Chef jobs in Bend, OR - 258 jobs

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Discover exceptional career opportunities with our current Executive Chef position in Bend, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us. Apply today to be our Executive Chef in Bend, OR, Located at 125 NW Oregon Ave, Bend, OR, 97703 ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Competitive Compensation based on experience, plus 10% bonus potential. Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department at ********************************************.

Full-time Description Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Discover exceptional career opportunities with our current Executive Chef position in Bend, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us. Apply today to be our Executive Chef in Bend, OR, Located at 125 NW Oregon Ave, Bend, OR, 97703 ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Competitive Compensation based on experience, plus 10% bonus potential. Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department at ********************************************.

Job Description Pay Grade: 13 Salary: $85,000 - $95,500 Other Forms of Compensation: $5,000 Sign-On Bonus + Relocation assistance available With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1498733 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job DescriptionDescription: General Description: As Executive Chef for Sustainable Restaurant Group you work closely with the Area Operations Manager and be directly responsible for overseeing and developing the culinary program. In addition, you will monitor inventory, manage and mentor employees, report to other management, ensure quality control of food production, and adhere to all health department regulations. In short, you are responsible for overseeing the day to day operations of the BOH. You must maintain responsible financial standards and professionalism in the restaurants at all times. You are responsible for actively fostering and maintaining a workplace that is welcoming, inclusive, and equitable for all team members. Schedule: 5 days a week and the schedule may vary. Sustainable Restaurant Group restaurants operate on a seven day per week schedule, so your consistent and reliable attendance is mandatory. Specific Tasks: As the Executive Chef, your job will focus on the following aspects: CULINARY LIAISON Operate as the direct conduit and translator of the creative vision into logistically feasible reality Open and consistent communication with the Area Operations Manager regarding all brand, personnel, and program development Integrate and collaboratively respond to financial reporting to ensure financially sustainable operations CULINARY OPERATIONS Oversight of product and menu development Oversight in ordering all products based on par systems and inventory management to ensure sustainable Food Costs to meet financial targets Overseeing quality control of all food production and execution Ensuring all health department standards are upheld by enforcing high sanitation standards. Availability and ability to work all of the line stations when needed. Daily maintenance of BOH Systems and continually follow and tweak all BOH systems from AM Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc. STAFFING Coaching and managing all culinary team members Assisting in the recruiting, hiring, scheduling, reviewing and terminating of BOH team members. Managing staff schedules and ensuring cuts are being made whenever possible. Working with all BOH management to minimize Labor Costs. Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise and participating in Manager Meetings to address these issues. Addressing all kitchen related problems and incidences in a timely and effective manner. Training and developing both cooks and service team members in their day to day roles. Physical Requirements: Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Safely and effectively use all necessary tools and equipment. Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Ability to bear exposure to hot and cold environments. Expectations: Demonstrate Inward and Outward Hospitality . Our mission is to use inward and outward hospitality to serve our team, our guests, and our community and as a member of the Sustainable Restaurant Group team, you demonstrate this trait at all times and know that you are always in service to others. You show yourself hospitality by showing up to work clear, healthy, and refreshed and you take care of your personal health and wellbeing because we cannot care for others if we don't care for ourselves first. Contribute to the Culture of Respect . You treat others with respect at all times. You speak in a manner that is respectful of others' personhood, and you acknowledge everyone's agency over their time, energy, labor, and physical space. You are an active participant in building a culture that is welcoming and inclusive of people from all backgrounds and encourages your teammates to show up as their full selves. Authentic . You show up as your full self. You contribute the wealth of knowledge, experience, ideas, and creativity that you have developed throughout your lifetime to our team. You share your perspective with the intent of making the team stronger. You celebrate our successes and you speak up when things go wrong. Accountable and Responsible. You hold yourself accountable to your commitments and you help to hold others accountable to theirs. Solution Oriented. We work in fast-paced environments that require quick thinking and the ability to manage many things at once. When problems arise, you identify the problem and offer thoughtful, achievable, and appropriate solutions. Ambitious and Goal Oriented. You seek to continually push yourself by constantly learning, improving, and growing as a member of this team. You set goals for yourself and your career and you are able to receive feedback-both positive and constructive criticism-and you seek out and take advantage of educational and training opportunities in order to succeed, grow, and develop those goals. An Ambassador of Sustainable Restaurant Group. You recognize that you are part of a community and as such, you behave in a way that is representative of that community and its values when you're outside of it. You bring the culture of respect with you out into the world and you consistently demonstrate inward and outward hospitality even when you're not at work. You lead by example, and you share our values and mission with others Requirements:

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Grounded Table is a wine country restaurant and pub sharing food with heart in historic downtown McMinnville, Oregon. The light-filled space is warm and approachable, welcoming locals and tourists for casual meals and special celebrations. The restaurant menus draw inspiration from the seasons and thoughtfully sourced ingredients, many of which are from our Tabula Rasa Farms, and other provisioners using sustainable practices like regenerative farming and small-batch craft. Loving intention is at the heart of the dining experience, always celebrating the work of exceptional purveyors in the Willamette Valley and beyond. Grounded Table and its founding farm are part of The Ground, a collection of destinations and experiences rooted in a philosophy of conscious, loving hospitality in service to all species. Job Summary: The Chef de Cuisine is responsible for the management of shared kitchen operations for Grounded Table and The Pub. The CDC hires, trains, and schedules BoH staff, facilitates the smooth operation of the kitchen, and develops menu direction and menu item recipes. The CDC works closely with the General Manager, Chief Culinary Officer and The Ground's executive leadership team in the positive promotion of Grounded Table and favorably represents Grounded Table and The Ground with guests and within the community. Duties/Responsibilities: Responsible for the selection, training, scheduling and performance management of the Culinary Team Oversees the daily activities of the kitchen. Works closely with the Chief Culinary Officer and General Manager in conjunction with special and catered events. Attends meetings to discuss upcoming events and review contracts daily. Facilitates monthly department meetings. Manages division activities through Food and Beverage Team, ensuring guest's expectations are exceeded. Maintains efficient operations, and adherence to established safety and quality standards. Ensures safe work environment, immediately reporting unsafe conditions or equipment. Develops all menus with the approval of the Culinary Director, General Manager and Director of Hospitality. Works with the General Manager and Event Sales team to develop creative event themes. Supports catering and planning with creating events. Maintains on-going communication with all departments and ensures all staff members are informed of updates, changes and/or problematic situations. Responds to internal and external inquiries and complaints and maintains favorable guest and employee relations. Protects company assets by establishing and ensuring adherence to security standards. Audits kitchen payroll on a daily basis. Completes monthly food inventories. Assures that the team exceeds guest's expectations by being responsive, engaged and following-through on all requests. Assures that all administrative tasks related to the position are completed in a timely, accurate and efficient manner. Strives to deliver exceptional products and service. Demonstrates behaviors consistent with Grounded Table & The Ground's values and mission. Requirements Required Skills/Abilities: The ability to read, write and speak English fluently is required to analyze, and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals, technical journals, financial reports and legal documents. Must possess excellent business communication skills (both written and verbal) in order to respond effectively to sensitive inquiries or complaints; and to make effective presentations to management, employees, and/or public groups. The ability to handle issues with integrity and confidentiality. Ability to calculate and apply concepts of basic algebra and geometry. The ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists and the ability to interpret instructions furnished in written, oral, diagram or schedule form is required to successfully perform the essential duties described above. Ability to manage according to employment and industry-relevant laws. Must possess previous food and wine experience, and a working knowledge of restaurant equipment. To successfully perform the duties described, conflict management and negotiation skills are required. Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities. Must be familiar with Microsoft Word, Excel, Outlook and other computer programs. Excellent people skills Have a professional, friendly, and enthusiastic demeanor. Be detail-oriented, and have exceptional organizational skills. Be reliable and punctual. Education and Experience: Bachelor's Degree (BA) from four-year College or university, or five to six years related experience and/or training; or equivalent combination of education and experience. Necessary State Food Handler's License(s) Benefits: Benefits include PTO, health, vision, dental, life insurance, 401(k) for qualifying employees. Employee perks: 20% discount at Ground entities (includes Source Farms, Grounded Table, Grounded Body) About The Ground The Ground is a hospitality business based in beautiful Willamette Valley that exists to realize human potential in harmony with the planet. It is an evolving collection of experiences and destinations rooted in conscious, loving hospitality in service to all with a philosophy of belonging that comes to life through regenerative agriculture, food, accommodations, revitalizing wellness experiences, and engaging programs & events. The Ground is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. If you're interested in this role, but your experience doesn't align perfectly with every qualification in the job description, we still encourage you to apply. You may just be the right candidate for this or other roles at The Ground. Salary Description $75,000-$80,000 DOE

