Executive Chef

<p><strong>About the Opportunity&nbsp;</strong></p> <p>Our client is a premier fine dining steakhouse in Washington State, renowned for its commitment to culinary excellence, premium ingredients, and an elevated guest experience. This is a rare opportunity to step into a flagship leadership role at an establishment that sets the standard for refined hospitality in the Pacific Northwest.</p> <p><strong><em>The Vision&nbsp;</em></strong></p> <p>Be recognized as the premier steakhouse where culinary&nbsp; excellence, outstanding service, expertly crafted cocktails, world-class wines and elegant ambiance set the&nbsp; standard for refined hospitality.&nbsp;&nbsp;</p> <p><strong><em>Mission&nbsp;</em></strong></p> <p>To deliver an exceptional steakhouse experience using only the finest locally sourced meats&nbsp; and ingredients, create a refined ambiance, and provide impeccable service for guests who value quality&nbsp; and sophistication.&nbsp;&nbsp;</p> <p><strong><em>Values&nbsp;</em></strong></p> <ul> <li><strong>Integrity &amp; Pride: </strong>Do the right thing – even when it’s harder&nbsp;</li> </ul> <ul> <li><strong>Hospitality with Purpose: </strong>Create moments that matter.&nbsp;</li> </ul> <ul> <li><strong>Consistency Without Compromise: </strong>Excellence is the standard, not the goal.&nbsp;</li> </ul> <ul> <li><strong>Team Excellence: </strong>Operate as one team to deliver seamless service&nbsp;</li> </ul> <p>&nbsp;</p> <p><strong>Job Summary&nbsp;</strong></p> <p>The Executive Chef is the leader of the restaurant and is responsible for defining and executing the&nbsp; restaurant’s culinary vision with excellence, consistency, and innovation. This role oversees all kitchen&nbsp; operations, including menu development, sourcing, food quality, presentation standards, staffing, training,&nbsp; and cost management.&nbsp;&nbsp;</p> <p>As the face of the restaurant, the Executive Chef leads by example – driving a culture of discipline,&nbsp; craftsmanship, and accountability while ensuring every dish reflects the restaurant’s commitment to&nbsp; premium ingredients, refined technique, and exceptional guest experience. Strong leadership, financial&nbsp; acumen, and a passion for steakhouse tradition elevated through chef-driven creativity are essential to&nbsp; success in this role.&nbsp;</p> <p><strong>Essential Duties and Responsibilities&nbsp;</strong></p> <p><strong>Culinary Leadership &amp; Menu Development:&nbsp;</strong></p> <ul> <li>Develop and maintain a <strong>seasonal, high-end steakhouse menu </strong>featuring premium cuts, dry-aged&nbsp; beef, seafood, and innovative side dishes.&nbsp;</li> <li>Ensure all dishes meet the highest standards of taste, presentation, and consistency. • Work closely with purveyors to source <strong>top-quality meats, seafood, and locally sourced&nbsp; ingredients</strong>.&nbsp;</li> <li>Innovate and create <strong>special tasting menus, limited-time offerings, and wine-pairing experiences</strong>. • Stay ahead of culinary trends and guest expectations, ensuring a unique and modern steakhouse&nbsp; experience.&nbsp;</li> </ul> <p><strong>Kitchen Operations &amp; Staff Management:&nbsp;</strong></p> <ul> <li>Recruit, train, and mentor kitchen staff, fostering a culture of excellence and teamwork. • Establish and maintain <strong>kitchen protocols, recipes, and plating guidelines </strong>for consistency. • Conduct regular staff meetings and training on techniques, safety, and best practices. • Manage scheduling to balance labor costs while maintaining optimal kitchen efficiency. • Lead by example, maintaining a <strong>calm, professional, and organized kitchen environment</strong>.&nbsp;</li> </ul> <p><strong>Quality Control &amp; Food Safety:&nbsp;</strong></p> <ul> <li>Maintain <strong>strict adherence to food safety and sanitation regulations </strong>in compliance with&nbsp; Washington State health codes.</li> <li>Ensure HACCP principles and ServSafe standards are always followed.&nbsp;</li> <li>Oversee proper handling, storage, and preparation of meats to maintain optimal quality. • Implement and monitor <strong>portion control, waste reduction strategies, and inventory management</strong>.&nbsp;</li> </ul> <p><strong>Financial &amp; Business Management:&nbsp;</strong></p> <ul> <li>Develop and manage food cost budgets, maintaining a profitable cost-to-revenue ratio using Toast&nbsp; reporting and the inventory management system.&nbsp;</li> <li>Monitor kitchen expenses, including labor, ingredients, and equipment maintenance. • Work collaboratively with the Maître ‘D and front-of-house team to align menu pricing, food costs,&nbsp; and overall restaurant goals.&nbsp;</li> <li>Oversee vendor negotiations, ensuring <strong>cost-effective purchasing without compromising quality</strong>.&nbsp;</li> </ul> <p><strong>Guest Experience &amp; Collaboration:&nbsp;</strong></p> <ul> <li>Work closely with the Maître ‘D to ensure seamless coordination between kitchen and dining&nbsp; room.