Executive Chef

Pacific Coast Hospitality; Seattle (WA); On-site; USD 60,000 - 70,000; Full time

Job summary

A leading hospitality recruitment firm seeks an Executive Chef for a high-volume restaurant in Seattle, emphasizing mentorship, quality food, and operational excellence. Ideal candidates should have a strong back of house management background, a passion for mentoring, and a track record of achieving financial results. The role offers a competitive salary, benefits, and opportunities for growth within a dynamic team.

Qualifications

• 3-5 years high volume restaurant back of house management experience.
• Track record of achieving financial results.
• Able to cook high-end food (fresh fish, sushi, steaks) in a fast-paced environment.

Responsibilities

• Internal mentoring and staff development.
• Managing food cost and labor goals.
• Delivering financial, human resource, and operational results.

Skills

Mentoring

Managing food costs

Guest-oriented philosophy

Job description

We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Market
Seattle, WA

Job Description
We have an outstanding Executive Chef position to fill based in the Seattle Washington market, offering excellent salary, benefits, work environment, and opportunity for career growth.

We are searching for a bright and talented Chef with experience in high-volume restaurant and bar kitchen management. The ideal candidate must possess a track record and passion for mentoring and developing others, delivering outstanding guest experiences, as well as achieving financial superior results.

This high volume (4 million annual sales) establishment takes great pride in presenting a menu that has everything made fresh from scratch. The menu includes innovative tavern fare including urban burgers, crafted sausage, wok dishes, fresh salads, pizza, fresh fish, steaks, sushi and artisanal sandwiches.

Management team members are responsible for delivering financial, human resource, and operational results through:

• Internal mentoring and staff development
• Guest first programs
• Managing food cost and labor goals
• Strong operational standards

This restaurant operator has a strong Guest-first culture, emphasizing their passion for quality and excellence in food, atmosphere and service. Hard work is an expectation, but it is the belief in a balanced lifestyle and fun work environment that sets them apart from the crowd. They own and operate over 20 concepts, with 49 restaurants in 11 states across the country and more on the way.

Requirements
Ideal candidate must have the following:

• 3-5 years high volume restaurant back of house management experience
• Passion for developing and mentoring a team
• Track record of achieving financial results
• Strong honesty, integrity and guest-oriented philosophy
• Personal and professional maturity is a key attribute
• Ability and willingness to work late nights and weekends, to manage the unpredictable “pops” of an event driven establishment.
• Able to cook high end food (fresh fish, sushi, steaks etc.) in a fast-paced environment.

Salary Range
Starting salary range is $60,000 – $70,000/yr.

Job Category
Executive Working Chef

Job Type
Full Time

If this position seems like you – please submit a resume and cover letter through the form below. We will contact you via telephone or email for an initial interview.