Chef de Cuisine: Lead Creative, High-Volume Kitchen

LumenField; Seattle, Northern (WA, KY); Hybrid; USD 85,000 - 115,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Levy at Lumen Field is seeking a Chef de Cuisine to lead daily kitchen operations with creativity, precision, and passion, delivering exceptional food quality and memorable guest experiences. This on-site role reports to the Executive Chef.

You will oversee menu execution, maintain food safety standards, supervise and develop the culinary team, manage inventory and costs, and partner with operations leadership to execute events successfully.

Qualifications

• Must have culinary degree or equivalent professional culinary training.
• Progressive experience in high-volume foodservice or hospitality kitchens.
• Supervisory or kitchen leadership experience required.
• Knowledge of food safety and sanitation regulations.
• ServSafe Manager Certification.
• WA State Food Worker permit.
• Experience with inventory management, purchasing, and cost control.

Responsibilities

• Lead daily kitchen operations.
• Prepare and execute menus to Levy standards.
• Supervise and develop culinary team members.
• Maintain food safety and sanitation compliance.
• Manage inventory, ordering, and product quality.
• Monitor labor and food cost goals.
• Partner with operations leadership to execute events successfully.
• Ensure consistent presentation and guest satisfaction.

Skills

Culinary leadership

Food safety knowledge

Supervisory experience

High-volume kitchen experience

Education

Culinary degree or equivalent

Job description

Levy at Lumen Field is seeking a Chef de Cuisine to lead daily kitchen operations with creativity, precision, and passion, delivering exceptional food quality and memorable guest experiences. This on-site role reports to the Executive Chef.

You will oversee menu execution, maintain food safety standards, supervise and develop the culinary team, manage inventory and costs, and partner with operations leadership to execute events successfully.