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. SodexoMAGIC is seeking an Executive Chef at the Oregon Institute of Technology in Klamath Falls, OR. A critical element of the role is ensuring accessibility for staff, which is achieved by being present on the floor during service times and demonstrating strong leadership abilities. This position manages all aspects of back-of-the-house operations, including ordering, inventory management, staff training and development, and has significant involvement in sustainability and local purchasing programs. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Come be part of something more than just WORK. Come join our RAMILY! If you think you have what it takes to join our fun, fast paced and award winning team we would like to hear from you. The Ram is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award winning food and service. We treat our team like they own the place, because they do. If you are passionate and proud of what you do, come join us. Position Details: Chefs ensure that our guests receive the highest level of quality and consistency. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests a memorable experience that will set you and the Ram above all other restaurants and breweries. Managers are responsible for every detail from hiring, training, production, service and accounting. We need great candidates to who live these principles every day and will lead their team to success. Compensation and Benefits: • Competitive salary and bonus program - Based off of experience and performance • Free shift meal • Comprehensive Leadership Training Program • Essentially unlimited growth and advancement opportunities • Competitive Insurance offerings including Medical, Dental, Life and AD&D • Generous yearly vacation allowance once qualified Requirements • One year leadership, managerial or related experience • Positive attitude • Food and beer knowledge or the ability to become an expert • Excellent verbal communication and personal skills • Basic math skills • Ability and stamina to spend an extended amount of time on your feet • Working as a team a must • A passion to serve both guests and our team

