Kitchen manager jobs in Portland, OR - 597 jobs

Essential Duties and Responsibilities: *Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style *Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up *Achieve or exceed budgeted labor and other cost centers through proper planning and execution *Assist in overseeing weekly and monthly inventories, and ordering of food and supplies *Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: *At least 2 years of Culinary Management experience in an upscale/fine dining establishment *Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality * Strong communication, leadership, and conflict resolution skills * Stable and progressive work history; Strong work ethic * Graduate of an accredited culinary program is a plus. Benefits: *Extensive and well-rounded training program * Continued career development and growth opportunities * Discount Dining and Retail Program * Management Referral Bonus Program * Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more

Laughing Planet is a locally owned and operated quick-service restaurant company with locations in Oregon, Washington, and Nevada. We offer fresh, quality, nutritious food that is affordable and strive to provide a great experience for our customers and staff. We are currently hiring for Kitchen positions, at our Lake Oswego location. The ideal candidate should: • Be positive and team driven • Be competent and efficient • Have kitchen and/or customer service experience • Have availability to work weekends and evenings Kitchen employees will have the opportunity to cross train and there is a potential for growth as we do our best to promote from within. Employment perks are: Diverse and fun work environment, Great Tips!, Scholarship Opportunities, Paid Sick Leave, Dental/Vision coverage offered, Referral Bonuses, Tri-Met Discounts, Shoe Discounts, Meal Discounts, and more!

Prepares and serves meals. Maintains cleanliness of production and service areas. Ensures adequate supplies are on hand. REPORTS TO: EXECUTIVE DIRECTOR/DESIGNEE Prepares food items and serves food to Residents within scheduled time frame. Follows menu cycle, noting changes or substitutions made. Cleans and maintains food service areas, including kitchen and dining room. Assures compliance with state sanitation code. Orders all supplies and maintains inventory control. Verifies orders received, assuring needed goods are on hand. Ensures that all budgetary guidelines are achieved. Supervises food service functions. Maintains quality of food services, quantity prepared, and sanitation of food preparation area. Maintains clean, neat, and safe working environment. Assures that Resident food needs and preferences are known. Assures staff, Resident, and guest meals are accounted for daily. Maintains meal service records as required. Reports problems, concerns, issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes other problems and communicates them appropriately. Observes all work, safety, and administrative rules. Adheres to all established policies and procedures. Records Resident information as required. Avoids loss, breakages, and waste of supplies and equipment. Demonstrates knowledge of and adheres to procedures for fire, life safety, disaster, security, worker safety and other emergency procedures. Performs other duties as assigned. EMPLOYMENT REQUIREMENTS: Willingness to adhere to assisted living principles in providing services. Ability/willingness to perform all position responsibilities adequately. Ability to supervise others effectively. Ability to prepare and serve a wide range of foods skillfully. Ability to perform and instruct others in food preparation, food serving, and cleaning tasks. Keeps all information confidential. Maintains acceptable attendance records/follows work schedule. Organizes and utilizes time appropriately toward accomplishing assigned tasks. Willingness to work nights, weekends, holidays and/or overtime. Requires minimal supervision. Displays cleanliness, good grooming, personal appearance and follows dress requirements consistently. Displays mature behavior and attitude in speech and action. Ability/willingness to learn new skills and to teach others. Interacts in professional manner with Residents, public, co-workers. Works cooperatively with management. Displays willingness to assist co-workers when situation requires. Ability to do occasional heavy lifting (up to 50 lbs.), 30 lbs. regularly. Adequate and clear English speaking and writing ability; able to communicate effectively. Ability to spend long periods on feet and to ambulate quickly. Is free of non-treated communicable disease. CPR/First Aid Certified within 30 days of employment. Ability to work safely and to recognize potentially dangerous situations. Ability/willingness to follow all policies and procedures. Is neat, accurate, dependable and keeps work/space clean. Ability/willingness to work longer than average eight (8) hour shift; work holidays or overtime; to work seven (7) day schedule. TRAINING AND EXPERIENCE: Working knowledge of rules and regulations related to health and safety in food preparation. Demonstrated ability in food preparation and services. Supervisory experience in dealing with older adults and their food needs preferred. 18 - 24 months experience in a similar position, CPR/First Aid certified preferred. EDUCATION: Attendance at mandatory in-service training. Maintain CPR/First Aid Certification. Meet in-service training hours required for job classification and position.

