$30.55 per hour
Position Title: [[title]] Pay : $30.55 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1556177 . The advertised program is an AI recruiting assistan…
Hospitality & Food · Portland, OR
Chef jobs in Portland, OR
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
428
Open roles today
$20–$58/hr
Typical pay range
$66k
Median, full-time
6
Fresh in this list
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01
Open chef roles
10 shown of 428 · sorted by freshness
Job Description JPC LLC is a Franchise with Domino's Pizza looking to provide opportunity to new team members who are looking for the FUN job, develop skills and grow fast within our organization. Opportunities are limit…
Locally Owned & Operated by Lolly Jones Job Description Smile and provide friendly service Take accurate phone orders Make our tasty products Always on time ready Work‼️ Being a team player Cleaning Qualifications A grea…
$19 - $21 per hour
celebrations, meetings, and hosted experiences. Summary: The Line Cook is responsible for assisting the executive and sous chef with their daily tasks including preparing food to the chef’s exact specifications and setti…
$55k - $65k
Position Title: Restaurant Chef Moda Center - Home of NBA's Portland Trailblazers, WNBA's Portland Fire, and WHL's Portland Winterhawks. Pay Range : $55,000 - $65,000 We Make Applying Easy! Want to apply to this job via…
$66k - $78k
Job Title: Sous Chef Job Location: Portland-USA-97218 Work Location Type: On-Site Salary Range: $66,000.00 - 78,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to t…
$19.5 per hour
We are hiring immediately for full time GRILL COOK positions. Location : Reed College - 3203 Southeast Woodstock Boulevard, Portland, OR 97202. Note: online applications accepted only . Schedule : Full time; Wednesday th…
$28.55 per hour
Position Title: [[title]] Pay Range : $28.55 to $28.55 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1555561 . The advertised program is an AI rec…
Summary: The Executive Chef is a key leadership role in the culinary operations of the restaurant and is responsible for overseeing the kitchen staff, menu development, and ensuring the highest standards of food quality.…
$24 per hour
~$24.00 / Hour ~ Full-Time ~ Full Benefits ~ Set Schedules ~ Career Growth Opportunities ~ Free Monthly TriMet Pass or Free Employee Parking ~ Must Have Open Evening and Weekend Availability! SSP America is a leader in t…
02
What chefs earn in Portland
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $20–$26 | $42k–$55k |
| Mid level | $26–$37 | $55k–$77k |
| Senior | $36–$58 | $75k–$121k |
Adjusted for the Portland market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
05
Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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