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Manager Task Force Executive Chef Jobs in Oregon

PF Changs

Executive Chef

Tigard, OR

$89K - $109K/yr

Job Summary: The Executive Chef or Kitchen Manager is responsible for managing the restaurant ... tasks and gives direction to all kitchen staff * Conducts interviews with kitchen management and ...

PF Changs

Executive Chef

Portland, OR · On-site

$89K - $109K/yr

Job Summary: The Executive Chef or Kitchen Manager is responsible for managing the restaurant ... tasks and gives direction to all kitchen staff * Conducts interviews with kitchen management and ...

P.F. Chang's

Executive Chef

Tigard, OR · On-site

$89K - $109K/yr

Job Summary: The Executive Chef or Kitchen Manager is responsible for managing the restaurant ... tasks and gives direction to all kitchen staff * Conducts interviews with kitchen management and ...

Chinook Winds Casino Resort

Executive Chef

Lincoln City, OR

$75K - $104K/yr

As the Executive Chef, you'll play a key role in creating exceptional dining experiences across six ... Multi-Tasking - Ability to successfully manage competing priorities across multiple food and ...

New

Chinook Winds Casino Resort

Executive Chef

Lincoln City, OR · On-site

$75K - $104K/yr

As the Executive Chef, you'll play a key role in creating exceptional dining experiences across six ... Multi-Tasking - Ability to successfully manage competing priorities across multiple food and ...

American Cruise Lines

Executive Chef

Cascade Locks, OR · On-site

$68K - $94K/yr

Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ... Ability to multi-task, take direction, and be a team player. * Ability to work with composure under ...

American Cruise Lines

Executive Chef

Arlington, OR · On-site

$72K - $99K/yr

Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ... Ability to multi-task, take direction, and be a team player. * Ability to work with composure under ...

American Cruise Lines

Executive Chef

Arlington, OR

$72K - $99K/yr

Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ... Ability to multi-task, take direction, and be a team player. * Ability to work with composure under ...

American Cruise Lines

Executive Chef

Cascade Locks, OR

$68K - $94K/yr

Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ... Ability to multi-task, take direction, and be a team player. * Ability to work with composure under ...

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 ... Presentation Skills. * Supervisory Responsibility This position manages all employees of the ...

Sustainable Restaurant Group

Executive Chef

Portland, OR · On-site

$71K - $75K/yr

Apply today to be our Executive Chef in SW Portland Oregon, OR **Under consideration for an ... Two or more years of management experience, leading BoH operations in a high-volume, full-service ...

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 ... Presentation Skills. * Supervisory Responsibility This position manages all employees of the ...

Sustainable Restaurant Group

Executive Chef

Portland, OR · On-site

$71K - $75K/yr

Apply today to be our Executive Chef in NE Portland, Located at 1409 NE Alberta St, Portland, OR ... Two or more years of management experience, leading BoH operations in a high-volume, full-service ...

Bamboo Group Operations LLC

Executive Chef

Bend, OR · On-site

$75K - $103K/yr

Apply today to be our Executive Chef in Bend, OR , Located at 125 NW Oregon Ave, Bend, OR, 97703 ... Two or more years of management experience, leading BoH operations in a high-volume, full-service ...

Sustainable Restaurant Group

Executive Chef

Bend, OR · On-site

$75K - $103K/yr

Apply today to be our Executive Chef in Bend, OR , Located at 125 NW Oregon Ave, Bend, OR, 97703 ... Two or more years of management experience, leading BoH operations in a high-volume, full-service ...

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Manager Task Force Executive Chef information

What is a Manager Task Force Executive Chef?

A Manager Task Force Executive Chef is a highly experienced chef who is temporarily assigned to lead and oversee kitchen operations in different locations, typically within a hotel or restaurant group. Their main responsibilities include maintaining food quality, managing kitchen staff, implementing standardized menus, and solving operational challenges during transitions such as staff shortages or new openings. This role requires adaptability, strong leadership, and the ability to quickly integrate into various teams and environments.

How does a Manager Task Force Executive Chef typically support teams during transitions or special projects?

A Manager Task Force Executive Chef is often brought in to lead culinary teams through periods of transition, such as restaurant openings, menu overhauls, or staff shortages. In this role, you'll be expected to quickly assess team dynamics, identify operational gaps, and implement best practices to maintain high food quality and service standards. Collaboration is key, as you’ll work closely with local kitchen staff, management, and sometimes vendors to ensure smooth operations. This position is ideal for chefs who enjoy fast-paced environments and the challenge of bringing stability and innovation to diverse culinary teams.

What are the key skills and qualifications needed to thrive as a Manager Task Force Executive Chef, and why are they important?

To thrive as a Manager Task Force Executive Chef, you need advanced culinary expertise, leadership experience, and a relevant culinary degree or certification. Familiarity with menu development software, inventory management systems, and food safety certifications like ServSafe are typically required. Strong organizational, communication, and problem-solving skills help you lead teams and adapt quickly to new environments. These competencies ensure consistent food quality, efficient operations, and effective team management across diverse locations or during critical transitions.

What is the difference between Manager Task Force Executive Chef vs Sous Chef?

AspectManager Task Force Executive ChefSous Chef
CredentialsTypically requires culinary degree and leadership experienceRequires culinary training, certifications vary
Work EnvironmentOversees multiple kitchens or projects, strategic planningWorks directly in the kitchen, food preparation
Employer & Industry UsageUsed in large hotels, resorts, or corporate kitchensCommon in restaurants and smaller food establishments
Search & Comparison IntentFocuses on leadership and management rolesFocuses on culinary skills and kitchen operations

The Manager Task Force Executive Chef typically holds a leadership role overseeing multiple kitchens or projects, requiring management skills and culinary expertise. In contrast, a Sous Chef is more involved in daily kitchen operations and food preparation. Both roles require culinary credentials, but the Executive Chef emphasizes strategic oversight, while the Sous Chef focuses on kitchen execution.