Job Description Do you have a passion for cooking? GCB is seeking a skilled prep or production cook interested in honing their management skills. Great hours, great team, and great ingredients. GCB, the Pacific Northwest's first B Corp certified bakery, is committed to sourcing great, seasonal ingredients directly from local farms and vendors. Join our team today! The Kitchen Lead is responsible for all aspects of daily kitchen management including financial impacts and quality control. The Lead is the trainer for all stations and actively coaches all staff on an ongoing basis. They engage with cafes and management regarding kitchen and production. They oversee daily and weekly production schedules, shift coverage, ordering, inventory management, recipe scaling, processing of requisitions, labor and food cost reporting. This position requires an attention to detail, a desire to continually improve upon one's skills as a cook, and an ability to work cooperatively in a production level team environment. This position is the fourth of four Cook levels. Location: Commissary Kitchen, 714 N. Fremont Portland, OR 97227 Rate of Pay: This position pays $27.00 per hour. Schedule: Full time, 4-5 shifts per week. Schedule flexibility and the ability to work weekends and holidays is required. Grand Central Bakery acknowledges the importance of work-life balance. To the best of our ability, established days off are respected, vacation requests are accommodated to the best of our staffing abilities, and changes to the schedule are clearly communicated in advance. Qualifications and Skills: Must be at least 18 years old Ability to read, write, and speak English required; English/Spanish bilingual preferred Maintains a valid Food Handler's Card at all times Must demonstrate regular attendance by coming to work on scheduled working days and being on time Prior experience leading, training, and coaching preferred HS diploma/GED preferred Basic math skills required Professional experience as a prep cook required Intermediate computer skills including use of Microsoft Outlook, Excel, Word or comparable programs Intermediate experience with ChefTec, or other ERP systems Experience placing orders, signing invoices and checking in inventory required Physical requirements include but are not limited to: This position walks up to the equivalent of two miles per shift and stands for 100% of the shift worked. Working in cold environments such as walk-in freezers and refrigerators. The Kitchen Lead works in a building shared with production facilities and are constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat). Company Overview Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good. Pay Transparency Grand Central Bakery complies with applicable pay transparency laws in the locations where it does business. All job postings include the rate of pay for the position. For positions that have a range, the full range will be listed along with the expected starting compensation. Benefits Grand Central Bakery offers outstanding employee benefits as part of our total compensation package including health insurance, paid time off, a 401k with match, employee discount, and bread! Check out our career page for information about our benefit offerings. ************************************************ Equal Employment Opportunity We are committed to a policy of equal employment opportunity and strive to create a work environment of respect, trust, collaboration, and cooperation. It is the policy of Grand Central Bakery to maintain a workplace free from discrimination on the basis of race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, physical, sensory, or mental disability, age, marital status, military or veteran status, family relationship, your or your family's genetic information, or status in any other legally protected group. We expect each employee to embrace and apply these principles of equal treatment to each other and to our customers. Know Your Rights - EEOC ***************************************************************************** Please email ************************* with questions or requests for accommodation. Powered by JazzHR 4h37rwJGEu

Job Description We are seeking a strategic, results-driven Resident District Manager to lead multi-site food service operations in the Salem-Keizer School District - Oregons 2nd largest district, serving 43,000+ students across 64 locations. This role combines operational oversight, team leadership, and client relationship management to ensure high-quality food service, compliance, and financial performance. Key Responsibilities: Oversee daily operations of multiple locations, managing on-site and remote employees. Deliver exceptional food service while maintaining safety and sanitation standards. Drive financial performance: budgets, forecasts, and achieving targets. Build strong client and community relationships; develop strategic growth plans. Lead, train, and engage teams to ensure high morale and operational excellence. Ensure compliance with company policies, procedures, and reporting standards. Qualifications: Bachelor's degree or equivalent experience. Minimum 5 years of management experience in multi-site food service operations. Proven leadership in employee engagement and team development. Culinary production experience with strong safety and sanitation knowledge. Experience with food service management systems (e.g., FMS, The Market Connection) and strong computer/reporting skills. Valid driver's license required for travel between locations. Ability to manage multiple priorities in a fast-paced environment with professionalism and customer focus. Why Join Us: Competitive salary based on experience and education. Comprehensive benefits: Medical, Dental, Vision, 401(k) with match, Paid Time Off, and Company Holidays. Career advancement opportunities and tuition reimbursement. Opportunity to lead and make an impact in one of Oregons largest school districts.

OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please

The Kitchen Manager is a working manager who directs the operations of the school kitchen. The Manager is responsible for organizing, leading, planning and insuring the quality of the food service operation. The Manager is responsible for ensuring proper sanitation of the kitchen and equipment in the kitchen. The Manager will provide nutritious meals, snacks and catering to the students, staff and school community. QUALIFICATIONS: Knowledge, Skills, Abilities: Knowledge of: Food preparation and handling techniques; proper use of quantity food service equipment; food safety and sanitation procedures according to HACCP methods; nutrition services department record keeping procedures. Skilled in: Computer entry and cash handling; use and maintenance of kitchen equipment. Ability to: Assign, coordinate and direct the work of others; quickly and accurately complete the required recordkeeping; order food and supplies; establish and maintain working relationships with students, parents, and school personnel; work harmoniously with others; adhere to requirements and policies for drug free and tobacco free workplace; meet district technology standards and complete all required annual training. Ability to communicate with Spanish speaking students and adults preferred. Experience: Experience in quality food preparation, kitchen maintenance and food service direction. Previous successful school or institutional food service preferred. Experience with the National School Lunch Program preferred. Education: A minimum high school diploma or general education degree (GED). Certification Required: Possess a current driver's license and a current food handlers card or equivalent (ServSafe certificate). ESSENTIAL JOB FUNCTIONS: Responsible for the day-to-day direction and training for all adult and student kitchen helpers. Work under the direction of the Nutrition Services Supervisor in cooperation with the principal of the school in planning and implementing food service needs. Order all food and supplies on a weekly basis for assigned kitchen while maintaining an accurate inventory. Refer employee issues to the Nutrition Services Supervisor as needed, and provide feedback to the Nutrition Services Supervisor on job performance of kitchen staff in the building. Knowledge and proficiency in operation of POS meal accounting system. Preparation of daily bank deposit. Accurately maintain the required USDA daily production report. Operate the cafeteria program in compliance with federal, state, and local regulations. Schedule cafeteria substitutes as needed. Ensure that adequate and appetizing food is prepared and served in accordance with planned menus. Maintain the highest standard of sanitation in personal cleanliness, food preparation, food service and care of equipment. Schedule cafeteria substitutes as needed. Supervise and help with the daily cleaning of the kitchen (clean dishes, pots, pans and equipment as needed). Ensure all employees provide excellent customer service. Cultivate and model a respectful working and learning environment. Ability to effectively work and communicate with students, parents, and school personnel from diverse cultures or backgrounds in English, Spanish, or other languages related to the job. Ability to work harmoniously with others. Perform other duties as assigned JOB REQUIREMENTS: Language Skills: Ability to read, write and communicate in English. Ability to read and comprehend required district and food service policies and procedures. Able to write clearly and communicate effectively in both oral and written form. Mathematical Skills: Ability to perform basic mathematical calculations with a high degree of accuracy. Reasoning Ability: Ability to apply common sense to carry out detailed, but basic, written or oral instructions in English. Ability to deal with problems involving a few concrete variables in standardized situations. Other Skills and Abilities: Ability to work collaboratively and establish and maintain effective working relationships with co-workers, supervisor(s), staff, students, parents and community. Ability to work effectively in stressful situations. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to walk and may be continuously required to stand. The employee will be able to use full range of motion at a standard height worktable. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must be able to lift and/or move up to 40 pounds, push/pull up to 75 pounds. The employee may be required to stand and/or walk for up to eight hours on cement or quarry tile floors. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Works in a school kitchen environment. Able to operate kitchen equipment in a safe and sanitary manner. Able to use a telephone, operate a computer, and use other office equipment. Able to drive to other program sites and meetings. Classification/Location: Classified Full-Time Position at Antonia Crater Elementary Calendar/Benefits: 7.25 hours per day, when school is in session. $18.38 - $23.37 per hour (Range 7 of the 2025-26 Classified Salary Schedule, current staff consult the contract.) Newberg School District pays 6% PERS contribution, provides a generous insurance cap and long-term disability insurance. Optional Life, AD&D insurance, Short Term Disability, Tax Shelter Annuities, Section 125 health and dependent care accounts, and Employee Assistance Program through Uprise Behavioral Health also available to all staff. The information contained in this job description for compliance with the Americans with Disabilities Act (ADA) is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this or similar. Positions and additional duties may be assigned. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations to enable individuals with disabilities to perform the essential functions of this job may be made. Newberg Public Schools is an Equal Opportunity Employer and Actively Seeks Minority Applicants The District complies with Equal Opportunity/Affirmative Action/Title IX Requirements Applicants who best meet the requirements of the position will be invited for an interview.

