Executive chef jobs in Bend, OR

Job Description Executive Chef - Luxury Resort in Bend, OR Compensation: $120,000 base salary + performance-based bonus and excellent benefits package (including health insurance, retirement plan, paid time off, and relocation assistance if needed) We are seeking a dynamic and innovative Executive Chef to lead the culinary operations at our premier resort in beautiful Bend, Oregon. Nestled in the heart of the Cascade Mountains, our resort offers world-class dining experiences that highlight fresh, local ingredients and Pacific Northwest flavors. As Executive Chef, you will oversee all kitchen operations, inspire a talented team, and create memorable dining moments for our guests. If you have a passion for farm-to-table cuisine, sustainability, and elevating guest experiences, we want to hear from you! Key Responsibilities: Lead and manage the entire kitchen team, including hiring, training, and performance evaluations to ensure high standards of excellence and team development. Develop and execute seasonal menus that incorporate local, organic ingredients while aligning with the resort's brand and guest preferences. Oversee food preparation, presentation, and quality control to maintain consistency and exceed health and safety regulations. Manage inventory, procurement, and vendor relationships to control costs and ensure the freshest supplies. Collaborate with the resort's management team on event planning, special menus, and culinary programming for weddings, conferences, and seasonal events. Implement sustainable practices in the kitchen, such as waste reduction and eco-friendly sourcing, to support the resort's environmental commitments. Monitor food and labor costs, prepare budgets, and analyze financial reports to optimize profitability without compromising quality. Foster a positive kitchen culture focused on creativity, efficiency, and continuous improvement through regular feedback and team-building initiatives. Stay current with culinary trends, techniques, and industry best practices to innovate and enhance the resort's dining offerings. Qualifications: Proven experience as an Executive Chef or Head Chef in a high-volume resort, hotel, or fine dining establishment. Culinary degree or equivalent professional training preferred. Strong leadership skills with the ability to motivate and mentor a diverse team. Expertise in menu development, cost control, and food safety standards (ServSafe certification a plus). Passion for regional cuisine and sustainability. Excellent communication and organizational skills. Join our team and contribute to an unforgettable resort experience in one of Oregon's most vibrant destinations.

Wage Range: $90,000 - $95,000 / annually For over 37 years, Senior Resource Group-SRG has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care. Job Description Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. Essential Duties: Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy Maintains a professional appearance, manner, and approach while on duty. Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations. Implements established policies and procedures and standards of performance. Helps develop in-service training and ongoing training of staff in order to provide high quality Participates in departmental and community meetings and projects as directed by Executive Director Maintains appropriate levels of confidentiality Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc. Administers, plans, and directs activities of food service department providing quality food service. Controls costs and manages Food Service department budget. Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization. Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs. Schedules kitchen food service personnel to optimize quality service and departmental profitability. Ensures proper maintenance and cleanliness of all equipment. Monitor, evaluate and maintain food purchasing and inventory Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service. Supervises activities of workers engaged in food preparation and service. Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents. Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures. Consults with Executive Director to best ensure resident satisfaction and to best endure quality. Establishes kitchen staffing schedule and monitors staffing. Responds to special needs of residents. Emphasizes safe food handling practices. Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department. Works closely with corporate F&B team to ensure SRG compliance in Food Services. Promotes and supports Genuine Hospitality Program. Qualifications Five years supervisory experience required. Food Service experience in hospitality, country club, or senior living industry preferred. Ability to write reports, business correspondence, and procedure manuals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget. Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

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. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option 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:** 1249857BR **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.

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 ********************************************.

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 ********************************************.

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 *************.

