Chef Jobs in Portland, OR

Why us? We are looking for a new Chef De Cuisine for The Hotel Zags. Stylish, inviting, and convenient to lively local attractions, The Hotel Zags is an oasis all its own, offering a hospitality experience enlivened by natural beauty and the quirky culture of the city around it. Boutique in size and independent in nature, The Hotel Zags is located in the Fountain District, a hidden gem of Portland's downtown district. From its vibrant color schemes, modern furnishings, and large picture windows that perfectly frame views of the city and the hotel's courtyard, the hotel brings the outdoors inside. Designed with stone-covered walkways, the hotel entrance is also framed by a Living Wall robust with plant life to mirror the nearby Columbia River Gorge. Though the property has a style and energy all its own, The Hotel Zags is all about the city around it. 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 restaurants, room service, and banquets 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 The Hotel Zags is certified Gold for Sustainability at Work. As one of Oregon's Healthiest Employers, The Hotel Zags offers perks that are comparable to progressive employers. Medical, dental, & vision insurance for full-time associates Health savings and flexible spending accounts Basic Life and AD&D insurance Paid time off for vacation, sick time, and holidays Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more. Bold. Bright. Caring. Energetic. Driven. Strategic. Daring. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at The Hotel Zags that await you.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $80,000.00 - USD $90,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1

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.

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

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.

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

Feast @ 316 in Camas, WA is looking for Part-Time and Full-Time Experienced Chefs and Line Cooks. We are a family-owned restaurant looking to add to our culinary team. Feast @ 316 serves great steaks including Prime and Dry Aged Beef. Our ideal candidates are self-starters, ambitious, reliable, and get excited about cooking delicious food for our guests. We are looking for people that are team players and are ready to create a menu with us that looks and tastes like you put all your love into it. Responsibilities Prepare dishes to recipe specifications with speed and attention to detail Ability to work in a team environment, which includes your fellow kitchen staff as well as front of house To ensure that you hold yourself to the highest of standards when preparing each and every dish A desire to want to create a memorable experience for each customer is a must Weekend availability required. Must stay organized and work clean Qualifications Strong attention to detail with exceptional organizational skills Experience working in a scratch kitchen Excellent positivity and the ability to motivate the team Relevant food safety and handling certificates Excellent knife skills a must, to include the butchering of all meat, fish, and vegetables 2 years working on a high volume line is preferred, but we will train a candidate who is willing to learn. Starting wage is $20-22/hour plus tips depending on skill level and availability. Tips average an additional $8-$10/hour We are looking forward to receiving your application. Thank you.

The Allison Inn & Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley. Meetings & Events at The Allison Inn & Spa has elegant, dedicated function space in the west wing. Reflecting the bounty of the Willamette Valley, our seasoned culinary team at JORY delivers an array of elegant foods featuring seasonal catering menus. At The Allison Inn & Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing excellent service and meaningful memories for our guests. Join us as we strive for excellence. Duties and Responsibilities Ready to take “Garden to Table” dining to the next level? The Allison Inn & Spa - a privately owned 85 room Inn- is looking for an experienced Executive Sous Chef to help grow our banquet culinary operations. We operate a 1.5-acre garden where we grow about 150 different varieties of vegetables, fruits, herbs and flowers for use in our restaurant, banquets, and spa as well as maintain a handful of beehives for our annual honey harvests. Our kitchen is a scratch kitchen that runs in-house programs for baking, pastry, charcuterie, butchery, and preservation. This position will be responsible primarily for banquet operations as well as supporting restaurant services when needed. Position will be responsible for Scheduling, ordering, labor and inventory management and execution of all services and events. Flexibility and adaptability is key. Our menus change frequently as we adapt to the ever-changing availability of produce and regional bounty of our garden, orchards, & farms. Off-site catering with local partners and in our chef's garden will occur seasonally. Working closely with our sales team on client custom menus, dietary requests and event requests require a team focused management style. Job Skills/Requirements/Qualifications Minimum of 4 years' experience as a Sous Chef, Chef de Cuisine, or Banquet Chef in a multi-venue environment and degree in culinary arts/hospitality preferred. Strong ability in using Microsoft Office Ability to manage multiple tasks at once. Experience in menu development and utilization of seasonal produce. Dedicated to the highest standards of food service without compromise. Candidates must be driven, organized, motivated, and creative. Must possess a strong culinary foundation and have experience leading a team. Outstanding leadership and communication skills are a must. Exceptional organizational skills, and ability to think through processes from an analytical standpoint. Experience with farm to table cuisine preferred. Ability to work a flexible schedule to include weekends, evenings, and holidays. Ability to effectively communicate with all team members and management personnel An enthusiastic, positive demeanor and desire to provide exceptional guest service. Must have a current Oregon Food Handlers Card. Successfully pass a pre-employment background investigation. Successfully pass a pre-employment drug screen. Equipment/Tools Utilized Wood burning grill and rotisserie Sous vide Meat slicers and choppers All manner of sharp knives and cutting implements Deep fryer Tilting braziers Steam jacketed kettles Hot oven, griddles, French top, sauté burners. Working Conditions/Physical Requirements/Expected Work Hours The work environment can be loud and busy. Ability to work indoor and outdoor events. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The team member is required to stand for long periods as well as walk, bend and stoop. Requires working taste buds; ability to smell; ability to feel with fingers; and visually inspect, including close and distance vision. Requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Able to lift heavy boxes of produce, dry goods etc. Regularly lift up to 50 lbs. safely. This position regularly requires long hours and weekend work

