Chef Jobs in Oak Grove, OR

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **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 regulation 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:** 1245148BR **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.

Job Details Management Dallas Retirement Village - Dallas, OR Full Time 2 Year Degree $70,000.00 - $80,000.00 Salary/year None Any Restaurant - Food ServiceDescription Executive Chef Salary: $72,000-$80,000 yearly Schedule: Varied- No late nights Who we are: When you work at Dallas Retirement Village, you'll notice that it's more than a typical senior living community. It's a uniquely uplifting community where active older adults enjoy vibrant living, rewarding opportunities, exceptional hospitality, and great friendships. This retirement community is conveniently located in the warm and welcoming town of Dallas, Oregon. You'll appreciate the beauty of our 30-acre campus. By design, the natural architecture blends seamlessly with the landscape of the surrounding Mid-Willamette Valley. You won't find our unique combination of an all-inclusive lifestyle, superior hospitality, and beautiful location anywhere else. We are currently seeking an experienced Executive Chef to work in our fine dining space. If you're looking for a different perspective on culinary and senior living come join us today! You will enjoy: Medical, Dental, Vision Insurance and Flexible Spending Accounts Now Offering Every Day Pay! PTO and eight paid holidays Day Care/Child Care Life and disability insurance 403(b) with company match Scholarship Program Tuition Reimbursement Program Your personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities. You will enjoy being part of a great team in a fun, engaging work environment! Who you are: Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals. Associates or Bachelors degree in culinary arts preferred. Culinary degree preferred. Minimum of three years' experience as a Chef/Kitchen Manager in restaurant/senior living or equivalent environment. Ability to plan and organize work to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. General Summary: This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. You are responsible for always maintaining a superior level of quality service and cleanliness. The Executive Chef is also responsible for the daily operations of the kitchens along with the Sous Chef that reports directly to the Executive Chef. The Executive Chef ensures the hiring, scheduling, training, development, and discipline is adhered to along with the Sous Chef's assistance for the back of house. Essential Job Duties: Always exemplify Community standards of cleanliness, sanitation, and operational organization. Responsible for adhering to food quality, appearance, and presentation standards at all times. Supervision of employees in the kitchen along with the partnership of the Director of Culinary. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. Exhibit cooking standards of speed, accuracy, and efficiency. Demonstrate knowledge in all areas of cooking preparation and production. Assist with serving of meals and ware washing as necessary. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. Represent the community in a warm and inviting manner, which creates a positive marketing environment. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Qualifications Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals. Associates or Bachelors degree in culinary arts preferred. Culinary degree preferred. Minimum of three years' experience as a Chef/Kitchen Manager in restaurant/senior living or equivalent environment. Ability to plan and organize work to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.

American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. Responsibilities: * Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * Must be able to pass a pre-employment drug test. * Must complete a criminal background check. * Transportation Worker Identification Credential (TWIC). Work Schedule: * 7 days per week while onboard the ship. * 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation. * 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*