As Chef de Cuisine at Ghost Tree Grill, you'll lead the kitchen of Bandon Dunes' premier Pacific Northwest steakhouse and raw bar. Located steps from Old Macdonald's 18th green, Ghost Tree serves discerning guests who've traveled from around the world to experience championship golf-and who expect the same level of excellence at the table. This is a hands-on leadership role. You'll work the line alongside your team during service, ensuring every dish-from locally sourced oysters at the raw bar to dry-aged steaks and Northwest seasonal ingredients-meets our high standards. You'll see golfers finishing their rounds and settling in at the bar, locals celebrating special occasions, and guests who expect both flawless execution and genuine hospitality. Working with our Executive Chef, you'll help develop menus that showcase the best of the Pacific Northwest while managing the full scope of kitchen operations: food costs, inventory, team leadership, scheduling, and maintaining consistency during high-volume service. You'll need the technical skills to handle premium proteins and fresh seafood with precision, and the operational experience to run a kitchen that's open seven days a week, year-round. This isn't a job where you manage from behind a desk. It's for a chef who thrives on the line, takes pride in every plate, and knows how to keep a team sharp even when the dining room is packed. Ideal candidates have at least 10 years of culinary experience and 5 years of Chef/Manager experience in an upscale, modern steakhouse. About Bandon Dunes Golf Resort: Bandon Dunes is a world-class golf resort located on the Oregon Coast near the charming community of Bandon. Guests come to experience golf as it was meant to be at Bandon Dunes' six distinct golf courses. That includes five 18-hole courses, which all rank among the top 16 public courses in the United States, according to Golf Digest. The resort is also home to two 'Courses with a Mission': Bandon Preserve, an award-winning par-3 course, and Shorty's, which opened in 2024. All net proceeds from both courses fund the Bandon Dunes Charitable Foundation, supporting communities along the South Coast of Oregon. Beyond premier golf, guests delight in a variety of dining options at Bandon Dunes' collection of restaurants. Whether you're looking to enjoy locally-sourced, Pacific-Northwest cuisine accompanied by an award-winning wine list or prefer kicking back in a Scottish-style setting with traditional pub fare and local microbrews, there is something for everyone. Working at Bandon Dunes is a dream for golf fans, outdoor enthusiasts, and hospitality professionals alike. The Bandon Dunes team works together to create trips of a lifetime for our guests. We are passionate stewards of our resort, community, and environment. As an endlessly curious group, we ask questions, share ideas, and always look for a better way. With a hard-working attitude, we help guide our guests through their pure golf experience, immersed in Oregon's natural beauty and away from the demands of daily life. What You'll Be Doing: Lead Daily Operations: Oversee food production for our restaurant, banquets, and special events. Be the Chef's Right Hand: Take charge in the kitchen when the Chef is away, ensuring seamless operations. Mentor Your Team: Train, guide, and manage kitchen staff while fostering a collaborative environment. Elevate Quality: Work with the Chef to ensure every dish meets our high standards of flavor, presentation, and cost-efficiency. Strategize Smartly: Assist with inventory, pricing, and cost controls to maximize profitability. Drive Excellence: To uphold a pristine environment and monitor sanitation, safety, and kitchen conditions. What You Bring: Lead from the front, not the back office. This is a working chef position. You'll be on the line during service, training your team, and making sure every dish meets our standards. When things get busy (and they will), you'll be right there solving problems in real time. Manage the business side of food. Work with our Executive Chef on inventory management, food costs, pricing, and ordering. You'll need to balance creativity with profitability - great food that loses money isn't sustainable. Build and develop your culinary team. You'll hire, train, and manage kitchen staff. This means having difficult conversations about performance, creating work schedules that actually work, and helping people grow their skills in a demanding environment. Maintain standards that matter. Ensure food quality, safety, and sanitation standards are consistently met. Health inspectors don't care about excuses, and neither do guests with food allergies. Collaborate across the operation. Work closely with front-of-house managers to ensure seamless service and communicate with other departments when your kitchen needs impact their operations. What Makes You a Great Fit: You have real kitchen leadership experience. Five years of culinary experience with supervisory or management responsibilities. A culinary degree is great, but we care more about your ability to lead a kitchen during a busy dinner service. You understand food safety and compliance. State certification and/or ServSafe certification required. You know that proper food handling isn't optional, and you can teach and enforce these standards with your team. You can handle the pressure. Resort kitchens operate at a different pace than most restaurants. When 200 golfers want dinner after their round, there's no room for error. You stay calm, think clearly, and keep your team focused when things get intense. You communicate effectively. You can explain complex cooking techniques to new staff, have honest performance conversations with struggling employees, and work collaboratively with managers from other departments. You're committed to quality. You understand that consistency matters as much as creativity, and you have the attention to detail needed to maintain high standards every service. Perks and Benefits For Full Time Employees: Comprehensive Benefits Package: Enjoy a well-rounded benefits package that covers your health, wellness, and financial future. Paid Time Off: Take the time you need to relax and recharge with our PTO plan. Free Golf Privileges: Tee off at some of the most iconic courses in the world with complimentary golf access. Quarterly Incentives: When our team meets resort-wide performance goals, we get rewarded. Complimentary Lunch: Stay energized with a complimentary lunch in our Staff Cafe during your shift. Resort Discounts: Save on dining and merchandise throughout the resort. Supportive Work Environment: Be part of a team that supports your growth and success, with opportunities to thrive in a collaborative atmosphere. Career Growth: Take advantage of continuous training and development opportunities to advance your career. If you're a chef who finds satisfaction in leading a team, creating exceptional food, and maintaining high standards in a beautiful coastal setting, we'd like to hear from you. This role reports to our Executive Chef and offers the opportunity to make a real impact on guest experiences. At Bandon Dunes Golf Resort, we are proud to be an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all employees. #bandondunes#LI-WD1