Salary: $115,000-$120,000 annually Plans, develops and implements menus for all restaurant outlets, including Iris & Blue Bar, Trailhead, Grill on the Green, and Banquets to work towards budgeted goals at the maximum standard of quality. The Executive Chef oversees the creation and execution of resort wide menus and manages daily kitchen operations, including ordering, scheduling, training, and maintaining standards of quality. ESSENTIAL DUTIES AND RESPONSIBILITIES * Strategic Planning and Revenue Growth * Collaborate with the Culinary Director to develop and implement strategic plans for the Culinary department, focusing on revenue growth in Iris & Blue Bar, Trailhead, * Grill on the Green, Banquets, and Private Dinners. Menu Development and Execution * Assist Culinary Director in design and implement menus based on guest volume, popularity, cost, and seasonality. * Maintain a high standard for food quality, including taste, presentation, and consistency across all dining experiences. Staff Management and Training * Interview, hire, and train kitchen personnel, establishing clear performance standards. * Oversee scheduling of kitchen supervisors and assign duties to ensure smooth operations.Facilitate routine training in food safety, lifting/carrying techniques, hazardous material handling, and first aid. Operational Efficiency and Compliance * Regularly review work procedures to improve efficiency, performance, and safety. * Ensure compliance with health, fire, and sanitation regulations. * Record and maintain documentation as required by regulatory agencies on sanitation and licensing. * Inventory and Cost Management * Manage food and equipment inventory, maintain records, and verify quality and quantity of deliveries. * Estimate food consumption, monitor portion sizes, and control garnishing and presentation. * Handle ordering and purchasing of supplies, including replacement equipment and future F&B outlets. Kitchen Equipment and Facility Maintenance * Coordinate equipment maintenance and repair, and arrange for external services such as waste removal and pest control. * Ensure compliance with cleaning and sanitation standards for equipment and facilities. Quality Assurance * Perform daily taste tests to ensure flavor, palatability, and conformity to standards. * Maintain presentation and quality standards for food prepared and served. * Employee Relations and Professional Standards * Foster a positive work environment and maintain professional interactions with all employees, guests, and members. * Ensure that employee morale, productivity, and efficiency are maximized through effective communication and teamwork. Other Responsibilities * Attend and conduct routine employee meetings to maintain communication * Accurately record labor hours for payroll * Ensure new hires receive comprehensive orientation and ongoing training. * Create schedules for staff while adhering to Oregon scheduling laws * Availability to work weekends and holidays as needed to meet business needs * Attend weekly BEO and Resume meetings QUALIFICATIONS Required * To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. * Able to pass drug test and pre-employment criminal background check. * Ability to work with mathematical concepts such as probability, predictability and deductions. * Ability to solve practical problems and deal with variables in many situations. * Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. * Must be dressed neatly and well groomed in company approved uniform at all times. * Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping and tripping. * Must be able to respond clearly to guests' requests. Must be able to hear well amongst loud background noise. SKILLS Required * High School Diploma required * Culinary Degree or an equivalent of years of experience * At least 5 years management experience and/or training as an Executive Chef * Knowledge of proper use of knives and sharp equipment CERTIFICATES, LICENSES, REGISTRATIONS Must maintain current Food Handler Card

Set Sail on Your Culinary Journey 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, 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 2025 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. What You'll Do 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. Your daily impact will include: * 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. Ideal 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. Additional Requirements * 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. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

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

Why us? The Bidwell Hotel and High Horse Restaurant + Bar is seeking a Chef de Cuisine to join our team in serving guests with creativity and passion. The Bidwell is a luxury hotel in downtown Portland offering guests easy access to the city's shopping, dining, and top attractions. Those seeking a quintessentially Portland flavor enjoy our hip High Horse Restaurant and Bar featuring an elevated selection of regionally inspired food and drinks. When a relaxing oasis is the destination, our exclusive M Club Lounge is the perfect spacious yet cozy refuge. Groups are served with VIP status in our event space, and private dining room. Our staff is tuned in to discover how we can personalize the guest experience to put The Bidwell and High Horse Restaurant + Bar among great memories shared and repeated. Job Overview Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits $50 discounted Tri-Met monthly pass Drastically reduced hotel rates for you and your friends & family at Marriott Hotels Sage Restaurant Concepts discounts (The Original Dinerant, Departure, Urban Farmer) Unlimited paid time off Paid Sick Time Paid Holidays Medical, Vision & Dental Insurance Complimentary Parking at Hotel Garage Referral Bonus Eligible

Full-time Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $50,000-$55,000

Schedule: Full-Time, Monday-Friday (with occasional evenings, weekends, or holidays for menu launches or catering events) Salary Range: $75,000-$80,000/year About Elephants A locally owned company since 1979, Elephants Delicatessen pioneered the gourmet food industry in the Pacific Northwest and now has seven Portland-metro area retail locations and a busy catering company, all serving great local foods prepared from scratch. A certified B Corporation, Elephants Delicatessen prides itself on sustainable practices and voluntarily meets a higher standard of transparency and accountability, using the power of business as a force for good. About the job As a Corporate Development Chef, you will lead recipe development and product innovation across our production kitchens, catering operations, and retail stores. This role bridges culinary creativity with technical know-how, ensuring recipes are not only delicious and on-brand, but also scalable, cost-effective, compliant, and production-ready. You'll combine a chef's passion for food with a product developer's discipline to support menu growth, enhance customer satisfaction, and strengthen Elephants' reputation for culinary excellence. This position is a great fit for someone who thrives on creativity, collaboration, and continuous improvement-balancing artistry with science to deliver high-quality food at scale. Key responsibilities include: Developing and testing new recipes that align with brand standards and customer preferences. Translating culinary ideas into scalable, production-ready recipes using batch-sizing tools and food science principles. Collaborating with business leaders on seasonal menu planning and new product launches. Leading and supporting plated catering event food preparation when needed. Ensuring compliance with FDA, USDA, and local health regulations; maintaining allergen and labeling protocols. Training production staff on recipes, processes, and food safety standards. Optimizing production processes for efficiency, yield, and waste reduction. Conducting product reviews, taste panels, and audits to ensure quality standards are met. Partnering with procurement, operations, finance, and marketing to align recipe development with company goals. What we're looking for: Culinary degree or equivalent professional experience. Proven experience as a Corporate Chef, R&D Chef, or Product Development Chef in restaurants, catering, or consumer packaged goods. Strong knowledge of food safety, preservation, allergen management, and regulatory compliance. Proficiency in Microsoft Office (Word, Excel, Outlook); recipe management or ERP systems preferred. Ability to calculate recipe scaling, yields, percentages, and cost modeling. Advanced problem-solving and communication skills, with the ability to work cross-functionally. ServSafe or Oregon Food Handler's Certification required; HACCP certification preferred. Advanced proficiency in English, both verbal and written. Preferred: Bilingual ability (Spanish or other language) to support diverse staff. Elephants Delicatessen is committed to fostering, cultivating, and preserving a culture of diversity and inclusion. What we offer: Paid vacation and sick time Kaiser Medical coverage, with alternative care as a bonus (acupuncture, chiropractic, massage therapy, etc.) Mental Health Services Dental, FSA (Flexible Spending Accounts), and 401(k) with 4% company match Training that will fast-track your culinary/hospitality career Free counseling and financial services Opportunities for advancement Discounts on our delicious made-from-scratch food Pet insurance Chance to win employee raffles Discounts at Sketchers, Shoes for Crews, Verizon, Sprint, select B Corporations, and many more A commitment to inclusion, diversity, community involvement, employee well-being, and environmental protection Elephants Delicatessen provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Elephants Delicatessen participates in the E- Verify program to confirm the employment eligibility of all newly hired employees. Please see the following notices for more information: E-Verify Participation Poster (English/Spanish) Right to Work Poster (English/Spanish)

