Executive Chef
$85,000–$95,000 year
On-siteSeattle, Washington, United States
Job Summary
Own all culinary operations, driving food quality, consistency, and BOH performance across every service period and event. Work a full cooking schedule five days a week including nights, weekends, holidays, and high-volume events. Develop Kitchen Managers and BOH teams through daily coaching, training, and performance feedback. Manage food cost, labor, inventory, and full BOH financial performance. Partner with Operations on new product rollouts, seasonal promotions, and special events. Requires 5+ years of culinary leadership in a high-volume food and beverage environment, proven banquet and event operations experience, advanced financial acumen, and current ServSafe certification. Salary $85,000 to $95,000 annually.
Required Qualifications
- 5 or more years of culinary leadership in a high-volume food and beverage environment
- Proven experience running banquet and event operations including large-scale catering and high-volume service
- A working culinary skill set; you are actively on the line during peak service, not directing from behind a desk
- A track record of developing Kitchen Managers and BOH teams
- Advanced financial acumen including food cost control, labor optimization, and P&L contribution
- Current ServSafe certification or ability to obtain it
- Flexible schedule including nights, weekends, and holidays
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