Benefits: Dental insurance Health insurance Paid time off Training & development Vision insurance Amaro's Table, part of NW Hospitality Group, is seeking a passionate and experienced Executive Chef to lead our culinary team. We operate five restaurants in Southwest Washington, including Amaro's Table, Cecilia, and Gustav's, with a focus on delivering exceptional dining experiences. As a chef-owned company, we pride ourselves on impeccable service, consistent quality, and high standards. Our team is dedicated to true hospitality, creating a warm and elevated dining experience.We're looking for a visionary chef who can inspire our team and build on our strong foundation. If you share our passion for culinary excellence and team development, we'd love to connect. Join us in shaping a legacy of culinary innovation and hospitality. What We re Looking For: 3-5 years of senior-level chef experience or a similar leadership role in the hospitality industry. Strong communication skills with the ability to clearly interact with managers, kitchen staff, dining room personnel, and guests. Proficient in basic computer skills, including email, word processing, spreadsheets, and online applications. Ability to give and receive constructive feedback and demonstrate a commitment to continuous growth and improvement. Self-motivated, detail-oriented, and driven to create exceptional guest experiences. Ability to work 50 hours a week, including nights and weekends. Capable of reaching, bending, stooping, and frequently lifting up to 50 pounds. Key Responsibilities: Oversee all kitchen operations, including food purchasing, preparation, quality standards, sanitation, and cleanliness. Train kitchen staff in cooking techniques, plate presentation, portion control, and sanitation. Make employment decisions (interviewing, hiring, evaluating, and disciplining kitchen personnel). Prepare all required paperwork (forms, reports, schedules) in an organized and timely manner. Collaborate with restaurant managers on menu planning and pricing, and establish portion sizes and recipe cards. Ensure that food costs and usage are controlled through proper storage, requisition, and waste control procedures. Schedule labor to meet business needs while adhering to labor cost objectives. Monitor compliance with health, OSHA, and fire regulations. Provide safety training (first aid, CPR, lifting/carrying, and handling hazardous materials). Maintain proper food holding and refrigeration temperature control. Oversee cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas. What We Offer: The opportunity to shape the culinary direction of a respected restaurant group. Competitive compensation based on experience. Excellent healthcare, dental, and vision benefits available after 60 days of employment. Closed on major holidays: 4th of July, Thanksgiving, Christmas Eve, and Christmas Day. At NW Hospitality Group, we believe in professional growth and offer numerous opportunities for career development as we continue to expand. We encourage you to explore our websites at Amarostable.com, Lovececilia.com, or Gustavs.com, and check out our social media (@amarostable, @breakfastwithcecilia, @gustavsvancouver). Compensation: $75,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Amaro's Table prides itself on providing a uniquely elevated dining experience that is warm, inviting, and approachable. We have established a reputation of sincere, impeccable service, consistent quality, an extensive beverage program and the best fried chicken around. We are always looking for positive and engaging individuals who will uphold our standard of excellence and look eagerly upon new challenges. We want every patron to feel like they are the guest of honor in our home, with the best seat at our table.

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. Apply today to be our Executive Chef in Portland! ************************************ **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 by phone ************** or in person at 9 SE 3rd Ave, Portland OR 97214. Salary Description $71K - $75K / Year DOE + 10% Bonus Potential

New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality was named to Forbes ® 2024, 2023, 2022, 2021, 2019, and 2018 list of America’s Best Recruiting Firms. - Let Go, And Let Gecko ™

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! 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. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team

Sous Chef - 10 Barrel Brewing Co. (Flanders Brewpub, Portland, OR) About 10 Barrel Brewing 10 Barrel Brewing Co started back in 2006 with three guys in Bend, Oregon who shared one simple mindset; brew beer, drink beer, and have fun doing it. Since then, our brewery has grown but we will always stay the same...Rough morning? Grab a beer. Powder day? The “gone skiing” sign goes up. Too hot to work? Mandatory company float. You get the picture...Here's to living it up with a beer in hand. About Tilray Beer Tilray Beer, a division of Tilray Brands Inc., is seeking personable, reliable, organized, and driven lovers of the good life to increase sales of its beloved craft brews in several of its key markets. In this role you will be responsible for building strong relationships with our customers and forging indelible connections between brands and consumers by making our products available, visible, relevant, recommended, and perfectly enjoyed every time. Our ambition is to reinvigorate the craft beer sector, becoming the fastest growing craft beer suppliers in the U.S. To achieve this, we need the very best talent on our team. Feel inspired? Then this may be the opportunity for you. If you are a self-starter who knows how to work and play hard, and you have an unwavering passion for independent, craft beer; grab your kayak and hop in the river with us! Job Summary: The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the course of the typical day. This is a leadership position that encapsulates the broadness of the kitchen operation as a whole while maintaining a sense of order during high-volume operations. Salary Range: $50,000 - $55,000 depending on experience Responsibilities: Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards. Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly. Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.). Trains and coordinates the training of kitchen staff for growth and development. Implements proper quality control procedures guaranteeing standards. In the absence of the Executive Chef this position will manage shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness. Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately. Assists with daily orders and ensuring the kitchen has the products needed to function. Main activities: Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery” Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements Plan the food design in order to create a perfect match between the dish's aspect and its taste Discover talented chefs and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served Qualifications Significant Restaurant Kitchen experience - 3-5 years minimum, depending on quality of experience. Associates degree or higher preferred. Excellent leadership skills with the proven ability to lead and motivate team members. Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.). Active problem solver with the ability to complete tasks while maintaining standards. Ability to manage personal responsibilities in a high-stress, fast-paced work environment. Ability to follow oral and written instructions. Expert-level knowledge of food and beverage industry including BOH operations. Excellent organizational and communication skills with an ability to work in a team environment. Benefits Medical, Dental, Vision, Disability, and Life insurance Bonus % 401k matching up to 6% 2 paid company holidays Paid vacation and sick time off Employee Assistance Program Eligible for an annual bonus based on individual and business performance Free Beer and Merchandise discounts available Pub Discount Events We have a friendly, supportive team with a coaching and mentoring environment. There are real opportunities for future development and progression - this really could be a move towards the exciting career you've always wanted! Tilray Brands Inc. is an equal opportunity employer, committed to promoting diversity and inclusion in our workplace. As a Brand Activation Manager at Tilray Beer Division, you will have the opportunity to lead and grow a dynamic team, innovate and experiment with new ingredients and styles, and contribute to the success of one of the top craft breweries in the nation. Accommodations are available for applicants with disabilities throughout the recruitment process. If you require accommodations for interviews or other meetings, please advise when submitting your application. Please note that Tilray does not authorize, engage, or sponsor any consultants, agencies or organizations that seek certain personal or financial information from you (e.g. passwords, login ids, credit card information). High Park does not charge any application, processing or onboarding fee at any stage of the recruitment or hiring process. When replying to emails, please ensure the sender name and email address match exactly. Please also ensure the Reply-To address matches the sending address exactly. If you are concerned about the authenticity of an email, letter, or call purportedly from, for, or on behalf of High Park, please send an email inquiry to ******************