For every Executive Chef, a skilled and reliable Sous Chef stands right beside them. Our kitchens are no exception. As our Sous Chef/Culinary Lead, you will be responsible for planning and directing all food preparation in the kitchen. This means supervising staff, solving problems when they arise, and taking control of the situation at a moment's notice. What You'll Do: Here are a few more tasks you can expect to complete on a daily basis: Assign, in detail, specific duties to all associates under supervision. Work with the executive chef to produce diversified menus. Produce high-quality dishes that follow up the established menu. Assist the Executive Chef in their administrative duties (e.g. hiring, firing, training, etc.). Where You've Been: We're looking for someone with a degree from a reputable Culinary School or College, at least 5 year's culinary experience in a fine-dining restaurant, and 2 years of kitchen supervisor+ experience. You're someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills. When You're Here: Supervise kitchen staff to ensure our high standards of quality and efficiency are followed Maximizing potential dining room and room service revenue through quality, uniformity, portion size and presentation of all food products. Attend meetings with the Executive Chef and act in their stead when necessary Supervise and participate in the preparation of food of consistent quality following recipe cards and production and portion standards, per check from servers. Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs. Ensure all food containers are properly and rotate as per Hotel standards, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked, if applicable. Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables. Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per Hotel standards. Support all kitchen, banquet, and room service staff. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Comply with attendance rules and be available to work on a regular basis. Ability to lift up to 50lbs unassisted Ability to stand, lift, bend and twist throughout your shift Perform any other job-related duties as assigned.

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 Vision insurance 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 shift 8 hour shift Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Work setting: Bar Fine dining restaurant Work Location: In person License/Certification: Food Handler Certification (Required) Copper River Restaurant and Bar, opened by Crossroads Restaurant Group (CRG) in 2015 in Hillsboro, Oregon, features 52 local craft beers, scratch-made locally sourced food, and a lively atmosphere. CRG, also behind the popular Hop Social Grill in Chandler, Arizona, is dedicated to providing exceptional dining experiences with a service philosophy of "The answer is yes! What's the question?" Join us in creating unforgettable moments for our guests.

We are looking for a talented and passionate Sous Chef to join our culinary team and contribute to the health and well-being of our residents. At Hillside, we pride ourselves on providing an exceptional living experience for our residents. As a Sous Chef, you will work alongside the Executive Chef to create and prepare nutritious, delicious meals for our residents. You will play a key role in ensuring the daily operations of the kitchen run smoothly, maintaining high standards of food quality, safety, and cleanliness. Full-Time with benefits. Schedule: 11a-7p Tuesday-Saturday Pay range: $25-$28 depending on experience Qualifications: * Food handler certification required (SERV Safe certification is preferred) * 3 years restaurant experience including supervisory experience (fast food/chain restaurants will not be considered) * Equivalent combination of training and experience which provides the required skills, knowledge and abilities. * Passion for cooking and serving others, with a focus on nutrition and wellness. What's in it for you? As one of the largest nonprofit owner/operator of senior living communities in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU. At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: * 20 days of paid time off, plus 7 company holidays (increases with years of service) * 401(k) with up to 4% employer match and no waiting on funds to vest * Health, Dental and Vision Plans- start the 1st of the month following your start date * $25+tax per line Cell Phone Plan * Tuition Reimbursement * 5 star employer-paid employee assistance program * Find additional benefits here: *****************

We are looking for a talented and passionate Sous Chef to join our culinary team and contribute to the health and well-being of our residents. At Hillside, we pride ourselves on providing an exceptional living experience for our residents. As a Sous Chef, you will work alongside the Executive Chef to create and prepare nutritious, delicious meals for our residents. You will play a key role in ensuring the daily operations of the kitchen run smoothly, maintaining high standards of food quality, safety, and cleanliness. Full-Time with benefits. Schedule: 11a-7p Tuesday-Saturday Pay range: $25-$28 depending on experience Qualifications: Food handler certification required (SERV Safe certification is preferred) 3 years restaurant experience including supervisory experience (fast food/chain restaurants will not be considered) Equivalent combination of training and experience which provides the required skills, knowledge and abilities. Passion for cooking and serving others, with a focus on nutrition and wellness. What's in it for you? As one of the largest nonprofit owner/operator of senior living communities in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU . At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: 20 days of paid time off, plus 7 company holidays (increases with years of service) 401(k) with up to 4% employer match and no waiting on funds to vest Health, Dental and Vision Plans- start the 1 st of the month following your start date $25+tax per line Cell Phone Plan Tuition Reimbursement 5 star employer-paid employee assistance program Find additional benefits here: *****************

Benefits: Referral program Dental insurance Flexible schedule Health insurance Paid time off 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) Compensation: $52,000.00 - $60,000.00 per year 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.

