Chef de Cuisine — Lead High-Volume Culinary Operations

Restaurant Associates; Kirkland (WA); On-site; USD 95,000 - 102,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Job summary

Restaurant Associates in Kirkland, WA is seeking a Chef de Cuisine to lead day-to-day culinary operations under the Executive Chef. You will ensure high standards of food quality, presentation, safety, sanitation, and operational efficiency across all services.

The role requires strong leadership, menu development input, inventory and cost controls, and the ability to train and guide a professional kitchen team.

Qualifications

• Associate degree in Culinary Arts or culinary certificate required or preferred.
• Progressive culinary experience in high-volume operations recommended.
• Experience in kitchen management and leadership roles beneficial.
• Strong knowledge of HACCP, food safety, and sanitation standards.
• Experience with inventory management, ordering, and cost controls.
• Demonstrated ability to train and lead culinary teams.
• ServSafe certification or the ability to obtain it.

Responsibilities

• Oversee daily culinary production to ensure quality and presentation.
• Partner with Executive Chef to meet standards and goals.
• Lead the culinary department in the Executive Chef's absence.
• Ensure HACCP and sanitation compliance for all foods.
• Assist with menu development and cost-control measures.
• Manage inventory, ordering, and food cost controls.
• Train and develop kitchen staff to maintain high performance.
• Support high-volume catering and large events.

Skills

Culinary leadership

Batch cooking

Food safety

Menu development

Inventory management

Education

Associate degree in Culinary Arts

Tools

ServSafe Certification

Job description

Restaurant Associates in Kirkland, WA is seeking a Chef de Cuisine to lead day-to-day culinary operations under the Executive Chef. You will ensure high standards of food quality, presentation, safety, sanitation, and operational efficiency across all services.

The role requires strong leadership, menu development input, inventory and cost controls, and the ability to train and guide a professional kitchen team.