Chef De Cuisine for new Seattle location opening fall 2026!

Position Summary:

The Chef de Cuisine is responsible for the daily operations of the kitchen. They are responsible for both short- and long-range planning including the development and execution of new menus and pricing, equipment, and budget planning, cost control, and profit contribution to the business. They have overall responsibility for the day-to-day activities in the kitchen and for always maintaining complete control of the kitchen and commanding the respect of the kitchen staff. The Executive Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace. They will work together with the General Manager to focus on the vision of the restaurant. In this leadership role, the Executive Chef serves as a role model and mentor to the kitchen staff and must always maintain a professional appearance and demeanor.  

Essential Functions:

Knowledge Base:

• Proven working experience as a Head Chef.
• Excellent record of kitchen management. 
• Ability to spot and resolve problems efficiently. 
• Capable of delegating multiple tasks. 
• Communication and leadership skills. 
• Keep up with cooking trends and best practices. 
• Expert knowledge of the restaurant or organization’s cuisine. 
• Advanced culinary skills, including food preparation, flavor pairings, and other cooking best practices. 
• Ability to develop unique recipes. 
• Current knowledge of trends in the restaurant industry. 
• In-depth knowledge of federal, state, and local food handling regulations. 
• Comfortable training, directing, and supervising kitchen staff. 
• Exceptional leadership skills, including motivation and goal setting. 
• Excellent communication and interpersonal skills. 
• Time management and organization. 

Daily Responsibilities:

• Plan and direct food preparation and culinary activities 
• Modify menus or create new ones that meet quality standards 
• Estimate food requirements and food/labor costs 
• Supervise kitchen staff’s activities 
• Arrange for equipment purchases and repairs 
• Recruit and manage kitchen staff 
• Rectify arising problems or complaints 
• Give prepared plates the “final touch” 
• Perform administrative duties 
• Comply with nutrition and sanitation regulations and safety standards 
• Keep time and payroll records 
• Maintain a positive and professional approach with coworkers and customers 
• Ensure the inspection and planning of materials, supplies and equipment for readiness of service; rectify deficiencies with respective personnel 
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.  
• Conduct pre-shift meetings with staff and review all information pertinent to the day's business.  
• Ensure that staff report to work as scheduled. Document any late or absent employees.  
• Ensure coordination of breaks for staff.  
• Inspect grooming and attire of staff; rectify any deficiencies.  
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.  
• Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards. Handle disciplinary problems and counsel employees according to restaurant standards.  
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.  
• Ensure assignment of work and side duties to staff in accordance with departmental procedures. Identify situations that compromise the department's standards and delegate these tasks.  
• Ensure the monitoring of the preparation of station assignments, ensuring compliance to departmental standards.  
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.   
• Anticipate heavy business times and organize procedures to handle extended waiting lines.  
• Ensure all closing duties for staff are completed before staff sign out.   
• Attend designated meetings, menu and wine tastings.  
• Adhere to all Health Department, sanitation, and safety regulations as required by the restaurant.  
• Attend and participate in all Manager meetings as scheduled.

Customer Service:

• Maintaining a positive and professional approach with coworkers and customers. 
• Always promote and support the highest quality guest experience  
• Maintain a consistently smooth-running operation  
• Ensure physical atmosphere/aesthetics and cleanliness of restaurant 
• Demonstrate effective salesmanship and guest service while on the floor and teach effective salesmanship and guest service to floor staff.  
• Write service notes at the end of each shift  
• Support and help staff during service, as needed  
• Ensure break compliance practices and procedures are followed.  
• Ensure that the overall restaurant appearance is exceptional. This means monitoring the entire store consistently throughout the shift.  
• Monitor volume and content of music always playing.   
• Monitor appropriate lighting levels at open, dusk, and night. 
• Monitor cleanliness throughout the property. 