What cities in Oregon are hiring for Manager Task Force Executive Chef jobs?

Cities in Oregon with the most Manager Task Force Executive Chef job openings:

Manager Task Force Executive Chef jobs near you

Executive Chef

Warrenton, OR • On-site

Hospitality Management Corporation
Traveler Accommodation • 501 - 1,000 employees
Learn more about Hospitality Management Corporationexternal

$67K - $92K/yr

Full-time

Posted 9 days ago

Job description

Hospitality Management Corporation is seeking an experienced, creative, and hands-on Executive Chef to lead the culinary operation of an exciting new 5,000-square-foot, free-standing restaurant opening in Warrenton, Oregon in Q1 2027.
This is a unique opportunity for an accomplished Executive Chef or strong Sous Chef to join the leadership team before opening and help build the restaurant's culinary program from the ground up.
The restaurant will feature a locally inspired Pacific Northwest menu with a strong barbecue influence, showcasing regional ingredients, local seafood and produce, along with expertly prepared smoked and grilled meats.
The Executive Chef will play a significant role in final menu development, recipe creation and costing, vendor selection, kitchen organization, recruitment and training of the culinary team, and establishment of the standards and culture that will define the restaurant.
We are looking for more than someone to operate a kitchen. We are looking for a Chef who wants to build one.
POSITION OVERVIEW
The Executive Chef will have overall responsibility for the culinary operation, including food quality, menu execution, kitchen staffing, food cost, purchasing, sanitation, training, and consistency.
We are looking for a chef who is equally comfortable leading a kitchen, developing people, controlling costs, and working the line when necessary. The successful candidate will understand that outstanding food and strong financial performance go hand in hand.
As part of the restaurant's opening leadership team, the Executive Chef will participate extensively in pre-opening activities, including kitchen organization, vendor relationships, recipe development and costing, operating procedures, hiring, training, and establishing standards for the culinary team.
ESSENTIAL DUTIES & RESPONSIBILITIES
  • Lead all day-to-day culinary and back-of-house operations.
  • Assist in the development and refinement of a locally inspired menu featuring Pacific Northwest cuisine and barbecue.
  • Establish consistent recipes, preparation procedures, presentation standards, and portion controls.
  • Recruit, hire, train, schedule, supervise, and develop the culinary team.
  • Create a positive, professional kitchen culture built around teamwork, accountability, quality, and respect.
  • Maintain exceptional standards for food quality, taste, presentation, and consistency.
  • Manage food and labor costs to established budget and profitability expectations.
  • Monitor purchasing, receiving, inventory levels, product rotation, waste, and portion control.
  • Develop strong relationships with local and regional suppliers and identify opportunities to utilize quality local products.
  • Maintain the highest standards of sanitation, cleanliness, food safety, and regulatory compliance.
  • Maintain kitchen equipment and coordinate preventative maintenance and repair needs.
  • Work closely with restaurant management to drive guest satisfaction, repeat business, and overall restaurant profitability.
  • Participate actively in restaurant promotions, seasonal menu development, special events, and community opportunities.
  • Lead by example and maintain a visible, hands-on presence in the kitchen.
EXPERIENCE & QUALIFICATIONS
Required:
  • Previous experience as an Executive Chef or Sous Chef in a free-standing restaurant environment.
  • Demonstrated experience leading a high-quality, high-volume culinary operation.
  • Strong knowledge of food preparation, kitchen operations, purchasing, inventory management, and food cost controls.
  • Proven ability to recruit, train, motivate, and retain a strong culinary team.
  • Experience managing labor and scheduling within established financial parameters.
  • Strong knowledge of sanitation, food safety, and health department requirements.
  • Ability and willingness to work a flexible schedule including evenings, weekends, and holidays.
  • Strong organizational, communication, and leadership skills.

Preferred:
  • Experience with barbecue, smoking, grilling, or live-fire cooking.
  • Experience working with locally sourced seafood, meats, produce, and other regional ingredients.
  • Previous restaurant opening or significant restaurant repositioning experience.
  • Culinary degree or equivalent professional culinary training.
  • Knowledge of the Pacific Northwest culinary market and regional cuisine.
THE IDEAL CANDIDATE
The ideal candidate is a chef first and an administrator second. We are looking for someone who enjoys being in the kitchen, developing food, teaching team members, and interacting with restaurant leadership and guests.
This individual should have the creativity to help establish a distinctive local restaurant while also possessing the discipline to manage recipes, portions, purchasing, labor, food costs, cleanliness, and profitability.
Most importantly, we are looking for a leader who wants to build something special from the beginning and take ownership of the culinary reputation of the restaurant.
COMPENSATION & BENEFITS
  • Competitive base salary of $85,000-$95,000 annually, based on experience and qualifications.
  • Performance-based bonus opportunity.
  • Relocation assistance available for qualified candidates. HMC recognizes that the right culinary leader may currently reside outside the Oregon Coast market and is prepared to assist with reasonable relocation expenses for the successful candidate.
  • Competitive benefits package.
  • Professional growth and advancement opportunities with Hospitality Management Corporation.

Hospitality Management Corporation believes our strongest asset is our people. We seek hospitality professionals who demonstrate integrity, accountability, a commitment to service, and a desire to grow professionally.
This position represents an exceptional opportunity for an experienced Executive Chef or accomplished Sous Chef ready to take the next step in their career and put their personal stamp on a brand-new restaurant on Oregon's North Coast.
HMC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Apply