The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Café. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department. Function/Duties of Position Production Management. OHSU Hospital Café: Assist in menu planning and preparation, coordinate daily food preparation and presentation for the café, and assist in planning and maintaining the published 4-week menu rotation. Patient meals: Assist in the planning, preparation, and coordination and development of high quality, nutritious patient meals conforming to all established dietary restrictions. Responsible for scheduling staff and assigning duties. Reconciles and makes adjustments in time keeping system for hourly paid employees and makes edits per union contract. Sanitation Responsible for enforcing Hazard Analysis and Critical Control Point food safety and sanitation program for the entire production staff of the OHSU kitchen.Ensure that all guidelines of the Infection Prevention and Control policies are followed at all times. Ensure that all cleaning and sanitation schedules are maintained and that the facility is in clean, sanitary condition at all times. Planning and Coordination. Responsible for working with the purchasing agent for the department to ensure adequate supplies and specialty food products are on hand at all times. Create, modify and scale recipes to produce weekly menu items; use the Chef - Tec and CYBORD recipe programs for all menu item and recipe maintenance. Conduct ongoing visual inspection of all food storage to ensure that food production is properly utilized and rotated. Attend weekly production meeting to review menu and production activities Other Duties as Assigned Required Qualifications Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts. Five years demonstrated experience as a working chef with a strong emphasis in high volume food production. Certified Working Chef or higher (or ability for certification within six months of hire) Current county health department food handler's card. Current ServSafe certification. Job Related Knowledge, Skills and Abilities (Competencies): Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management. Must be skilled in time management, organizing workload and workflow production staff, assigning work, and controlling the end product. Must be able to control costs through planning and monitoring activities. Must have ability to provide outstanding guest service. Knowledge of, and personal skill in application of information management and personal computer applications. Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. Must be able to perform the essential functions of the position with or without accommodation Preferred Qualifications High School Diploma; or Equivalent Additional Details Occasional evening work. Intermittent travel involved to local and national venues. Continuous work required in indoor office, café, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and café operations. Benefits: Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee Two separate above market pension plans to choose from Vacation- up to 200 hours per year depending on length of service Sick Leave- up to 96 hours per year 8 paid holidays per year Substantial Tri-met and C-Tran discounts Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP) All are welcome Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at ************ or *************.

The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Café. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department. Function/Duties of Position Production Management. * OHSU Hospital Café: Assist in menu planning and preparation, coordinate daily food preparation and presentation for the café, and assist in planning and maintaining the published 4-week menu rotation. * Patient meals: Assist in the planning, preparation, and coordination and development of high quality, nutritious patient meals conforming to all established dietary restrictions. * Responsible for scheduling staff and assigning duties. Reconciles and makes adjustments in time keeping system for hourly paid employees and makes edits per union contract. Sanitation * Responsible for enforcing Hazard Analysis and Critical Control Point food safety and sanitation program for the entire production staff of the OHSU kitchen.Ensure that all guidelines of the Infection Prevention and Control policies are followed at all times. * Ensure that all cleaning and sanitation schedules are maintained and that the facility is in clean, sanitary condition at all times. Planning and Coordination. * Responsible for working with the purchasing agent for the department to ensure adequate supplies and specialty food products are on hand at all times. * Create, modify and scale recipes to produce weekly menu items; use the Chef - Tec and CYBORD recipe programs for all menu item and recipe maintenance. * Conduct ongoing visual inspection of all food storage to ensure that food production is properly utilized and rotated. * Attend weekly production meeting to review menu and production activities Other Duties as Assigned Required Qualifications * Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts. * Five years demonstrated experience as a working chef with a strong emphasis in high volume food production. * Certified Working Chef or higher (or ability for certification within six months of hire) Current county health department food handler's card. Current ServSafe certification. Job Related Knowledge, Skills and Abilities (Competencies): * Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management. * Must be skilled in time management, organizing workload and workflow production staff, assigning work, and controlling the end product. * Must be able to control costs through planning and monitoring activities. * Must have ability to provide outstanding guest service. * Knowledge of, and personal skill in application of information management and personal computer applications. * Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. * Must be able to perform the essential functions of the position with or without accommodation Preferred Qualifications * High School Diploma; or Equivalent Additional Details Occasional evening work. Intermittent travel involved to local and national venues. Continuous work required in indoor office, café, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and café operations. Benefits: * Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee * Two separate above market pension plans to choose from * Vacation- up to 200 hours per year depending on length of service * Sick Leave- up to 96 hours per year * 8 paid holidays per year * Substantial Tri-met and C-Tran discounts * Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP) All are welcome Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at ************ or *************.

