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Line Chef Jobs in Oregon (NOW HIRING)

Timberline

Sous Chef

Government Camp, OR · On-site

$49K - $66K/yr

Train Line Cooks for new menu items and top quality food production, maintain daily menu items such as but not limited to soups, sauces, garnishes, through tasting, testing and development of ...

Sunriver Brewing Company

Sous Chef

Bend, OR · On-site

$24 - $25/hr

Sous Chef - Eastside Pub Company Overview: Sunriver Brewing Company is a family-owned business ... Provide support to junior kitchen employees with various tasks including line cooking, food ...

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 ... Perform regular line checks to ensure the quality of all menu items. * Manage the ordering and ...

P.F. Chang's

Line Cook

Eugene, OR · On-site

$18 - $22/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

P.F. Chang's

Line Cook

Hillsboro, OR · On-site

$19 - $23/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Eugene, OR

$18 - $22/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Hillsboro, OR

$19 - $23/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Eugene, OR

$18 - $22/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

P.F. Chang's

Line Cook

Tigard, OR · On-site

$19 - $23/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Tigard, OR

$19 - $23/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Hillsboro, OR

$19 - $23/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Portland, OR

$19 - $23/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

Tilray

Sous Chef

Springfield, OR

$23/hr

Sous Chef - Hop Valley Brewing Position Overview Hop Valley Brewing is looking for a motivated ... Lead line during service while maintaining ticket times and food quality * Ensure all food is ...

Tilray Brands, Inc.

Sous Chef

Springfield, OR · On-site

$23/hr

Sous Chef - Hop Valley Brewing Position Overview Hop Valley Brewing is looking for a motivated ... Lead line during service while maintaining ticket times and food quality * Ensure all food is ...

Cascade Lakes Brewery

Line Cook

Bend, OR · On-site

$19 - $23/hr

Line cook duties will consist of assisting the executive chef, sous chefs, and teammates with their daily tasks as well as daily prep for your station. We have created a culture in our kitchen that ...

Columbia Gorge Hotel Hood River, OR

Line Cook

Hood River, OR · On-site

$16.50 - $20.75/hr

Executive Chef/ Sous Chef/ Department: Kitchen Date: January 2026 Position Summary: Responsible for preparing and providing high quality food standards with consistency throughout. Supervision ...

Columbia Gorge Hotel Hood River, OR

Line Cook

Hood River, OR · On-site

$16.50 - $20.75/hr

Executive Chef/ Sous Chef/ Department: Kitchen Date: January 2026 Position Summary: Responsible for preparing and providing high quality food standards with consistency throughout. Supervision ...

themac

1891 Kitchen Sous Chef

Portland, OR

$53K - $71K/yr

Mentor Sous Chefs and line staff, providing guidance in production planning, culinary technique, and recipe execution * Facilitate onboarding, training, skills development, and ongoing coaching for ...

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Line Chef information

See Oregon salary details

$10

$18

$23

How much do line chef jobs pay per hour?

As of Jul 21, 2026, the average hourly pay for line chef in Oregon is $18.09, according to ZipRecruiter salary data. Most workers in this role earn between $16.01 and $20.10 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Line Chef, and why are they important?

To thrive as a Line Chef, you need proficiency in food preparation, cooking techniques, and kitchen safety, often supported by culinary training or relevant kitchen experience. Familiarity with commercial kitchen equipment, point-of-sale (POS) systems, and basic food safety certifications like ServSafe are typically required. Strong teamwork, time management, and the ability to work under pressure set top performers apart in this fast-paced environment. These skills ensure efficient kitchen operations, consistent food quality, and a safe, collaborative workplace.

Do line cooks make money?

Line cooks typically earn an hourly wage that varies by location, experience, and establishment, with many earning minimum wage or slightly above. Tips can also significantly increase their total income, especially in busy restaurants. Salaries generally range from minimum wage to around $15-$20 per hour for experienced cooks.

What is the job of a line chef?

A line chef, also known as a station chef or cook, is responsible for preparing specific dishes or sections of a menu in a professional kitchen. They work on the kitchen line, following recipes and standards, often under the supervision of a head chef, and typically require knowledge of cooking techniques and kitchen safety. The role involves multitasking in a fast-paced environment to ensure timely and quality food service.

What is the difference between Line Chef vs Prep Cook?

AspectLine ChefPrep Cook
CredentialsHigh school diploma, culinary training, certificationsHigh school diploma, basic culinary skills
Work EnvironmentFast-paced kitchen, station-specific tasksPrepares ingredients, less hectic environment
ResponsibilitiesCooking, plating, station managementChopping, measuring, basic prep work
Industry UsageCommon in restaurants, hotels, cateringFound in similar settings, often as entry-level

While both roles are essential in a kitchen, a Line Chef is responsible for cooking and managing a specific station during service, requiring more experience and skills. A Prep Cook focuses on preparing ingredients and basic tasks, often serving as a stepping stone to a Line Chef position.

How much do line chefs get paid?

Line chefs typically earn an hourly wage that ranges from $12 to $20, depending on experience, location, and establishment. Entry-level positions may start at the lower end, while experienced chefs in high-demand areas can earn higher wages and tips. Many line cooks also receive benefits such as meal discounts and flexible schedules.

