Executive Chef

Hospitality Management Corporation • Portland, OR

19d • 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 locally inspired Pacific Northwest cuisine with a strong barbecue influence, highlighting regional ingredients, local seafood and produce, and smoked and grilled meats. The chef will join the leadership team before opening and help build the culinary program from the ground up.

The Executive Chef will have overall responsibility for food quality, menu execution, kitchen staffing, food costs, purchasing, sanitation, training, and consistency. Pre-opening work includes menu and recipe development and costing, vendor selection and relationships, kitchen organization, operating procedures, recruitment, training, and establishing culinary standards and culture. The role calls for a leader who can develop people and control costs while maintaining a hands-on presence in the kitchen and working the line when necessary.

The ideal candidate enjoys developing food, teaching team members, and collaborating with restaurant leadership and guests. They will combine creativity with disciplined management of recipes, portions, purchasing, labor, food costs, cleanliness, and profitability, and will take ownership of the restaurant’s culinary reputation.

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 centered on teamwork, accountability, quality, and respect.
• Maintain high standards for food quality, taste, presentation, and consistency.
• Manage food and labor costs within established budgets and profitability expectations.
• Oversee 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 preventive maintenance and repairs.
• Work with restaurant management to support guest satisfaction, repeat business, and restaurant profitability.
• Participate in promotions, seasonal menu development, special events, and community opportunities.
• Lead by example and maintain a visible, hands-on presence in the kitchen.
• Participate in pre-opening activities, including kitchen organization, vendor relationships, recipe development and costing, operating procedures, hiring, training, and establishing culinary standards.

Benefits

• Relocation assistance for qualified candidates, including assistance with reasonable relocation expenses.
• Performance-based bonus opportunity.
• Competitive benefits package.
• Professional growth and advancement opportunities.

What This Job Offers

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