Chef/Head Cook in Beaverton, OR

The Salary Picture: Where Beaverton Stands

As a local who’s watched the culinary scene evolve from a few solid diners to a vibrant mix of farm-to-table spots and international cuisine, I can tell you that compensation for Chefs and Head Cooks in Beaverton is competitive for the region. The key here is understanding the local market beyond just the numbers.

The median salary for a Chef/Head Cook in the Beaverton area is $61,544 per year, which breaks down to an hourly rate of $29.59. This positions the metro area slightly above the national average of $60,350, a small but meaningful buffer that reflects Oregon's generally higher cost of living and the premium placed on skilled kitchen leadership in this market. With 193 jobs currently in the metro area and a 10-year job growth projection of 5%, the outlook is stable, not explosive, favoring experienced candidates over those just starting out.

Experience-Level Breakdown

Salaries climb significantly with proven leadership. Here’s how it typically breaks down in our local market:

Experience Level	Estimated Annual Salary Range	Key Responsibilities
Entry-Level (0-3 years)	$45,000 - $52,000	Sous Chef roles, line cooking in high-volume settings, assisting with menu planning.
Mid-Level (4-8 years)	$55,000 - $70,000	Managing a station or small team, cost control, inventory, executing menus.
Senior-Level (8-12 years)	$70,000 - $85,000	Full kitchen management, vendor relations, staff training and scheduling, P&L oversight.
Expert/Executive Level (12+ years)	$85,000 - $110,000+	Overseeing multiple concepts, menu development across brands, high-level financial planning.

Insider Tip: The jump from mid to senior is where you see the biggest percentage increase. This is often tied to taking on full responsibility for a restaurant's profitability, not just food quality.

Comparison to Other Oregon Cities

Beaverton offers a solid middle ground compared to other Oregon culinary hubs.

City	Median Salary	Key Market Traits
Beaverton	$61,544	Diverse suburban dining, corporate catering, strong family-owned restaurants.
Portland	$64,200	Highly competitive, high-volume fine dining, farm-to-table focus, higher stress.
Eugene	$58,100	College-town market, more casual/counter-service focused, lower volume.
Salem	$59,800	Government and agricultural community, traditional comfort food focus.

Portland pays more, but the competition is fierce and the lifestyle is denser. Beaverton provides a more balanced environment with access to the Portland metro area's resources without the same intensity.

The Real Take-Home: After Taxes and Rent

Let's be direct: a $61,544 salary in Beaverton requires careful budgeting. After federal taxes (estimated at ~15-18%), state taxes (Oregon has a progressive income tax, roughly 8-9% for this bracket), and FICA, your take-home pay will likely be between $46,000 - $48,000 annually, or about $3,800 - $4,000 per month.

The cornerstone of your budget will be housing. The average rent for a 1-bedroom apartment in Beaverton is $1,545/month.

Monthly Budget Breakdown (Median Salary)

Expense Category	Estimated Monthly Cost	Notes
Take-Home Pay	$3,900	After taxes and deductions.
Rent (1BR Avg)	$1,545	39.6% of take-home pay. This is high.
Utilities	$150 - $200	Includes electricity, gas, internet (Comcast/Xfinity dominant).
Groceries	$400 - $500	You'll save by shopping at WinCo, Fred Meyer, or local farmers' markets.
Transportation	$300 - $400	Gas, insurance, public transit (TriMet) is an option but limited for some commutes.
Healthcare	$200 - $300	Highly variable based on employer plan.
Savings/Debt	$500 - $800	This is where flexibility is key.
Remaining	$155 - $705	For discretionary spending, dining out, etc.

Can they afford to buy a home? It's challenging on this salary alone. The median home price in Beaverton is approximately $475,000. A 20% down payment ($95,000) is out of reach for most. A 5% down payment ($23,750) plus PMI would still require a monthly mortgage payment (including taxes and insurance) well over $2,500, which would consume over 60% of your take-home pay. Buying a home typically requires a dual-income household or a significant career advancement to the $80,000+ range.

