Chef jobs in Everett, WA - 282 jobs

Anthony's Restaurants are looking for high energy dedicated and passionate team members to join our family. We are deeply committed to growing and developing our team members while providing a safe, energetic and fun environment as we serve fresh, local northwest cuisine. We offer competitive pay, benefits as well as scholarships. If you or someone you know show passion for food and service, please apply! Anthony's Restaurants owns and operate a family of restaurants in locations throughout the Pacific Northwest. Anthony's is proud of its continuing commitment to quality and value, which has made it the place for fresh Northwest seafood throughout the Pacific Northwest. Line Cook Job Duties: Responsible for food production at one or more hot line stations, ensuring that all food items are produced in strict adherence to recipes and plate presentation specifications. Responsible for maintaining a clean, sanitary work station. Response for safe handling and proper storage of food products. Other Job Requirements Education: High School Diploma or equivalent preferred. Experience: At least six months experience as a broiler, sauté, fry, or oven cook in a high-volume, full-service restaurant is preferred. Experience with seafood cooking highly desirable. Qualifications: Must be able to work in a team-oriented environment. Must be able to read and memorize recipes and cooking techniques and communicate orally in English. Physical: Must be able to stand and work at a fast pace for periods of up to 4 hours. Must be able to stoop, bend and reach. Must have finger and hand dexterity. Must be able to lift and carry pans, pots and other containers weighing up to 50 pounds. Must be able to work quickly and accurately in a hot kitchen. Wage & Benefits Offered $23.00 - $31.00 Hourly + Tips Full time employees maintaining an average of 25 hours a week have an option to enroll in medical insurance and an HSA account while those who maintain 20 hours can choose to enroll in dental, vision, voluntary life, and pet Insurance. Employees are enrolled in the company's 401k plan with an annual discretionary match after one year of employment. Paid Time Off is available for all front of house employees and accrued at 1 hour for every 26 hours worked. Other Benefits available in the company include, Scholarships, Meal Discounts, EAP Assistance with the LifeWorks Wellness App. We are an equal opportunity employer, and are committed to creating an inclusive environment for all team members. We look forward to hearing from you!

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**

The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with General Manager to ensure efficient operation and the satisfaction of guests. About Us Solette Seattle is a rooftop oasis atop Level South Lake Union, continuing the Solette story with a focus on creative cocktails, live music, and innovative cuisine for a community of tastemakers. Join us to bring lifestyle-driven hospitality to new heights with a dedicated, collaborative team in a vibrant, city-facing setting. Perks & Benefits: When you feel good, you do good. At Onni we put your health at the forefront and give you the choice to select a benefits package that best represents you. From no cost to $18, $44, or $112 per pay our PPO, HSA, and HMO have you covered. In addition, we offer: 3 weeks PTO Annual education allowance of up to $1,000 Referral program Residential housing discount after 1 year of continuous employment What Will You Do? Design creative and seasonal menus that align with restaurant goals and customer preferences. Ensure all menu items meet the highest culinary standards. Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget What You Bring: Minimum 3 years of experience as an Executive Chef or Chef de Cuisine Minimum 5 years of experience in a quality driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team oriented and positive attitude Ability to sit and stand for prolonged periods of time Lift and carry up to 50 pounds Ability to work flexible hours, including evenings, weekends and holidays Proficiency in a second language a plus Salary Range: $90,000 to $110,000 About The Company: Onni For over half a century, Onni has been building communities for people to live, work, and play. Our success reflects our commitment to our employees and partners, and our dedication to quality construction, innovation, sustainability, and customer satisfaction. Our expertise expands across North America, with offices in Vancouver, Toronto, Los Angeles, Seattle, Phoenix, and Chicago. How To Apply: Please apply through the link on the job posting and attach your resume and any other required documents. We thank all applicants for your interest in the Onni Group. Note that only those applicants under consideration will be contacted.

