Restaurant Executive Chef / Kitchen Manager

Pacific Coast Hospitality; Portland (OR); On-site; USD 50,000 - 70,000; Full time

Job summary

Pacific Coast Hospitality is seeking a driven Restaurant Executive Chef / Kitchen Manager in Portland, OR. This role involves leading kitchen operations for new restaurant concepts while fostering a culture of motivated teamwork and providing growth opportunities. Ideal candidates will have extensive culinary experience, strong communication skills, and the ability to solve practical problems within a dynamic environment.

Benefits

Performance Bonus potential

Opportunity for growth into Regional position

Qualifications

• Minimum of eight years in food and beverage industry.
• Seven years in back of the house operations or Chef/Sous Chef level.
• Valid Serve Safe Certification required.

Responsibilities

• Lead kitchen operations for new restaurant concepts.
• Ensure high-quality food preparation and guest satisfaction.
• Manage kitchen staff and develop team capabilities.

Skills

Communication

Problem Solving

Mathematical Concepts

Education

Culinary degree

Tools

MS Word

Outlook

Excel

POS equipment

Job description

You are here: Home / Recruiting / Job: Restaurant Executive Chef / Kitchen Manager

We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Market Portland, OR

Job Description

EAT | DRINK | CHEER: This storied, locally owned and operated company is setting the stage for continued success across the Northwest, and is searching for driven Restaurant Executive Chef /Kitchen Manager candidates to lead their kitchens. With the development of a new concept and the search for new restaurant locations, this brand continues to increase sales and build relationships with their current and future guests. With a culture of motivated people, strong communication and fun, this company’s goal is to have you establish new friendships and find a place within their business family. Team members are considered to be the most valuable asset, with the goal of providing development and promotional opportunities whenever possible.

Requirements Ideal candidate should have the following:

• A minimum of eight years in the food and beverage industry, involving at least seven years in back of the house operations and/or at the Chef / Sous Chef level
• Culinary degree preferred
• MS Word, Outlook and Excel experience required
• Ability to operate POS equipment
• Valid Serve Safe Certification
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, guest complaints and governmental regulations
• Ability to present information and respond to questions from groups of managers, staff members and the general public in a professional manner
• Ability to work with mathematical concepts, such as budgets, operating reports and financial statements, etc.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization or structure exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Salary Range & Benefits

• Salary – $50k – $70k (starting, based on experience level )
• Potential to grow into Regional position!
• Obtainable Performance Bonus