Schedule: Full-Time, Monday-Friday (with occasional evenings, weekends, or holidays for menu launches or catering events) Salary Range: $75,000-$80,000/year About Elephants A locally owned company since 1979, Elephants Delicatessen pioneered the gourmet food industry in the Pacific Northwest and now has seven Portland-metro area retail locations and a busy catering company, all serving great local foods prepared from scratch. A certified B Corporation, Elephants Delicatessen prides itself on sustainable practices and voluntarily meets a higher standard of transparency and accountability, using the power of business as a force for good. About the job As a Corporate Development Chef, you will lead recipe development and product innovation across our production kitchens, catering operations, and retail stores. This role bridges culinary creativity with technical know-how, ensuring recipes are not only delicious and on-brand, but also scalable, cost-effective, compliant, and production-ready. You'll combine a chef's passion for food with a product developer's discipline to support menu growth, enhance customer satisfaction, and strengthen Elephants' reputation for culinary excellence. This position is a great fit for someone who thrives on creativity, collaboration, and continuous improvement-balancing artistry with science to deliver high-quality food at scale. Key responsibilities include: Developing and testing new recipes that align with brand standards and customer preferences. Translating culinary ideas into scalable, production-ready recipes using batch-sizing tools and food science principles. Collaborating with business leaders on seasonal menu planning and new product launches. Leading and supporting plated catering event food preparation when needed. Ensuring compliance with FDA, USDA, and local health regulations; maintaining allergen and labeling protocols. Training production staff on recipes, processes, and food safety standards. Optimizing production processes for efficiency, yield, and waste reduction. Conducting product reviews, taste panels, and audits to ensure quality standards are met. Partnering with procurement, operations, finance, and marketing to align recipe development with company goals. What we're looking for: Culinary degree or equivalent professional experience. Proven experience as a Corporate Chef, R&D Chef, or Product Development Chef in restaurants, catering, or consumer packaged goods. Strong knowledge of food safety, preservation, allergen management, and regulatory compliance. Proficiency in Microsoft Office (Word, Excel, Outlook); recipe management or ERP systems preferred. Ability to calculate recipe scaling, yields, percentages, and cost modeling. Advanced problem-solving and communication skills, with the ability to work cross-functionally. ServSafe or Oregon Food Handler's Certification required; HACCP certification preferred. Advanced proficiency in English, both verbal and written. Preferred: Bilingual ability (Spanish or other language) to support diverse staff. Elephants Delicatessen is committed to fostering, cultivating, and preserving a culture of diversity and inclusion. What we offer: Paid vacation and sick time Kaiser Medical coverage, with alternative care as a bonus (acupuncture, chiropractic, massage therapy, etc.) Mental Health Services Dental, FSA (Flexible Spending Accounts), and 401(k) with 4% company match Training that will fast-track your culinary/hospitality career Free counseling and financial services Opportunities for advancement Discounts on our delicious made-from-scratch food Pet insurance Chance to win employee raffles Discounts at Sketchers, Shoes for Crews, Verizon, Sprint, select B Corporations, and many more A commitment to inclusion, diversity, community involvement, employee well-being, and environmental protection Elephants Delicatessen provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Elephants Delicatessen participates in the E- Verify program to confirm the employment eligibility of all newly hired employees. Please see the following notices for more information: E-Verify Participation Poster (English/Spanish) Right to Work Poster (English/Spanish)

Job Description 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 an award-winning par-3 course, Bandon Preserve and the new Shorty's opened in 2024. The two short courses are 'Courses with a Mission,' with all net proceeds funding the Bandon Dunes Charitable Foundation. The Foundation supports 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 We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact 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:

Job DescriptionDescription: 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 positions in Portland, 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 NE Portland, Located at 1409 NE Alberta St, Portland, OR 97211 ************************************ **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: Annual salary: $71K - $75K, determined on experience + 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 ********************************************. Requirements:

THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $54,080.00