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will oversee daily operations of the kitchen and ensure the highest quality food products and service at the community. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in recipe and menu development. Coordinate prep for the following day's menu. Lead a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Ensure an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Sous Chefs, Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school. Associate's Degree in culinary related field is preferred. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements. You have great management skills and a willingness and desire to work harmoniously with all staff members. You have the ability to switch tasks quickly and often. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

At Explor Crater Lake, LLC, every day is an adventure - where tranquil beauty, scenic landscapes, and rich culture come together to create a truly unforgettable workplace. Offering competitive pay, employee housing and benefits. Apply Today! 2026 season The primary objective of the Chef de Cuisine is to be responsible for overseeing the daily operations of the restaurant, ensuring that all served food meets the highest quality standards and using culinary expertise to create appetizing dishes for guests to enjoy. Duties include overseeing s needed. The Chef de Cuisine will work with other kitchen staff to ensure the kitchen runs effectively and is an expert at ensuring food quality and maintaining kitchen equipment. RESPONSIBILITIES · Ensuring that all food meets the highest quality standards and is served on time. · Overseeing food preparation, checking that all kitchen staff is performing their duties. · Monitoring equipment quality and ordering new equipment as needed. · Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards. · Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience. · Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook. · Creating new recipes to regularly update the menu. · Helping the operation to determine how much food and supplies need to be ordered. · Responsible for weekly/monthly inventory of all food and beverage and kitchen supplies. · Placing daily/weekly/monthly food and beverage orders, following the inventory counts and current needs. · Covers the Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations. · Training new kitchen staff. · Keeping track of new trends in the industry. · Incorporating feedback from the restaurant staff and patrons to make improvements or resolve issues. · Enforcing best practices for safety and sanitation in the kitchen. · Performs all other related duties as assigned. REQUIREMENTS: · Possesses good communications skills, a courteous demeanor, and a helpful attitude. · Qualification from a culinary school. · 5+ years of experience in a similar position. · In-depth knowledge of food principles and best practices. · Passion for creating incredible food that delights and attracts customers. · Excellent communication skills and leadership qualities. · Ability to thrive in a high-pressure environment. · Creative, innovative thinking. · Exceptional standards for cleanliness, health, and safety. · Experience managing inventories and stocktaking. · Ability to remain stationary and/or move about the facility for extended periods of time. · Available to work on-call, shifts, after hours, over weekends, and on holidays. · Possesses a genuine concern for guests' experience and enjoys frequent interaction with the public. We maintain a drug-free workplace to ensure the safety and well-being of all employees. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.