Where the Jobs Are: Beaverton's Major Employers

The job market is fueled by a mix of independent restaurants, national chains, and corporate campuses. Here are the key players:

1. The Murray Family Restaurants (e.g., Murray's on SW 9th): A local institution. They value consistency and traditional techniques. Hiring is steady but competitive; they often promote from within.
2. Voodoo Doughnut (Beaverton Location): High-volume, fast-paced. Great for learning speed and efficiency, but don't expect a classic fine-dining environment. They hire cooks frequently due to turnover.
3. Corporate Campuses (Intel, Nike): Intel's Ronler Acres campus and Nike's World Headquarters have massive on-site cafeterias and catering departments. These are prime opportunities for stable hours, benefits, and a 9-5 schedule, a rarity in the industry. They pay competitively and offer clear advancement paths to management.
4. Local Brewery & Gastropub Scene: Places like Ex Novo Brewing Co. (in nearby Portland but within commute) and local spots like The Growler Guys or Beaverton's own brewery taprooms with kitchens. These focus on casual, high-quality fare and often seek chefs with a passion for craft beer pairings.
5. Independent Fine Dining (Tigard/Portland Proximity): While Beaverton itself is more suburban, a 15-minute drive gets you to Portland's upscale neighborhoods (like the Pearl District or Division Street). These are where you find higher salaries (closer to the $85,000+ range) and accolades.
6. Healthcare Facilities (Providence & Kaiser): Providence Willamette Falls Medical Center and Kaiser Permanente's Sunnyside Medical Center (Clackamas, close by) have dietary departments. These roles offer incredible job security, benefits, and a pension, though the culinary creativity is more limited.

Hiring Trend: We're seeing a bifurcation. High-end, independent restaurants are struggling with labor costs, leading to fewer openings but higher pay for the right candidate. Conversely, corporate and institutional kitchens are expanding their culinary teams to improve employee retention and wellness programs.

Getting Licensed in OR

Oregon does not require a state-issued license or certification to work as a Chef or Head Cook. Your qualifications are based on your experience, skills, and often, ServSafe certification.

However, there are important steps and costs to consider:

• Food Handler's Card: Mandatory for all food service workers in Oregon. You must obtain this within 60 days of hire. The course and test take 1-2 hours and cost $10-$15 online (e.g., ServSafe Oregon, Oregon Food Handler). This is a non-negotiable first step.
• ServSafe Manager Certification: While not legally required, it is the industry standard for a Head Cook or Chef. Most employers will require or strongly prefer this. The course is about 8 hours (can be online or in-person), and the exam fee is $155. The certification is valid for 3 years.
• Alcohol Service Certification: If you oversee a bar or need to manage alcohol sales, you'll need a Oregon Liquor Control Commission (OLCC) Server Permit. The online course costs $30 and is valid for 3 years.

Timeline: You can get your Food Handler's Card in 1 day. Completing ServSafe Manager certification typically takes 1-2 weeks (study + exam). Start applying for jobs immediately, but plan to complete ServSafe within your first 30 days on the job.

Best Neighborhoods for Chef/Head Cooks

Living close to your kitchen reduces burnout. Beaverton and its suburbs offer varied lifestyles.

Neighborhood	Vibe & Commute	Avg. 1BR Rent	Best For
Downtown Beaverton	Walkable to restaurants, light rail (MAX), youthful energy. 5-10 min commute to most jobs.	$1,600 - $1,800	Chefs who want to be in the mix, value public transit, and enjoy a small-city feel.
Southwest Beaverton (Tualatin Hills)	Residential, family-oriented, excellent parks. 10-15 min drive to kitchens.	$1,450 - $1,650	Those seeking a quieter home life, more space, and stability. Close to Nike/Intel.
Raleigh Hills/Murray Hill	Upscale, quiet, established. 10-15 min commute to downtown Beaverton or Portland.	$1,550 - $1,700	Senior chefs or couples with higher incomes who prioritize a peaceful neighborhood.
Cedar Hills	More affordable, older homes, good access to highways 26 & 217. 10-15 min commute.	$1,350 - $1,500	Budget-conscious chefs, those with a longer commute to Portland fine dining.
Aloha (Western Beaverton)	Suburban sprawl, very family-friendly, more car-dependent. 15-20 min commute.	$1,300 - $1,450	Chefs with a car who prioritize cost savings and don't mind a longer drive.