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Come be a part of something bigger! Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Skamania Lodge is a place where you see the world a bit differently. Where you can slow down to fuel your soul in one of the most iconic and dramatic landscapes on earth. A place to unleash your inner adrenaline junkie or embrace your spirit animal. Skamania proudly features 23 state-of-the-art meeting rooms with over 22,000 square feet of indoor meeting space, including exhibit and banquet facilities. Our flexible meeting space ranges in size from 250 square feet for intimate gatherings to 7,000 square feet, accommodating food and beverage functions for up to 500 people. With an additional 175 acres of outdoor adventures waiting, there is no better place to lead the sales efforts. Overview Location: Stevenson, WA (Columbia River Gorge) Position: Executive Chef Salary: $115,000 - $130,000 per year (DOE) + Competitive Benefits & Perks About Skamania Lodge: Skamania Lodge is a renowned 175-acre resort nestled in the heart of the Columbia River Gorge. We're a destination known for breathtaking views, upscale Pacific Northwest cuisine, and unforgettable guest experiences. As a member of our leadership team you'll work in a setting where you can create culinary magic surrounded by tall pines and river vistas. Why Join Our Team: * Top-Tier Compensation: We've introduced the most competitive culinary wages in the area because we believe in paying our talent what they're worth. This Executive Chef role offers a generous $120K-$140K salary, well above industry averages, to attract the very best. * Comprehensive Benefits: Enjoy a full package including medical, dental, vision, life, and even pet insurance, plus a 401k with 3.5% employer match, vested immediately! * Unique Perks: Working at Skamania Lodge comes with experiences you won't find elsewhere. All employees receive free daily meals, and free access to resort amenities - hit the golf course or hangout in the pool on your days off! You and your family also get discounts on hotel stays at our portfolio of properties. * Inspirational Work Environment: Forget the typical city kitchen. Here, you'll lead a culinary program in a beautiful mountain lodge setting. Our kitchen draws inspiration from local farms and the seasons, and you'll have the creative freedom to craft menus that showcase the bounty of the Pacific Northwest. Imagine finishing a busy dinner service and stepping outside to a sunset over the Columbia River - that's a regular day at Skamania. * Supportive, Growth-Oriented Culture: Skamania Lodge is committed to a "People First" culture. As Executive Chef, you'll join a team that values collaboration, professional development, and community. We foster an environment where your ideas are heard, and your leadership can truly shine. Key Responsibilities: As Executive Chef, you will be the visionary leader of our culinary department. You will have the opportunity to: * Lead and Mentor a talented kitchen brigade, fostering growth and teamwork in line with Skamania's high standards. * Craft Seasonal Menus showcasing locally sourced ingredients and creative Pacific Northwest flair, delivering exceptional dining experiences for our guests. * Oversee Kitchen Operations to ensure quality, consistency, and efficiency - from managing food costs and vendor relationships to upholding the highest sanitation and safety standards. * Collaborate with the Food & Beverage Director and events team to create memorable banquet, wedding, and special event menus that highlight Skamania's culinary excellence. * Champion Excellence: Maintain the lodge's reputation for great service, food quality, and continuously inspire your team to reach new heights. Qualifications: We are seeking a seasoned chef who brings creativity, leadership, and a passion for hospitality. Desired qualifications include: * Culinary Leadership Experience: 5+ years in an Executive Chef or Executive Sous Chef role at a comparable upscale hotel, resort, or restaurant. Proven ability to manage high-volume dining as well as fine dining operations. * Culinary Degree or Equivalent experience with a strong foundation in a variety of cuisines and cooking techniques. Passion for farm-to-table and sustainable sourcing is a plus. * Team Development: A track record of mentoring and developing kitchen staff. You lead by example and thrive on building a positive team culture. * Business Acumen: Experience with budgeting, cost control, and menu pricing. Able to balance creativity with profitability. * Quality & Service Focus: Commitment to upholding exceptional standards of food presentation, taste, and service. ServSafe certification required. * Adaptability: Able to maintain excellence during peak summer season and adapt to a slower pace in winter, planning menus and labor accordingly. Flexibility to work weekends/holidays and evenings as needed in a resort environment. Join the Skamania Family: If you're looking for more than just a job - if you want a community, an adventure, and a chance to lead a culinary team at a place where employees are valued as much as the guests, then Skamania Lodge is calling. We offer not just a competitive salary, but a chance to work in an environment that inspires your creativity and supports your growth. Come cook with a view, drive a successful kitchen, and be part of something truly special in the Gorge. Ready to elevate your career at Skamania Lodge? Apply now with your resume and a brief cover letter detailing your culinary vision. We can't wait to meet our next Executive Chef and welcome you to our exceptional team! Compensation Range The compensation for this position is $115,000.00/Yr. - $130,000.00/Yr. based on qualifications and experience.

