Executive Chef II - Lead High-Volume Corporate Dining

Eurest USA; Hillsboro (OR); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest USA is seeking an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and lead a team of culinary professionals. You will prepare or direct meal preparation in line with corporate programs and guidelines, driving quality and consistency across all service lines.

This role requires entrepreneurial energy, strong catering experience, and hands-on leadership to manage high-volume, complex foodservice operations and staff development in corporate dining environments.

Qualifications

• Hands-on chef with strong leadership and culinary execution.
• Experience training kitchen staff and ensuring standards.
• Strong knowledge of food safety, sanitation, and regulatory compliance.
• Understanding of food cost controls and menu presentation.
• Proficient with MS Office tools for reporting and communication.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows recipes, portions, and presentation standards; uses production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.

Skills

Hands-on chef experience

Train kitchen staff

Food safety & sanitation knowledge

Food cost controls & presentation

Computer skills (MS Office, Outlook, E

Education

A.S. or equivalent experience

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

Email & Internet

Job description

Eurest USA is seeking an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and lead a team of culinary professionals. You will prepare or direct meal preparation in line with corporate programs and guidelines, driving quality and consistency across all service lines.

This role requires entrepreneurial energy, strong catering experience, and hands-on leadership to manage high-volume, complex foodservice operations and staff development in corporate dining environments.