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

ES Restaurant Group - Seattle Executive Chef - Victor Tavern - Leadership - Excellent Benefits We're looking for a Chef who is not just passionate about food but obsessed with it. A leader who knows the power of fl avor, creativity, and teamwork. We take pride in serving locally sourced, high-quality ingredients, and we believe in kitchens that are as much about collaboration as they are about culinary magic. As an Executive Chef, you'll be leading a talented crew by example-ensuring the highest standards of quality and execution with every plate. Your leadership and ability to keep the numbers in check will make you an integral part of our team's success. What You'll Do * Lead and mentor your team, setting the standard for quality, consistency, and professionalism in the kitchen. * Ensure the kitchen runs like a well-oiled machine, from staffing and inventory to cost control and execution. * Perfectly execute our current menus, large parties and events that delight our guests. * Maintain a high level of cleanliness, safety, and organization in the kitchen. What We're Looking For * A passionate, driven chef with a love for fresh ingredients and an eye for detail. * Strong experience in a leadership role within a high-volume, creative kitchen. * The ability to manage the operational side of the kitchen-budgeting, inventory, and cost control-without sacrificing the guest or employee experience. * A collaborative spirit and the drive to keep learning and evolving your craft. Why ESR? * We're not just a restaurant group; we're a chef inspired group of business and hospitality professionals who thrive on creativity, collaboration, and passion. * Our kitchens are spaces for excellence, fun and collaboration, where your input and ideas are welcomed and needed. * We believe in work-life balance, offering a supportive environment for you to grow both professionally and personally- our chefs typically work 5 days and 45-50 hours a week. If you're ready to bring your leadership, creativity, and love for food to one of Seattle's most exciting restaurant groups, we want to hear from you! Benefits & Perks At ESR, we prioritize the well-being and growth of our team members. Here's what we offer: * Safe & Supportive Work Environment * Competitive Salary: $90,000 to $105,000 based on a base salary plus quarterly earned bonus potential. * Career Growth Opportunities: We believe in promoting from within and supporting your career development. * A Place to Learn & Perfect Your Craft: Work with industry leaders to hone your skills and grow in a creative, fast-paced environment. * Vacation Paid Time Off & Paid Sick & Safe Leave. * Comprehensive Health Benefits: Including Medical, Dental, and Life Insurance. * Employee Dining Discount: Enjoy a discount at all ESR locations. * 401(k) Plan: Build your future with a solid 401(k) savings plan. * Pre-Tax Commuter & Parking Savings: Save on commuting costs with our pre-tax commuter and parking program. * Supplemental Insurance Options: Including Disability, Life, and Accident insurance for extra peace of mind. * Employee Assistance Program (EAP): Access to confidential counseling and support services for personal or professional challenges. Qualifications * Advanced knowledge of culinary techniques and recipes * Understanding of and experience with various kitchen equipment * Comprehensive knowledge of health & safety regulations * Excellent leadership and communication skills * Strong time management and ability to delegate appropriately * Current Food Handlers and ServeSafe Permits * A culinary school diploma is strongly preferred * This position requires a background check as part of the hiring process Location - ES Restaurant Group - Seattle - WA

Full-time Description SixSeven Restaurant & Lounge is looking for a talented and service oriented individual to assist in leading our Culinary team as a Sous Chef! The shimmering city is behind you. Beautiful Elliott Bay is right at your feet. The Edgewater Hotel is Seattle's only luxury waterfront hotel, with dramatic views of Elliott Bay, the Olympic Mountains and the downtown skyline, and a location right on Pier 67 at the city's dynamic doorstep. The Edgewater Hotel has been recognized in many prestigious industry publications and has been honored by some of the most elite hospitality and travel industry associations. The Sous Chef will be responsible for but not limited to: Ability to operate in a full service 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. The ideal candidate possesses: Excellent reading, writing & oral proficiency of the English language. Successful track record leading a diverse team. Strength to hold staff accountable for day-to-day actions. Previous experience in overseeing associates under a collective bargaining agreement. Salary: $90,000 - $100,000 / Year Bonus Pay: Yes To Apply: Complete the application process, and please include your salary requirements with your submission. Leadership enjoys the following benefits: Inexpensive Health Benefits Package--Medical/Dental/Vision (individual and family coverage at only $50/month) 401k plan--with employer matching Paid days off--holidays/personal/vacation/sick Reduced Parking--$2 valet per day Discounted dry cleaning Complimentary meal Bus Pass Reimbursement Program--40% of bus and ferry transportation reimbursed Career growth opportunities 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 associates. 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. In fact, having fun is so important to us that it is included in our corporate core values statement. Requirements Banquet Chef and/or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 2 years. Salary Description $90,000 - $100,00 / year