The Executive Sous Chef serves as “second-in-command” of the kitchen; assists the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Club. Assists the Executive Chef in supervising food production personnel and other kitchen staff, assists with food production tasks as needed and assures that quality and cost standards are consistently attained. Work Performed: · Prepares or directly supervises kitchen staff responsible for the daily preparation of menu items to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes. · Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. · Assumes complete charge of the kitchen in the absence of the Executive Chef. · Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. · Consistently maintains standards of quality, cost, eye appeal and flavor of foods. · Ensures proper staffing for maximum productivity and high standards of quality. · Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. · Assists with the preparation of reports and schedules, inventory, menus and performs other administrative duties as assigned by the Executive Chef. · Personally works in any station as assigned by the Executive Chef. · Assists in maintaining security of kitchen including equipment. food and supply inventories. · Assists in food procurement, delivery, storage and issuing of food items. · Expedites food orders during peak service hours. · Supervises, trains and evaluates kitchen personnel. · Inspects presentation of food items to insure that quality standards are met. · Reports all member/guest complaints to the Executive Chef and assists in resolving complaints. · Assists in monitoring kitchen employees' time cards and/or time clock punches to ensure compliance with posted schedules. · Communicate verbally and in writing with English as a primary language. · Commitment to recognize and acknowledge members by name. · Submits ideas for future goals and operational improvements to Executive Chef. Reporting Relationship: Executive Chef Supervises: Sous Chef, Pastry Chef, Hourly Staff Compensation: · $75K-$80K D.O.E · Medical, dental, and vision insurance · Life and long-term disability · Participation in Club's 401(k) plan · Paid time off · Holiday pay · Holiday bonus · Meals · Club privileges on Mondays when not in use Requirements Minimum Requirements for Position: · Graduate from a culinary arts program at an accredited college or school. · Ability to present a range of food styles with an ability to infuse creativity and seasonality into menus balanced with traditional Club-style food. · Experience in facilitating food preparation for large banquets. · A student of culinary trends and the ability to present a range of food styles. · A self-starter with the ability to foster a strong team environment. · Excellent verbal and written communication skills. · Goal driven with a keen eye for detail. · Strong organization skills. · Proficient in computer programs. Physical Requirements: · Required to work irregular and extended hours including evenings, weekends and holidays. · Able to perform unseated duties for several hours, lift a minimum of 50 pounds, walk, bend and stoop. Salary Description $75k-$$80k Depending on Experience

