Chef De Cuisine for new Seattle location opening: $91,000 - $97,000

Chino-Latino cuisine with a Pacific Northwest point of view. A melting pot of bold flavors, Northwest ingredients, and Asian comfort foods. Under Chef Luis Brambila, Bar Dojo reimagines traditional dishes through a creative Pacific Northwest lens, from Ahi Tuna Tacos and Birria Ramen to craft cocktails infused with Asian-inspired fruits and spices. Warm, lively, and full of energy, it's a neighborhood favorite for dinner, drinks, and weekend brunch.Seattle location opening fall 2026!About Feedme Hospitality & Restaurant Group:Feedme is a family-owned company that prides itself on providing a cohesive and team-oriented environment. Our mission is an exceptional experience executed through amazing food, attentive service and kind people. We are a hospitality, catering and restaurant group that feeds the soul. We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.Feedme Hospitality employees are trustworthy, generous, and others-focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles. If you have a can-do attitude, a sense of humor, a passion for hospitality, a naturally curious personality, and a habit of assuming positive intent, this is the perfect gig for you!Vision and Mission:We offer an exceptional experience executed through amazing food, attentive service and kind people. We are a hospitality group that feeds the soul.Vision:To be the best hospitality group to work for and dine at, and to give back to the community through the lens of food.Mission:We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.We are trustworthy, generous and others-focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles.We are paving the way for success with consistency of system adherence, staff education and cost analysis.Why We Love Working for Feedme Hospitality & Restaurant Group:We offer Medical, Dental, and Vision to eligible employees working at least 25+ hours per week.All employees are eligible to enroll in FSA, Dependent FSA, Commuter Benefits, Accident Insurance, and Voluntary Life Insurance.Paid Sick Leave: 1 hour accrued for every 40 hours worked.We post schedules 14+ days in advance.Dining Discounts.We are closed on Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day.We use industry-leading tools such as Toast, Canva, 7Shifts, Triple Seat, and OpenTable.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 and sanitary 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 activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff's activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the final touchPerform administrative dutiesComply with nutrition and sanitation regulations and safety standardsKeep time and payroll recordsMaintain a positive and professional approach with coworkers and custome…