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Evening Chef Jobs in Oregon (NOW HIRING)

SCP Hotels

Sous Chef - Full Time / PM

Redmond, OR · On-site

$23 - $26/hr

Job Type Full-time Description Sous Chef - Provisions Kitchen Full Time with Benefits - either Friday-Tues or Thurs-Mon (evening hours) $23-$26/hour The Sous Chef is primarily responsible for ...

Sysco

Sales Consultant

Portland, OR

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - Roseburg

Portland, OR · On-site

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - Vancouver

Portland, OR · On-site

$46K - $77K/yr

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - East Portland

Portland, OR

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - East Portland

Portland, OR

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - Medford

Portland, OR · On-site

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - Eugene

Portland, OR · On-site

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - Florence

Portland, OR

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - Eugene, OR

Portland, OR · On-site

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

Sysco

Sales Consultant - Corvallis

Portland, OR

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... This position may require working some non-traditional hours (evening, weekends, and holidays) to ...

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Showing results 1-20

All JobsEvening Chef JobsEvening Chef Jobs in Oregon

Evening Chef information

What is an evening chef?

Evening chefs are culinary professionals who primarily work during the evening hours in restaurants, hotels, catering companies, or other food service establishments. They are responsible for preparing and cooking dinner service, managing kitchen staff during their shift, and ensuring food quality and safety standards are upheld. Evening chefs may also assist in menu planning, inventory management, and maintaining a clean and organized kitchen environment. Their role is crucial in delivering a positive dining experience during peak dinner hours.

What are the key skills and qualifications needed to thrive as an evening chef, and why are they important?

To thrive as an Evening Chef, you need strong culinary skills, kitchen management experience, and typically a culinary degree or relevant certification. Familiarity with commercial kitchen equipment, inventory management systems, and food safety regulations is essential. Creativity, leadership, and the ability to work efficiently under pressure are standout soft skills for this role. These skills ensure consistent food quality, smooth kitchen operations, and a positive dining experience during peak evening hours.

What are some common challenges faced by evening chefs and how can they be managed effectively?

Evening chefs often face challenges such as high-volume service during peak dinner hours, managing a diverse kitchen staff, and maintaining food quality under time pressure. To manage these, effective communication and organization are key, as is prepping ingredients in advance and delegating tasks based on team members' strengths. Building a strong rapport with both kitchen and front-of-house teams helps ensure smooth service and minimizes errors during busy periods.

What is the difference between Evening Chef vs Line Cook?

AspectEvening ChefLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentKitchen during dinner service, often in upscale or full-service restaurantsKitchen during meal prep, in various restaurant types
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, cafes, fast-food outlets
Common Search & ComparisonYesYes

The Evening Chef typically oversees dinner service, requiring advanced culinary skills and experience, often working in upscale settings. The Line Cook focuses on food preparation during all service hours, handling specific stations in the kitchen. While both roles require culinary training, the Evening Chef usually has more responsibilities and experience, making it a more senior position within the kitchen team.

Do evening chefs work at night?

Yes, evening chefs typically work during the late afternoon and evening hours, which often include night shifts. Their schedules usually align with dinner service times, requiring them to work during nighttime hours in many restaurant environments.

What is the lowest position as an evening chef?

The lowest position for an evening chef is typically a line cook or prep cook, responsible for basic food preparation and assisting more senior kitchen staff. Entry-level roles often require basic culinary skills and may involve working under supervision during evening shifts.

What are the most commonly searched types of Chef jobs in Oregon?

The most popular types of Chef jobs in Oregon are:

Evening Chef jobs near you
Infographic showing various Evening Chef job openings in Oregon as of August 2026, with employment types broken down into 1% As Needed, 59% Full Time, 37% Part Time, 2% Contract, and 1% Nights. Highlights an 93% Physical, 1% Hybrid, and 6% Remote job distribution.

