Executive Chef

Piatti Seattle; Seattle (WA); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Health benefits

401(k) retirement plan

Travel and dining discount

Two weeks vacation for management

Job summary

Piatti Seattle is seeking an Executive Chef to lead a high‑volume kitchen with a hands‑on, structured approach to hospitality. You will oversee all BOH operations, ensure every plate meets Piatti's standards, and manage budgeting, staffing, and vendor relationships to deliver exceptional guest experiences.

You will work AM and PM shifts, including weekends and holidays, guiding a team toward consistent execution, presentation, and service excellence while upholding sanitation, safety, and

Qualifications

• 3+ years in a senior kitchen leadership role in a high‑volume, full‑service setting.
• Experience planning and executing events and banquets.
• Strong sanitation and food safety habits; adherence to standards.

Responsibilities

• Lead all BOH operations; ensure every recipe, plating, and procedure is followed as written.
• Supervise kitchen leadership and staff, including hiring, training, coaching, and performance management.
• Plan and execute events/banquet production; ensure consistency and quality at scale.
• Manage ordering, inventory, food cost, and kitchen labor within Piatti systems.
• Maintain accurate recipe and cost data; operate within budget.
• Uphold sanitation and food safety standards and regulatory compliance.
• Collaborate with General Manager and front‑of‑house leadership for seamless guest experiences.
• Provide hands‑on presence on the line and protect Piatti's standard.

Skills

Leadership

Event planning

Budgeting

Sanitation & safety

Inventory & cost control

Team management

Communication

Vendor relationships

Hospitality mindset

Tools

Microsoft Office

Job description

Executive Chef - Piatti Seattle

Piatti Seattle in UVillage is looking for an experienced Executive Chef to lead our kitchen and uphold the standard of consistency and hospitality that defines Piatti. This is a hands‑on leadership role for someone who takes pride in running a tight, well‑organized kitchen—true to the recipe, true to the presentation, every time. This position requires an open and flexible schedule to be able to work AM and PM shifts, weekends and holidays.

A LITTLE ABOUT US

Established in 1987, Piatti is a fresh take on the neighborhood Italian restaurant offering Italian cuisine, finely‑crafted, with authenticity. The soul of the menu is our house‑made pasta that we roll, cut and cook by hand every day. Piatti combines a warm, inviting atmosphere, seamless service and a gourmet takeaway experience. Whether dining in or taking home, Piatti brings friends and family together.

Piatti is a division of Palisades Hospitality, a Northern California‑based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry‑tailored financial, design, and development consulting services. Palisades is committed to creating design‑driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities.

Palisades Hospitality offers the following benefits for eligible full‑time employees:

Health:

Medical allowance, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation, Voluntary Benefits Center for ancillary coverages like Critical Illness, Hospital Indemnity and Accident insurance plus many more!

Retirement:

401(k) Retirement savings program available for all full‑and part‑time employees over the age of 21

Perks:

Management gets 2 weeks vacation. All employees are eligible for a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.

WHAT YOU'LL DO AS EXECUTIVE CHEF

As Executive Chef, you own the kitchen—its standards, its people, and its execution. Your job is to protect consistency across every shift, every plate, and every event, and to build a team that holds itself to that same standard.

Key responsibilities include:

• Leading and managing all BOH operations, ensuring every recipe, plating standard, and kitchen procedure is followed exactly as written
• Directly supervising kitchen leadership and staff, including hiring, training, coaching, and performance management
• Planning and executing events and banquet production, ensuring consistency and quality at scale
• Managing ordering, inventory, food cost, and kitchen labor within Piatti systems
• Maintaining accurate recipe and cost data, and ensuring the kitchen operates within budget
• Upholding strict sanitation and food safety standards, and ensuring full compliance across the team
• Working closely with the General Manager and front‑of‑house leadership to deliver a seamless guest experience
• Serving as a steady, hands‑on presence on the line and stepping in wherever needed to protect the standard
• Representing Piatti's culture of hospitality — leading by example, not by exception

ARE YOU THE EXECUTIVE CHEF WE'RE LOOKING FOR?

We're looking for a kitchen leader who values structure, consistency, and hospitality over improvisation – someone who protects the recipe and the standard rather than reinventing it. You should bring:

• 3+ years of experience as an Executive Chef, Executive Sous Chef, or Kitchen Manager in a full‑service, high‑volume kitchen
• Proven experience planning and executing events and banquet production
• Strong, consistent sanitation habits and a firm command of food safety standards
• A genuine respect for systems, structure, and standards – someone who leads with organization and discipline
• Strong financial acumen, including food cost management, budgeting, and labor control
• Computer literacy, with proficiency in Microsoft Office and comfort using inventory, ordering, recipe‑costing, and scheduling systems
• Strong leadership skills: the ability to build, train, and hold a team accountable
• Excellent communication skills and the ability to remain calm and decisive under pressure
• A collaborative approach, working closely with vendors, front‑of‑house leadership, and ownership
• A genuine passion for hospitality and guest experience, not just culinary output