Chef de Cuisine: Lead Seasonal, Sustainable Café

Restaurant Associates; Kirkland (WA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life insurance/AD&D

Disability insurance

Retirement plan

Paid time off

Holiday time off

Associate shopping program

Health and wellness programs

Discount marketplace

Identity theft protection

Pet insurance

Commuter benefits

Employee assistance program

Flexible spending accounts

Paid parental leave

Personal leave

Job summary

Restaurant Associates in Kirkland, WA is seeking a Chef de Cuisine to elevate our café dining program. You will lead the kitchen, ensure high-quality preparation, and inspire the team daily.

Work closely with the Executive Chef, manage inventory, plating, and presentation, and uphold safety standards. The role demands leadership of a premium, high-volume operation and a commitment to sustainability.

Qualifications

• Minimum 5 years of culinary management in high-volume, premium operations.
• Strong leadership and communication to mentor sous chefs and厨房 staff.
• Knowledge of food safety; ServSafe Manager certification preferred.

Responsibilities

• Set culinary vision and seasonal menus aligned with sustainability goals.
• Lead kitchen operations, production, and plating standards.
• Manage inventory, ordering, and cost controls.
• Uphold food and workplace safety and allergen management.
• Model hospitality and engage guests through service excellence.
• Mentor Sous Chef and develop culinary talent.
• Source ingredients with sustainability targets and budget in mind.

Skills

Culinary leadership

Safety oversight

Communication

Operational alignment

Union management

Certifications

Education

Culinary degree preferred

Tools

Google Suite

Kitchen management software

Job description

Restaurant Associates in Kirkland, WA is seeking a Chef de Cuisine to elevate our café dining program. You will lead the kitchen, ensure high-quality preparation, and inspire the team daily.

Work closely with the Executive Chef, manage inventory, plating, and presentation, and uphold safety standards. The role demands leadership of a premium, high-volume operation and a commitment to sustainability.