Humble Spirit is a wine country restaurant 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 and catering menus draw inspiration from the seasons and thoughtfully sourced ingredients, some 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. Humble Spirit and Tabula Rasa Farms 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 Create menu magic and make hungry people happy. Showcase your skills by preparing food for off-site catered events. The Catering and Events Chef position is responsible for planning and executing food focused events at both venues operated by The Ground and event sites in the surrounding areas. DUTIES/RESPONSIBILITIES Organize and execute meal planning for custom events Design menus that align with the ethos of Humble Spirit and The Ground, that also meet the expectations and preferences of clients Facilitate communication between front and back of house staff to continuously improve food quality and presentation Supervise, train, and support cooks and other catering kitchen staff in the preparation, cooking and presentation of food Maintain inventory, order supplies, and manage food costs and labor costs in line with the budget Coordinate with the Sales and Operations team to ensure that all catering needs are met Plan and arrange culinary programs for existing and new lodging properties Support current food and beverage operations Requirements REQUIRED SKILLS/ABILITIES Direct experience with events production and catering operations Multi-unit operational experience is a plus “All in” with regenerative agriculture, transparency of food sourcing, and cooking with seasons Position requires prolonged standing, bending, and lifting products and supplies weighing up to 50 pounds Flexible and adaptable to change in a fast-paced, start-up environment Job locations include, but are not limited to private home kitchens, office spaces, restaurant and event venues, and mobile pop-up events. Able to productively work both independently and as part of a team EDUCATION & EXPERIENCE 3+ years in an Executive Chef, Sous Chef or Banquet/Events Chef role Benefits: Benefits include PTO, health, vision, dental, life insurance, 401(k) for qualifying employees. Employee perks: 20% discount at Ground entities (includes Source Farms, Humble Spirit, 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.

Ponzi Vineyards is a premium Oregon Pinot Noir and Chardonnay producer located 22 miles from downtown Portland in the Willamette Valley. Recently acquired by the legendary French family wine group Bollinger (producers of Champagne Bollinger, Champagne Ayala, Burgundy wines from Chanson, Loire Valley wines from Langlois-Chateau, and Cognac Delamain), Ponzi Vineyards aims to become the top-of-mind brand for Oregon fine wine. We are seeking an experienced Executive Chef to lead our culinary program, creating seasonal menus that complement our wines and enhance our hospitality offerings. The ideal Executive Chef candidate thrives in a team environment, embodies a spirit of warm hospitality, and enjoys engaging directly with guests. This role requires prior kitchen management experience, as well as knowledge of catering, events, and financial operations, including food and labor costs, kitchen efficiency, and inventory management. A basic understanding of wine production is preferred. The Executive Chef reports to the Director of Consumer Sales. Responsibilities The Executive Chef oversees all food operations at Ponzi Vineyards, including: Tasting Room Menu – Small plates designed to complement our wines and enhance the guest experience. Club Events – Seasonal gatherings for wine club members, ranging from large receptions with passed appetizers to intimate wine release dinners. Tasting Room Events – Weekly or monthly experiences, including: Lunch at Ponzi – A three-course, wine-paired meal highlighting seasonal ingredients. Available Wednesday through Thursday by reservation. Stand-Alone Events – Themed experiences, such as guided winery tours, special cuvée tastings, food and wine pairings, and outdoor activities. Private Events – Customized experiences, from family-style dinners and tasting menus to corporate retreats and celebrations. Skills & Qualifications The Executive Chef must: Have strong culinary and organizational skills. Demonstrate leadership and effective team management. Adapt to shifting priorities with professionalism and enthusiasm. Maintain high standards of kitchen etiquette and service. Key Duties Develop, cost, and execute seasonally driven menus. Maintain a clean, organized kitchen, including walk-in and dry storage. Manage weekly ordering, inventory, and food costs within budget. Oversee invoice coding, food cost tracking, and administrative tasks. Train and support seasonal kitchen staff. Collaborate with the Service Team to enhance guest experiences. Provide meals for the production team during the harvest season. Requirements Flexibility – Typical schedule is Wednesday–Sunday, with variable hours based on events, including occasional evenings. Physical Stamina – Must be able to stand for extended periods and lift up to 50 lbs. Professionalism – Polished appearance, strong communication skills, and comfort with public speaking. Reliable Transportation – Must have personal transportation to and from the winery. Certifications – Oregon Food Handler’s Permit (FHC). Compensation & Benefits Hourly rate based on experience, plus tips and gratuities. Schedule: ~40 hours/week (May–October), ~25–30 hours/week (November–April). Eligible for health benefits and 401(k). Experience Required 4+ years of fine dining and/or catering experience. 2+ years of kitchen management experience in a restaurant or winery. Basic proficiency in email, writing, and Excel. Must be 21 or older. About Ponzi Vineyards: Founded by Dick and Nancy Ponzi in 1970, Ponzi Vineyards is one of Oregon’s original family-owned wineries and has significantly contributed to the growth and success of the region over the last 50+ years. About the Bollinger Family: The Bollinger family owns iconic producers like Champagne Bollinger, Ayala, Domaine Chanson (Burgundy), Langlois-Chateau (Loire Valley), and Cognac Delamain, known for their premium quality and rich history.