Insider Tip: If you secure a job at Intel or Nike, living in Southwest Beaverton or Raleigh Hills gives you the shortest commute and best quality of life for your schedule.

The Long Game: Career Growth

Beaverton is a strategic place to build a long-term culinary career if you play the right cards.

• Specialty Premiums: You can earn more by developing niche skills:

  • Bakery/Pastry: +10-15% premium, especially in upscale cafes and hotels.
  • Butchery/Charcuterie: +10-20% premium, highly valued in farm-to-table and steakhouse concepts.
  • Multi-Cultural Cuisine (e.g., Vietnamese, Indian): +5-10% premium, given Beaverton's diverse population.

• Advancement Paths: The typical ladder is line cook → sous chef → head cook → executive chef → corporate chef or restaurant owner. The pivot to corporate or institutional dining (like at Intel or a healthcare system) is a common and lucrative path for those wanting off the "line" and into better hours and benefits.

• 10-Year Outlook (5% Growth): This growth won't come from an explosion of new restaurants. Instead, it will be driven by:

  1. Retirement: An aging generation of chefs is creating openings.
  2. Corporate Expansion: Tech companies continue to invest in on-site dining to attract talent.
  3. Specialty Concepts: Demand for high-quality, niche concepts (vegan, gluten-free, specific ethnic cuisines) will grow.
  4. Catering/Private Events: This segment is rebounding post-pandemic.

Insider Tip: The most successful long-term chefs here either transition to a stable corporate role or build a reputation that allows them to consult or open a pop-up, leveraging the foodie population of Portland and Beaverton without the overhead of a brick-and-mortar.

The Verdict: Is Beaverton Right for You?

Pros	Cons
Above-average pay for the culinary field.	High housing costs consume a large portion of income.
Job stability from corporate/healthcare sectors.	Competitive job market for top creative positions.
Access to Portland's food scene without the density.	Car dependency for most commutes and errands.
Good work-life balance possible outside of fine dining.	Rainy, gray winters can affect mood and lifestyle.
Diverse population leads to interesting culinary opportunities.	Limited late-night public transit for post-shift chefs.

Final Recommendation

Beaverton is a strong choice for a Chef/Head Cook who values stability and a balanced lifestyle over chasing the highest possible salary in a high-stress environment. It's ideal for:

• Career-changers with some experience seeking a better schedule.
• Chefs with families who prioritize schools and safety.
• Specialists (e.g., bakers, institutional chefs) who can leverage local corporate demand.
• Those who are willing to commute to Portland for premium fine-dining roles while living in a more affordable suburb.

Think twice if: Your primary goal is to become a celebrity chef in a high-pressure, Michelin-starred environment. For that, Portland's city center is the better bet. For a sustainable career where you can afford a life outside the kitchen, Beaverton offers a realistic and rewarding path.

FAQs

Q: Is Portland's higher salary worth the commute?
A: It depends on your lifestyle. The commute on Highway 26 can be brutal (45-60 minutes each way during peak times). Factor in gas and vehicle wear. A $2,000-$5,000 salary increase might be negated by the stress and time cost unless you truly land a dream job.

Q: How do I find a job here?
A: Use CulinaryAgents.com and PoachedJobs.com (Portland-specific). Also, walk into kitchens you respect during off-hours (2-4 PM) with a resume. LinkedIn is surprisingly effective for corporate campus roles at Intel and Nike.

Q: What's the best way to build a network in Beaverton?
A: Join the Oregon Restaurant & Lodging Association (ORLA). Attend their events. Also, frequent independent restaurants on your days off and get to know the chefs. The culinary community here is small and supportive.

Q: Will my out-of-state experience transfer?
A: Absolutely, but highlight your adaptability and knowledge of food safety (ServSafe is key). Beaverton employers value a strong work ethic and teamwork over a fancy pedigree from another state.

Q: What's the single biggest challenge for chefs moving here?
A: Housing affordability. The rent-to-income ratio is tight. You may need to start with a roommate or a smaller apartment than expected. Plan your first year's budget conservatively.