Executive Chef — Lead High-Volume Kitchen & Menu Innovation

Covenant Retirement Communities & Covenant Care; Mercer Island (WA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

PTO & six holidays

403(b) with employer match

Fitness center access

Job summary

Covenant Living is seeking an Executive Chef to lead a high-volume kitchen at our Mercer Island location. You will direct production, menu planning, purchasing, and staff training to deliver outstanding meals for residents, guests, and staff.

The role requires extensive culinary leadership, strong time management, and deep knowledge of safety, sanitation, and inventory control. A culinary degree is preferred, and ServSafe or equivalent sanitation certification is required.

Qualifications

• Minimum of three years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant.
• 7+ years experience managing high volume and fast paced commercial kitchens.
• 5+ years experience cooking experience in a fine dining environment and leadership role preferred.
• Current sanitation certification or ability to obtain within 6 months of hire.

Responsibilities

• Supervise kitchen staff and oversee all food production according to recipes, specs, menus, and portions.
• Plan menus, purchase, order, and manage inventory to meet goals and deadlines.
• Lead staff training, scheduling, and performance feedback to drive quality and efficiency.
• Ensure HACCP, safety, and sanitation standards are rigorously followed across all areas.

Skills

Staff leadership

Food safety

Time management

Inventory management

Communication

Cooking skills

Education

High school diploma

Culinary Arts Degree

Tools

ServSafe certification

Job description

Covenant Living is seeking an Executive Chef to lead a high-volume kitchen at our Mercer Island location. You will direct production, menu planning, purchasing, and staff training to deliver outstanding meals for residents, guests, and staff.

The role requires extensive culinary leadership, strong time management, and deep knowledge of safety, sanitation, and inventory control. A culinary degree is preferred, and ServSafe or equivalent sanitation certification is required.