Benefits: Referral program Dental insurance Flexible schedule Health insurance Paid time off Training & development Are you looking to grow in the restaurant industry? Do you have strong leadership and culinary skills? If so, we have the position for you!Crossroads Restaurant Group is the parent company for Oswego Grill and Copper River Restaurant. We currently have four Oswego Grill locations in the Portland Metro Area.We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. With the fast expansion of the company, there are many long-term growth opportunities. Example of Sous Chef Tasks: Monitor food preparation for quality and accuracy. Maintain food and labor cost goals. Ensure smooth timing of food preparation and delivery of food to guests. Facilitate communication between front of house and back of house. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Safety Commitment:At Crossroads, we are committed to providing a safe work environment for our team. Our goal is to exceed governmental safety requirements by offering continual safety training, enforcing regulations, and focusing on injury prevention. Who We Are:The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, “The answer is yes! What's the question?” While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift:10 hour shift8 hour shift Day shift Night shift Weekly day range: Monday to FridayWeekends as needed Work setting:BarFine dining restaurant Work Location: In person License/Certification: Food Handler Certification (Required) Crossroads Restaurant Group (CRG), founded by David and Christie Burnett along with Brent and Kathy Gabriel, brings decades of combined experience to the restaurant industry. Since opening its flagship restaurant, Oswego Grill, in Lake Oswego, Oregon, in 2009, CRG has expanded to multiple locations, offering upscale elegance at casual prices with a focus on scratch-made dishes and exceptional hospitality. Join us in creating unforgettable dining experiences.

Executive Chef Salary: $72,000-$80,000 yearly Schedule: Varied- No late nights Who we are: When you work at Dallas Retirement Village, you'll notice that it's more than a typical senior living community. It's a uniquely uplifting community where active older adults enjoy vibrant living, rewarding opportunities, exceptional hospitality, and great friendships. This retirement community is conveniently located in the warm and welcoming town of Dallas, Oregon. You'll appreciate the beauty of our 30-acre campus. By design, the natural architecture blends seamlessly with the landscape of the surrounding Mid-Willamette Valley. You won't find our unique combination of an all-inclusive lifestyle, superior hospitality, and beautiful location anywhere else. We are currently seeking an experienced Executive Chef to work in our fine dining space. If you're looking for a different perspective on culinary and senior living come join us today! You will enjoy: * Medical, Dental, Vision Insurance and Flexible Spending Accounts * Now Offering Every Day Pay! * PTO and eight paid holidays * Day Care/Child Care * Life and disability insurance * 403(b) with company match * Scholarship Program * Tuition Reimbursement Program * Your personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities. * You will enjoy being part of a great team in a fun, engaging work environment! Who you are: * Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. * Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals. * Associates or Bachelors degree in culinary arts preferred. * Culinary degree preferred. * Minimum of three years' experience as a Chef/Kitchen Manager in restaurant/senior living or equivalent environment. * Ability to plan and organize work to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. General Summary: This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. You are responsible for always maintaining a superior level of quality service and cleanliness. The Executive Chef is also responsible for the daily operations of the kitchens along with the Sous Chef that reports directly to the Executive Chef. The Executive Chef ensures the hiring, scheduling, training, development, and discipline is adhered to along with the Sous Chef's assistance for the back of house. Essential Job Duties: * Always exemplify Community standards of cleanliness, sanitation, and operational organization. * Responsible for adhering to food quality, appearance, and presentation standards at all times. * Supervision of employees in the kitchen along with the partnership of the Director of Culinary. * Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. * Exhibit cooking standards of speed, accuracy, and efficiency. * Demonstrate knowledge in all areas of cooking preparation and production. * Assist with serving of meals and ware washing as necessary. * Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. * Represent the community in a warm and inviting manner, which creates a positive marketing environment. * Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Qualifications * Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. * Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals. * Associates or Bachelors degree in culinary arts preferred. * Culinary degree preferred. * Minimum of three years' experience as a Chef/Kitchen Manager in restaurant/senior living or equivalent environment. * Ability to plan and organize work to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.

