Top 61 Chef Jobs in Tualatin, Or

Executive Regional Director, Culinary and Events
Stoller Family Estate - Stoller Wine Group —Dayton, OR
- $120,000 - $160,000 a year
- Full-time
- Background check
- Sales
- Sanitation
- AD&D insurance
- Health insurance
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Culinary Services Director
Tanner Spring Assisted Living & Memory Care —West Linn, OR
- Full-time
- Mid-level
- 3 years
- High school diploma or GED
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Executive Kitchen Operations Manager
My Fit Foods —Portland, OR
- $100,000 - $150,000 a year
- Weekends as needed
- Spanish
- 5 years
- Driver's License
- Health insurance
- Dental insurance
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2d
Executive Chef
ISS —Tualatin, OR
- $85,000 - $100,000 a year
- Full-time
- ServSafe
- Customer service
- Guest services
- Disability insurance
- Health insurance
Quick Apply
12d
Executive Chef | The Allison Inn & Spa
Columbia Hospitality Inc —Newberg, OR
- $130,000 a year
- Full-time
- 5 years
- Driver's License
- Recruiting
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2d
Traveling Sous Chef/Executive Chef - Portland Area
Bonaventure Senior Living —Tigard, OR
- No nights
- Hospitality
- Computer literacy
- Pass drug screening
- Mileage reimbursement
- Paid holidays
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Executive Chef
Pacific Retirement Services —Portland, OR
- $85,000 - $100,000 a year
- Full-time
- ServSafe
- 5 years
- Mentoring
- Health insurance
- Dental insurance
Executive Chef
Bamboo Sushi - Lake Oswego —Lake Oswego, OR
- $71,000 - $75,000 a year
- Full-time
- Office
- Ability to climb stairs
- Team management
- Health insurance
- Employee assistance program
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Executive Chef
PF Changs —Tigard, OR
- $89,000 - $109,000 a year
- Urgently hiring
- Spanish
- Ability to walk for extended periods
- English
- Paid training
- Health insurance
13d
Executive Chef
Allison Inn & Spa —Newberg, OR
- $130,000 a year
- Full-time
- 5 years
- Driver's License
- Senior level
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Sous Chef
Oswego Grill —Lake Oswego, OR
- 8 hour shift
- Cooking
- Mid-level
- In-person
- Disability insurance
- Health insurance
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Executive Chef - Hearth & Vine
Hearth & Vine —Portland, OR
- $90,000 - $100,000 a year
- Weekends as needed
- Customer service
- Recruiting
- Organizational skills
- Flexible schedule
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2d
Sous Chef
GENUINE FOODS —Portland, OR
- $30 - $33 an hour
- Full-time
- Mid-level
- Continuous improvement
- Leadership
- Paid holidays
- Health insurance
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Executive Chef
RiverPlace Hotel —Portland, OR
- Full-time
- Senior level
- Communication skills
- Health insurance
- Dental insurance
8d
Sushi Chef
Benihana - Beaverton —Beaverton, OR
- $18 - $23 an hour
- Part-time
- Mid-level
- Ability to lift 50 pounds
- Cleaning
- Disability insurance
- Dental insurance
Quick Apply
Kitchen Lead
Confidential —Portland, OR
- $23 an hour
- Part-time
- Bar
- Mid-level
- In-person
- Employee discount
Quick Apply
Teppan Chef
Benihana - Beaverton —Beaverton, OR
- $18 an hour
- Full-time
- High school diploma or GED
- Hand tools
- Restaurant
- Paid training
- Disability insurance
Quick Apply
Banquet Chef
Holiday Inn Portland Columbia River —Portland, OR
- $58,000 - $68,000 a year
- Weekends as needed
- 5 years
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
6d
Child Care Center Cook/ Kitchen Manger
Gresham Heights Learning Center —Gresham, OR
- $18 - $20 an hour
- Part-time
- Background check
- School experience
- CPR Certification
- Health insurance
- Dental insurance
Quick Apply
6d
Sous Chef (Kitchen Manager I)
Din Tai Fung North America —Portland, OR
- $66,600 - $81,600 a year
- Full-time
- 18 years or older
- Management
- Cooking
- Health savings account
- Health insurance

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Executive Regional Director, Culinary and Events

Stoller Family Estate - Stoller Wine Group -
Dayton, OR

Quick Apply

Job Details

Full-time
$120,000 - $160,000 a year

Benefits

AD&D insurance
Health insurance
Dental insurance
Flexible spending account
Paid time off
Employee assistance program
Vision insurance
401(k) matching
Employee discount
Life insurance
Pet insurance

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Menu design
Kitchen health and safety standards
Communication with suppliers
Operational analysis
Wine industry
Preparation of internal financial performance reports
Strategic goal setting
Strategic management
Food service health code compliance
Team leadership
Venue safety and compliance management
Program development
Expense management
Safety regulations
Coaching
Sanitation
Labor cost analysis
Employee relationship building
Metrics Reporting
Managing catering events
Supplier relationship improvement
Team development
Hiring
Profit & loss
Quality control management
Kitchen cost control
Bachelor's degree
Product innovation strategy

Full Job Description

Job Summary

Stoller Wine Group is seeking an accomplished and visionary Executive Regional Director, Culinary & Events, to lead the strategic direction of our multi-location culinary operations, including event venues and food trucks. This executive leadership role is responsible for shaping exceptional culinary experiences, driving innovation, expanding sales opportunities, developing high-performing teams, and delivering outstanding financial and operational results.

