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Chef By Request Catering Jobs in Oregon (NOW HIRING)

Hayden Homes Amphitheater

Catering Assistant

Bend, OR · On-site

$25/hr

Take direction from the catering lead/chef on-site Requirements: * Ability to stand, lift, and move ... Food handler's card (if required by local jurisdiction) Schedule: Full show-day shift, 14+ hours ...

Market of Choice

Sous Chef

Eugene, OR · On-site

$19.60/hr

Catering experience is preferred, but not required. Applicants should be available any shift ... We uphold our tradition of valuing our employees by providing equal opportunities to all applicants.

Market of Choice

Sous Chef

Eugene, OR · On-site

$16.10 - $18.60/hr

Catering experience is preferred, but not required. Applicants should be available any shift ... We uphold our tradition of valuing our employees by providing equal opportunities to all applicants.

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$75K - $103K/yr

... catering menus. At The Allison Inn & Spa our working philosophy is a commitment to strive for ... We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and ...

Compass Group

Catering Manager

Portland, OR · On-site

$60K/yr

Works with the Chef in creating menus. * Trains catering associates in service techniques, menu ... protected by law. Certain positions may require Florida Level 2 background screening. Details:

Hearth & Vine

Executive Chef - Hearth & Vine

Portland, OR

$75K - $104K/yr

The Chef will work closely with the property sales team and catering department to align client ... Monitor and assess performance by providing consistent coaching, performance reviews, and ...

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$75K - $103K/yr

... catering menus. At The Allison Inn & Spa our working philosophy is a commitment to strive for ... We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and ...

Oregonstate

Sous Chef

Corvallis, OR · On-site

$51K - $69K/yr

... catering, a market, retail restaurants and coffee shop locations across campus ... UHDS is an auxiliary enterprise which is funded solely by customers who use our services -- we ...

Market of Choice

Market of Choice - Sous Chef

Eugene, OR · On-site

$16.10 - $18.60/hr

Catering experience is preferred, but not required. Applicants should be available any shift ... We uphold our tradition of valuing our employees by providing equal opportunities to all applicants.

PF Changs

Executive Chef

Tigard, OR

$89K - $109K/yr

... large catering orders (which may include operating a rental truck), making supply runs, local ... Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if ...

P.F. Chang's

Executive Chef

Tigard, OR · On-site

$89K - $109K/yr

... large catering orders (which may include operating a rental truck), making supply runs, local ... Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if ...

PF Changs

Executive Chef

Portland, OR · On-site

$89K - $109K/yr

... large catering orders (which may include operating a rental truck), making supply runs, local ... Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if ...

chi

Executive Chef | The Allison Inn & Spa

Newberg, OR · On-site

$75K - $103K/yr

... catering menus. At The Allison Inn & Spa our working philosophy is a commitment to strive for ... We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and ...

chi

Executive Chef | The Allison Inn & Spa

Newberg, OR · On-site

$75K - $103K/yr

... catering menus. At The Allison Inn & Spa our working philosophy is a commitment to strive for ... We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and ...

Cedar Sinai Park

Sous Chef

Portland, OR

$23 - $27/hr

... requested by the manager. Regularly assists with training of new hires. · Assembles dishes and ... catering and communicates with Dining Room Supervisor and Culinary Assistant on all events. · ...

Cedars-Sinai Park

Sous Chef

Portland, OR · On-site

$23 - $27/hr

... requested by the manager. Regularly assists with training of new hires. • Assembles dishes and ... catering and communicates with Dining Room Supervisor and Culinary Assistant on all events. • ...

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Chef By Request Catering information

See Oregon salary details

$14

$27

$43

How much do chef by request catering jobs pay per hour?

As of Sep 1, 2026, the average hourly pay for chef by request catering in Oregon is $27.18, according to ZipRecruiter salary data. Most workers in this role earn between $20.58 and $31.78 per hour, depending on experience, location, and employer.

