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Sous Chef Kitchen Manager Jobs in Bend, OR (NOW HIRING)

Monkless Belgian Ales

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Kitchen Manager/Sous Chef

Bend, OR · On-site

$55K - $63K/yr

Job Summary Looking for a motivated, organized and skilled sous chef/kitchen manager to join our team. High volume, fast paced, European inspired full service restaurant. Stability, reliability and ...

Monkless Belgian Ales

Be Seen First

Kitchen Manager/Sous Chef

Bend, OR · On-site

$55K - $63K/yr

Job Summary Looking for a motivated, organized and skilled sous chef/kitchen manager to join our team. High volume, fast paced, European inspired full service restaurant. Stability, reliability and ...

Sunriver Brewing Company

Sous Chef

Bend, OR · On-site

$24 - $25/hr

Sous Chef - Eastside Pub Company Overview: Sunriver Brewing Company is a family-owned business ... Manage the kitchen team in the Pub Chef's absence. * Assessing the quality of delivered food ...

SCP Hotels

Sous Chef - Full Time / PM

Redmond, OR · On-site

$23 - $26/hr

... and kitchen procedures. * Assist the banquet manager in the management of banquet services both ... Proven experience as a Sous Chef or similar role in a luxury hotel or upscale restaurant setting.

Tilray

Executive Head Chef

Bend, OR · On-site

$65 - $90/hr

The Head Chef is accountable for supervising the kitchen efforts, including all food preparation and personnel management in the absence - or on behalf of - the Sous Chef or Executive Chef. This ...

Tilray Brands, Inc.

Executive Head Chef

Bend, OR · On-site

$75K - $103K/yr

Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift. * Oversees and executes kitchen open and close procedures. * Assumes 100% responsibility for quality ...

Tilray

Executive Head Chef

Bend, OR · On-site

$75K - $103K/yr

Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift. * Oversees and executes kitchen open and close procedures. * Assumes 100% responsibility for quality ...

American Beverage Crafts, LLC

Executive Head Chef

Bend, OR · On-site

$60 - $90/hr

Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift. * Oversees and executes kitchen open and close procedures. * Assumes 100% responsibility for quality ...

Hawthorn Senior Living, LLC.

Sous Chef

Bend, OR

$53K - $71K/yr

Oversees all Kitchen Staff when the Executive Chef is not on duty. ESSENTIAL DUTIES AND ... management of the company (and/or other company staff as needed). * Employment offers are ...

New

Market of Choice

Cook

Bend, OR · On-site

$19 - $21.50/hr

Assisting Chef/Kitchen Manager in daily activitiesConsulting with the Chef/Kitchen Manager on a daily basis to ensure that timing of orders and production schedules are coordinatedProduction of ...

Market of Choice

Cook

Bend, OR

$19 - $21.50/hr

Assisting Chef/Kitchen Manager in daily activities * Consulting with the Chef/Kitchen Manager on a daily basis to ensure that timing of orders and production schedules are coordinated * Production of ...

Market of Choice

Cook

Bend, OR · On-site

$19 - $21.50/hr

Assisting Chef/Kitchen Manager in daily activities * Consulting with the Chef/Kitchen Manager on a daily basis to ensure that timing of orders and production schedules are coordinated * Production of ...

Market of Choice

Cook

Bend, OR · On-site

$19 - $21.50/hr

Assisting Chef/Kitchen Manager in daily activities * Consulting with the Chef/Kitchen Manager on a daily basis to ensure that timing of orders and production schedules are coordinated * Production of ...

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All JobsSous Chef Kitchen JobsSous Chef Kitchen Manager JobsSous Chef Kitchen Manager Jobs in Bend, OR

Sous Chef Kitchen Manager information

See Bend, OR salary details

$32.2K

$62.2K

$81.8K

How much do sous chef kitchen manager jobs pay per year?

As of Sep 5, 2026, the average yearly pay for sous chef kitchen manager in Bend, OR is $62,243.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,700.00 and $71,200.00 per year, depending on experience, location, and employer.

What are the main responsibilities of a sous chef kitchen manager?

