Chef Jobs in Everett, WA

Salary - $80k-$90k Benefits - M/D/V, PTO, 401K, relocation assistance A new luxury hotel in Seattle, WA is looking for a great Sous Chef to add to their team! Qualifications: 3+ years in Sous Chef position within a luxury hotel or upscale/fine dining concepts. Extensive experience in overseeing a busy, high-end dining kitchen, emphasizing top-notch food quality and presentation. Multi unit experience a plus Requirements: Support the Executive Chef in overseeing all kitchen operations, ensuring consistent quality, taste, and presentation of all dishes. Lead, train, and motivate the culinary team, fostering a collaborative and respectful kitchen environment. Assist in the development of menus that highlight local, organic, and sustainable ingredients.

We are seeking an Executive Chef for the NEW Delta One Premier Lounge at the Seattle-Tacoma International Airport. Are you ready to be part of something special? Are you ready for a new and exciting Food and Beverage leadership role in an upscale elite environment? Then you should embark on a hospitality adventure as our Executive Chef for the NEW Premium Delta One Lounge at the Seattle-Tacoma International Airport with Compass-USA In this role, you'll craft exceptional dining experiences and lead operations from the ground up. If you're a hospitality expert with a flair for innovation and eager to make your mark in our exciting new venture, join us in creating exceptional dining experiences. There are only 3 Delta One Lounges in the United States, and the NEW Seattle location will open soon! Take a peek inside and learn a bit more about the elite service, food, and hospitality at the Delta One Premier Lounge Delta One Lounge | Delta Air Lines Bing Videos Guide To Delta One Lounges (Access & Locations) - One Mile at a Time Your first look at the swanky new Delta One Lounge at JFK | CNN Underscored Salary- $100,000-$110,000 * based on skill, experience, and work history - The lounge is open from 9 AM to 9 PM - 365 days a year Based on a 50-hour work week, Open availability is required Experience in Fine Dining and/or VIP Clubs is REQUIRED Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with the marketing and culinary teams Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High-volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top-notch foodservice company Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs)

OUR COMPANY SH Hotels and Resorts management company operates upscale, lifestyle, and luxury 1 Hotels, Baccarat Hotels, Treehouse Hotels and SH Collection properties. Every day, over 2,000+ team members work together in synergy to create impactful memories by offering an unrivalled level of service and create a sense of feeling at home for our guests at our hotels. Our success is driven by our passionate, skillful team members who embody the SH Hotels & Resorts core values; we share a common goal to protect our earth, and to love the people who inhabit it. Our mission to find talent is simple. We seek to hire thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve our fundamental cause - do all the good we can. OUR OPPORTUNITY! Here's what we're currently looking for a Sous Chef for our Sprouting Soon 1 Hotel Seattle. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

WHO WE ARE T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service, relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community. WHO YOU ARE You are genuine and authentic in your interactions both with your customers and co-workers. You thrive in a team environment, take your responsibilities seriously, and always consider the customer in your decisions. You see richness and strength in a diverse workforce and treat others with respect to create a place of belonging for all. You care about your community and the environment. Pursuing knowledge in order to add value and grow is your idea of fun. Oh, and you love food! WHAT WE OFFER (IN ADDITION TO BEING A FUN PLACE TO WORK) We have a highly competitive benefits package ($5-$19 weekly medical premiums), vacation/sick time, paid holidays, premium pay rates, an Employee Assistance Program, a discount on virtually everything in our markets, 401(k) plans, profit-sharing and a pension, scholarship program and an employee referral bonus program. Whoa! That's a lot of great stuff! THE SMALL PRINT WE WANT YOU TO BE AWARE OF T&C is proud to be an Equal Opportunity Employer. We value a diverse workplace and do not discriminate based on race, color, national origin, religion, caste, gender identity, sexual orientation, age, disability, or any other applicable characteristic protected by law. We invite women, people of color, LGBTQ individuals, members of ethnic minorities, foreign-born residents, and veterans to apply. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing. If your experience looks a little different from what we've identified and you think you can thrive in this role, we'd love to learn more about you. Research shows that women and members of other under-represented groups tend to not apply to jobs when they think they may not meet every qualification, when, in fact, they often do! We are committed to creating a diverse and inclusive environment and strongly encourage you to apply. A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . . Reports to Director of Culinary Development & Services Responsible for carrying out vision and direction provided by Culinary Steering Committee for value-added product development Oversees operations of test kitchen Anticipates food trends through constant research and feedback loop Generates new ideas seasonally to present to stakeholders Creates new recipes and refines existing recipes following roadmap created with Product Directors Leads research, development, formulation and documentation of new products within time, cost and processing requirements including developing and managing SOP's Produces sample products and conducts taste tests to evaluate flavor, appearance, texture and feasibility Identifies and resolves production challenges Ensures final products meet safety, and regulatory standards for all counties of operation and with appropriate labeling and nutritional fact panels Manages ingredient functionality and recipe formulation within processing parameters Designates proper packaging for each item collaborating with Product Directors Maintains costing system for all recipes using Chef Tec or similar platform Oversees design, test and trial plans taking into consideration risk, operational constraints and overall profitability contribution Coaches and mentors production teams on processes and procedures Carries out successful launch of products through cooperative work with Product Directors and Department Managers Establishes and complies with Culinary Development Program budget commensurate with volume of work Oversees quality assurance process for inspection of proper procedures including recipe adherence and food safety specifications Improves (kaizen) product quality through constant and ongoing review of formulation and process parameters Provides technical support to culinary chefs, line cooks and food service managers to ensure operational quality and efficient results Informs Director of Culinary Development & Service and Culinary Steering Committee of progress, roadblocks and needed resources Negotiates contracts with partner commissaries when outsourcing is required, working with Product Directors to meet all operational needs Facilitates all microbial testing necessary for compliance Ensures the dissemination and adherence to all company policies Stays current with all training including online training and professional development opportunities Supports and follows sustainability programs Provides and demonstrates attitude of service to staff and guests Operates within the Company's Core Values, Company Brand and Business Principles THIS JOB MIGHT BE FOR YOU IF . . . 5 years or more experience in supermarket or food service areas at the administrative/ corporate level preferably in a fresh-food environment Proven experience as a chef in new product development and menu creation Strong knowledge of food production, quality control, and food regulations Excellent palate and creativity in the kitchen Familiarity with food processing technologies Ability to work under pressure and meet tight deadlines Strong communication skills in all modalities, listening, writing, and speaking Proficient using all kitchen equipment and tools Ability to work independently as well as collaboratively with others Experience with recipe documentation and reporting Detail oriented with strong organizational skills Willingness to stay connected which may require travel, research and working evenings or weekends as called for Commitment to personal and professional development as well as staff development at all levels of Culinary Services Possesses full body mobility (bending, stooping, twisting and reaching) with excellent manual dexterity Good understanding of food science and nutrition Critical thinker with the ability to analyze and interpret financials Must possess an attitude of service to others Demonstrates self-discipline and accountability Must have intermediate or higher computer skills including MS Office (Word, Excel, Outlook) Ability to build and maintain effective relationships and trust with a diverse group of staff, customers, and vendors Displays excellent work ethic Ability to lift and carry 50 lbs. Exemplifies health department standards Entry Level Compensation USD $95,300.00/Yr. Maximum Compensation USD $127,600.00/Yr.

Canlis is a 75-year-old hospitality icon striving to be the world's most respected restaurant, and having a very good time along the way. Our mission: To inspire all people to turn toward one another Our Vision, the strategy to successfully accomplish our mission: Our people are flourishing, growing personally, emotionally, relationally, and professionally. We serve one another and our guests in a way that makes people feel valued and restored. Job Description Canlis is currently accepting applications and inquiries for their Executive Chef position. The restaurant, founded in 1950, will be hiring their 8th-ever head chef this spring. Candidates should have extensive experience in leadership, excel in emotional maturity, and possess a strong desire to participate in the rebuilding of a better, more sustainable restaurant industry. You should also be able to cook. The proud, hard-hearted, or self-righteous need not apply. That's just not how the best restaurants in the world do it anymore. Applications must include a resume and cover letter for consideration. Your letter should describe a bit about who you are, who you want to become, and what role you are hopeful Canlis could play on your journey. We recommend visiting our careers page (canlis.com/careers) to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it! Pay: $110-150k annually Benefits: Cost of medical, vision, dental, and life insurance fully covered by Canlis (75% covered for any dependents, and 0% covered for spouses) Profit-sharing 401k program that matches 75% up to 8% of your pay Two weeks PTO Canlis is closed Sundays, Mondays, and most holidays Additional Information All your information will be kept confidential according to EEO guidelines.

Canlis is a 75-year-old hospitality icon striving to be the world's most respected restaurant, and having a very good time along the way. Our mission : To inspire all people to turn toward one another Our Vision , the strategy to successfully accomplish our mission: Our people are flourishing, growing personally, emotionally, relationally, and professionally. We serve one another and our guests in a way that makes people feel valued and restored. Job Description Canlis is currently accepting applications and inquiries for their Executive Chef position. The restaurant, founded in 1950, will be hiring their 8th-ever head chef this spring. Candidates should have extensive experience in leadership, excel in emotional maturity, and possess a strong desire to participate in the rebuilding of a better, more sustainable restaurant industry. You should also be able to cook. The proud, hard-hearted, or self-righteous need not apply. That's just not how the best restaurants in the world do it anymore. Applications must include a resume and cover letter for consideration. Your letter should describe a bit about who you are, who you want to become, and what role you are hopeful Canlis could play on your journey. We recommend visiting our careers page (canlis.com/careers) to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it! Pay : $110-150k annually Benefits : Cost of medical, vision, dental, and life insurance fully covered by Canlis (75% covered for any dependents, and 0% covered for spouses) Profit-sharing 401k program that matches 75% up to 8% of your pay Two weeks PTO Canlis is closed Sundays, Mondays, and most holidays Additional Information All your information will be kept confidential according to EEO guidelines.

Want to learn more about UnCruise Adventures? Join one of our virtual information sessions, Fridays at 12pm Pacific Time - Register Here The Yacht Chef is responsible for overseeing all staff and functions within the galley. The Yacht Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager. The Yacht Chef will be able to build and execute their own savory menu with guidance from the Galley Operations Manager. This position begins at the start of the Summer 2025 Alaska Season (April - September). QUALIFICATIONS Minimum of 2 years' experience managing a kitchen or galley staff. Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work. Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines. Ability to get along with co-workers and support a team environment. Experience with passenger vessels is preferred, but not required. Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules may change on the fly. Adapting quickly to circumstances is essential. Comfortable living and working in close quarters with other crewmembers, including those you are supervising. Excellent communication skills, including the ability to effectively present sensitive information in one-on-one situations as well as comfort with public speaking in group situations. Maintain professional demeanor at all times. Required Certificates, Licenses, Registrations Valid Passport CPR / First Aid / AED ServSafe Food Protection Manager Certification ServSafe Allergens ESSENTIAL DUTIES - Administrative and Operations: Plan, oversee, and execute all guest and crew meals with the assistance of the Pastry Chef and Galley Utility(Safari Explorer). Follow company guidelines for ordering, inventory, and budget management. Maintain quality and consistency in the menu items daily. Participate in the cooking and preparation of food items as a member of the galley staff. Prepare items for special diets for guests and crew as needed for vegan, gluten free, allergies, etc. Execute all special requests for group charter trips. This may include but not limited to menu changes, special ingredients/provisions per guest requests, possible meal time changes, etc. Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking-in provisions. Be actively involved in storing provisions with the weekly order. Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom. Responsible for limiting food waste and will document as needed. Work closely with the Hotel Manager to create a comfortable and safe work environment for all galley employees. Maintain professional demeanor with guests, crew, staff, agents, officials, and the public. Supervisory Responsibilities Supervise one to two team members in daily galley operations. Oversee the training for new hires and ongoing training for all galley staff. Monitor and counsel work performance throughout the year and conduct written performance evaluations. Coach, discipline, and/or terminate staff as necessary in a timely and appropriate manner. Respond in a timely manner to all concerns, complaints, and allegations. Conduct investigations with management team as necessary. Safety and Security Comply with all CDC/FDA vessel sanitation requirements. Participate in on board safety training, meetings and drills as directed by the Captain. Including fire, abandon ship, man overboard, flooding and medical emergencies. Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities. ONBOARD ENVIRONMENT / PHYSICAL DEMANDS Living Conditions- Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing Length of Work Shift- Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks. Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time. Handling/Strength- Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes. Environmental Conditions- Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch. BASE PAY $254/day + $70 tip guarantee DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned. Reasonable accommodations may be made to enable people with disabilities to perform the essential functions. It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law.

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Wage Range: $22.67 - $31.58 (with overtime) depending on experience [annual compensation equivalent $56,000 - $78,000 based on a 45-hour work week]** Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000**

For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Chef de Cuisine Burien We're seeking an experienced Chef de Cuisine with a passion for food, people, and leadership. In this role, you'll collaborate with stakeholders to build a strong catering team, creating unforgettable guest experiences. We need a nurturing leader who can inspire, mentor, and elevate their team while delivering exceptional cuisine. This position offers variable hours, including nights and weekends, with schedules provided two weeks in advance when possible. Key Details Hours: Vary based on business needs, weekends included Example of potential shifts: 6:00 am - 2:30 pm, 1:00 pm - 9:30 pm, or 2:00 pm - 10:30 pm Pay: $30.00 - $50.00 per hour (based on skill, experience, and education) Additional Compensation: Gratuities when available Benefits: Majority Paid Medical, Dental, and Vision PTO: Accrued based on hours worked If you have a strong work ethic, flexible availability, and a passion for excellent service, we'd love to hear from you! As part of our team, you'll have the opportunity to: Create high-quality, fresh meals that represent a global cuisine. Work in a state-of-the-art kitchen with cutting-edge equipment. Collaborate with a thriving culinary team dedicated to excellence. Grow your skills and advance your career in the industry. What sets us apart: Supportive work environment that fosters growth and promotes from within. Free on-shift meals to satisfy your culinary cravings. Hassle-free commuting with free parking options at Headquarters Free life insurance policy to ensure your well-being. Performance increases will be based on goal setting and yearly review within the range of your position. Join us in making a difference in the culinary world. Lavish Roots offers opportunities for aspiring cooks of all experience levels. We are committed to creating a sense of community that supports each other, and we're excited to have you on our team! Summary/Objective As a representative for our company you will be responsible for all aspects of the café kitchen. You are the direct supervisor of the culinary team and will assist in anything related to the FOH. Essential Functions (subject to change with proper notice) Responsible for overseeing all day to day prep/production at kitchen, AM, and PM Collaborates with other Kitchen Leaders to create and manage delegation and completion of cooking projects relative to daily menus and menu assignments Collaborates with Chefs to take menu vision and direction and execute it through our team. Collaborates with Chef(s), to ensure all Team Members are on track to complete menu assignments Assists with technical and practical information on food production as needed Ensures that all team members follow production sheets, portioning and merchandising details Ensure that culinary team are completing all recipes and following safety guidelines while meeting production deadlines Collaborates with the Pastry team on all operational needs Work to ensure consistent quality on all prepared items by tasting prepared food to verify flavor, freshness, and quality Maintain a clean and organized kitchen Stay up to date on equipment maintenance, training, and ensuring all team members are understanding of kitchen equipment Ensure that all team members are following the proper rotation and storage of goods Ensure compliance of safety and sanitation procedures regulated by the Department of Public Health and risk management Follow all HACCP plans and procedures and take corrective action as needed Conducts internal culinary audits as needed Continuously seeks opportunities to improve the Guest experience Key part of the team that creates, revises, and adjusts menus and offerings Able to make recommendations regarding the succession planning To be aware of all financial budgets and goals Ensure that all Team Members are always in clean, tidy uniforms and are always presentable Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained Ensure that a consistent first-class product of the highest quality is achieved and maintained in the production kitchen while adhering to operational deadlines Conducts in-person interviews and working interviews as scheduled To manage and lead all Team Members fairly and take a personal interest in knowing each person To project a positive and motivated attitude amongst all Team Members Coach and counsel Team Members in a timely manner and in accordance with Company policy Identify strengths and weaknesses and provide timely feedback to the individual Ensure that the Culinary Team adheres to all company policies and procedures *NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position. Knowledge and Skills Exceptional culinary skills and experience with high volume production and large batch cooking Advanced proficiency of food and catering trends with a focus on quality, sanitation, food cost controls and presentation High level experience with menu planning and recipe development Strong communication, multi-tasking, and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Education and Work Experience Culinary school degree or applicable college degree Minimum of five years' relative experience in kitchen and operations management in a full service, moderate to high volume Restaurant, Club, or Catering establishment. Solid track record of success in previous assignments/operation Work Environment Fast paced kitchen and office environment High sense of urgency Moderate to high noise level Exposure to soap and cleaning solutions Slippery/uneven surfaces may be encountered Frequently moving from cold freezer to normal kitchen environment Qualifications Requirements

Open Immediately Summary: The Head Chef (Kitchen Manager) oversees all components of 13 Coins culinary program, The Head Chef leads a team of Sous Chefs, Cooks, Prep Cooks, and Dish Washers in the planning and production of a Diverse Menu. This position is responsible for the efficiency, economy, and sustainability of kitchen operations and for positioning the kitchen for continued excellence and growth of the scale and variety offered by the Broad menu choices. Job Type: Full time, Salaried, Non-Exempt Compensation: $78,000 - $85,000 Benefits: Benefits: Paid time off: Year 1 - 1 hour per every 40 hours; Year 2 - 1.54 hours per every 40 hours; Year 3 and beyond - 2 hours per every 40 hours; eligibility after 90 days. Medical, dental, vision and life insurance plans available after 60 days. Employee meal discounts, Monthly House Accounts Flexible work schedules Opportunity for growth and career planning We're in search of an enthusiastic and dependable team player to join our 13 Coins family as a Head Chef (Kitchen Manager). 13 Coins is an iconic establishment that has been serving the greater Seattle area for 50+ years. We are an upscale restaurant, featuring a wide variety of menu items that are prepared in our exhibition-style kitchen. Come visit us to get an idea of the classic 13 Coins experience- we highly recommend sitting at the counter! Essential Duties: Staff Supervision: Participates in the development of new staff positions including recruitment, interviewing, onboarding, and retention of new staff. Ensures that staff receive relevant levels of ongoing training and are professional and responsive. Manages employee and performance by providing clear and concise job expectations, training, coaching and timely feedback to staff and volunteers, including via annual job performance evaluations for staff. Creates positive and collaborative team morale and culture by developing a sense of belonging, celebrating successes, fostering open dialogue, and promoting inclusion, defining success in terms of whole team, and empowering staff to take full responsibility for their work. Ensures staff adhere to policies and procedures, mediates conflicts, and addresses grievances in a timely manner. Creates performance improvement plans, scheduling corrective training support and consultation and working with the HR department as needed. Team Management: Manages meal production, overseeing all food production efforts including ordering, prep, cooking, banquet, events, quality control, inventory management, and food safety. Leads menu development, developing and implementing new recipes for the menu, specials and banquet programs Works with the Facilities to ensure preventative maintenance is scheduled for refrigerators, freezers, HVAC, hoods, and other kitchen equipment. Establishes and nurtures vendor relationships, works with account reps to ensure proper products are delivered to meet our Standards. Initiate market baskets with current and prospective vendors annually. Manage Navigator/Foodbuy accounts to realize cost savings and rebates. Takes responsibility for supporting the development and implementation of relevant trainings in response to staff and departmental needs. Performs other similar duties as needed to ensure quality food and guest satisfaction Additional Responsibilities: Works on the line a minimum of 20 hours per week, additional as required by business levels and staffing needs. Oversees kitchen safety, cleanliness, and organization. Ensures that needs are properly prioritized and addressed to meet client needs, staff safety, and programmatic objectives. Complies with federal, state, and local requirements, ensuring adherence to requirements, and advising management on needed support. Complies with federal, state, and local warehousing, material handling, and shipping requirements, enforcing adherence to requirements, advising management on needed actions. Core Competencies: Demonstrated strong supervisory and leadership skills. Proven excellent verbal and written communication skills. Demonstrated outstanding interpersonal and customer service skills. Demonstrated strong organizational skills and careful attention to detail. Proven excellent time management skills with the ability to consistently meet deadlines. Proven ability to prioritize tasks and delegate them when appropriate. Demonstrated ability to function well in a high-paced and at times stressful environment, including emotionally charged situations, exercising crisis management and de-escalation skills. Demonstrated flexibility and adaptability. Proven clear understanding of professional boundaries. Demonstrated skills and working knowledge of computer applications, including Excel, Word. Proven ability to work independently and in a collaborative team environment. Education and Experience: Culinary degree or the equivalent in years of experience is required. Three to five or more years with high volume production Washington State Food Handlers card and a Current Food Safety Manager accreditation or ability to become certified. 13 Coins Commitment: 13 Coins is committed to developing each of our individual team members and setting them up for success by providing initial training courses and then continuous 1:1 development sessions. It is our priority to ensure that you feel equipped to do your job well and feel supported by your team.

Frontier Senior Living is seeking an outstanding Executive Chef to join The Terrace at Beverly Lake A Memory Care Residence community located in Everett, Washington. Demonstrated success as a leader in similar settings is required of the Executive Chef. Position qualifies for Performance Based Bonus Programs! See below for more detail. Frontier Senior Living's portfolio of communities spans throughout the United States with each community sharing a commitment to superior service and quality lifestyle for our residents within their own unique setting. Frontier's mission is to provide an enriched and meaningful experience for our residents, team members, and community partners. If you are as committed and passionate about serving the needs of our senior residents as we are, we encourage you to apply and experience the Frontier Difference. The Executive Chef is directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Food Services Department. The Executive Chef maintains appropriate levels of staffing and food/supplies inventories and works within established budget guidelines. Promotes a thorough and continuous understanding among all employees of the importance of the Food Services Department to the quality of life for residents and prospective residents. Primary Duties and Responsibilities: * Innovate, plan, promote, and supervise a food service program that meets or exceeds the minimum of standards of quality and productivity as well as specialized diets for residents with specific needs * Recruit, hire, train, discipline and supervise a full complement of staff * Establish, document, direct and assist in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff and post in their work areas * Comply with any and all state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the Food Services Department. * Other duties as assigned Other Requirements: * High school graduation or equivalent * Supervisory work experience in food service, or equivalent, of four years or more * Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety, and management * Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions * Must be a Chef * Compassion for elderly * Self-motivation The Executive Chef qualifies for Performance Based Bonus Programs! Frontier Senior Living, LLC has two established Performance Based Bonus programs for our community's Senior Living team: The Exceeding Net Operating Income Bonus and the Marketing Bonus Program (Senior Living Team). It is the goal of Frontier Senior Living, LLC to award its employees for diligent efforts and outcomes which positively impact the Company and its future, including striving to control costs, maintaining high levels of resident satisfaction and reaching high census targets. Frontier Senior Living offers a competitive salary and a work environment that encourages initiative and fosters respect. Frontier Senior Living, LLC offers medical, dental, vision, life/AD&D, Flexible Spending Account, Short Term Disability, Accident Insurance, Critical Illness Insurance, and Hospital Indemnity Insurance. We also offer a 401(k) plan with a competitive Match program. To discover more about the Frontier Senior Living team, please visit our site at ******************** Equal Opportunity Employer/ Drug-Free Workplace

Located in the heart of Seattle's downtown, the Fairmont Olympic Hotel is a historic landmark in the city. Be a part of history, providing service to our guests in an iconic and luxurious setting. We look forward to welcoming you to the historic Fairmont Olympic Hotel located in the heart of Seattle. Job Description The Chef de Cuisine at the Fairmont Olympic is in charge of managing the food preparation for a large variety of food items, meeting the needs for outlets and banquet production areas. What is in it for you: Annual salary of $78,000 Employee travel program offering discounted rates in Fairmont's and Accor worldwide Parking/Commuting Discounts Paid meal breaks with complimentary meals served in our Staff Dining room Learning programs through our Academies Medical, dental, vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance 401K Retirement plans with a 4% match for all colleagues Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities Fun, elegant atmosphere with amazing colleagues! Key Responsibilities: Assigns and supervises the work of Team Members in a section, trains culinary members and apprentices in all areas of their outlet or section Plans and co-ordinates activate and assist in the development of short and long-term goals set by Restaurant Executive Chef Assists the Restaurant Executive Chef in managing the performance of our team Responsible for the kitchen operation in the absence of the Executive Chef/ Restaurant Executive Chef Responsible for the day-to-day operations of the Culinary Department ensures guest satisfaction in all assigned outlet and employee café Ensures that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines Other duties assigned as needed Qualifications Minimum 5 years cooking experience including experience in a fine dining restaurant Experience in a luxury hotel with comparable service and standards Certificate or Recognized International Equivalent Valid King County Food Handler Certificate required Previous supervisory experience Excellent interpersonal and communication skills Aspires to become a Executive Chef with Fairmont Hotels and Resorts Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills Must be innovative, detail oriented and quality conscious Must have valid USA work authorization Additional Information All your information will be kept confidential according to EEO guidelines. Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We are an equal opportunity employer. All offers contingent on background check and E-Verify. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for T-Mobile Park, home of the Seattle Mariners. Since the Inaugural Game on July 15, 1999, T-Mobile Park has gained a reputation locally, regionally and nationally as a terrific setting for baseball and a great place for baseball fans. Sweeping views of Seattle's downtown skyline, breathtaking sunsets over Puget Sound, combined with excellent views of game action from all angles give fans at T-Mobile Park an experience unequalled in Major League Baseball. Principal Function: The Executive Sous Chef at T-Mobile Park plays a pivotal leadership role in overseeing all culinary operations and staff across premium suites, catering, concessions, and premium clubs, ensuring consistent execution of Sodexo Live!'s standards for quality, presentation, and service. The Executive Sous Chef supervises and directs the activities of Sous Chefs and culinary team members, ensuring all food is prepared using fundamental techniques, properly seasoned, and presented with attention to visual appeal and guest satisfaction. The Executive Sous Chef serve as a culinary project manager, ensuring the alignment of food production with event demands by owning the planning, execution, and follow-up of all culinary-related aspects - from ordering and delivery to production workload and labor hours. Essential Responsibilities: * Collaborate with the Executive Chef and front-of-house management to deliver a seamless guest experience, particularly during major league baseball games, concerts, and special events. * Support accurate ordering and production planning by partnering with procurement and front-line chefs to balance availability with minimal waste. * Uphold adherence to kitchen safety, food handling, and sanitation standards in compliance with Sodexo Live!, local, state, and federal regulations. * Contribute to menu development, recipe costing, and seasonal updates to maintain culinary creativity, consistency, and financial viability. * Supervise, mentor, and develop culinary staff across all areas, fostering a culture of accountability, continuous improvement, and guest-focused execution. Qualifications/Skills: Required: * Minimum of 3 years in a culinary leadership position with increasing levels of responsibility. * Experience overseeing culinary operations in a stadium, arena, or comparable sports and entertainment venue. * Union experience. * AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: * BA/BS Business or Hospitality Degree from an accredited college or university. * ACF Certified Sous Chef. Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

