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Executive Chef Jobs in Oregon (NOW HIRING)

PRS Management, Inc.

Executive Chef

Portland, OR · On-site

$85K - $100K/yr

Overview Holladay Park Plaza, Portland's premier upscale senior living community, is seeking an experienced Executive Chef with a minimum of 5 years of experience in Executive Chef or equivalent ...

CoralTree Hospitality

Executive Chef

Portland, OR · On-site

$105K - $115K/yr

Prior experience as an Executive Chef. Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and oversee multiple property ...

RiverPlace Hotel

Executive Chef

Portland, OR · On-site

$105K - $115K/yr

Qualifications Prior experience as an Executive Chef. Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and oversee ...

RiverPlace Hotel

Executive Chef

Portland, OR · On-site

$75K - $104K/yr

Qualifications Prior experience as an Executive Chef. Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and oversee ...

PRS Management, Inc.

Executive Chef

Portland, OR

$85K - $100K/yr

Overview Holladay Park Plaza, Portland's premier upscale senior living community, is seeking an experienced Executive Chef with a minimum of 5 years of experience in culinary leadership or equivalent ...

Urban Restaurant Group

Executive Chef

Hillsboro, OR · On-site

$70K - $80K/yr

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. This role involves ...

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Executive Chef | The Allison Inn & Spa

Newberg, OR

$75K - $103K/yr

Executive Chef | The Allison Inn & Spa The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley. Meetings & Events at The Allison Inn ...

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Executive Chef | The Allison Inn & Spa

Newberg, OR

$75K - $103K/yr

Executive Chef | The Allison Inn & Spa The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley. Meetings & Events at The Allison Inn ...

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Executive Sous Chef

Eugene, OR

$75K - $80K/yr

Executive Sous Chef | Valley River Inn Let's start off with the most important part-what's in it for you: The Perks *Eligibility of perks is dependent upon job status * Salary Range: $75,000 - $80 ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Oregon

Executive Chef information

See Oregon salary details

$42.3K

$91.9K

$137.4K

How much do executive chef jobs pay per year?

As of Aug 14, 2026, the average yearly pay for executive chef in Oregon is $91,864.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,600.00 and $104,100.00 per year, depending on experience, location, and employer.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.
More about Executive Chef jobs

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

The most popular types of Chef jobs in Oregon are:

What are popular job titles related to Executive Chef jobs in Oregon?

For Executive Chef jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Executive Chef jobs in Oregon look for?

The top searched job categories for Executive Chef jobs in Oregon are:

What cities in Oregon are hiring for Executive Chef jobs?

Cities in Oregon with the most Executive Chef job openings:

What are popular job titles related to Executive Chef jobs in OR?

For Executive Chef jobs in OR, the most frequently searched job titles are:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Oregon as of August 2026, with employment types broken down into 94% Full Time, and 6% Part Time. Highlights an 100% In-person job distribution, with an average salary of $91,864 per year, or $44.2 per hour.

Executive Chef

PRS Management, Inc.

Portland, OR • On-site

$85K - $100K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 8 days ago

Job description

Overview
Holladay Park Plaza, Portland's premier upscale senior living community, is seeking an experienced Executive Chef with a minimum of 5 years of experience in Executive Chef or equivalent roles to lead our team of culinary professionals and oversee all culinary activities for our fine-dining restaurant, upscale casual Bistro, catering services, and all other areas of our culinary program.
About the Role:
As a leader in the department, you will drive success in Dining Services by consistently developing, mentoring, and holding all members of the Dining and Nutritional teams accountable to their job descriptions. Your leadership will be guided by a strong sense of ownership, a commitment to excellence, and your vision and expectations for the team. You will foster positive, genuine, and transparent relationships with the residents, aligned with the Pacific Retirement Services (PRS) Core Values, while ensuring adherence to all Dining Services policies and procedures.
Compensation: $85,000 - $100,000 / annually DOE
What you'll be doing:
  • Champion Pacific Retirement Services (PRS) culture by ingraining our Mission ("Empower people to lead meaningful lives as they age."), Vision ("Shaping a future where aging is embraced as an opportunity to thrive.") and Core Values ("We Speak Up, We Step Up, We Lift Up, We Team Up") into all aspects of your role.
  • Build strong relationships with residents and team members through empathy, genuine communication, and a focus on creating inviting, personalized dining experiences. Maintain a visible leadership presence in dining venues, especially during key meal periods, and actively participate in resident and team events.
  • Lead Culinary Operations & Team Development - Oversee all back-of-house culinary functions, including recipe creation, menu planning, catering, and healthcare cuisine. Ensure menus reflect balanced, high-quality options that meet resident preferences and dietary needs. Train, coach, and mentor culinary staff, ensuring consistent onboarding, skill development, and adherence to policies, procedures, and service standards.
  • Ensure Quality, Compliance & Safety - Maintain exemplary results on corporate assessments, satisfaction surveys, and health inspections by upholding rigorous food safety, sanitation, and quality control standards. Monitor kitchen equipment, cleanliness, and repair needs. Use temperature, sanitation, and waste logs to ensure regulatory compliance and operational excellence.
  • Drive Operational & Financial Performance - Collaborate with leadership to develop and manage departmental budgets, control costs, maintain proper staffing levels, and provide accurate financial record keeping. Respond quickly and effectively to areas needing improvement while ensuring operations align with budgetary, regulatory, and quality standards.
  • Collaborate & Innovate for Resident Satisfaction - Partner with the Dining Services Director, Registered Dietician, Corporate Culinary leadership, and outside agencies to enhance dining programs. Integrate menu items into the MealTracker Nutritional Software System, develop seasonal and daily menus, and continually evaluate team and program effectiveness for innovation and improvement.

We offer a morale-driven and friendly work environment (we want you to enjoy coming to work each day), competitive wages, and other fantastic benefits:
  • 401(k) with 4% match
  • Medical, Dental, Vision Benefits
  • Employer-contributed retirement plan
  • Generous PTO (paid time off) plan
  • Company paid life insurance
  • Discounted TriMet passes or discounted parking
  • Use of our indoor swimming pool and fitness center
  • Scholarship Opportunities
  • Employee Appreciation Programs!
  • PayActiv (early wage access)

A valid Food Handlers card is required and a ServSafe Food Safety Manager certificate is a plus.
Come join our culinary team!

Apply