Job Description

Job Description

Job Description

Corporate Executive Chef

Location: Portland, Oregon Area

Compensation: $110,000–$130,000, plus bonus and comprehensive benefits

We are a growing Pacific Northwest restaurant group known for upscale casual dining, featuring vibrant venues with extensive local craft beer selections and scratch-made dishes crafted from regionally sourced ingredients. With a legacy of industry expertise, we are committed to exceptional guest experiences and have ambitious plans for continued expansion.

We seek a dynamic Corporate Executive Chef to lead our culinary program from our Portland-area base. This pivotal role will ensure excellence, consistency, and innovation across our evolving portfolio of restaurants.

Key Responsibilities:

• Oversee culinary operations, including menu development, recipe standardization, and innovation, emphasizing fresh, locally sourced ingredients and scratch preparations.
• Lead and mentor kitchen teams across multiple locations, ensuring high standards of food quality, safety, and operational efficiency through hands-on training and performance management.
• Partner with operations and front-of-house teams to align culinary excellence with our guest-focused service philosophy, enhancing dining experiences.
• Implement quality control measures to ensure consistency in food presentation, flavor, and portioning across our wood-grill and craft beer-centric concepts.
• Manage culinary budgets, inventory, and vendor relationships to optimize costs while sourcing premium ingredients, such as domestic steaks and seasonal seafood.
• Spearhead culinary initiatives for new openings and concept development, refining dishes to reflect our upscale casual identity.
• Cultivate a collaborative, high-energy kitchen culture that supports growth and thrives in fast-paced, guest-driven environments.

Qualifications:

• 10+ years of progressive culinary leadership in multi-unit casual or upscale casual dining, with expertise in wood-fired grilling, seafood preparation, and scratch cooking.
• Proven skills in menu engineering, cost control, and team development; ServSafe certification or equivalent required.
• Passion for hospitality, craft beverages, and creating memorable dining experiences in a collaborative, entrepreneurial environment.
• Strong communication, problem-solving, and mentoring skills, with adaptability to dynamic market needs.

If you’re a culinary leader ready to shape the future of our growing restaurant group, please submit your resume and a brief cover letter highlighting your relevant experience.

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