Executive Chef

Hospitality Management Corporation • Portland, OR

20d • $85,000 - $95,000 • Onsite

About The Position

Hospitality Management Corporation is seeking an experienced, creative, hands-on Executive Chef to lead the culinary operation of a new 5,000-square-foot, free-standing restaurant opening in Warrenton, Oregon, in Q1 2027. The restaurant will feature a locally inspired Pacific Northwest menu with a barbecue influence, highlighting regional ingredients, local seafood and produce, and smoked and grilled meats.

As a member of the opening leadership team, the Executive Chef will help build the culinary program from the ground up. This includes final menu development, recipe creation and costing, vendor selection, kitchen organization, recruitment and training, operating procedures, and establishing the standards and culture of the culinary team.

The Executive Chef will be responsible for overall culinary operations, including food quality, menu execution, staffing, food and labor costs, purchasing, sanitation, training, and consistency. The role calls for a hands-on kitchen leader who can develop people, manage financial performance, and work the line when needed. The chef will collaborate with restaurant management to support guest satisfaction and restaurant profitability, and participate in promotions, seasonal menu development, special events, and community opportunities.

Compensation is a base salary of $85,000–$95,000 annually, depending on experience and qualifications, with a performance-based bonus opportunity. A competitive benefits package, professional growth and advancement opportunities, and relocation assistance for qualified candidates are offered.

Requirements

• Previous experience as an Executive Chef or Sous Chef in a free-standing restaurant environment.
• Demonstrated experience leading a high-quality, high-volume culinary operation.
• Strong knowledge of food preparation, kitchen operations, purchasing, inventory management, and food cost controls.
• Proven ability to recruit, train, motivate, and retain a strong culinary team.
• Experience managing labor and scheduling within established financial parameters.
• Strong knowledge of sanitation, food safety, and health department requirements.
• Ability and willingness to work a flexible schedule, including evenings, weekends, and holidays.
• Strong organizational, communication, and leadership skills.

Nice To Haves

• Experience with barbecue, smoking, grilling, or live-fire cooking.
• Experience working with locally sourced seafood, meats, produce, and other regional ingredients.
• Previous restaurant opening or significant restaurant repositioning experience.
• Culinary degree or equivalent professional culinary training.
• Knowledge of the Pacific Northwest culinary market and regional cuisine.

Responsibilities

• Lead all day-to-day culinary and back-of-house operations.
• Assist in developing and refining a locally inspired Pacific Northwest and barbecue menu.
• Establish consistent recipes, preparation procedures, presentation standards, and portion controls.
• Recruit, hire, train, schedule, supervise, and develop the culinary team.
• Create a positive, professional kitchen culture built around teamwork, accountability, quality, and respect.
• Maintain high standards for food quality, taste, presentation, and consistency.
• Manage food and labor costs within established budget and profitability expectations.
• Monitor purchasing, receiving, inventory levels, product rotation, waste, and portion control.
• Build relationships with local and regional suppliers and identify opportunities to use quality local products.
• Maintain sanitation, cleanliness, food safety, and regulatory compliance standards.
• Maintain kitchen equipment and coordinate preventative maintenance and repair needs.
• Work with restaurant management to support guest satisfaction, repeat business, and restaurant profitability.
• Participate in restaurant promotions, seasonal menu development, special events, and community opportunities.
• Maintain a visible, hands-on presence in the kitchen and lead by example.
• Participate in pre-opening activities, including kitchen organization, vendor relationships, recipe development and costing, operating procedures, hiring, training, and establishing culinary team standards.

Benefits

• Relocation assistance for qualified candidates.
• Performance-based bonus opportunity.
• Competitive benefits package.
• Professional growth and advancement opportunities with Hospitality Management Corporation.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed