Head Chef Organic Meal Delivery Service

Down To Earth Cuisine Llc; Tukwila (WA); On-site; USD 50,000 - 80,000; Full time

Job summary

A growing culinary operation in Tukwila is seeking a passionate Head Chef to lead kitchen operations. The ideal candidate will possess strong leadership skills, experience in menu planning and food costing, and a culinary degree or equivalent. Join a team dedicated to quality and sustainability, with no evening hours, while enjoying benefits such as health insurance and paid time off.

Benefits

401(k) matching

Company parties

Dental insurance

Free uniforms

Health insurance

Paid time off

Training & development

Vision insurance

Qualifications

• Minimum education: Associate's or Bachelor's in Culinary Arts.
• Experience in a leadership kitchen role (e.g., Sous Chef).
• Knowledge of food safety and sanitation.

Responsibilities

• Lead kitchen operations and staff recruitment.
• Write and cost weekly menus.
• Ensure high standards of food quality and presentation.

Skills

Leadership

Menu Planning

Food Costing

Education

Associate’s or Bachelor’s degree in Culinary Arts or Hospitality Management

Certification from a recognized culinary school

Tools

Commercial kitchen equipment

Inventory management tools

Job description

Benefits:

401(k) matching

Company parties

Competitive salary

Dental insurance

Free uniforms

Health insurance

Paid time off

Training & development

Vision insurance

We are looking for a dynamic leader, passionate about people, to lead our operations. If growth, autonomy, challenges, and taking charge excite you this is the position for you.

We are in search of a Head Chef who:

Is a proactive and decisive leader

Thrives in fast-paced environments

Excels at mentoring and bringing out the best in their team

Employs an analytical approach to managing kitchen operations

The successful candidate will be adept at writing and costing weekly menus to ensure client satisfaction. In addition, you will be responsible for recruiting, hiring, and training the staff required to maintain our high standards. As Head Chef, you must set the benchmark for high-quality, fast-paced cooking. This role demands independent thinking, the ability to take calculated risks, and accountability for outcomes. You also need your own vehicle, able to drive to the kitchen located in Tukwila and delivery some meals on Sundays. At this time, the Days of the week are Friday, Saturday and Sunday, working 9-5. This is a new and growing business line, and hours will increase in time.

If this description resonates with you and you believe you have what it takes, we encourage you to continue the application process!

Education & Experience:

Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution.

Certification from a recognized culinary school (e.g., Le Cordon Bleu, Culinary Institute of America, or similar) is highly desirable.

In lieu of formal education, significant hands-on experience in professional kitchens, including roles as Sous Chef, Chef de Cuisine, or similar positions, demonstrating progressive responsibility and expertise.

Specialized training or workshops in areas like menu planning, food costing, or leadership development is a plus.

Professional Certifications (Optional but Advantageous):

Food Safety and Sanitation Certification (e.g., ServSafe Manager Certification).

Certified Executive Chef (CEC) or similar credential from the American Culinary Federation (ACF).

Physical Requirements:

Regularly required to stand for extended periods of time; stand; walk; stoop; kneel; reach with hands and arms; talk and hear.

Manual dexterity required to handle knives, kitchen tools, and equipment.

Frequently lift and/or move up to 50 pounds, including large pots, pans, and bulk food supplies.

Perform repetitive motions such as chopping, stirring, and kneading for extended periods.

Ability to visually inspect food for quality and presentation standards.

Ability to detect flavors, aromas, and textures to ensure food quality.

Equipment / Tools Utilized:

Commercial kitchen equipment, including ovens, grills, fryers, and mixers.

Knives and other culinary tools.

Inventory management tools and software (if applicable).

Basic computer skills for menu planning, costing, and communication.

Environment/Working Conditions

Position is in a fast-paced, high-pressure kitchen environment.

Regular exposure to heat, steam, cold, and potential hazards such as slippery floors and sharp objects.

Noise levels typical of a busy commercial kitchen.

Ability to handle high-pressure situations with professionalism and focus.

Be available to work weekends, holidays, and occasional evenings as required by business needs.

Work areas are in close proximity, requiring focus despite moderate distractions and noise.

Why Join Us?

At Down to Earth Cuisine, we’re passionate about making a difference with every meal we prepare. Join a supportive and innovative team dedicated to sustainability, quality, and exceptional service. This role provides the unique opportunity to lead a meaningful culinary operation while maintaining a healthy work-life balance with no evening hours.

Apply Now!