Are you Craving a Career? Ready for Growth? COME SEE WHY WE MIGHT BE THE RIGHT PLACE! We all share a common mission: "Deliver exceptional Asian dining experiences by building an organization where people are inspired to better their lives." We invest in our people because great people run great operations that will exceed our guests' expectations. Talk to any of our associates and you will experience a culture dedicated to its mission and our five fundamental values- Proactive, Respect/Win-Win, Growth, Great Operations, and Giving. Our client offers competitive benefits and rewarding opportunities, from entry-level positions to management. We have restaurant positions available nationwide and support center positions in Rosemead, CA. Come join the nation's largest and fastest growing Asian restaurant company. Our continued growth in this location has created new career opportunities for Management, Crew Members, and Kitchen Team Members! Come join us! Restaurant Management Team responsibilities: Lead all or some People aspects of a restaurant including hiring, training, coaching, and development Ensure the safety of our Guests and Associates through training and execution of food safety and restaurant safety standards and guidelines Lead all or some Guest components of a restaurant including excellent food quality, guest service, associate friendliness, and restaurant cleanliness through your team using proven systems and routines Lead all or some financial areas of a restaurant including sales growth, cost management, and profit growth Applies thorough knowledge of all policies, procedures and practices utilized within unit managed Understands ways in which unit relates to and impacts company Demonstrates knowledge of company operations and objectives Seeks information regarding trends affecting food service industry We offer our Full-Time Management Team: Progressive Compensation Package and Excellent Bonus Opportunity 5 or more Weeks of Comprehensive Training to prepare you for success On-Going Career & Leadership Development Medical, Dental, and Vision Insurance 401 K with Company Match Paid Time Off and Paid Holidays Associate Discounts and free meals when you work Lucrative Associate Referral Bonus Pre-Tax Dependent Care Flexible Spending Account Qualifications: College degree or equivalent experience preferred High school or GED required Additional expectations of our Management Team are: Excellent leaders with great people skills Proactive - Sees life as choices and chooses to make a positive impact. People Oriented - enjoys working with our guests and associates, possess good communication and interpersonal skills. Growth Oriented - knows that learning and growth are keys to personal and professional success and is willing and able to share learning with others. Results Oriented - focuses on getting results without compromising guest, people, and financial areas. Other Information: Equal opportunity employer To apply, send resume in word format with current salary for review and immediate interview. ADA Statement: While performing duties, counter areas are often hot with steam from steam table and food vapors. Work space is restricted and employees are expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees may be required to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high.