Line Cook - 10 Barrel Brewing (Onsite, Bend West, OR) Join our dynamic team at the original 10 Barrel Brew Pub located on the Westside! We are on the lookout for enthusiastic Line Cooks who share our passion for high-quality food and exceptional service. We pride ourselves on being a scratch kitchen, dedicated to providing delicious meals for our community and guests from around the world. If you have a positive attitude and a willingness to learn, we're eager to train the right candidate. About the Role: Work Hours: 25-40 hours per week, with AM/PM availability Responsibilities: * Maintain cleanliness of workstations and adhere to kitchen sanitation practices. * Exhibit attention to detail while preparing food * Contribute to a supportive team environment Benefits: * Complimentary shift meals * Free employee draft beer * Collaborative and friendly work atmosphere * Opportunities for career advancement Job Types: Full-time, Part-time Pay: $18.00 - $22.00 per hour, DOE Expected hours: 25 - 40 per week Send resumes to: ************************** and **************************** If you're ready to embrace a rewarding challenge in a stimulating environment, we encourage you to submit your resume online or drop it off at the pub. We look forward to welcoming you to the team! About Tilray Brands, Inc. Tilray Beer is a division of Tilray Brands, Inc., seeking passionate, reliable, and organized individuals to help grow our beloved craft brews in key markets. In this role, you will build relationships with customers and connect our brands with consumers, ensuring our products are accessible, visible, and enjoyed to the fullest. Our ambition is to reinvigorate the craft beer sector and become one of the fastest growing craft beer suppliers in the U.S. We are committed to creating an environment where everyone can thrive. We are proud to be an equal opportunity employer, promoting diversity and inclusion in the workplace. Accommodations are available for applicants with disabilities throughout the recruitment process. Please let us know if you require assistance during the interviews or meetings. Important Information: Tilray does not authorize any third-party entities to request personal or financial information, such as passwords, credit card details, or financial information, such as passwords, credit card details, or login credentials. We do not charge any fees at any stage of the recruitment and hiring process. If you receive any suspicious communication, please verify the sender's identity by contacting ******************

Full-time Description Willamette Valley Vineyards, one of the leading producers of award-winning Oregon Pinot, is looking for a Line Cook in our kitchen operation. This position is a great way to continue a career in a high-end kitchen, preparing Pacific Northwest-inspired dishes for our valued guests to pair with world-class wines. What We Ask of our Line Cooks: Come to work each shift with a great attitude and be ready to serve Willamette Valley Vineyards' guests Oregon's best food and wine tasting experience! Responsibilities of the Line Cook: Order, stock, process, and prepare ingredients as necessary to prepare menu items. Prepare food items prior to and during mealtime periods. Prepare/butcher a wide variety of meats, cheese, produce, and other food products on a daily basis. Maintain service areas such as kitchen, dining room, and service stations during the entire shift. Stock and maintain sufficient levels of food products to ensure smooth service. Follow proper plate presentation and garnish set up for all dishes. Ensure that all plates presented are consistently prepared through recipes, checklists, and pictures. Apply knowledge of safe kitchen operations. Operate all kitchen utensils to include, but not limited to, fryer, pots, pans, stove, oven, grill, dishwasher, broiler, griddle, slicer, mixers, blenders, graters, can openers, and knives. Responsible for understanding and complying with applicable quality, environmental, and safety regulatory considerations. Assist with month end inventories, and attend meetings as required by Management. Supports Company's effort to create a more sustainable, cross-cultural and “green” environment. The Line Cook Position Offers: Competitive pay with a tip pool Health, vision, and dental insurance offered for our full-time employees. Generous team member discounts on dining, wine and merchandise. Continuous growth opportunities within a rapidly growing company. Apply Now to be a part of our team that sets the standard for Willamette Valley Pinot Noir, and learn about our place in the Oregon Wine Story! Willamette Valley Vineyards is an equal opportunity employer. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. NOTE: This job description is not intended to be all-inclusive. Employees may perform other duties at the discretion and as assigned by their supervisor and/or company leadership. Requirements Our Line Cooks must have: A valid/current Food Handler's Card or be willing to get one prior to opening. Excellent communication skills. Highly developed organizational and time management skills. Ability to work in a fast-paced environment. A high degree of accuracy and attention to detail. Line Cooks Must Have the Ability to: Lift 40lbs. Stand for the majority of the workday Work evenings, weekends, and holidays.

