Restaurant Executive Chef

Pacific Coast Hospitality; Tacoma (WA); On-site; USD 60,000 - 85,000; Full time

Job summary

A leading company in the hospitality sector seeks an Executive Chef for a high volume seafood restaurant in Tacoma. This role emphasizes leadership, culinary expertise, and a guest-oriented approach, requiring candidates to be up-to-date with dining trends. Competitive salary and generous benefits including performance bonuses and medical insurance are offered.

Benefits

Generous Performance Bonus Program

Medical, Dental and Life Insurance

Annual Performance and Salary Review

Qualifications

• 5+ years managing a high volume kitchen.
• Experience with restaurant operations and financials.
• Ability to lead and develop team members.

Responsibilities

• Manage a high volume kitchen with a focus on service quality.
• Lead a large team and ensure effective communication.
• Utilize local and sustainable ingredients in menu preparation.

Skills

Management experience

Culinary expertise

Guest focused mentality

Team leadership

Food trends knowledge

Energy and mental toughness

Integrity and honesty

Job description

We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

MarketTacoma, WA

Job Description

Pacific Coast Hospitality has been retained to search for a Restaurant Executive Chef for our client, a high volume, and award-winning seafood concept that is casual, comfortable and affordable with a keen sense of Northwest style serving authentic, high quality and flavor-rich foods from Northwest waters, fields and ranches.

Whenever possible our Executive Chef uses local, regional, organic, free range, wild, and sustainable ingredients including locally farmed produce, Washington and Oregon poultry and beef, wild Northwest seafood, local artisan bread, and local microbrews.

A “Can Do, Guest Driven” service philosophy combined with Management and crew that have complete ownership for their results are the cornerstones of our business. In addition, we are active community members and deeply committed to are large, yet selective group of local charities, organizations and non-profits.

RequirementsIdeal candidate will have the following:

• Minimum of 5+ years’ experience managing a high volume, high service level kitchen with specific understanding of restaurant operations and financials.
• A top line, guest focused mentality is a must!
• Experience in managing a large management structure and employee base is required.
• Strong culinary experience needed, high volume “foodie” experience a plus.
• Ability to lead a team, assess strengths and develop individuals to succeed in their roles.
• Up to date with food trends in the hospitality industry.
• Ability to manage, anticipate and strategize on results.
• Manages deadlines, communicates timely and effectively.
• BUSY environment, candidate must have the energy and mental toughness to succeed.
• Strong honesty, integrity and guest-oriented philosophy.
• Personal and professional maturity is a key attribute.

Salary Range & Benefits

• Salary – $60k – $85k (starting, based on experience level)
• Generous and Obtainable Performance Bonus Program
• Medical, Dental and Life Insurance
• Annual Performance and Salary Review (6% wage increase possible)