Executive Chef

The Post Oak; Tacoma (WA); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Extensive training program

Career development & growth

Dining/retail/hotel discounts

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Vacation days for salaried managers

Discretionary bonus potential

Job summary

Stanley & Seafort's in Tacoma, WA seeks an Executive Chef to lead culinary operations in a renowned fine-dining venue. This hands-on role requires directing the kitchen team, elevating guest experiences, and driving consistent excellence in food quality and service.

The Executive Chef will manage labor, inventory, and budgets while upholding sanitation standards and a Do Whatever It Takes attitude. Thrives in a landmark restaurant with a loyal following and exceptional hospitality.

Qualifications

• Minimum 5 years in culinary management with at least 2 years as Executive Chef in upscale dining.
• Strong oversight of back-of-house operations, staff supervision, and cost controls.
• Proven leadership, communication, and conflict-resolution skills.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Manage back-of-house operations in an upscale/fine dining setting with ongoing training.
• Meet or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work area.

Skills

Executive Chef experience

Culinary management

Staff supervision

Labor & food cost control

Inventory management

Leadership & communication

Job description

Overview

Stanley & Seafort's

Tacoma, WA

Executive Chef

Stanley & Seafort's, a Tacoma landmark known for its breathtaking views of downtown and Commencement Bay, is seeking an experienced Executive Chef to lead culinary operations at one of the region's most iconic dining destinations. This is an opportunity to showcase creativity, drive operational excellence, and inspire a talented culinary team while delivering memorable dining experiences for guests celebrating business, special occasions, and everyday moments. Join a restaurant with a rich history, loyal following, and a reputation for exceptional hospitality and cuisine.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• The Company offers salaried managers 10 paid vacation days per full calendar year. New employees receive a pro-rated amount of vacation during their first calendar year
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic

EOE

#LI-AW1

Pay Range

USD $90,000.00 - USD $100,000.00 /Yr.