Sous Chef - Full Time / PM

Redmond, OR • On-site

SCP Hotels
1 - 10 employees
Learn more about SCP Hotelsexternal

$23 - $26/hr

Full-time

Posted 18 days ago

Job description

Job Type
Full-time
Description
Sous Chef - Provisions Kitchen
Full Time with Benefits - either Friday-Tues or Thurs-Mon (evening hours)
$23-$26/hour
The Sous Chef is primarily responsible for assisting the Executive Chef in managing the culinary operations of our hotel. You will be responsible for ensuring the highest standards of food quality, presentation, and consistency across all F&B outlets. Collaborating closely with the culinary team, you will help develop menus, train staff, and maintain a productive and efficient kitchen environment.
The Job
  • Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
  • Follow Hotel policies with lost and found items.
  • Adhere to Hotel requirements for guest and team member accidents or injuries and in emergencies.
  • Continuously promote sanitation, safety, and security efforts.
  • Act as manager on duty when the Executive Chef is out.
  • Assist the Executive Chef in planning and executing menus that showcase creativity, seasonality, and local ingredients.
  • Oversee day-to-day kitchen operations, including food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and quality standards.
  • Supervise and train culinary staff, guiding cooking techniques, food safety practices, and kitchen procedures.
  • Assist the banquet manager in the management of banquet services both within and outside the hotel/restaurant.
  • Coordinate with the Executive Chef and Food & Beverage Manager to develop and implement cost-effective strategies to maximize profitability while maintaining high-quality standards.
  • Monitor inventory levels, order supplies, and manage food costs to optimize profitability and minimize waste.
  • Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.
  • Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.
  • Assist in scheduling kitchen staff to ensure adequate coverage and efficient workflow during peak hours.
  • Collaborate with the purchasing department to source ingredients, evaluate suppliers, and negotiate pricing contracts.
  • Stay updated on industry trends, culinary techniques, and new product offerings to enhance menu offerings and guest satisfaction.
  • Foster a positive and collaborative work culture within the culinary team, promoting open communication, teamwork, and professional development.
  • Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
  • Maintain knowledge of correct maintenance and use of equipment.
  • Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
  • Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
  • Adhere to relevant Food Safety Hygiene standards.
  • Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
  • Work in a safe manner and abide by OSHA regulations and the Hotel's policies in regard to accident and incident reporting procedures.
  • Assist in providing suitable training, reinforcement, and coaching for team members, as necessary.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Cultivate collaborative, mutually supportive relationships with other departments and co-workers.
  • Other duties as assigned.

Requirements
Job Requirements
  • Must be a United States citizen or possess a valid work permit.
  • Must be able to read, write, and speak English. Fluency in other languages is beneficial.
  • Must be able to accurately follow instructions, both verbally and written.
  • Ability to work a flexible schedule that may include evenings, weekends, and holidays.
  • Must be able to work in a fast-paced environment with urgency and empathy.
  • Outstanding coordination and multi-tasking abilities.
  • Strong culinary skills with a passion for creating innovative and high-quality dishes.
  • Excellent leadership abilities with the ability to motivate and inspire a team.
  • Solid understanding of kitchen operations, food safety standards, and sanitation guidelines.
  • Proficiency in menu planning, costing, and inventory management.
  • Must have the ability to deal effectively and interact well with guests, vendors, and team members.
  • Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
  • Knowledge of food and beverage service operations preferred but not required.
  • State Alcohol Serving Certificate and State Food Handlers Certificate.
  • Ability to calculate figures and amounts using basic math.

Supervision
  • Reports to the Executive Chef.
  • Assists in managing BOH F&B Staff.

Education and Experience
  • Proven experience as a Sous Chef or similar role in a luxury hotel or upscale restaurant setting.
  • Culinary degree or equivalent qualification from a recognized culinary institute.
  • Experience in working efficiently in a high-volume, production-oriented environment.
  • Knowledge of Local, State, or Federal food sanitation regulations.

Working Conditions
  • Must be able to stand and move freely about the property for the majority of the shift.
  • Must be able to lift, carry, push, pull 50 lbs.
  • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally.
  • Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis.
  • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat).
  • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat).
  • Must be able to work in variable room temperatures.
  • Noise level is usually moderate.
  • Dexterity in using kitchen equipment or utensils and carrying heavy trays.

Salary Description
$23 to $26 an hour

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