Top 11 Executive chef Jobs in Mcminnville Or

Executive Chef
Stoller Wine Group —Dayton, OR
- $59,982.90 - $69,999.00 a year
- Overtime
- Background check
- Hospitality
- Team management
- Health insurance
- Dental insurance
Quick Apply
Executive Chef | The Allison Inn & Spa
Columbia Hospitality Inc —Newberg, OR
- $130,000 a year
- Full-time
- 5 years
- Driver's License
- Recruiting
Quick Apply
Executive Chef
Allison Inn & Spa —Newberg, OR
- $130,000 a year
- Full-time
- 5 years
- Driver's License
- Senior level
Quick Apply
Director Culinary Experience
Solista Newberg by Cogir —Newberg, OR
- ServSafe
- 3 years
- High school diploma or GED
- Paid holidays
- Health insurance
Quick Apply
7d
Traveling Sous Chef/Executive Chef
Bonaventure Senior Living —Salem, OR
- No nights
- Hospitality
- Computer literacy
- Pass drug screening
- Mileage reimbursement
- Paid holidays
Quick Apply
Traveling Sous Chef/Executive Chef - Portland Area
Bonaventure Senior Living —Tigard, OR
- No nights
- Hospitality
- Computer literacy
- Pass drug screening
- Mileage reimbursement
- Paid holidays
Quick Apply
Culinary Services Director
Rosewood Park —Hillsboro, OR
- $30 an hour
- Full-time
- Mentoring
- Recruiting
- Senior level
Quick Apply
8d
Executive Chef
Urban Restaurant Group —Hillsboro, OR
- $70,000 - $80,000 a year
- Weekends as needed
- ServSafe
- Cooking
- Research
- Paid time off
- Opportunities for advancement
Quick Apply

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Executive Chef
Allison Inn & Spa —Newberg, OR
Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of…
$130,000 a year
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Executive Chef- Wilberforce University
Thompson Hospitality Corporation —Wilberforce, OH
Culinary degree from an accredited institution and relevant professional certifications. Design and plan diverse, nutritionally balanced menus, considering cost…
Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
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Executive Chef

Stoller Wine Group -
Dayton, OR

Quick Apply

Job Details

Full-time
$59,982.90 - $69,999.00 a year

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching
Food provided

Qualifications

Vendor relationship building
Hospitality
Operations management
Coaching
Workplace dispute resolution
Team development
Hiring
Special events experience
Mentoring
Vendor relationship management
Recruiting
Employee engagement
Task assignment

Full Job Description

Job Summary

This position is responsible for developing and executing a high-quality culinary program that supports the company's brand, enhances guest experiences, and drives operational excellence across all culinary outlets, events, and initiatives by performing the following duties.

Essential Job Duties

Develops and executes a long-term culinary vision that aligns with our brand identity, highlights seasonal ingredients, and anticipates evolving guest preferences.
Designs compelling, on-brand menus tailored to experiences including tastings, private events, seasonal promotions, and large-scale gatherings. Maintains and executes a seasonal rotating menu at each site.
Leads the development of a culinary program that enhances pairings, elevates brand storytelling, and delivers immersive guest experiences.
Oversees culinary operations across multiple locations—including tasting rooms, event venues, off-site activations, and a mobile food truck ensuring consistency, efficiency, and quality at every touchpoint.
Directs daily kitchen operations to maintain high standards in food preparation, service, cleanliness, and regulatory compliance.
Plans and delivers dinners, VIP engagements, and large-scale culinary events with creativity, precision, and a commitment to fanatical hospitality.
Recruits, trains, and mentors culinary staff roles within the kitchen space. Foster a high-performance culture focused on excellence, professionalism, and accountability.
Ensures alignment in food presentation, flavor profiles, and service standards across all outlets to reflect the company's elevated brand image.
Oversees sourcing and purchasing of food and kitchen supplies while minimizing waste. Cultivate strong relationships with farmers, suppliers, and specialty vendors while maintaining quality and negotiating competitive pricing.
Manages food and labor costs through effective budgeting, inventory control, and vendor negotiations, while upholding exceptional culinary standards.
Maintains safe, clean, and organized kitchen environments in compliance with all health and food safety regulations.
Works a flexible schedule, including evenings, weekends, holidays and overtime, based on operational needs and event calendars. Peak season requires more involvement in the day-to-day operations and a full presence in the kitchens.
Partners with executive leadership to support expansion efforts and new culinary concepts. Work closely with marketing to promote seasonal offerings and special events.
Defines and communicates the culinary identity across all internal and external touchpoints. Serve as a spokesperson for culinary initiatives and community engagement.
Leads experimental kitchen efforts to test and scale new culinary offerings aligned with future brand growth.
Establishes and tracks KPIs to measure culinary success, guest satisfaction, and operational performance across all sites.
Performs other responsibilities as assigned to support the success of the culinary program and broader organizational goals.
Performs other duties as assigned

Supervisory Responsibilities

Directly supervises employees and carries out supervisory responsibilities following the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

Qualifications

Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employees or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties

Education & Experience

A one-year certificate from college or technical school in culinary arts is required for this role. In addition to the education requirement, this position requires at least 10 years of related experience. An equivalent combination of education, training, and experience may be used to satisfy these requirements

Knowledge, Skills, & Abilities

Coaching: The ability to provide guidance, feedback, and support to help others improve their skills or performance and achieve their goals.
Conflict Management: The skill to identify, address, and resolve conflicts in a constructive manner to achieve positive outcomes.
Delegation: The ability to assign tasks and responsibilities to others and hold them accountable for their performance.
Emotional Intelligence: The ability to recognize, understand, and manage one's own emotions and the emotions of others.
Employee Engagement: The ability to create and sustain a positive and motivating work environment that fosters employee commitment and satisfaction.
Strategic Thinking: The ability to analyze situations and make decisions based on long-term goals and objectives.
Budgeting and Financial Management: The ability to develop, manage, and monitor budgets, financial resources, and financial performance.
Vendor Management: The ability to identify, evaluate, and manage relationships with external vendors or suppliers.
Event Planning: The ability to plan, organize, and execute events, meeting, or conference

Pay: $59,982.90 - $69,999.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Food provided
Health insurance
Paid time off
Vision insurance

Application Question(s):

What is the highest level of culinary leadership you hold?
What types of culinary operations have you managed? À la carte dining, Banquets, Catering, Private events, Tasting menus, Winery or hospitality venue

High-volume production

Have you been responsible for standardizing recipes, SOPs, food quality, and operational consistency across multiple locations?
Are you comfortable working evenings, weekends, holidays, and supporting special events as business needs require?

Work Location: In person

Quick Apply

Refine Your Search

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