quality within a single location. Both roles are essential in food service but differ mainly in scope and responsibility.

What are the most commonly searched types of Kitchen jobs in Oregon?

The most popular types of Kitchen jobs in Oregon are:

What cities in Oregon are hiring for Kitchen Director jobs?

Cities in Oregon with the most Kitchen Director job openings:

Kitchen Director jobs near you

Hamleys Steakhouse Kitchen Inventory Specialist

Wildhorse Resort and Casino

Pendleton, OR • On-site

$18 - $24/hr

Full-time

Posted 25 days ago

Wildhorse Resort & Casino rating

6.8

Company rating: 6.8 out of 10

Based on 15 frontline employees who took The Breakroom Quiz

88th of 164 rated casinos

Job description

WAGE RANGE: $18.00-$24.00
OPEN UNTIL FILLED: 1ST PULL DATE, AUGUST 7, 2026
JOB SUMMARY
The Kitchen Inventory Specialist is responsible for the control, tracking, and auditing of all food, beverage, and culinary supply stock across Hamley Steakhouse & Saloon. This role leads physical inventory counts, reconciles variances, and oversees the receiving and inspection of deliveries. Working closely with the culinary team, this position ensures rigorous adherence to food safety standards, controls operational food costs, and maintains highly organized storage areas.
ESSENTIAL JOB FUNCTIONS:
  1. Conducts daily, weekly, and formal monthly physical inventory counts of food, beverage, and culinary supplies.
  2. Receives, unloads, and inspects incoming deliveries to verify quality, quantity, and accuracy against purchase invoices.
  3. Enters accurate counts and waste logs into inventory systems.
  4. Implements and enforce strict First-In, First-Out (FIFO) stock rotation across all dry storage, walk-in coolers, and freezers.
  5. Monitors kitchen spoilage, waste patterns, and inventory variances to help identify ways to decrease operational food costs.
  6. Assists management in monitoring usage trends to maintain appropriate par levels, preventing over-ordering or shortages.
  7. Coordinates closely with warehouse and kitchen staff to safely transport and stage supplies.
  8. Pulls, counts, and stages ingredients and supplies to support daily venue prep lines.
  9. Maintains strict compliance with local health department codes, internal food safety practices, and storage regulations.
  10. Maintains and audits time and temperature logs for incoming cold storage items and holding zones.
  11. Ensures all dry storage, walk-ins, and freezers are meticulously clean, organized, and compliant with safety codes.
  12. Participates and attends designated department meetings, trainings, and activities as directed.
  13. Promotes open communication, mutual respect, and collaborative teamwork throughout the entire F&B department.
  14. Models and ensures the safe operation of all heavy lifting equipment, pallet jacks, utility carts, and kitchen tools.
  15. Complies with and makes sound decisions using regulatory laws, the WRC Team Member Handbook, and departmental policies.
  16. Promotes internal guest service standards through courteous and respectful behavior toward all culinary and casino colleagues.
  17. Executes other warehouse, logistics, or culinary support duties as assigned.

PROMOTE WRC QUALITY SERVICE STANDARDS:
SAFETY: Ensuring a safe experience by protecting the welfare of all.
INTEGRITY: Expecting personal accountability at every level.
COURTESY: Creating an exceptional customer service experience for everyone.
TEAM: Functioning together to create a cooperative and positive experience.
SHOW: Providing flawless experience -a clean and cared-for resort.
SIGNATORY ABILITY:
  1. Prepare inventory discrepancy reports for Director review.
  2. Verify and sign vendor delivery bills of lading and receiving sheets.

ACCESS TO SENSITIVE AREAS:
  1. Food and beverage storage areas, venue walk-ins, and inventory software databases.

MINIMUM QUALIFICATIONS:
  1. Two (2) years of dedicated inventory control, warehouse logistics, or culinary operations experience.
  2. Solid operational knowledge of food health and safety regulations.
  3. High School Diploma, GED, or 10 (ten) years of experience.
  4. Requires a food handler's permit or must obtain one within 30 days of employment.
  5. Effective communication skills, with the ability to verbally provide count data, respond to vendor inquiries, and flag log differences.
  6. Ability to stand and walk for long periods in a noisy, fast-paced environment.
  7. Ability to work frequently within cold environments (walk-in freezers and coolers).
  8. Physical ability to perform repetitive lifting, bending, and carrying of items weighing up to 50 lbs.
  9. Demonstrated computer skills in Microsoft Excel, Outlook, Word, and specialized data entry tools.
  10. Availability to work varying shifts, including early mornings, weekends, and holidays based on delivery schedules.
  11. Presentable and professional personal appearance and hygiene habits.
  12. Requires a criminal history background check.
  13. Must be 21 years of age.

DISCLAIMER
This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified or assigned at any time based on business needs.

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