Job DescriptionDescription: Fora Health, a Drug & Alcohol rehabilitation facility, is seeking a skilled and compassionate Assistant Food Services Manager to join our team. This role combines kitchen management responsibilities with the unique opportunity to teach cooking classes to our patients as part of their recovery program. At Fora Health, the Assistant Food Services Manager plays a vital role in not only ensuring smooth kitchen operations but also in empowering our patients with valuable life skills through cooking education. This position offers a unique opportunity to combine culinary expertise with a passion for helping others on their journey to a healthy recovery. ESSENTIAL JOB DUTIES: Food Preparation and Service: Prepare and cook dishes according to established recipes, nutritional guidelines and safety standards, ensuring consistency in flavor, presentation, and portion sizes. Responsible for assisting the food service staff in all food preparation and cooking activities as appropriate. Staff supervision: Responsible for organizing and delegating work to food service staff, including training and supervising employees and volunteers. Proficient in meal preparation and cooking effectively to fill vacant cooking positions and manage staff leave. Inventory Management: Maintains control of inventory by ordering food and kitchen supplies, receiving and inspecting deliveries, and managing storage. Quality Assurance: Ensure cleanliness and sanitization in food handling processes to comply with health regulations. Conduct regular inspections to maintain high standards of food quality. Menu Planning: Contribute to menu development by forecasting food quantities needed for service and making nutritional substitutions when necessary. Customer Service: Address patients and staff inquiries and complaints effectively to enhance customer satisfaction and improve service quality. Teach Cooking classes: Develop and lead engaging cooking classes for patients as part of their recovery program. Participating in Fora Health committees, including Health & Safety, DEI and Supervisor team. Financial Oversight: Assist in reconciling financial reports and managing food budgets. Assumes responsibility for all kitchen operations in the absence of Food Service manager. Requirements: QUALIFICATIONS: Minimum 3 years of experience in kitchen management or as sous chef Culinary degree or Associate of Science degree in Food Science Strong leadership and organizational skills Experience in teaching or mentoring preferred Excellent communication and interpersonal skills Compassionate attitude and ability to work with individuals in recovery Serve Safe certification required Basic understanding of addiction and recovery principles OTHER SKILLS REQUIRED: Culinary expertise and knowledge of various types of specialty diets and diverse cuisines Experience with large batch, institutional cooking Ability to manage kitchen operations efficiently Strong teaching and presentation skills Patience and adaptability in working with diverse groups Proficiency in kitchen equipment operation and maintenance Proficiency in Word and Excel for inventory management and record-keeping for specialty dietary orders Ability to select and use USDA-approved nutrient analysis software for menu evaluation and compliance with dietary specifications WORKING CONDITIONS: Walking, bending and standing Using hands and fingers for manual tasks in food preparation as needed Lifting and carrying up to 25 pounds Ability to work in high heat environment Ability to work flexible hours/days to meet kitchen needs OTHER REQUIREMENTS: For employees with a history of substance use disorders or identifying as a person in recovery, Fora Health requires a certification of a minimum of six months continuous sobriety. Successful completion of pre-employment drug test Successful completion of Tuberculin test and/or evaluation with negative results or documented evidence of non-communicability DHS criminal background approval

Job Description Restaurant Manager Salary: $60,000/year (base) + Performance Bonus Employment Type: Full-Time Benefits: Excellent Benefits Package About Us: Join our dynamic team at a growing Northeast-based restaurant group bringing innovative dining experiences to Clackamas, OR! We're passionate about delivering exceptional food, outstanding service, and a welcoming atmosphere for our guests. Our company is built on a foundation of growth, teamwork, and a commitment to excellence, offering unparalleled opportunities for our team members to thrive and advance. Job Overview: We're seeking a motivated and experienced Restaurant Manager to lead our Clackamas location with energy and vision. This role is ideal for a hands-on leader who excels at driving operational success, fostering a positive team culture, and creating memorable guest experiences. As part of our growing group, you'll have the chance to make a significant impact and grow your career. Key Responsibilities: Oversee daily restaurant operations, ensuring seamless service and high-quality food standards. Lead, train, and inspire a diverse team, promoting a culture of collaboration and excellence. Drive guest satisfaction through exceptional service and attention to detail. Manage financial performance, including budgeting, cost control, and revenue growth. Implement company policies, procedures, and initiatives to align with our brand vision. Collaborate with corporate leadership to support expansion and operational goals. Ensure compliance with health, safety, and licensing regulations. Qualifications: 2+ years of restaurant management experience, preferably in a high-volume setting. Proven leadership skills with a track record of building and motivating teams. Strong financial acumen and experience managing P&L, inventory, and cost controls. Exceptional communication and guest service skills. Ability to thrive in a fast-paced, dynamic environment. Passion for the restaurant industry and a commitment to growth. Valid food handler's certification (or willingness to obtain). What We Offer: Competitive Compensation: $60,000 base salary + performance-based bonus. Excellent Benefits: Comprehensive health, dental, and vision insurance; 401(k); paid time off; and more. Growth Opportunities: Join a rapidly expanding Northeast-based group with clear paths for career advancement. Supportive Culture: Work in an environment that values innovation, teamwork, and guest satisfaction. Impactful Role

