Corporate Executive Chef

Location: Portland, Oregon area

Compensation: $110-130K, Bonus and excellent benefits

We are an established and expanding restaurant group in the Pacific Northwest, specializing in upscale casual dining concepts that highlight wood-grilled specialties like USDA Choice steaks, fresh seafood, and burgers cooked over mesquite and apple wood. Our portfolio includes lively venues with extensive local craft beer selections, scratch-made dishes using regionally sourced ingredients, and a commitment to creating welcoming, energetic atmospheres for guests. Drawing from decades of industry expertise, we prioritize exceptional guest service. Our group has successfully launched multiple locations since 2009, with ongoing growth planned.

We are looking for a dynamic culinary leader to join our team as Director of Culinary Operations, based in the Portland area. This role is pivotal in driving the excellence and consistency of our food programs across our evolving portfolio of restaurants.

Key Responsibilities:

• Oversee all aspects of culinary operations, including menu development, recipe standardization, and innovation, to align with our focus on fresh, scratch-made preparations and local sourcing.
• Lead kitchen teams in multiple locations, providing hands-on training, coaching, and performance management to ensure high standards of food quality, safety, and efficiency.
• Collaborate with operations and front-of-house leaders to integrate culinary excellence with our service philosophy, enhancing guest satisfaction through consistent, flavorful executions.
• Conduct regular audits and quality control measures to maintain uniformity in food presentation, taste profiles, and portioning across wood-grill focused and craft beer-centric concepts.
• Manage culinary budgeting, inventory control, and vendor relationships to optimize costs while sourcing premium ingredients like domestic steaks and seasonal seafood.
• Drive culinary initiatives for new openings and concept evolutions, including testing and refining dishes that capture our upscale elegance at casual prices.
• Foster a positive, high-energy kitchen culture that supports our growth trajectory and emphasizes teamwork in fast-paced, guest-driven environments.

Qualifications:

• 10+ years of progressive culinary leadership experience in multi-unit casual or upscale casual restaurant operations, with proven success in wood-fired grilling, seafood preparation, and scratch cooking.
• Strong background in menu engineering, cost control, and team development; ServSafe certification or equivalent required.
• Passion for hospitality, local craft beverages, and creating vibrant dining experiences; ability to thrive in a collaborative, entrepreneurial setting.
• Excellent communication and problem-solving skills, with a hands-on approach to mentoring staff and adapting to dynamic market demands.

If this opportunity resonates with your expertise and vision for culinary leadership, please submit your resume and a brief cover letter outlining your relevant experience.