$21.36 per hour
At MOD, pizza is our platform, custom to each individual and creating a space where everyone is welcome. MOD is individuality, whether that’s on your pizza, on your salad or just you being you! This is space where every…
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.
340
Open roles today
$20–$58/hr
Typical pay range
$66k
Median, full-time
4
Fresh in this list
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open chef roles
10 shown of 340 · sorted by freshness
" You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
$1,000 per month
Additional Information: This hotel is owned and operated by an independent franchisee, Sage Hospitality . The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee sole…
$16.8 per hour
Customer Service Representative Pay: $16.80 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 with…
$16.8 per hour
Customer Service Representative Pay Range: $16.80 - $16.80 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…
We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the bes…
$5,000 - $7,000 per month
Cornerstone Renovations is growing fast and we are looking for motivated, competitive individuals who will settle for nothing less than a six figure income and unlimited career advancement opportunity. If you're the type…
$23.5 - $24.25 per hour
Initial hiring pay range (based on location, experience, etc.): $23.50-24.25 / hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew…
$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…
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
Ten quiet minutes a day
Applying for chef jobs in Portland?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.