Executive Chef Sonesta Great Bay Beach Resort & CasinoExecutive ChefPortland, ORIn this role, the Executive Chef is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals. An epic blend of full-service and focused hotels in major cities, Sonesta's uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be.
NewExecutive Chef MAKEREADYExecutive ChefPortland, ORThe Tavern at Heathman celebrates Portland's spirit as a local gathering place, offering Pacific Northwest inspired fare rooted in fresh, seasonal ingredients and local partnerships. You will be "the chief" and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience.
Executive Chef Amaro's TableExecutive ChefVancouver, WAAs we expand and open a new chapter, we’re looking for a chef who’s excited to bring their creativity and leadership to a growing team, making a lasting impact on both our kitchen culture and guest experiences. Proven Leadership: With 3-5 years of experience in a senior culinary role, you’ve led teams and created incredible dining experiences, and you’re ready to inspire the next generation of chefs.
Executive Chef CeciliaExecutive ChefVancouver, WACecilia is a full-service restaurant serving breakfast and dinner seven days a week, with a popular weekday Happy Hour and a loyal following that spans all dayparts. Whether you’re an experienced Executive Chef or a strong Sous Chef ready for the next step, this is a great opportunity to take the reins of a fast-paced, high-performing restaurant with room to grow.
NewExecutive Chef Altius Search GroupExecutive ChefPortland, ORThis hands-on leadership role oversees all aspects of the Student-Athlete Training Table, including menu development, culinary execution, staff leadership, budgeting, purchasing, and overall kitchen operations. Our client is seeking a talented Executive Chef to lead culinary operations for one of the premier collegiate athletic dining programs in the Southeastern United States.
Executive Chef Oswego GrillExecutive ChefBeaverton, ORWhile we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. The Crossroads brand continually strives to deliver high-quality food and an outstanding dining experience in the Portland Metro Area.
Executive Chef Atria Senior LivingExecutive ChefHillsboro, Oregon$85,000–$97,750 / yearFull timeMaintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor. Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
Sous Chef Legacy HealthSous ChefVANCOUVER, Washington$28.47–$40.71 / hourFull timeWorks actively to expand working knowledge and expertise in food production systems with an emphasis on: menu planning, forecasting, purchasing, receiving, storage, preparation, service and accountability. We feature innovations in joint replacement, robotic surgery, pelvic health for women, cancer care, intensive care for newborns, neurosurgery, medical care for children and more.
Sous Chef (Michael Jordan''''s) Ilani IncSous Chef (Michael Jordan''''s)WAMust perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, repetitive hand and arm motions, and handling of materials. IF YOU ARE AN EXISTING EMPLOYEE, PLEASE NAVIGATE TO THE INTERNAL JOB POSTING USING THIS LINK: https://wd5.myworkday.com/cowlitz/d/inst/1$9925/9925$4081.htmld.
Senior Sous Chef Kitchen Manager P.F. Chang'sSenior Sous Chef Kitchen ManagerHappy Valley, ArizonaMust possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Referral Program : Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location).
Chef de Cuisine Sonesta International Hotels CorporationChef de CuisinePortland, OregonIn this role, the Executive Chef is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be.
Executive Chef Urban Restaurant GroupExecutive ChefHillsboro, OREssential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items.
Sous Chef Amaro's TableSous ChefVancouver, WAIf you're a driven, grounded leader who’s ready to take your next step in a kitchen that values integrity, teamwork, and scratch-made excellence, apply today and help us bring Amaro’s Table to life in East Vancouver. Known for our scratch kitchen, warm hospitality, and an award-winning craft cocktail program, we’re excited to open a brand-new location in East Vancouver and we’re building a passionate team to bring it to life.
EXECUTIVE CHEF Compass Group, North AmericaEXECUTIVE CHEFRIDGEFIELD, WA$90,000–$100,000 / yearTwice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off Plan + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) **Levy maintains a drug-free workplace.**
Sous Chef - Embassy Suites by Hilton Portland Downtown Hilton GlobalSous Chef - Embassy Suites by Hilton Portland DowntownPortland, ORFull timeAssist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward. Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed .
Sous Chef Henry'sSous ChefPortland, Oregon$75,000–$80,000 / yearFull timeStrong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.
NewSous Chef Landry'sSous ChefPortland, OR$75,000–$80,000 / yearEnsures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining 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. 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.
Sous Chef CeciliaSous ChefVancouver, WAJoin Cecilia, a well-loved local restaurant in Vancouver where scratch cooking and real hospitality come together to create memorable guest experiences. We re looking for a Sous Chef who s comfortable working days and nights, staying calm under pressure, and leading by example.