What is Chef By Request Catering?

Chef By Request Catering is a professional catering service that provides customized menus and on-site meal preparation for events such as weddings, corporate functions, and private parties. They work closely with clients to design menus that suit specific tastes, dietary needs, and event themes. Their services typically include food preparation, setup, service staff, and cleanup, ensuring a seamless dining experience for guests. Chef By Request Catering is known for their attention to detail, use of fresh ingredients, and ability to accommodate a wide range of cuisines and event sizes.

What are the key skills and qualifications needed to thrive as a chef in a catering company like Chef By Request Catering?

To thrive as a Chef in catering, you need strong culinary skills, menu planning expertise, and often a degree or certification from a culinary school. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are typically required. Creativity, leadership, and the ability to remain calm under pressure help chefs deliver high-quality dishes and manage event-specific demands. These skills ensure consistent food quality, efficient kitchen operations, and satisfied clients in a dynamic catering environment.

What are some common challenges faced by chefs working in catering, and how can they be managed effectively?

Chefs in catering often encounter challenges such as managing unpredictable event schedules, adapting menus to diverse client preferences, and coordinating logistics for off-site food preparation. Effective time management, strong communication with event planners, and flexibility are essential to handle last-minute changes or dietary requests. Working closely with a dedicated team and having detailed prep lists can help ensure smooth execution during events, leading to successful service and satisfied clients.

What is the difference between Chef By Request Catering vs Personal Chef?

AspectChef By Request CateringPersonal Chef
CredentialsCulinary training, catering certificationsCulinary training, personal chef certifications
Work EnvironmentEvent venues, private parties, corporate eventsPrivate homes, client residences
Employer & IndustryCatering companies, event planningIndividual clients, households
Search & Comparison IntentEvent catering services, catering vs personal chefPrivate chef services, in-home catering

Chef By Request Catering and Personal Chef both require culinary skills and certifications. However, Chef By Request Catering focuses on providing catering services for events and large gatherings, often working with catering companies or event planners. In contrast, a Personal Chef offers customized, in-home meal preparation directly for individual clients or families. The main difference lies in the work environment and client interaction, with catering being event-focused and personal chefs working closely with clients in private settings.

What are popular job titles related to Chef By Request Catering jobs in Oregon?

For Chef By Request Catering jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Chef By Request Catering jobs in Oregon look for?

The top searched job categories for Chef By Request Catering jobs in Oregon are:

Chef By Request Catering jobs near you

Restaurant & Catering Chef

Tillamook County Creamery Association

Tillamook, OR • On-site

Full-time

Posted 24 days ago

Job description

Restaurant & Catering Chef
Come join the Tillamook Team, one of the fastest-growing dairy brands in the US, where we Play to Win to create over 200 dairy products in 7 different categories: cheese, ice cream, yogurt, sour cream, butter, cream cheese and frozen meals. Our Uncompromising Quality has led us to become the #1 Cheddar, #2 Cream Cheese and #3 Family Size Ice Cream brand, but we're not stopping there. We're loading up for our best years to come and want you to join us.
As a farmer-owned cooperative since 1909, we know that being Good Stewards for our stakeholders and doing a little extra always pays off. We're looking for team members with a One Team and Genuine Care mindset who are inspired to share the delight of the Tillamook brand with each other and others every day.
What you will do:
The TC Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. The TC Restaurant & Catering Chef is responsible for the full scope of kitchen operations at the Tillamook Creamery Visitor Center - one of Oregon's premier tourist destinations welcoming approximately one million visitors per year. As a cornerstone of the Tillamook brand experience, this role ensures culinary excellence across the restaurant and all catering events, elevating the Creamery's iconic identity through every guest interaction.
The Chef drives business results by partnering with the TCCA Corporate Executive Chef to implement menu strategies, manage financial goals, and oversee product ordering, inventory, and cost control. This role leads and develops a kitchen team of 15-19 employees - cultivating a culture of inclusion, consistent quality, and operational efficiency in alignment with Tillamook's five shared values.
Here's a day in the life:
  • Direct and oversee the daily operations of all Tillamook Creamery kitchens, working the line as needed to support, observe, and direct staff during service.
  • Lead menu development and deployment for restaurant and catering - including seasonal menus, VIP/large-group custom options, costing, allergy guides, recipe cards, and prep sheets - in partnership with the TCCA Corporate Executive Chef. Ensure all menus are approved prior to deployment and remain brand-elevating, profitable, and operationally viable.
  • In partnership with Food Service Managers, recruit, hire, onboard, train, develop, coach, and retain kitchen staff. Deliver training on culinary standards, catering menu execution, guest service expectations, SOPs, and system updates. Provide regular recognition, feedback, and performance evaluations. Manage scheduling and payroll for all direct reports (15-19 positions, including permanent and seasonal hires).
  • Standardize and enforce production recipes and presentation specifications to ensure consistent quality on every dish. Approve all food items leaving the kitchen and resolve any service or quality issues promptly.
  • Maintain ownership of kitchen financial results: managing food costs, budgetary guidelines, and cost-control measures using a thorough understanding of costing formulas and yield percentages. Oversee product ordering, inventory management (FIFO, organized storage, receiving accuracy), and kitchen expense tracking. Maintain expertise in Toast Inventory, COGS, recipe management, and POS systems - including button creation, recipe builds, inventory controls, and price updates.
  • Serve as the primary point of contact for food and supply vendors.
  • Build and maintain professional, value-aligned vendor relationships to ensure quality products, reliable service, and timely deliveries. Regularly review product quality, pricing, and vendor performance to support cost efficiency and operational improvement.
  • Ensure all food, facilities, and equipment meet governmental regulations and Health Department sanitation requirements. Maintain accurate temperature, maintenance, and sanitation logs. Enforce all SOPs, including OSHA/Safety documentation, OLCC permits, Food Handler permits, and equipment usage certifications.
  • Ensure the culinary program and guest experience are consistently aligned with Tillamook brand standards, as approved by the Executive Chef of Culinary Development and the Creamery General Manager.
  • Support order-throttling and operational system adjustments through the designated App as needed to optimize ticket times and back-of-house efficiency.
  • Apply financial acumen to maintain ownership of business results; implement strategies to maximize performance, track progress against goals, and keep stakeholders informed with data-driven recommendations.
  • Build professional, respectful working relationships across TCCA departments (People & Culture, Finance, Site Maintenance, and other Creamery teams). Leading through TCCA values to foster a safe, inclusive, and respectful environment for employees, guests, and vendors.
  • Oversee recruiting, onboarding support (uniforms, orientation, property tours, 7Shifts, and UKG setup), attendance records, and documentation of policy violations in partnership with L&D and P&C teams.
  • Confront and resolve difficult situations proactively and professionally. Efficiently manage and utilize resources, exercising independent judgment and critical thinking to bring well-considered solutions to leadership.
  • Other duties as needed and assigned.

Knowledge, Skills, and Abilities:
  • High school diploma or GED required
  • Some post-secondary culinary or restaurant management training preferred
  • 1+ years' kitchen/restaurant/food service or manufacturing experience required; catering and high-volume food service experience preferred.
  • 3 years of supervisor or management experience preferred
  • Food preparation, grill work, and catering experience required.
  • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals.
  • Demonstrated ability to effectively prioritize and manage time.
  • Possess the ability to read, write, and interpret reports.

Industry leading benefit and reward programs:
We offer outstanding benefits to our employees. For more information, please visit the careers page: www.tillamook.com/careers.
We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future.
Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. EEO
TCCA prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to age, race, color, religion, national origin, sexual orientation, gender or gender identity, disability status (including those related to pregnancy and childbirth), protected veteran status, membership/non-membership in a labor organization, or any other characteristic protected by law.

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