WE ARE: The Edgewater is Seattle's only over-water hotel where rock'n'roll history meets Pacific Northwest luxury. A part of Noble House Hotels and Resorts--a curated collection of one-of-a kind hotels, resorts, and adventures. We provide our guests with exceptional service and the most memorable experiences. Our Culture: The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. The Edgewater is an independent boutique, one of kind, 223 rooms iconic hotel with 11,000 sq ft of meeting space. What makes us The Edgewater Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun. The Edgewater Hotel is looking for an Executive Chef to lead our culinary team! Located inside The Edgewater, Six Seven Restaurant and Lounge features seasonally inspired cuisine crafted with only the freshest and finest organic and naturally raised ingredients, procured for our guests to enjoy is one of the best downtown Seattle restaurants, offering Pacific Northwest Cuisine and views of Elliott Bay. We are a $9 million, three meal period, full-service operation with special event dining, high volume brunches and a lounge featuring live entertainment and packed happy hours with views of Elliott Bay. If you are hands on, energetic and service oriented Chef, WE NEED YOU! Essential Qualifications: Ability to operate in a full service fine dining establishment. Familiar with all aspects of cooking, light butchering, light desert, Banquets, and Ala Carte. Knowledge of food inventory, ordering, costing. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize and organize. Ability to work cohesively with co-workers as part of a team. Must understand guest's service needs. Ability to ascertain departmental training needs and provide such training. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations Must be open to a variable schedule and length of shifts Leadership enjoys the following benefits: Medical/Dental/Vision/EAP Supplemental benefits to select such as Short-Term Disability, Life Insurance, ADD and Pet Insurance 401k plan, with matching Vacation, Sick and Personal Day Free onsite parking Commuter Reimbursement Program - For transportation to and from work using public transportation, and with receipts submitted, we will pay up to $75 each month or 50% of the cost of a monthly ORCA pass, whichever is greater. Complimentary meal Complimentary dry cleaning for work related clothing Uniforms Noble House Hotels and Resorts discounts Career growth opportunities On Demand Pay Salary: $140k - $180k Annual and Quarterly Bonus Potential up to 25% of annual salary Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Requirements Banquet Chef and or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 4 years Successful track record leading a diverse staff Strength to hold staff accountable for day to day actions Union experience a plus!

Rare Society is seeking an Executive Chef to lead our culinary operations. WHO WE ARE: TRUST Restaurant Group is a San Diego-based hospitality collective helmed by Chef Brad Wise. Beloved in America's Finest City, TRUST Restaurant Group's portfolio includes five distinct concepts that run the gamut from fine dining to a butcher shop to an ice cream window. Countless accolades, including a Michelin Plate Award and Conde Nast Traveler nod, has cemented the group's status as one of the premier groups operating in Southern California today. EXPANSION PLANS: TRUST Restaurant Group's expansion plans focus around our steakhouse concept, Rare Society. An homage to the infamous Las Vegas steakhouse, the restaurant highlights premium proteins, grilled atop an open flame using American red oak, in a nod to Chef Wise's love of the Central Coast-style of cooking. Iconic sides, impeccably crafted cocktails and fine wine, and classic seafood dishes round out the culinary and spirits program. The restaurant seeks to create a new tier of steakhouse - one that fits into the “approachable fine dining” mold. We seek to be a neighborhood concept that appeals to the special occasion and everyday diner. Service is refined; the dress code, not so much. Rare Society's design is elevated, with touches of glitz and glam, but also comfortable, with plush leather booths, velvet bar seats, and custom art installations. Rare Society is a brand that has ambitious expansion plans. Expect multiple locations in the coming years. This is an opportunity to join a growing collective with national growth potential. If you think you'd be a fit, please don't hesitate to reach out.

