Executive Chef: Lead Innovative Menus & Banquet Excellence

Hearth & Vine; Portland (OR); On-site; USD 90,000 - 140,000; Full time

Job summary

Hearth & Vine is seeking an Executive Chef to lead our kitchen, develop menus, and ensure top-quality dining experiences. You will partner with the Culinary Director on recipes, costs, and banquet planning while mentoring a diverse team of cooks and support staff.

You will oversee food quality, safety compliance, scheduling, and budgeting, driving innovation and hospitality excellence across events and daily service.

Qualifications

• 5+ years in a culinary leadership role, preferably as an Executive Chef.
• Experience in banquets is a plus.
• In-depth knowledge of culinary techniques, flavors, and global cuisines.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety and health regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Acute business & financial acumen.
• Knowledge of wage & hour and scheduling regulations.

Responsibilities

• Partner with the Culinary Director to implement menus and track recipes/food costs.
• Supervise and lead the kitchen staff, including sous chefs and line cooks.
• Monitor and coach performance; address employee concerns.
• Schedule shifts to meet operational needs and ensure adequate staffing.
• Maintain high standards of food quality, flavor, and presentation.
• Manage food inventory, ordering, stock levels, and waste reduction.
• Establish supplier relationships and negotiate pricing for cost efficiency.
• Enforce health, safety, and food hygiene regulations.
• Collaborate with management and front-of-house to align offerings with concept.

Skills

Leadership

Menu development

Kitchen management

Staff coaching

Cost control

Education

Culinary degree

Job description

Hearth & Vine is seeking an Executive Chef to lead our kitchen, develop menus, and ensure top-quality dining experiences. You will partner with the Culinary Director on recipes, costs, and banquet planning while mentoring a diverse team of cooks and support staff.

You will oversee food quality, safety compliance, scheduling, and budgeting, driving innovation and hospitality excellence across events and daily service.