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.

Full-time Description Maintain professional conduct for all kitchen operations. Oversee staff as well as production of CDR, Banquets, buffets and any other food functions. Maintain a sanitary environment as described by the Health Department. Protect assets of the company; ensure staff are properly trained on a continual basis; develop new menu items and detail specifications and presentations of the same. ESSENTIAL FUNCTIONS: · Maintain a great attitude and professionalism at all times. · Assume authority in absence of Executive Chef and Executive Sous Chef. · Communicate and anticipate needs of Pastry Chef and Banquet Chef. · Assign work for crew. · Monitor par levels of the following but not limited to; stock, sauces, demi-glace, granite, fromage blanc. · Check BEOs, reservations book and house counts to anticipate daily business levels. · Insure quality levels of prep for day, night and banquet crews. · Monitor dish room duties including but not limited to cleaning schedules, cleaning cycles, dish machines filters, chemicals, pace and specific storage areas for supplies and equipment. · Communicate any specials, outages or other issues that would affect CDR Manager/Host. · Ensure proper efficiency of Line Cooks through monitoring progress and techniques of prep. · Oversee product utilization of trim and other scrap products as well as banquet and buffet left over's for salable application or crew chow. · Train Line Cooks for new menu items and top quality food production, maintain daily menu items such as but not limited to soups, sauces, garnishes, through tasting, testing and development of techniques for all items introduced to operation. · Be able to run any station alone or assist others as necessary. · Insure proper cleaning/breakdown of all stations and kitchen facility at end of business day. · Maintain communication with service staff, banquet staff, host, MOD and other supervisors. · Maintain clock in/outs in Paylocity in absence of Executive Sous Chef. · Maintain good professional and non-adversary communication with staff members. · Communicate with lodge supervisors and F&B outlets to insure quality and efficiency. · Monitor and control labor and food costs on a continual basis to achieve budget target. · Elevate standards of performance with staff, research and develop exciting new food trends. · Conduct weekly kitchen staff meetings, schedule staff shifts and breaks per guide lines. · Verbally present nightly specials and tasting with service staff. · Conduct personal orientation with new service staff. · Perform other related duties as needed by hotel kitchen management. · Schedule crews for - dish area, line cooks. Coordinate days off and vacations. · Communicate purchasing needs to Purchasing Manager and Executive Chef. · Coordinate holiday menu prep, staffing, logistics and pre-plan seasonal menu changes. · Recruit and hire qualified staff members throughout the year according to business levels and needs. · Plan special event menus as needed. · Present a professional, quality image at all times. · Exercise sound judgment and awareness regarding language, behavior, and dress and grooming. · Regular and reliable attendance. Requirements QUALIFICATIONS: · Must be service oriented. · Culinary School diploma or equivalent experience required. · Must be detail oriented with ability to set and meet high customer service standards. · Must use proper etiquette while conversing with guests. · Must have detailed knowledge of all menu offerings. · Must have excellent communication skills. · Must be able to plan and cost menus. · Must have valid OLCC and Oregon Food Handlers permit. PHYSICAL REQUIREMENTS: · Must be able to lift 50 lbs. · Must be flexible and capable of bending, twisting and kneeling. · Must be able to work in tight spaces. · Must be able to work on feet, stand and walk for up to 8 hours at a time. · Must be able to keep up with the pace of the department/position demands. Salary Description $25.00-$28.00 Hourly DOE

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. Apply today to be our Sous Chef in Beaverton, located at 2545 SW Cedar Hills Blvd, Beaverton, OR 97005 ! **Under consideration for a Sous 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 Salary, starting at $60,000 + / year, depending on experience 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 In partnership with the Executive Chef, drive, lead, and oversee all of the kitchen and sushi operations to positively impact P&L Ensure 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 handle sensitive, confidential information discreetly and professionally Two years of experience leading a BOH team in a high volume and full service kitchen Supervisor experience required Experience as a Sous Chef preferred Sushi experience preferred Valid Food Handlers card required 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 ********************************************. Salary Description $60,000 - $65,000 / year + 10% bonus

Benefits: Referral program Dental insurance Flexible schedule Health insurance Paid time off Bonus based on performance 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.