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Executive Chef Jobs in Springfield, OR (NOW HIRING)

Urban Restaurant Group

Sous Chef

Eugene, OR · On-site

$58K - $63K/yr

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and ...

Gordon Tavern

Sous Chef

Eugene, OR · On-site

$57K - $65K/yr

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and ...

Gordon Tavern

Sous Chef

Eugene, OR · On-site

$55 - $75/hr

The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety. Responsibilities * Oversee and run BOH operations, ensuring efficient shift ...

Market of Choice

Market of Choice - Sous Chef

Eugene, OR · On-site

$16.10 - $18.60/hr

DESCRIPTIONMarket of Choice is now hiring Sous Chefs starting at $16.10/hour up to $18.60/hour depending on experience, with growth opportunity up to $19.60/hour!Market of Choice is a growing, family ...

Garden Way Retirement Community

Server-IL

Eugene, OR · On-site

$15.55 - $16/hr

Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2025OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service ...

New

Market of Choice

Join the Culinary Team

Eugene, OR · On-site

$16.10 - $18.60/hr

... Chefs! This is a unique opportunity to be part of a tight-knit team atmosphere that is creative, fast-paced and fueled by our passion for quality and our commitment to an exceptional customer ...

Market of Choice

Join the Culinary Team

Eugene, OR · On-site

$19.10/hr

... Chefs! This is a unique opportunity to be part of a tight-knit team atmosphere that is creative, fast-paced and fueled by our passion for quality and our commitment to an exceptional customer ...

Market of Choice

Join the Culinary Team

Eugene, OR · On-site

$19.10/hr

... Chefs! This is a unique opportunity to be part of a tight-knit team atmosphere that is creative, fast-paced and fueled by our passion for quality and our commitment to an exceptional customer ...

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Showing results 21-34

All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Springfield, OR

Executive Chef information

See Springfield, OR salary details

$41.4K

$89.9K

$134.6K

How much do executive chef jobs pay per year?

As of Sep 6, 2026, the average yearly pay for executive chef in Springfield, OR is $89,930.00, according to ZipRecruiter salary data. Most workers in this role earn between $74,000.00 and $102,000.00 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.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Springfield, OR?

The most popular types of Chef jobs in Springfield, OR are:

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

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

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

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

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Springfield, OR as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $89,930 per year, or $43.2 per hour.

Sous Chef

Urban Restaurant Group

Eugene, OR • On-site

$58K - $63K/yr

Full-time

Posted 11 days ago

Job description

Benefits:
  • Diverse, Inclusive, Welcoming Safe Space for Everyone
  • Opportunities to Group
  • Work-life Balance
  • Delicious Food
  • We're Competitive

Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety. 
Responsibilities: 
  • Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
  • Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
  • Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
  • Perform regular line checks to ensure the quality of all menu items.
  • Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations.
  • Track and control food costs and assist in financial management related to kitchen operations.
  • Facilitate effective communication across all teams to ensure timely production and service.
  • Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
  • Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example.
  • Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
  • Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
  • Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.
 
Key Qualifications: 
  • Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills.
  • Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
  • Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
  • Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
  • Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
  • Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
  • Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
  • Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.

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