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Executive Chef Jobs in Dallas, OR (NOW HIRING)

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$130K/yr

Duties and Responsibilities The Executive Chef is responsible for all culinary activities for the restaurant, banquets, room service, spa food and off-site events. This position will oversee all ...

Allison Inn & Spa

Executive Chef

Newberg, OR · On-site

$130K/yr

Duties and Responsibilities The Executive Chef is responsible for all culinary activities for the restaurant, banquets, room service, spa food and off-site events. This position will oversee all ...

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Executive Chef | The Allison Inn & Spa

Newberg, OR · On-site

$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 ...

Spirit Mountain Casino

Pastry Chef

Grand Ronde, OR · On-site

Executive Chef FLSA STATUS: Exempt COMP LEVEL: 13 Summary: The Pastry Chef oversees, plans and creates the daily production of the Pastry Kitchen, including training, supervising and actively ...

SPIRIT MOUNTAIN GAMING INC

Pastry Chef

Grand Ronde, OR · On-site

Executive Chef FLSA STATUS: Exempt COMP LEVEL: 13 _____ Summary: The Pastry Chef oversees, plans and creates the daily production of the Pastry Kitchen, including training, supervising and actively ...

Courthouse Club Fitness

Performance Chef

Salem, OR · On-site

Executive Chef, Culinary Director, or comparable leadership experience. * Strong understanding of nutrition, performance nutrition, recovery nutrition, and healthy food systems. * Experience with ...

Courthouse Club Fitness

Performance Chef

Salem, OR · On-site

Executive Chef, Culinary Director, or comparable leadership experience. * Strong understanding of nutrition, performance nutrition, recovery nutrition, and healthy food systems. * Experience with ...

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Executive Chef information

See Dallas, OR salary details

$40.1K

$87K

$130.2K

How much do executive chef jobs pay per year?

As of Aug 21, 2026, the average yearly pay for executive chef in Dallas, OR is $87,042.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,600.00 and $98,700.00 per year, depending on experience, location, and employer.

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 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 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.

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. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
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The top searched job categories for Executive Chef jobs in Dallas, OR are:

What cities near Dallas, OR are hiring for Executive Chef jobs?

Cities near Dallas, OR with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Dallas, OR as of August 2026, with employment types broken down into 80% Full Time, and 20% Part Time. Highlights an 100% In-person job distribution, with an average salary of $87,042 per year, or $41.8 per hour.

Executive Chef

Allison Inn & Spa

Newberg, OR • On-site

$130K/yr

Full-time

Re-posted 25 days ago

Job description


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 & Spa has elegant, dedicated function space in the west wing. Reflecting the bounty of the Willamette Valley, our seasoned culinary team at JORY delivers an array of elegant foods featuring seasonal catering menus.


At The Allison Inn & Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing world class service and meaningful memories for our guests. Join us as we strive for excellence.


Duties and Responsibilities


The Executive Chef is responsible for all culinary activities for the restaurant, banquets, room service, spa food and off-site events. This position will oversee all activity in the kitchen(s), train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Functions

  1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
  2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address possible deficiencies.
  3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
  5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations and forecasting.
  6. Participate actively with the Executive Committee functions.
  7. When needed, represent The Allison at Community events, marketing functions and public relations opportunities.
  8. Perform other related duties incidental to the work described herein.


Job Skills/Requirements/Qualifications


  • Minimum of 5 years experience as an Executive Sous Chef or Executive Chef in a multi-venue environment.
  • Competencies
  1. Strategic Thinking.
  2. Business Acumen.
  3. Thoroughness.
  4. Leadership.
  5. Communication Proficiency.
  6. Presentation Skills.
  • Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department

  • Current Oregon Food Handler Card
  • Valid Driver’s License
  • Pre-employment background investigation including Department of Motor Vehicle check


Working conditions/ Physical requirements

Work Environment

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds; ability to smell; ability to feel with fingers; and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.


Position Type/Expected Hours of Work

This position regularly requires long hours and weekend work.