Department: HOUSING & FOOD SERVICES (HFS) Closing Info: Closes On 04/23/2025 Salary: $7500 per month Shift: First Shift Notes: As a UW employee, you will enjoy generous benefits and work/life programs. For a complete description of our benefits for this position, please visit our website, click here. ( ******************************************************************************************************************************************************** As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits and natural beauty. Housing and Food Services (HFS) has an outstanding opportunity for an **Athletics Performance Executive Chef** to be responsible for managing the day-to-day operations of dining services for UW Intercollegiate Athletics (ICA). Providing nutrition to power performance, this executive-level chef position has responsibility for ensuring menus and programming meet the needs of UW Athletes and teams through creation of nutritionally optimal meals for athletes and coaches. This will be achieved through effective leadership of the dining facility team and planning in coordination with ICA dietitians. **RESPONSIBILITIES** Leadership - Develops and maintains positive and professional relationships with student athletes. - Provides outstanding customer service and ensures specialty diets and other nutritional needs are met. - Develops and maintains positive and professional relationships with guests, department colleagues, and stakeholders. - Develops and maintains positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchen and work unit. - Leads and participates in weekly culinary planning and/or production meetings, tastings, training, etc. - Monitors performance in unit safety, customer service and food safety. - Identifies and utilizes multiple avenues for soliciting feedback and responding to complaints, questions, and special requests. - Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. - Provides effective verbal presentation skills that show preparation, research and delivery scaled for small, large, and diverse groups. Operations and Customer Service - Develops and collaborates on short- and long-range goals for unit programming. - Works as a partner with ICA dietetic staff in development of programming and menus. - Directs staff on dining operation policies and procedures. - Maintains consistent and responsive communication with ICA stakeholders, athletic teams, and UW Dining administration. - Maintains proper controls over resources, including inventory and labor. - Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, production, and service. - Monitors attendance and adjusts staffing to meet daily production needs. - Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. - Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards. - Identifies and corrects unsafe conditions, such as poor equipment or work habits that might lead to an accident. - Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifying appropriate authorities and personnel. - Works with ICA dietitians and athletic teams in planning special events. Fiscal Management - Monitors performance of products, services, and programs, and collaborates with vendors to make adjustments as necessary to meet established financial and service goals. - Contributes to the unit's business plan and budget in collaboration with UW Dining leadership. - Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. - Actively reviews business and financial data and proactively implements cost controls. - Contributes to probable causes for budget variances or discrepancies and makes appropriate adjustments. - Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory. Culinary Focus and Results - Develops recipes, sources, creates, and executes high-performance menus for all athlete, and coach meals, with a focus on local, nutrient-dense, high-quality foods to optimize health, performance, and recovery. - Collaborates with the campus executive chef, onsite management team, Assistant Director, and ICA dietitians in development of menus and services. - Trains staff in food preparation, production, and display. - Designs and implements quality control measures to insure consistent taste, presentation, and food safety. - Ensures that displays and presentations of food are attractive, including appropriate labels and signage. - Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met. - Develops and implements new concepts and products that align with customer needs, as well as the promotion of ICA activities and events. - Keeps up with dining trends and communicates innovative ideas to the leadership team. - Can provide product information for newsletters, promotions, and customer inquiries through the Communication & Marketing department. Supervision - Interviews and selects staff and ensures that staff are on-boarded to the work unit and attend required HFS and UW-required training. - Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. - Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. - Engages, when necessary, in performance management of employees within the organization. - Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. - Position must supervise at least 2 FTE to maintain this professional staff exemption and compensation. - Will supervise a Program Assistant, a Chef de Cuisine and Assistant Manager, and will have 9 indirect reports. CBORD - Under the general direction of the Campus Executive Chef, support the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. - Support the recipe input and validation process for CBORD FSS. Write recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy. - Perform periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data. - Review current system data and reports to inform decisions on vendor and product selection. - Run and/or review system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices. - Participate with ICA Dieticians in providing nutrition information for Notemeal. IMPACT TO THE UNIVERSITY The athletics dining program provides a high-quality dining experience to University of Washington student-athletes and teams, supporting academic and athletic performance. WORKING CONDITIONS This position is expected to maintain regular hours (8am-5pm M-F) during the work week to maximize availability for HFS meetings and to conduct daily business. Additional hours are required to provide a presence and coverage for meal services and HFS special events that may occur evenings and weekends. POSITION COMPLEXITIES - Maintain a regular, full-time onsite work presence - Depending on assignment, may travel to different sites on the Seattle Campus. - Adapt to a variety of working conditions and venues: o Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house. o Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices. o Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training. - Comply with essential staff designation that requires onsite presence during inclement weather and suspended operations to ensure consistent food service to our residents. - Participate in special events that occur during evenings and weekends to support the Department and the University. REPORTS TO Assistant Director **Requirements include:** Bachelor's degree in hospitality and/or a certification by a recognized culinary institution, plus a minimum of five (5) years of executive chef-level management experience in culinary operations. Experience and references must demonstrate: - Comprehensive understanding of menu item specifics, including but not limited to dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HAACP guidelines. - Leadership experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility. - Effective execution of cook to order menu items in a restaurant setting. - Effective expediting on the kitchen and service sides of a restaurant. - Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation. - Effective training and leadership of staff. - Effective interpersonal, organizational, analytical, communication and problem-solving skills. - Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action. - Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project. Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. **Desired:** - Success working in a contemporary college/university dining environment. - A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting). **Conditions of Employment:** - A satisfactory outcome from the employment reference check processes and education verification. - Possession of a Washington State Food Handler's Card. - ServSafe certification within three months of hire and maintenance of certification thereafter. - Maintenance of a valid Washington State Driver's License. Application Process: The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select "Apply to this position". Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your "My Jobs" page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. **Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.