SOUS CHEF (FULL TIME) Compass Group North AmericaSOUS CHEF (FULL TIME)ORFor positions in Washington State, Maryland, or to be performed Remotely, click here or copy-paste the link below for paid time off benefits information: https://www.compass-usa.com/wp-content/uploads/2023_WageTransparency_Flik_Hospitality.pdf. • Retirement Plan • Associate Shopping Program • Health and Wellness Programs • Discount Marketplace • Identity Theft Protection • Pet Insurance • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program.
NewChef de Cuisine SonestaChef de CuisinePortland, ORIn this role, the Executive Chef is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals. Strategy and Planning: Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.
NewAssistant School Chef Pear Tree SchoolAssistant School ChefVancouver, BC$37,000–$40,000 / yearKitchen Assistance & Cleaning – Support the head chef by keeping the kitchen clean and organised, including washing dishes (dishwasher for most items, handwashing large items), and monitoring cleaning supply levels. Higher Pay During Coverage: When assigned to cover for the Head Chef (e.g., during absences or summer program periods), you'll be paid at a chef coverage rate of $50,000–$60,000/year, pro-rated for the coverage period.
NewSous Chef Mary's WoodsSous ChefLake Oswego, OregonMary's Woods is seeking a Sous Chef with a commitment to both culinary excellence and leadership development with a hands-on, lead-by-example management style to assist with overseeing our kitchen operations. You will support Mary’s Woods culinary vision of scratch-made, farm-to-table, locally inspired cuisine by partnering with local vendors and farms with a focus on organic Pacific Northwest ingredients.
Private Chef (Independent Contractor) Nectar MarketsPrivate Chef (Independent Contractor)Portland, Oregon$25This role is ideal for a chef who enjoys creating nutritious, flavorful food while focusing on anti-inflammatory meals, avoiding sugar, wheat, and butter, and supporting a positive workplace culture through healthy eating. You care about where food comes from, love working with fresh, organic ingredients, and take pride in creating meals that are nourishing, delicious, and aligned with an anti-inflammatory, whole-food approach.
NewSous Chef Mary's Woods at Marylhurst IncSous ChefLake Oswego, ORPart timeMary's Woods is seeking a Sous Chef with a commitment to both culinary excellence and leadership development with a hands-on, lead-by-example management style to assist with overseeing our kitchen operations. You will support Mary’s Woods culinary vision of scratch-made, farm-to-table, locally inspired cuisine by partnering with local vendors and farms with a focus on organic Pacific Northwest ingredients.
Sous Chef Oswego GrillSous ChefLake Oswego, ORWhile we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area.
NewSushi Chef Momiji Management GroupSushi ChefPortland, ORContributes to stocking, ordering, and purchasing of ingredients, ensuring that the necessary ingredients are available and as fresh as possible while also minimizing spoilage/waste by communicating needs to the Head Sushi Chef. Sushi Chefs follow recipes for consistency, garnish and make an attractive presentation for each meal and communicate with the serving and other kitchen or sushi bar staff.
Resident Chef (Sur La Table) CSC Generation Enterprise IncResident Chef (Sur La Table)Portland, ORPosition Overview As a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.
Cook/ Prep Cook/ Sous Chef Century Park Associates LLCCook/ Prep Cook/ Sous ChefWoodburn, ORAssists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels. Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage.
NewSous Chef Hearth & VineSous ChefPortland, ORSet within the historic Henry Weinhard Brewery building in Portland s Pearl District, Hearth & Vine is a restaurant, bar, and gathering place offering New American cuisine alongside a broad selection of Pacific Northwest wines and beers. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business.
NewSales Associate Chef'Store - FT US FoodsSales Associate Chef'Store - FTBeaverton, ORMust be able to perform the following physical activities for described length of time: List the required physical activities including length of time performing each activity referencing the key below OCCASIONALLY: 1% - 33 / FREQUENTLY: 34% - 66% / CONTINUOUSLY: 67% - 100% or NEVER JOB REQUIRES WORKER TO: Stand Continuously. This includes scanning merchandise, by utilizing a held-held scan gun or 10 keypad, weighing product on countertop scales as necessary, and looking up any product that will not scan.
Sales Associate Chef''''Store - FT US Foods Holding CorpSales Associate Chef''''Store - FTBeaverton, OR$15–$24 / hourThis includes scanning merchandise, by utilizing a held-held scan gun or 10 keypad, weighing product on countertop scales as necessary, and looking up any product that will not scan. This includes blaster tagging unscannable merchandise, applying catch weight labels to all merchandise sold by the pound, and affixing plu tags to produce items.
NewSous Chef University Portland Compass GroupSous Chef University PortlandPortland, OR$62,000–$72,000 / yearThe Sous Chef I plays a key leadership role by motivating, training, developing, and directing back-of-house associates to deliver a high-quality dining experience and meet operational objectives for customers, clients, and management. Manage and maintain all required logs, including production, sanitation, cleaning, deep cleaning, temperature, cooling, receiving, and cooking logs.
