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Hospitality
Chef
Newberg, OR
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Minimum 5 years of experience as an Executive Chef or Executive Sous Chef in a luxury, multi-venue hotel, resort, or high-volume culinary operation. Proven leadership experience overseeing multiple culinary outlets, banquets, events, and kitchen teams, with strong menu development, purchasing, budgeting, and cost-control skills. Strong strategic thinking, business acumen, communication, presentation, and team-development skills, with a passion for exceptional food quality and guest service.
Requirements:
Michelin or James Beard experience recommended. Ability to work extended hours, weekends, and in a fast-paced, high-volume kitchen environment while maintaining exceptional culinary and sanitation standards. Valid U.S. work visa; no sponsorship available.