** University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Snoqualmie Ridge Title: Executive Chef Department: Food & Beverage Reports to: General Manager or F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $77,969 - $150,000 Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Free Golf at home club/ Discounted Golf throughout portfolio Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem-solving skills and dedication to build stronger minds and a healthier world. UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits and natural beauty. Housing and Food Services (HFS) has an outstanding opportunity for an Athletics Performance Executive Chef to be responsible for managing the day-to-day operations of dining services for UW Intercollegiate Athletics (ICA). Providing nutrition to power performance, this executive-level chef position has responsibility for ensuring menus and programming meet the needs of UW Athletes and teams through creation of nutritionally optimal meals for athletes and coaches. This will be achieved through effective leadership of the dining facility team and planning in coordination with ICA dietitians. RESPONSIBILITIES Leadership * Develops and maintains positive and professional relationships with student athletes. * Provides outstanding customer service and ensures specialty diets and other nutritional needs are met. * Develops and maintains positive and professional relationships with guests, department colleagues, and stakeholders. * Develops and maintains positive and professional relationships with culinary and front-line service staff through two-way communication, timely feedback, collaboration and consistent visibility in the kitchen and work unit. * Leads and participates in weekly culinary planning and/or production meetings, tastings, training, etc. * Monitors performance in unit safety, customer service and food safety. * Identifies and utilizes multiple avenues for soliciting feedback and responding to complaints, questions, and special requests. * Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. * Provides effective verbal presentation skills that show preparation, research and delivery scaled for small, large, and diverse groups. Operations and Customer Service * Develops and collaborates on short- and long-range goals for unit programming. * Works as a partner with ICA dietetic staff in development of programming and menus. * Directs staff on dining operation policies and procedures. * Maintains consistent and responsive communication with ICA stakeholders, athletic teams, and UW Dining administration. * Maintains proper controls over resources, including inventory and labor. * Manages the inventory from ordering to utilization, including purchasing, receipt, storage, payment processing, production, and service. * Monitors attendance and adjusts staffing to meet daily production needs. * Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. * Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards. * Identifies and corrects unsafe conditions, such as poor equipment or work habits that might lead to an accident. * Utilizes the Online Accident Reporting System (OARS) for every work accident and injury, notifying appropriate authorities and personnel. * Works with ICA dietitians and athletic teams in planning special events. Fiscal Management * Monitors performance of products, services, and programs, and collaborates with vendors to make adjustments as necessary to meet established financial and service goals. * Contributes to the unit's business plan and budget in collaboration with UW Dining leadership. * Monitors and reviews reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. * Actively reviews business and financial data and proactively implements cost controls. * Contributes to probable causes for budget variances or discrepancies and makes appropriate adjustments. * Ensures that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory. Culinary Focus and Results * Develops recipes, sources, creates, and executes high-performance menus for all athlete, and coach meals, with a focus on local, nutrient-dense, high-quality foods to optimize health, performance, and recovery. * Collaborates with the campus executive chef, onsite management team, Assistant Director, and ICA dietitians in development of menus and services. * Trains staff in food preparation, production, and display. * Designs and implements quality control measures to insure consistent taste, presentation, and food safety. * Ensures that displays and presentations of food are attractive, including appropriate labels and signage. * Monitors performance indicators for production, quality and service and intervenes when necessary to ensure goals are met. * Develops and implements new concepts and products that align with customer needs, as well as the promotion of ICA activities and events. * Keeps up with dining trends and communicates innovative ideas to the leadership team. * Can provide product information for newsletters, promotions, and customer inquiries through the Communication & Marketing department. Supervision * Interviews and selects staff and ensures that staff are on-boarded to the work unit and attend required HFS and UW-required training. * Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. * Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. * Engages, when necessary, in performance management of employees within the organization. * Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. * Position must supervise at least 2 FTE to maintain this professional staff exemption and compensation. * Will supervise a Program Assistant, a Chef de Cuisine and Assistant Manager, and will have 9 indirect reports. CBORD * Under the general direction of the Campus Executive Chef, support the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. * Support the recipe input and validation process for CBORD FSS. Write recipes for input following established process, answer clarifying questions for Dining Systems team, and perform or facilitate production testing for accuracy. * Perform periodic reviews of system data and reports related to recipe costing and production methods to inform decisions related to menu, recipe and pricing changes. Work with Dining Systems team to make updates to system data. * Review current system data and reports to inform decisions on vendor and product selection. * Run and/or review system reports to analyze KPIs related to recipe costing, menu mix, and operational compliance with recipe specifications and/or established purchasing practices. * Participate with ICA Dieticians in providing nutrition information for Notemeal. IMPACT TO THE UNIVERSITY The athletics dining program provides a high-quality dining experience to University of Washington student-athletes and teams, supporting academic and athletic performance. WORKING CONDITIONS This position is expected to maintain regular hours (8am-5pm M-F) during the work week to maximize availability for HFS meetings and to conduct daily business. Additional hours are required to provide a presence and coverage for meal services and HFS special events that may occur evenings and weekends. POSITION COMPLEXITIES * Maintain a regular, full-time onsite work presence * Depending on assignment, may travel to different sites on the Seattle Campus. * Adapt to a variety of working conditions and venues: o Maintain a daily presence in the office to perform administrative work, meet with employees, and to address any operational issues that arise in the front or back of the house. o Maintain a daily presence in the production and service areas to provide training, test recipes, observe and interrupt unsafe food and occupational health practices. o Daily use of a computer workstation or laptop to review/approve transactions, correspond via email, and participate in virtual meetings and training. * Comply with essential staff designation that requires onsite presence during inclement weather and suspended operations to ensure consistent food service to our residents. * Participate in special events that occur during evenings and weekends to support the Department and the University. REPORTS TO Assistant Director Requirements include: Bachelor's degree in hospitality and/or a certification by a recognized culinary institution, plus a minimum of five (5) years of executive chef-level management experience in culinary operations. Experience and references must demonstrate: * Comprehensive understanding of menu item specifics, including but not limited to dietary restrictions, food allergies and tolerances, ingredients, preparation processes, holding and serving temperatures, and HAACP guidelines. * Leadership experience working within a high-volume seated restaurant, hotel, contract food services, university dining venue, or athletic dining facility. * Effective execution of cook to order menu items in a restaurant setting. * Effective expediting on the kitchen and service sides of a restaurant. * Depth and breadth in concept development, kitchen management, food and labor cost controls, and plating and presentation. * Effective training and leadership of staff. * Effective interpersonal, organizational, analytical, communication and problem-solving skills. * Effective supervision of staff, including training, giving constructive feedback and address performance through progressive, corrective action. * Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project. Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. Desired: * Success working in a contemporary college/university dining environment. * A minimum of three (3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting). Conditions of Employment: * A satisfactory outcome from the employment reference check processes and education verification. * Possession of a Washington State Food Handler's Card. * ServSafe certification within three months of hire and maintenance of certification thereafter. * Maintenance of a valid Washington State Driver's License. Application Process: The application process for UW positions may include completion of a variety of online assessments to obtain additional information that will be used in the evaluation process. These may include Work Authorization, Cover Letter and/or others. Any assessments that you need to complete will appear on your screen as soon as you select "Apply to this position". Once you begin an assessment, it must be completed at that time; if you do not complete the assessment, you will be prompted to do so the next time you access your "My Jobs" page. If you select to take it later, it will appear on your "My Jobs" page to take when you are ready. Please note that your application will not be reviewed, and you will not be considered for this position until all required assessments have been completed.