Sous Chef Brookdale Senior Living IncSous ChefNewberg, ORTo support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. Associate or Bachelor's degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field.
Cook/ Prep Cook/ Sous Chef Cascade Park Retirement CenterCook/ Prep Cook/ Sous ChefWoodburn, OregonAssists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels. Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage.
Chef Market of ChoiceChefPortland, OR$19–$22 / hourThe ideal candidate will have at least 1 year experience in this field, previous management experience, open availability and long-term commitment to growing with Market of Choice. Market of Choice is committed to recruiting, hiring and promoting qualified applicants as well as giving people of all backgrounds an opportunity to work and contribute to our company and community.
Market of Choice - Chef Market of ChoiceMarket of Choice - ChefPortland, OR$19–$24 / hourThe ideal candidate will have at least 1 year experience in this field, previous management experience, open availability and long-term commitment to growing with Market of Choice. Market of Choice is committed to recruiting, hiring and promoting qualified applicants as well as giving people of all backgrounds an opportunity to work and contribute to our company and community.
Sous Chef Compass Group North AmericaSous ChefPortland, OR$65,000–$72,000 / yearThe Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Sous Chef University Portland Compass Group North AmericaSous Chef University PortlandPortland, OR$62,000–$72,000 / yearThe Sous Chef I plays a key leadership role by motivating, training, developing, and directing back-of-house associates to deliver a high-quality dining experience and meet operational objectives for customers, clients, and management. Manage and maintain all required logs, including production, sanitation, cleaning, deep cleaning, temperature, cooling, receiving, and cooking logs.
NewSushi Chef MOMIJI MASTER LLCSushi ChefPortland, ORContributes to stocking, ordering, and purchasing of ingredients, ensuring that the necessary ingredients are available and as fresh as possible while also minimizing spoilage/waste by communicating needs to the Head Sushi Chef. Sushi Chefs follow recipes for consistency, garnish and make an attractive presentation for each meal and communicate with the serving and other kitchen or sushi bar staff.
Chef de Cuisine Urban Restaurant GroupChef de CuisinePortland, ORFlexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel. Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts.
Sous Chef Urban Restaurant GroupSous ChefPortland, ORFlexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel. Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts.
Sous Chef Brix TavernSous ChefTualatin, ORFlexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel. Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts.
NewCHEF (FULL TIME) Compass GroupCHEF (FULL TIME)Portland, OR$24–$28 / hourFull-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.
Sous Chef Copper RiverSous ChefHillsboro, OregonCopper River Restaurant and Bar, opened by Crossroads Restaurant Group (CRG) in 2015 in Hillsboro, Oregon, features 52 local craft beers, scratch-made locally sourced food, and a lively atmosphere. CRG, also behind the popular Hop Social Grill in Chandler, Arizona, is dedicated to providing exceptional dining experiences with a service philosophy of "The answer is yes!
CHEF (FULL TIME) Compass Group North AmericaCHEF (FULL TIME)Portland, OR$24–$28 / hourFull-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy-paste the link below for paid time off benefits information: https://www.compass-usa.com/wp-content/uploads/2023_WageTransparency_BAMCO.pdf.
Assistant Sous Chef Marriott International IncAssistant Sous ChefPortland, ORUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.
Chef Milestone Retirement CommunitiesChefOregon City, OregonBring your passion for cooking and service to a team that values excellence, teamwork, and creating meaningful experiences for our residents. Milestone is one of the fastest-growing senior living operators, with 100+ years of combined industry and hospitality experience.
NewAsian Cuisine Chef Albertsons Companies IncAsian Cuisine ChefCanby, ORLocally great and nationally strong, Albertsons Companies (NYSE: ACI) is a leading food and drug retailer in the U.S. We operate over 2,200 stores, 1,732 pharmacies, 405 fuel centers, 22 distribution facilities, and 19 manufacturing plants across 34 states and the District of Columbia. Our vision is to be a retail leader admired for national strength with deep local roots, offering an easy, fun, friendly, and inspiring experience, no matter how customers choose to shop with us.
Senior DevOps Engineer BiampSenior DevOps EngineerBeaverton, OregonThis is a high-leverage role: you’ll set the patterns that govern how our Software Operations team runs this platform for years, and you’ll do it with executive visibility because the in-sourcing itself is a strategic initiative. As we grow to meet our customers’ needs and evolve to address the challenges of tomorrow, one guiding principle remains the same: Biamp connects people through extraordinary audiovisual experiences.
Lead Line Cook American Cruise Lines, Inc.Lead Line CookORResponsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs. You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period.