DISTRICT EXECUTIVE CHEF - REDMOND- WA

Job Summary

The District Executive Chef serves as the strategic culinary leader for a defined district of units, ensuring operational excellence, culinary innovation, and brand consistency across all assigned locations. This role is responsible for guiding and supporting unit-level culinary teams to achieve financial targets, maintain compliance, and deliver exceptional guest experiences. The District Chef functions without a permanent home unit and instead is deployed to provide oversight, mentorship, and operational support where needed across the district and travel 30% as required to support internal and external compass accounts.

Supervisory Responsibilities:

Manages subordinate supervisors.  Is responsible for the overall direction, coordination, and evaluation of the unit.  Also directly supervises non-supervisory employees.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Essential Functions and Responsibilities:

District Culinary Oversight

• Lead and support multiple units to ensure consistent quality, presentation, and service standards.
• Develop and implement district-wide menu strategies, including seasonal rotations, cost-effective sourcing, and zero-waste initiatives.
• Monitor and manage food cost, labor efficiency, and productivity metrics across all sites.
• Oversee inventory controls and ensure compliance with purchasing policies.

Training, Development & Standards

• Create and facilitate culinary training programs for district chefs and kitchen teams.
• Drive consistent execution of company culinary tools and systems (Webtrition, My Menu, My Marketing, My Orders, CPM).
• Conduct quality assurance visits to validate compliance with brand, safety, sanitation, and nutritional standards.

Brand & Program Rollouts

• Coordinate the launch of new culinary concepts, products, and internal/external brands.
• Oversee merchandising and presentation standards to optimize guest engagement and sales.
• Support pop-up concepts, limited-time offers, and district culinary events.

Recruitment & Talent Pipeline

• Partner with HR and leadership to source, interview, and onboard culinary leaders.
• Build relationships with culinary schools and community partners to maintain a strong recruitment pipeline.

Safety, Compliance & Guest Relations

• Enforce ServSafe, HACCP, sanitation, and workplace safety protocols.
• Act as the culinary liaison for guest feedback, responding to concerns and driving improvement plans.
• Ensure all sites comply with local, state, and federal regulations.

Leadership & Strategic Impact

• Serve as a district-level culinary advisor to operations and district managers.
• Model financial accountability by ensuring accurate forecasting, cost controls, and KPI tracking.
• Build alignment across units to create a unified, high-performing culinary culture.