Join the team at Sisters Saloon & Ranch Grill, where we serve up fresh, high-quality American food - from local, grass-fed burgers and premium steaks to vegetarian and gluten-free favorites, all crafted with locally sourced ingredients. We're looking for reliable, positive, and hard-working line cooks to join our awesome crew. We keep our kitchen organized and consistent with a detailed plating guide - complete with photos and step-by-step instructions - to make sure every dish looks and tastes amazing. What we offer: Cash tips every shift Friendly, respectful work environment Free, high-quality meal each shift Free shift drink for employees 21+ Paid Time Off starts accruing from day one - take a paid vacation after just 90 days! If you're ready to bring your skills and great attitude to a fun, fast-paced team, we'd love to meet you. Apply today and cook with us!

Job DescriptionDescription: Executive Chef - Ava Gene's Portland, OR | Full-Time | Salary + Bonus + Benefits ABOUT AVA GENE'S Ava Gene's is a celebrated Roman-inspired Italian restaurant rooted in seasonality, simplicity, and bold creativity. Located in Portland's iconic Division Street food corridor, Ava Gene's is known for its house-made pastas, vibrant vegetable dishes, and commitment to exceptional hospitality. As we continue to evolve and grow, we are seeking a visionary Executive Chef to lead our kitchen with precision, warmth, and innovation. This is a rare opportunity to take the helm at one of Portland's most acclaimed restaurants and shape its next chapter. THE ROLE As Executive Chef at Ava Gene's, you will be the culinary force behind a restaurant deeply tied to its ingredients, its city, and its team. You'll collaborate closely with Submarine Hospitality leadership to steward a menu that honors tradition while pushing boundaries. You'll lead a talented BOH team with mentorship and rigor, ensure operational excellence, and contribute to a culture that prioritizes inclusivity, creativity, and sustainability. RESPONSIBILITIES Culinary Vision & Leadership Translate Ava Gene's unique brand and creative direction into seasonally-driven menus that resonate with guests and team alike Champion product sourcing, development, and innovation that reflects both Roman traditions and Pacific Northwest bounty Partner with the Executive Director of Operations and Area Managers to continuously evolve and elevate the culinary program Kitchen Operations & Financial Stewardship Oversee ordering, inventory, and cost management to achieve sustainable food and labor targets Maintain and improve systems for quality control, prep, production, cleanliness, and compliance Own kitchen performance through thoughtful scheduling, staff development, and accountability Team Development & Culture Lead a BOH team through hands-on training, consistent feedback, and shared goals Foster a respectful, equitable, and collaborative kitchen culture where all team members feel seen and supported Work cross-functionally with FOH managers and corporate leadership to drive consistency and excellence in service WHAT WE'RE LOOKING FOR 3+ years of experience as an Executive Chef or Chef de Cuisine in a high-volume, full-service restaurant (Italian or seasonal/vegetable-forward experience a plus) Proven ability to manage kitchen financials including food and labor costs Strong leadership style grounded in empathy, consistency, and team development Deep understanding of kitchen systems and the ability to both maintain and improve operational processes Passion for sourcing, sustainability, and working with local purveyors A calm, focused presence on the line and in the kitchen-even in the busiest moments Commitment to equity, inclusion, and hospitality for both guests and team members SCHEDULE Full-time, salaried position. Schedule may include weekends, holidays, and evenings based on business needs. WHY JOIN US? Competitive salary + performance-based bonus Health, dental, and vision insurance Paid time off Dining discounts across Submarine Hospitality restaurants Opportunities for professional development, culinary travel, and career growth A supportive, purpose-driven team and the chance to lead a Portland institution into its next era Ava Gene's is more than just a restaurant-it's a place where food, people, and purpose come together. If you're a passionate, forward-thinking chef who's ready to lead with integrity, we'd love to meet you. Requirements:

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*