Chef de Cuisine

Job Summary

Restaurant Associates is seeking an experienced Chef de Cuisine to join our culinary team in Seattle, WA. This is an exciting opportunity for a hands-on culinary leader who is passionate about exceptional food, hospitality, and team development.

Working closely with the Executive Chef, the CDC will lead the day-to-day culinary operation and ensure consistently high standards across food production, quality, presentation, sanitation, and service. This leader will play an important role in developing and mentoring the culinary team while supporting menu development, purchasing, inventory, food cost management, and special events.

The ideal candidate is a collaborative culinary professional who brings strong technical skills, operational discipline, and a passion for creating exceptional dining experiences.

Key Responsibilities:

• Lead daily culinary production and kitchen operations under the direction of the Executive Chef.
• Serve as the culinary department head in the Executive Chef’s absence, providing leadership and direction to the culinary team.
• Ensure all food production, preparation, and presentation meet established quality, safety, and sanitation standards.
• Maintain compliance with HACCP guidelines and all applicable food safety requirements.
• Assist with menu development, inventory management, ordering and purchasing, and food and labor cost controls.
• Support the training, coaching, and development of culinary team members to build a high-performing team.
• Assist with personnel management, including hiring, performance management, coaching, counseling, and other employee relations responsibilities.
• Support catering and special events, including large-scale catering and banquet functions.

Preferred Qualifications:

• A.O.S. degree in Culinary Arts or culinary certificate preferred.
• 3-5 years of progressive culinary experience, with 2-3 years of direct culinary or kitchen management experience in a high-volume environment.
• Catering, banquet, and large-scale event experience strongly preferred.
• Experience with high-volume and/or batch cooking and large-scale food production.
• Strong knowledge of contemporary food and catering trends, culinary techniques, menu development, and presentation.
• Demonstrated knowledge of food safety, sanitation, HACCP principles, and kitchen safety practices.
• Experience with food cost controls, inventory, purchasing, production planning, and waste management.
• Proven ability to lead, coach, and develop a diverse culinary team.
• Strong communication, organization, problem-solving, and interpersonal skills.
• Ability to remain calm, composed, and solutions-oriented in a fast-paced culinary environment.
• ServSafe certification preferred or required based on account requirements.
• Strong computer and administrative skills, including familiarity with inventory, purchasing, scheduling, and food cost systems.