Executive Chef
$72,800–$76,960 year
On-siteSeattle, Washington, United States
Job Summary
Executive Chef leads a premier, multi-unit campus dining program in Seattle, overseeing residential dining and high-volume catering with responsibilities spanning menu development, local-sourcing initiatives, culinary innovation, and financial performance (P&L, food/labor costs). You will mentor and develop a team of culinary leaders, drive employee engagement, and uphold food safety standards (ServSafe HACCP, allergen management) while maintaining health-inspection excellence and safety culture. The role emphasizes sustainability, technology integration, and collaboration across service locations to deliver cafe, catering, and retail operations for a campus community of 500+ daily diners.
Required Qualifications
- ServSafe Manager certification
- HACCP-based food safety systems
- allergen management protocols
- health & safety compliance
- multi-unit financial oversight (P&L)
- budgeting and cost control
- inventory management
- leadership and training of kitchen staff
- quality assurance across units
- compliance with local, regional, and institutional food service regulations
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