Job DescriptionBenefits: Dental insurance Health insurance Paid time off Vision insurance If you are looking for longevity in the restaurant industry and want a supportive work environment where you can thrive and cultivate your career, apply today! We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. Being detail oriented, complying with policies and procedures, thinking on your feet, and genuine care for others are essential to be part of the team. Our company rewards hard work and results and show our appreciation by providing work/life balance. Example of Restaurant Manager Tasks: Establish an extraordinary dining experience for each and every guest. Foster a positive and efficient work environment Maintain cleanliness, sanitation, and all safety procedures/policies. Accurate cash handling Cultivate personable and professional working relationships with coworkers and vendors. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Who We Are: Crossroads Restaurant Group continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, The answer is yes! Whats the question? We are a Company that values family and believes that you should be at your family events that are important to you. We demonstrate that in many ways, including the fact that our restaurants are not open on Thanksgiving or Christmas. Job Type: Full-time Experience: Restaurant Experience: 2 years (Preferred) Restaurant type: Casual dining restaurant Fine dining restaurant Shift: Day shift Evening shift Morning shift Night shift Weekly day range: Every weekend Monday to Friday License/Certification: OLCC Service Permit (Required) Food Handler Certification (Required) Work Location: In person

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Laughing Planet is a locally owned and operated quick-service restaurant company with locations in Oregon, Washington, and Nevada. We offer fresh, quality, nutritious food that is affordable and strive to provide a great experience for our customers and staff. We are currently hiring for Kitchen positions, at our Belmont location. The ideal candidate should: • Be positive and team driven • Be competent and efficient • Have kitchen and/or customer service experience • Have availability to work weekends and evenings Kitchen employees will have the opportunity to cross train and there is a potential for growth as we do our best to promote from within. Employment perks are: Diverse and fun work environment, Great Tips!, Scholarship Opportunities, Paid Sick Leave, Dental/Vision coverage offered, Referral Bonuses, Tri-Met Discounts, Shoe Discounts, Meal Discounts, and more!

Do you have a passion for cooking? GCB is seeking a skilled prep or production cook interested in honing their management skills. Great hours, great team, and great ingredients. GCB, the Pacific Northwest's first B Corp certified bakery, is committed to sourcing great, seasonal ingredients directly from local farms and vendors. Join our team today! The Kitchen Lead is responsible for all aspects of daily kitchen management including financial impacts and quality control. The Lead is the trainer for all stations and actively coaches all staff on an ongoing basis. They engage with cafes and management regarding kitchen and production. They oversee daily and weekly production schedules, shift coverage, ordering, inventory management, recipe scaling, processing of requisitions, labor and food cost reporting. This position requires an attention to detail, a desire to continually improve upon one's skills as a cook, and an ability to work cooperatively in a production level team environment. This position is the fourth of four Cook levels. Location: Commissary Kitchen, 714 N. Fremont Portland, OR 97227 Rate of Pay: This position pays $27.00 per hour. Schedule: Full time, 4-5 shifts per week. Schedule flexibility and the ability to work weekends and holidays is required. Grand Central Bakery acknowledges the importance of work-life balance. To the best of our ability, established days off are respected, vacation requests are accommodated to the best of our staffing abilities, and changes to the schedule are clearly communicated in advance. Qualifications and Skills: Must be at least 18 years old Ability to read, write, and speak English required; English/Spanish bilingual preferred Maintains a valid Food Handler's Card at all times Must demonstrate regular attendance by coming to work on scheduled working days and being on time Prior experience leading, training, and coaching preferred HS diploma/GED preferred Basic math skills required Professional experience as a prep cook required Intermediate computer skills including use of Microsoft Outlook, Excel, Word or comparable programs Intermediate experience with ChefTec, or other ERP systems Experience placing orders, signing invoices and checking in inventory required Physical requirements include but are not limited to: This position walks up to the equivalent of two miles per shift and stands for 100% of the shift worked. Working in cold environments such as walk-in freezers and refrigerators. The Kitchen Lead works in a building shared with production facilities and are constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat). Company Overview Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good. Pay Transparency Grand Central Bakery complies with applicable pay transparency laws in the locations where it does business. All job postings include the rate of pay for the position. For positions that have a range, the full range will be listed along with the expected starting compensation. Benefits Grand Central Bakery offers outstanding employee benefits as part of our total compensation package including health insurance, paid time off, a 401k with match, employee discount, and bread! Check out our career page for information about our benefit offerings. ************************************************ Equal Employment Opportunity We are committed to a policy of equal employment opportunity and strive to create a work environment of respect, trust, collaboration, and cooperation. It is the policy of Grand Central Bakery to maintain a workplace free from discrimination on the basis of race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, physical, sensory, or mental disability, age, marital status, military or veteran status, family relationship, your or your family's genetic information, or status in any other legally protected group. We expect each employee to embrace and apply these principles of equal treatment to each other and to our customers. Know Your Rights - EEOC ***************************************************************************** Please email ************************* with questions or requests for accommodation.

