Executive Chef

About the Opportunity Our client is a premier fine dining steakhouse in Washington State, renowned for its commitment to culinary excellence, premium ingredients, and an elevated guest experience. This is a rare opportunity to step into a flagship leadership role at an establishment that sets the standard for refined hospitality in the Pacific Northwest. The Vision Be recognized as the premier steakhouse where culinary excellence, outstanding service, expertly crafted cocktails, world-class wines and elegant ambiance set the standard for refined hospitality. Mission To deliver an exceptional steakhouse experience using only the finest locally sourced meats and ingredients, create a refined ambiance, and provide impeccable service for guests who value quality and sophistication. Values Integrity Pride: Do the right thing – even when it’s harder Hospitality with Purpose: Create moments that matter. Consistency Without Compromise: Excellence is the standard, not the goal. Team Excellence: Operate as one team to deliver seamless service Job Summary The Executive Chef is the leader of the restaurant and is responsible for defining and executing the restaurant’s culinary vision with excellence, consistency, and innovation. This role oversees all kitchen operations, including menu development, sourcing, food quality, presentation standards, staffing, training, and cost management. As the face of the restaurant, the Executive Chef leads by example – driving a culture of discipline, craftsmanship, and accountability while ensuring every dish reflects the restaurant’s commitment to premium ingredients, refined technique, and exceptional guest experience. Strong leadership, financial acumen, and a passion for steakhouse tradition elevated through chef-driven creativity are essential to success in this role. Essential Duties and Responsibilities Culinary Leadership Menu Development: Develop and maintain a seasonal, high-end steakhouse menu featuring premium cuts, dry-aged beef, seafood, and innovative side dishes. Ensure all dishes meet the highest standards of taste, presentation, and consistency. • Work closely with purveyors to source top-quality meats, seafood, and locally sourced ingredients . Innovate and create special tasting menus, limited-time offerings, and wine-pairing experiences . • Stay ahead of culinary trends and guest expectations, ensuring a unique and modern steakhouse experience. Kitchen Operations Staff Management: Recruit, train, and mentor kitchen staff, fostering a culture of excellence and teamwork. • Establish and maintain kitchen protocols, recipes, and plating guidelines for consistency. • Conduct regular staff meetings and training on techniques, safety, and best practices. • Manage scheduling to balance labor costs while maintaining optimal kitchen efficiency. • Lead by example, maintaining a calm, professional, and organized kitchen environment . Quality Control Food Safety: Maintain strict adherence to food safety and sanitation regulations in compliance with Washington State health codes. Ensure HACCP principles and ServSafe standards are always followed. Oversee proper handling, storage, and preparation of meats to maintain optimal quality. • Implement and monitor portion control, waste reduction strategies, and inventory management . Financial Business Management: Develop and manage food cost budgets, maintaining a profitable cost-to-revenue ratio using Toast reporting and the inventory management system. Monitor kitchen expenses, including labor, ingredients, and equipment maintenance. • Work collaboratively with the Maître ‘D and front-of-house team to align menu pricing, food costs, and overall restaurant goals. Oversee vendor negotiations, ensuring cost-effective purchasing without compromising quality . Guest Experience Collaboration: Work closely with the Maître ‘D to ensure seamless coordination between kitchen and dining room. Engage with guests when ... (truncated, view full listing at source)