What are some common challenges a Line Chef faces during busy service hours, and how can they effectively manage them?

During peak service hours, Line Chefs often face the challenge of maintaining speed and consistency while preparing multiple dishes simultaneously. Effective time management, strong communication with other kitchen staff, and a thorough understanding of the menu are crucial to prevent errors and reduce stress. Staying organized, keeping a clean workstation, and being adaptable to last-minute changes help Line Chefs deliver high-quality dishes under pressure. Building a good rapport with the team also ensures smooth coordination during rush periods.

What are line chefs?

Line chefs, also known as line cooks, are culinary professionals responsible for preparing and cooking food on the 'line' in a restaurant kitchen. They typically work at specific stations, such as grill, sauté, or salad, and follow recipes and plating guidelines set by the head chef or sous chef. Line chefs ensure food quality, portion control, and timely service during busy meal periods. They also help with kitchen prep, maintain cleanliness, and collaborate with other kitchen staff to provide a smooth dining experience.

How to get hired as a line cook?

To get hired as a line cook, applicants should have previous kitchen experience, basic cooking skills, and knowledge of food safety standards. Preparing a professional resume highlighting relevant skills and certifications, such as ServSafe, can improve chances. Applying directly to restaurants or through job boards and demonstrating reliability and teamwork are also important steps.
Line Chef jobs near you
Infographic showing various Line Chef job openings in Oregon as of July 2026, with employment types broken down into 1% Locum Tenens, 82% Full Time, 15% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $37,621 per year, or $18.1 per hour.
Sous Chef

Sous Chef

Timberline

Government Camp, OR • On-site

$49K - $66K/yr

Other

Posted 7 days ago

Job description

Description

This is a morning Sous chef role


Maintain professional conduct for all kitchen operations. Oversee staff as well as production of CDR, Banquets, buffets and any other food functions. Maintain a sanitary environment as described by the Health Department. Protect assets of the company; ensure staff are properly trained on a continual basis; develop new menu items and detail specifications and presentations of the same.


ESSENTIAL FUNCTIONS:


Maintain a great attitude and professionalism at all times.

Assume authority in absence of Executive Chef and Executive Sous Chef.

Communicate and anticipate needs of Pastry Chef and Banquet Chef.

Assign work for crew. 

Monitor par levels of the following but not limited to; stock, sauces, demi-glace, granite, fromage blanc.

Check BEOs, reservations book and house counts to anticipate daily business levels. 

Insure quality levels of prep for day, night and banquet crews.

Monitor dish room duties including but not limited to cleaning schedules, cleaning cycles, dish machines filters, chemicals, 

   pace  and specific storage areas for supplies and equipment.

Communicate any specials, outages or other issues that would affect CDR Manager/Host.

Ensure proper efficiency of Line Cooks through monitoring progress and techniques of prep.

Oversee product utilization of trim and other scrap products as well as banquet and buffet left over's for salable application or

   crew chow.

Train Line Cooks for new menu items and top quality food production, maintain daily menu items such as but not limited to 

  soups, sauces, garnishes, through tasting, testing and development of techniques for all items introduced to operation.

Be able to run any station alone or assist others as necessary.

Insure proper cleaning/breakdown of all stations and kitchen facility at end of business day.

Maintain communication with service staff, banquet staff, host, MOD and other supervisors.

Maintain clock in/outs in Paylocity in absence of Executive Sous Chef. 

Maintain good professional and non-adversary communication with staff members.

Communicate with lodge supervisors and F&B outlets to insure quality and efficiency.

Monitor and control labor and food costs on a continual basis to achieve budget target.

Elevate standards of performance with staff, research and develop exciting new food trends.

Conduct weekly kitchen staff meetings, schedule staff shifts and breaks per guide lines.  

Verbally present nightly specials and tasting with service staff.

Conduct personal orientation with new service staff.

Perform other related duties as needed by hotel kitchen management.

Schedule crews for - dish area, line cooks. Coordinate days off and vacations.

Communicate purchasing needs to Purchasing Manager and Executive Chef.

Coordinate holiday menu prep, staffing, logistics and pre-plan seasonal menu changes.

Recruit and hire qualified staff members throughout the year according to business levels and needs.

Plan special event menus as needed.

Present a professional, quality image at all times.  

Exercise sound judgment and awareness regarding language, behavior, and dress and grooming.  

Regular and reliable attendance.

Requirements


QUALIFICATIONS:  

Must be service oriented.

Culinary School diploma or equivalent experience required.

Must be detail oriented with ability to set and meet high customer service standards.

Must use proper etiquette while conversing with guests.

Must have detailed knowledge of all menu offerings.

Must have excellent communication skills.

Must be able to plan and cost menus.

Must have valid OLCC and Oregon Food Handlers permit. 


PHYSICAL REQUIREMENTS: 

Must be able to lift 50 lbs.

Must be flexible and capable of bending, twisting and kneeling.

Must be able to work in tight spaces.

Must be able to work on feet, stand and walk for up to 8 hours at a time.

Must be able to keep up with the pace of the department/position demands.

Apply