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Indeed’s salary guide
  • Not provided by employer
  • $47K – $59.6K a year is Indeed’s estimated salary for this role in Seattle, WA.

Full Job Description

The Executive Chef is responsible for supporting the operation to deliver Superior Guest Service by managing the kitchen operations to ensure proper execution of/food menu and ensures quality and consistency of products to brand standards. Also, position is responsible for managing and monitoring food inventory, estimating par levels and requirements and making appropriate orders. Manage and maintains records in compliance with company standards and/or brand requirements. Supervises day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development. Knowledge of menu costing and understand P & L statement.

  • Manages the kitchen operations to ensure proper execution of menu/food preparation and quality and consistency of products are followed.
  • Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders in accordance with company standards and/or brand requirements.
  • Plans, prioritizes and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.
  • Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.
  • Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
  • Monitors and ensures proper storing, labeling and rotation of food items and supplies.
  • Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.
  • Recruiting, selecting, promotion and training of staff and other status changes as needed. Directs the training of back of the house employees to ensure an efficient and profitable food service.
  • Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews.
  • Maintains equipment in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipment when necessary.
  • Follows and monitors safe food handling, cleaning and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit. Monitor and maintain cleanliness, sanitation and organization of back house station and service areas.
  • Performs other duties as assigned.


  • Practices proper safety techniques in accordance with company and departmental policies and procedures
  • Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines.
  • Responsible for reporting employee injuries /customer incidents issues to supervisor.

The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education and Experience

Completion of technical or culinary school program or recognized company training program in hospitality/ food service management, or equivalent demonstrated experience. Bachelor’s degree in similar areas helpful. A minimum of 5-6 years of demonstrated leadership in kitchen or food service management experience in a high-volume full-service restaurant (annual sales of $8-10m plus) with three years of supervisory experience.

Knowledge, Skills and Abilities:

  • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items, record keeping, food safety, kitchen sanitation, and guest service.
  • Ability to analyze finance reports.
  • Requires the ability to read and understand written directions and recipes and to calculate weights and measurements.
  • Ability to maintain complete knowledge of all menu items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
  • Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment.
  • Solid verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or others as required.
  • Moderate proficiency in Microsoft Word, Excel and; ability to prepare correspondence, spreadsheets, and/or other documents as required.
  • Ability to handle competing priorities in a fast-paced environment
  • Must be detail oriented and organized.
  • Strong interpersonal, team building and leadership skills; ability to collaborate and work effectively with others
  • Must be able to obtain ServSafe Food Safety certification.
  • Must have sufficient communication skills to project a positive image and convey basic information to staff.
  • Must be able to learn, understand, and apply safety and sanitation regulations.


The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Occasionally required to stoop, kneel, crouch or crawl; taste or smell.
  • Frequently required to stand; walk; sit; talk; hear; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance.
  • Requires the ability to stand for extended periods of time, bend, kneel, and stoop.
  • Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds.
  • Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes.
  • Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.
  • Able to hear well amongst loud background noise.


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Regular, on-site attendance is required
  • Work is primarily in a climate-controlled restaurant, office or airport facility with moderate noise level; however, occasional outdoor activity is required.



  • Leader: Inspires teammates to follow them
  • Innovative: Consistently introduces new ideas and demonstrates original thinking
  • Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
  • Functional Expert: Considered a thought leader on a subject



  • Financial: Inspired to perform well by monetary reimbursement
  • Goal Completion: Inspired to perform well by the completion of tasks
  • Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals
  • Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Hiring Insights

Job activity

Posted 30+ days ago

Tagged as: chef