&nbsp;</li> <li>Engage with guests when appropriate, discussing menu items and providing an <strong>educational dining&nbsp; experience</strong>.&nbsp;</li> <li>Develop special events, chef’s table experiences, and collaborations with local wineries and&nbsp; distilleries.&nbsp;</li> </ul> <p><strong>Qualifications&nbsp;</strong></p> <ul> <li><strong>3+ years </strong>of experience as an <strong>Executive Chef </strong>in a <strong>fine dining or steakhouse setting, </strong>or <strong>5+ years of&nbsp; experience </strong>in other roles such as Sous Chef, Chef de Cuisine, Senior Line Cook, or other job with&nbsp; significant leadership duties.&nbsp;&nbsp;</li> <li>Expert knowledge of butchery, dry-aging, and prime steak cuts.&nbsp;</li> <li>Strong understanding of <strong>classic and modern fine dining techniques</strong>.&nbsp;</li> <li>Demonstrated ability to develop menus and curate guest experiences, and experience working&nbsp; with <strong>high-end ingredients, truffle dishes, wagyu beef, and premium seafood</strong>.&nbsp;&nbsp;</li> <li>Proven track record in <strong>financial management, food costing, and budget control</strong>. • Strong leadership and team-building skills with a <strong>hands-on approach to kitchen management</strong>. • Proficiency in <strong>inventory software, menu costing, and restaurant management systems</strong>. • ServSafe Certification or equivalent food safety certification required.&nbsp;</li> </ul> <p><strong>Physical Requirements&nbsp;</strong></p> <ul> <li>Ability to stand and walk for extended periods (8–12 hours per shift) in a high-volume kitchen&nbsp; environment.&nbsp;</li> <li>Ability to move quickly and safely in confined spaces around hot equipment and sharp tools. • Frequently lift and carry up to 40 pounds (food cases, produce boxes, equipment); occasionally lift&nbsp; up to 60 pounds with assistance.&nbsp;</li> <li>Ability to bend, stoop, kneel, crouch, climb short ladders, and reach overhead to access storage&nbsp; and equipment.&nbsp;</li> <li>Manual dexterity to operate knives, kitchen equipment, and small tools with precision and safety. • Visual acuity to monitor food quality, plating detail, ticket accuracy, and kitchen safety.</li> <li>Ability to tolerate exposure to high temperatures, open flames, steam, smoke, and temperature&nbsp; changes (including walk-in coolers and freezers).&nbsp;</li> <li>Ability to work in a fast-paced, high-pressure environment while maintaining composure and&nbsp; leadership presence.&nbsp;</li> <li>Ability to communicate clearly and effectively in a loud kitchen setting.&nbsp;</li> <li>Physical stamina to actively participate in service while supervising and directing kitchen staff.&nbsp;</li> </ul> <p><strong>Work Environment&nbsp;</strong></p> <p>This position operates in a fast-paced, high-performance kitchen within a steakhouse environment. The&nbsp; Executive Chef works primarily on the kitchen floor, maintaining an active leadership presence during prep&nbsp; and service while upholding the highest culinary and operational standards.&nbsp;</p> <p>The environment includes exposure to high heat, open flames, steam, sharp equipment, and variable&nbsp; temperatures, including walk-in coolers and freezers. Noise levels are frequently high during peak service&nbsp; periods. The role requires constant coordination with culinary and front-of-house leadership to ensure&nbsp; seamless execution and an exceptional guest experience.&nbsp;</p> <p>This is a hands-on leadership role requiring visibility, professionalism, composure under pressure, and a&nbsp; strong commitment to food safety, cleanliness, and operational discipline.&nbsp;</p> <p><strong>Schedule&nbsp;</strong></p> <p>This is a full-time, salaried leadership position requiring a flexible schedule based on business needs. The&nbsp; Executive Chef is expected to work evenings, weekends, and holidays, as these are primary service periods&nbsp; in a steakhouse environment.&nbsp;</p> <p>The schedule typically includes a minimum of five days per week with extended hours during peak&nbsp; seasons, menu launches, private events, and holidays. Early mornings may be required for vendor&nbsp; deliveries, inventory, prep oversight, and administrative responsibilities.&nbsp;</p> <p>The Executive Chef must maintain an active presence during key prep and dinner service periods and&nbsp; adjust scheduling as necessary to support staffing levels, training initiatives, and operational demands.&nbsp;</p> <p><strong>Compensation and Benefits&nbsp;</strong></p> <ul> <li>$95,000 - $105,000 base salary&nbsp; with performance-based bonuses.&nbsp;</li> <li>Health benefits, paid time off.&nbsp;</li> <li>Opportunities for industry training, certifications, industry networking and career growth.&nbsp;</li> <li>Employee dining discounts and incentives.</li> </ul>