Responsibilities

Develop and champion the organization's culinary and events vision, ensuring exceptional execution across all locations, including Stoller Family Estate, Chehalem Estate Tasting Room, Experience Center, Stoller Wine Bar Newberg, and Stoller Wine Bar Bend.
Drive revenue growth by leading sales-driven culinary and event initiatives, expanding private event and catering opportunities, increasing guest engagement, and partnering with marketing, hospitality, and winery leadership to maximize profitability across all locations.
Elevate the culinary program to reflect the unique identity of each brand while delivering innovative menus, seasonal offerings, and signature dining and event experiences.
Lead the planning, execution, and continuous improvement of culinary operations and event programming, from intimate winery dinners to large-scale, high-profile events.
Establish and maintain standardized recipes, specifications, and Standard Operating Procedures (SOPs) to ensure consistency in food quality, presentation, execution, and operational excellence.
Ensure exceptional guest experiences by maintaining the highest standards of food quality, presentation, hospitality, and service across all venues.
Recruit, develop, mentor, and lead regional culinary and events teams, including Executive Chefs, Sous Chefs, Event Managers, and culinary staff, fostering a culture of collaboration, accountability, and continuous growth.
Manage food, beverage, labor, and event operating budgets, driving profitability through effective cost controls, labor planning, scheduling efficiencies, inventory management, and resource optimization.
Develop standardized pre- and post-event financial reporting, including profit and loss analysis for labor, food costs, rentals, and event expenses, providing actionable insights to executive leadership.
Oversee purchasing, vendor relationships, inventory management, and the procurement of food, beverage, equipment, and event-related supplies.
Ensure full compliance with all federal, state, and local health regulations, food safety standards, sanitation requirements, and event permitting across all locations.
Partner with executive leadership to develop long-term growth strategies, including new culinary concepts, venue enhancements, operational improvements, and expansion initiatives that support the organization's strategic objectives.
Establishes and maintains relationships with key suppliers, local farmers, specialty vendors, and event partners.
Negotiates contracts and pricing agreements with food, beverage, and event vendors and distributors.
Defines and implements culinary and events brand identity across all guest touchpoints and communications.
Serves as a company spokesperson for culinary and events initiatives, corporate social responsibility programs, and community partnerships.
Leads innovation in culinary concepts and event formats for future scalability and revenue growth.
Establishes and monitors performance metrics for culinary quality, events revenue, guest satisfaction, and operational efficiency across all sites.
Performs other duties as assigned.

Experience & Qualifications

Minimum of 10 years of progressive leadership experience in the culinary industry, including experience as a Corporate Executive Chef and in multi-unit culinary operations.
Proven success leading multi-location culinary, food service, and event operations with responsibility for financial performance, operational excellence, and team development.
Experience managing large, diverse teams, including Executive Chefs, Sous Chefs, culinary staff, event professionals, and front-of-house leadership.
Demonstrated expertise in developing innovative menus, standardizing recipes and operating procedures, and maintaining exceptional food quality and presentation.
Strong background in overseeing large-scale events, banquet operations, winery or hospitality events, and high-volume food service.
Extensive experience managing departmental budgets, food and beverage costs, labor planning, inventory control, purchasing, and vendor relationships.
Proven ability to recruit, coach, mentor, and develop high-performing teams while fostering a culture of accountability, collaboration, and continuous improvement.
Comprehensive knowledge of food safety, sanitation, OSHA, HACCP, and local, state, and federal health regulations, with a strong commitment to compliance and risk management.
Experience creating and analyzing financial reports, including event profitability, food and labor cost analysis, and operational performance metrics.
Demonstrated success driving operational efficiencies, increasing revenue, improving guest satisfaction, and supporting business growth through strategic planning and execution.
Strong leadership, communication, organizational, and relationship-building skills, with the ability to collaborate effectively with executive leadership and cross-functional teams.
Experience in the wine, hospitality, resort, destination, restaurant, or luxury food and beverage industry is highly preferred.
Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or a related field is preferred; an equivalent combination of education and executive leadership experience will be considered.

Join an award-winning winery dedicated to culinary innovation, exceptional guest experiences, and operational excellence. As our Executive Regional Director, Culinary & Events, you'll have the opportunity to shape the future of our culinary and events program, lead talented teams across multiple locations, and make a lasting impact on one of Oregon's premier hospitality destinations.

Pay: $120,000.00 - $160,000.00 per year

Benefits:

401(k) matching
AD&D insurance
Dental insurance
Employee assistance program
Employee discount
Flexible spending account
Health insurance
Life insurance
Paid time off
Pet insurance
Vision insurance

Application Question(s):

Do you have experience managing P&Ls, food costs, labor budgets, and profitability?
Have you been responsible for developing and executing strategic plans to grow revenue across multiple locations?
How have you aligned your culinary strategy with event programming to increase revenue, enhance the guest experience, and strengthen the brand? Please provide a specific example and the results achieved?
Do you have at least 10 years of executive leadership experience managing multi-location culinary, food & beverage, and event operations with responsibility for financial performance, team leadership, and revenue growth?
Have you been the executive leader responsible for both culinary operations and event programming, including revenue growth, budgeting, menu development, staffing, and execution across multiple locations?
Have you created new culinary or event experiences that significantly increased guest attendance or profitability?

Experience:

Culinary operations across multiple locations simultaneously: 10 years (Required)

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in tualatin, or

Executive Regional Director, Culinary and Events

Culinary Services Director

Executive Kitchen Operations Manager

Executive Chef

Executive Chef | The Allison Inn & Spa

Traveling Sous Chef/Executive Chef - Portland Area

Executive Chef

Executive Chef

Executive Chef

Executive Chef

Sous Chef

Executive Chef - Hearth & Vine

Sous Chef

Executive Chef

Sushi Chef

Kitchen Lead

Teppan Chef

Banquet Chef

Child Care Center Cook/ Kitchen Manger

Sous Chef (Kitchen Manager I)

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