Executive Chef - Alder & Ash

Alder & Ash; Seattle (WA); On-site; USD 90,000 - 150,000; Full time

Job summary

Alder & Ash in Seattle is seeking an Executive Chef to lead the kitchen, develop menus, and partner with culinary and catering teams to deliver exceptional dining experiences and event menus.

The role requires 5+ years in culinary leadership, a culinary degree, strong cost controls, staff development, and strict food safety standards, with flexibility to work evenings and weekends.

Qualifications

• Culinary Degree or equivalent culinary certification preferred.
• 5+ years in a culinary leadership role, preferably as an Executive Chef.
• Experience in banquets a plus.
• In-depth knowledge of culinary techniques, flavors, and global cuisines.
• Strong leadership, communication, and organizational skills.
• Timekeeping and Scheduling
• Knowledge of food safety and health regulations
• Customer-centric
• Ability to effectively handle employee relations.
• Acute business & financial acumen
• Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Responsibilities

• Partner with the Culinary Director to implement menus and capture recipes/food costs.
• Ensure menus are cost-effective, balancing quality and profitability.
• Supervise kitchen staff, including sous chefs, line cooks, prep cooks, receivers, porters, and dishwashers.
• Monitor performance with coaching and reviews; address employee concerns.
• Schedule shifts to meet operational needs and achieve goals.
• Delegate tasks and set performance expectations for a cohesive team.
• Monitor food prep methods and presentation to maintain high standards.
• Conduct regular quality control for flavor, presentation, and portions.
• Taste and evaluate dishes before serving and adjust as needed.
• Manage inventory, ordering, stock levels, and waste reduction.
• Negotiate with suppliers to optimize cost efficiency.
• Enforce health and safety regulations and food hygiene standards.
• Collaborate with management and front-of-house to align culinary offerings with goals.
• Coordinate banquet events with event management for seamless execution.
• Introduce new culinary concepts to enhance dining experiences.
• Recruit and train kitchen staff on menu items, techniques, safety, and sanitation.
• Encourage continuous learning to elevate skills of the culinary team.
• Develop and manage kitchen budgets and labor costs.

Skills

Culinary leadership

Menu development

Staff supervision

Cost control

Communication

Food safety

Budgeting

Scheduling

Event coordination

Education

Culinary degree

Job description

Summary:

The Executive Chef is a key leadership role in the culinary operations of the restaurant and is responsible for overseeing the kitchen staff, menu development, and ensuring the highest standards of food quality. The Executive Chef will also be responsible for assisting in the development and execution of the banquet and catering menu. The Chef will work closely with the property sales team and catering department to align client needs and expectations.

Responsibilities:

• Partner with the Culinary Director to ensure menus are implemented, entered in systems to capture recipes/food costs, etc. Participate in regular menu review updates, etc.
• Ensure menu items are cost-effective, reflecting a balance between quality and profitability.
• Supervise and lead the kitchen staff, including sous chefs, line cooks, prep cooks, receivers, porters, and dishwashers.

• Monitor and assess performance by providing consistent coaching, performance reviews, and addressing any employee concerns.
• Schedule and coordinate shifts, ensuring adequate staffing levels to meet operational needs.
• Address employee concerns and grievances, escalating issues when necessary.
• Delegate tasks, set expectations for performance, and ensure a cohesive and efficient working environment.
• Monitor food preparation methods, techniques, and presentation to maintain high standards.
• Conduct regular quality control assessments to ensure consistency in flavor, presentation, and portion sizes.
• Taste and evaluate dishes before they are served to guests, adjusting as needed.
• Manage and control food inventory, including ordering ingredients, monitoring stock levels, and minimizing waste.
• Establish relationships with suppliers and negotiate pricing to optimize cost efficiency.
• Enforce strict adherence to health and safety regulations and food hygiene standards.
• Collaborate with the management team and front-of-house staff to align culinary offerings with the overall concept and goals of the establishment.
• Work closely with event management to coordinate the seamless execution of banquet events.
• Introduce new and exciting culinary concepts to enhance the dining experience.
• Recruit and conduct training sessions for kitchen staff, ensuring they are well-versed in menu items, cooking techniques, safety protocols, proper food handling, storage, and sanitation practices.
• Encourage continuous learning and development to enhance the skills of the culinary team.
• Develop and manage kitchen budgets, including food costs, labor expenses, and overheads.
• Implement cost-saving measures without compromising quality.
• Oversee the planning and execution of special events, catering services, or private functions.
• Create customized menus for special occasions and ensure seamless execution.
• Interact with guests, gather feedback on menu items, and adjust as needed to meet customer expectations.
• Be available to the Front-of-House team to engage with guests and build a rapport with the clientele.
• Implement and enforce Company policies and procedures.

Must Haves:

• Culinary Degree or equivalent culinary certification preferred.
• 5+ years in a culinary leadership role, preferably as an Executive Chef.
• Experience in banquets a plus.
• In-depth knowledge of culinary techniques, flavors, and global cuisines.
• Strong leadership, communication, and organizational skills.
• Timekeeping and Scheduling
• Knowledge of food safety and health regulations
• Customer-centric
• Ability to effectively handle employee relations.
• Acute business & financial acumen
• Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Employment Transparency

It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.

We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.

Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, and responsibilities that are required of the employee for this job. Duties, responsibilities, and activities, including essential job functions, may change at any time with or without notice, to the extent permitted by applicable law.