Food Service:

• Oversee and assist with food production and all culinary activities  
• Supervise kitchen staff to ensure service runs smoothly  
• Ensure that quality and cost standards are consistently maintained  
• Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified.  
• Oversee and ensure that all food is prepared to specifications in presentation and recipe.  
• Responsible for approving all prepared food items that leave the kitchen   
• Select, create, and modify menus and recipes as needed so that they remain viable.  
• Standardize production recipes to ensure consistent quality  
• Establish presentation technique and quality standards  
• Plan and price menus  
• Oversee the ordering, receipt, and storage of all food products   
• Remain up to date on new techniques and trends in dining in order to continue to modify the menu to suit our guests.  
• Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. 

Beverage Service:

• Understanding of WA State service and consumption laws. 
• Understanding basic beverage knowledge. 
• Understanding of proper beverage service. 

Leadership:

• Responsible for ensuring the kitchen is adequately staffed in all areas  
• Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced.  
• Assign food preparation and line duties to the kitchen staff  
• Spot problems and resolve them quickly and efficiently  
• Delegate many kitchen tasks simultaneously while maintaining composure   
• Maximize the productivity of the kitchen staff, as well as manage and direct the Sous Chef(s).  
• Promote cooperation in the kitchen  

Administration:

• Oversee the monitoring of weekly sales and adjust prep production levels.  
• Oversee and ensure that food safety and Health Department sanitation requirements are maintained at all times.  
• Oversee and ensure that accurate inventories, extension, and menu items price verifications are maintained and conducted.  
• Maintain food cost and budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.  
• Estimate food consumption and requisition or purchase food  
• Ensure proper equipment operation/maintenance  
• Ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.  
• Control kitchen expenses, reporting to the GM what is spent and what is needed for the kitchen.  
• Accurately track and report kitchen expenses.  
• Maintain and update repair & maintenance log  
• Maintain and update temperature log  
• Ensure staff adhere to all policies.  

This position description is subject to change and other functions may be assigned/reassigned at management’s discretion.

Qualifications:

• To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily.   
• The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. 

Experience, Education, and Certifications:

Education Level: BA or related culinary degree with eight or more years of industry and culinary management experience.  

Experience Level: Minimum five years as Sous Chef, Chef de Cuisine, or Executive Chef  

Required:

• Ability to obtain a Washington State Food Handlers Certification. 
• Ability to obtain a Washington State MAST/alcohol education certificate. 
• Ability to obtain Class 12 MAST Permit for alcoholic beverage program management (management positions only). 
• Minimum 21 years of age to serve alcoholic beverages. 

Preferred:

• Knowledge of Computerized P.O.S. Systems and MS Office programs.  
• Food Safety Certification. 
• Certification in alcohol awareness program. 
• Certification of previous training in liquor, wine, and food service.  
• Certification in C.P.R.  
• Customer service training.  
• Ability to communicate in a second language.  

Required Competencies:

• Passionate about food and people  
• A passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurant   
• Believing that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses.  
• A mastery of food and flavor to evoke a variety of reactions.   
• Sensitive palate and a keen sense of taste and smell in order to recognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work.   
• Creativity and a flair for experimentation to put a twist on familiar dishes and create new combinations.  
• Focus on local, sustainable, seasonal, and organic ingredients  
• Strong work ethic, willing to work long hours  
• Hands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment.   
• Stays cool under pressure, treats his or her team fairly and with respect. 
• Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example.  
• Determination  
• Organization  
• Experience with the budget development process and cost control  
• Ability to delegate tasks with proper instructions with follow-through and follow-up.  
• Maintain a professional and respectful workplace for employees.  
• Ability to manage in a diverse environment with a focus on guest service   
• A strong presence in the restaurant with great attention to detail in kitchen management and quality service.  
• Positive attitude   
• Communicate clearly, professionally, concisely, and respectfully  
• Solid track record as an Executive Chef or Chef du Cuisine in an upscale, fast paced, and quality environment.   
• Control food and labor costs  
• Menu development and pricing   
• Development of culinary team