Chef De Cuisine for new Seattle location opening fall 2026!

Description

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 th…