We are seeking a strategic, results-driven Resident District Manager to lead multi-site food service operations in the Salem-Keizer School District - Oregons 2nd largest district, serving 43,000+ students across 64 locations. This role combines operational oversight, team leadership, and client relationship management to ensure high-quality food service, compliance, and financial performance. Key Responsibilities: Oversee daily operations of multiple locations, managing on-site and remote employees. Deliver exceptional food service while maintaining safety and sanitation standards. Drive financial performance: budgets, forecasts, and achieving targets. Build strong client and community relationships; develop strategic growth plans. Lead, train, and engage teams to ensure high morale and operational excellence. Ensure compliance with company policies, procedures, and reporting standards. Qualifications: Bachelor's degree or equivalent experience. Minimum 5 years of management experience in multi-site food service operations. Proven leadership in employee engagement and team development. Culinary production experience with strong safety and sanitation knowledge. Experience with food service management systems (e.g., FMS, The Market Connection) and strong computer/reporting skills. Valid driver's license required for travel between locations. Ability to manage multiple priorities in a fast-paced environment with professionalism and customer focus. Why Join Us: Competitive salary based on experience and education. Comprehensive benefits: Medical, Dental, Vision, 401(k) with match, Paid Time Off, and Company Holidays. Career advancement opportunities and tuition reimbursement. Opportunity to lead and make an impact in one of Oregons largest school districts.

OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please

Benefits: Dental insurance Health insurance Paid time off Vision insurance If you are looking for longevity in the restaurant industry and want a supportive work environment where you can thrive and cultivate your career, apply today! We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. Being detail oriented, complying with policies and procedures, thinking on your feet, and genuine care for others are essential to be part of the team. Our company rewards hard work and results and show our appreciation by providing work/life balance. Example of Restaurant Manager Tasks:Establish an extraordinary dining experience for each and every guest.Foster a positive and efficient work environment Maintain cleanliness, sanitation, and all safety procedures/policies.Accurate cash handling Cultivate personable and professional working relationships with coworkers and vendors. What We Offer:Paid VacationsMeal DiscountsHealth InsuranceDental InsuranceVision InsuranceLife InsuranceDisability InsurancePersonal DaysBonus based on results Who We Are:Crossroads Restaurant Group continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, “The answer is yes! What's the question?” We are a Company that values family and believes that you should be at your family events that are important to you. We demonstrate that in many ways, including the fact that our restaurants are not open on Thanksgiving or Christmas. Job Type: Full-time Experience: Restaurant Experience: 2 years (Preferred) Restaurant type:Casual dining restaurant Fine dining restaurant Shift: Day shift Evening shift Morning shift Night shift Weekly day range:Every weekend Monday to Friday License/Certification: OLCC Service Permit (Required) Food Handler Certification (Required) Work Location: In person Crossroads Restaurant Group (CRG), founded by David and Christie Burnett along with Brent and Kathy Gabriel, brings decades of combined experience to the restaurant industry. Since opening its flagship restaurant, Oswego Grill, in Lake Oswego, Oregon, in 2009, CRG has expanded to multiple locations, offering upscale elegance at casual prices with a focus on scratch-made dishes and exceptional hospitality. Join us in creating unforgettable dining experiences.

Laughing Planet is a locally owned and operated quick-service restaurant company with locations in Oregon, Washington, and Nevada. We offer fresh, quality, nutritious food that is affordable and strive to provide a great experience for our customers and staff. We are currently hiring for Kitchen positions, at our Woodstock location. The ideal candidate should: • Be positive and team driven • Be competent and efficient • Have kitchen and/or customer service experience • Have availability to work weekends and evenings Kitchen employees will have the opportunity to cross train and there is a potential for growth as we do our best to promote from within. Employment perks are: Diverse and fun work environment, Paid Sick Leave, Great Tips!, Scholarship Opportunities, Dental/Vision coverage offered, Referral Bonuses, Tri-Met Discounts, Shoe Discounts, Meal Discounts, and more!

OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please