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.

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

New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality was named to Forbes ® 2024, 2023, 2022, 2021, 2019, and 2018 list of America’s Best Recruiting Firms. - Let Go, And Let Gecko ™

Humble Spirit is a wine country restaurant 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 and catering menus draw inspiration from the seasons and thoughtfully sourced ingredients, some 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.? Humble Spirit and Tabula Rasa Farms 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: Create menu magic and make hungry people happy. Showcase your skills by preparing food for off-site catered events. The Catering and Events Chef position is responsible for planning and executing food focused events at various sites in the areas surrounding The Ground. Duties/Responsibilities: Organize and execute meal planning Prepare weekly lunches and design to scale for off-site food sales Plan and arrange culinary programs for existing and new lodging properties Support food and beverage operations Build and operate catering and special events Supervise, train and support food & beverage operations staff Requirements Required Skills/Abilities: Direct experience with events production and catering operations Multi-unit operational experience is a plus “All in” with regenerative agriculture, transparency of food sourcing, and cooking with seasons Position requires prolonged standing, bending, and lifting products and supplies weighing up to 50 pounds Flexible and adaptable to change in a fast-paced, start-up environment Job locations include, but are not limited to private home kitchens, office spaces, restaurant and event venues, and mobile pop-up events. Able to productively work both independently and as part of a team Education and Experience: 3+ years in an Executive Chef, Sous Chef or Banquet/Events Chef role Benefits: Benefits include PTO, health, vision, dental, life insurance, 401(k) for qualifying employees. Employee perks: 20% discount at Ground entities (includes Source Farms, Humble Spirit, 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.?

Benefits: Referral program Dental insurance Flexible schedule Health insurance Paid time off Bonus based on performance Employee discounts Training & development Are you looking to grow in the restaurant industry? Do you have strong leadership and culinary skills? If so, we have the position for you!Crossroads Restaurant Group is the parent company for Oswego Grill and Copper River Restaurant. We currently have four Oswego Grill locations in the Portland Metro Area.We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. With the fast expansion of the company, there are many long-term growth opportunities. Example of Sous Chef Tasks: Monitor food preparation for quality and accuracy. Maintain food and labor cost goals. Ensure smooth timing of food preparation and delivery of food to guests. Facilitate communication between front of house and back of house. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Safety Commitment:At Crossroads, we are committed to providing a safe work environment for our team. Our goal is to exceed governmental safety requirements by offering continual safety training, enforcing regulations, and focusing on injury prevention. Who We Are:The Crossroads brand continually strives to deliver high quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, “The answer is yes! What's the question?” While we are growing quickly and constantly adding new locations, our priorities will continue to be on the care of our employees, guests, and food quality. Job Type: Full-time Experience level: 2 years Shift:10 hour shift8 hour shift Day shift Night shift Weekly day range: Monday to FridayWeekends as needed Work setting:BarFine dining restaurant Work Location: In person License/Certification: Food Handler Certification (Required) Crossroads Restaurant Group (CRG), founded by David and Christie Burnett along with Brent and Kathy Gabriel, brings decades of combined experience to the restaurant industry. Since opening its flagship restaurant, Oswego Grill, in Lake Oswego, Oregon, in 2009, CRG has expanded to multiple locations, offering upscale elegance at casual prices with a focus on scratch-made dishes and exceptional hospitality. Join us in creating unforgettable dining experiences.