A Sous Chef Kitchen Manager is responsible for supporting the head chef in overseeing kitchen operations, including food preparation, staff management, and maintaining food safety standards. They help plan menus, order supplies, and ensure that dishes are prepared to the restaurant’s quality standards. Additionally, they supervise and train kitchen staff, manage inventory, and may step in to lead the kitchen in the head chef’s absence. Their role is crucial for ensuring smooth kitchen operations and delivering a high-quality dining experience.

What are the key skills and qualifications needed to thrive as a sous chef kitchen manager?

To thrive as a Sous Chef Kitchen Manager, you need strong culinary expertise, food safety knowledge, and experience in kitchen operations, typically acquired through formal culinary training or significant hands-on experience. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety certifications like ServSafe is often required. Leadership, time management, and effective communication are crucial soft skills for supervising staff and ensuring smooth kitchen workflow. These skills and qualifications are vital for maintaining high food quality, operational efficiency, and a positive team environment in a demanding culinary setting.

What are some common challenges a sous chef kitchen manager faces when overseeing both kitchen operations and staff management?

A Sous Chef Kitchen Manager often balances the dual responsibilities of maintaining high food quality standards and effectively managing the kitchen staff. Daily challenges can include coordinating with multiple team members during busy service periods, handling last-minute menu changes, and ensuring compliance with health and safety regulations. Additionally, fostering good communication and mentoring less-experienced cooks are essential for smooth kitchen operations. Adaptability and strong leadership skills are key to navigating these challenges and keeping the kitchen running efficiently.

What is the difference between Sous Chef Kitchen Manager vs Line Cook?

AspectSous Chef Kitchen ManagerLine Cook
CredentialsCulinary degree or equivalent experience, leadership skillsBasic culinary training or apprenticeship
Work EnvironmentKitchen leadership, overseeing staff, managing operationsFood preparation on the line, executing dishes
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, food service establishments

The Sous Chef Kitchen Manager typically has leadership responsibilities, overseeing kitchen operations and staff, while the Line Cook focuses on preparing dishes during service. The Sous Chef often requires more experience and culinary credentials, working in a supervisory role, whereas the Line Cook specializes in food prep and execution. Both roles are essential in the kitchen but differ significantly in scope and responsibilities.

What cities near Bend, OR are hiring for Sous Chef Kitchen Manager jobs?

Cities near Bend, OR with the most Sous Chef Kitchen Manager job openings:

Sous Chef Kitchen Manager jobs near you
Infographic showing various Sous Chef Kitchen Manager job openings in Bend, OR as of August 2026, with employment types broken down into 83% Full Time, 16% Part Time, and 1% Contract. Highlights an 79% Physical, 2% Hybrid, and 19% Remote job distribution, with an average salary of $62,243 per year, or $29.9 per hour.

Kitchen Manager/Sous Chef

Monkless Belgian Ales

Bend, OR • On-site

$55K - $63K/yr

Full-time

Re-posted 7 days ago

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Job description

Job Summary

Looking for a motivated, organized and skilled sous chef/kitchen manager to join our team. High volume, fast paced, European inspired full service restaurant. Stability, reliability and strong work ethic a must. Positive attitude and ability to lead a team are required. Responsible for kitchen functions to support Executve Chef and team including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation and cleanliness. Previous strong leadership experience in the kitchen and managing staff is required.

Activities & Responsibilities

· Promote, work, and act in a manner consistent with the core values of Monkless Belgian Ales

· Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment and food storage areas.

· Monitor sanitation practices to ensure that employees follow standards and regulations.

· Check the quality of raw or cooked food products to ensure that standards are met.

· Check and maintain proper food holding and refrigeration temperature control points.

· Ordering and inventory management

· Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

· Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Lead by example.

· Supervise or coordinate activities of cooks or workers engaged in food preparation.

· Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

· Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

· Inspect supplies, equipment, or work areas to ensure conformance to established standards.

· Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

· Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

· Determine production schedules and staff requirements necessary to ensure timely delivery of services.

· Check the quantity and quality of received products.

· Support Executive Chef in planning, budgeting, or purchasing for all operations.

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

· Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

· Provide orientation of company and department rules, policies and procedures to new kitchen employees.

· Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.

· Collaborate with Executive Chef to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

· Demonstrate new cooking techniques or equipment to staff.

· Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

· Prepare all required paperwork, including checklists and schedules in an organized and timely manner and ensure existing procedures are followed..