Job Title: Executive Chef Pay Range: $80,000 - $100,000 annually (Salaried, Exempt) Actual compensation will be determined based on experience, skills, and internal equity. Employment Type: Full-time, Salaried (Exempt) About Us At Supreme Dumplings , we proudly deliver moments of joy to our guests, team members, and the communities we serve. Our mission is to provide the most authentic Xiao Long Bao and other small bites of happiness through quality, service, and value. We are a Taiwanese restaurant deeply rooted in tradition and craftsmanship. Our specialty, Xiao Long Bao ( 小籠包) , meaning “little dumpling in a basket,” traces its origins back over 1,000 years to China's Song Dynasty. These iconic steamed dumplings are perfected over centuries and lovingly crafted in our kitchens to offer an authentic experience. We take pride in bringing the rich heritage of Taiwanese cuisine to Redmond, ensuring every bite tells a story of tradition, passion, and culinary excellence. Job Overview: We are seeking an Executive Chef with strong culinary expertise and leadership skills to join our team. The ideal candidate will be passionate about creating authentic dishes, developing a high-performing back-of-house team, and contributing to the growth of our restaurant. Key attributes: Forward-thinking with a growth mindset Strong interpersonal and communication skills Ability to maintain high standards of food quality and kitchen operations Responsibilities: Develop and execute recipes and menus Collaborate with restaurant leadership to set menu item pricing Stay up-to-date on culinary and restaurant industry trends Ensure kitchen and surrounding areas meet company standards and local health codes Monitor inventory; order supplies from approved vendors Hire, train, and supervise kitchen staff Assist and direct kitchen staff in meal preparation, plating, and delivery Introduce new culinary techniques and dishes Oversee back-of-house operations, including staffing schedules and pre-shift meetings Determine plating and presentation plans Help with financial planning, budgeting, and cost management Handle and resolve customer complaints Ensure all kitchen staff comply with food safety laws and internal policies Core Competencies: Physical ability to perform kitchen tasks (bending, reaching, lifting up to 50 lbs, standing for extended periods) Strong communication and interpersonal skills Expert knowledge of kitchen operations, food safety, and sanitation Familiarity with federal, state, and local food handling regulations Ability to create unique recipes and stay current with food trends Leadership skills for training, directing, and motivating staff Excellent organizational and time management skills Requirements: Expert knowledge of Chinese cuisine; experience with Xiao Long Bao preferred Advanced culinary skills, including flavor pairing and presentation Culinary arts degree (preferred, bachelor's or master's) Minimum 5 years of kitchen management experience preferred Bilingual in English & Mandarin is a plus Benefits & Other Compensation: Eligible employees may receive a comprehensive benefits package, which may include: Medical, dental, and vision insurance Paid time off Employee meals and discounts Opportunities for career growth and professional development Eligibility and benefit offerings may vary by position and tenure. Supreme Dumplings is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, gender identity, sexual orientation, age, national origin, ancestry, disability, veteran status, or any other status protected under federal, state, or local law. How to Apply Interested candidates should submit a resume via the application link. Qualified applicants will be contacted for next steps.

Delta Hotels by Marriott Seattle Everett 3105 Pine Street Everett, WA 98201 EXECUTIVE CHEF The Delta Hotels by Marriott - Seattle Everett is seeking a driven, creative Executive Chef ready to make a meaningful mark on the greater Seattle culinary scene. This is a rare opportunity to lead a dynamic culinary department responsible for producing exceptional food across expansive ballrooms and event spaces, while also elevating a well-regarded restaurant program. In addition to our robust and highly visible banquet operation, the hotel features The Venture Kitchen and Bar-a restaurant with a strong foundation and clear potential for growth in menu development, execution, and identity. THE ROLE The Executive Chef oversees all culinary operations for the Delta Hotels by Marriott - Seattle Everett, including restaurant service, events, and banquets. This role calls for a chef who pairs creative ambition with operational discipline, and the ability to build systems, develop culture, and deliver food that earns attention both regionally and within the broader Marriott portfolio. Success in this position requires a chef who can operate confidently across all aspects of the Delta Hotels and Marriott International brand frameworks, including brand standards, operational systems, and the guest experience, while developing a food program that reflects the local market. KEY RESPONSIBILITIES * Lead, mentor, and inspire a talented kitchen team to deliver consistently excellent, seasonally driven cuisine. * Develop and execute rotating restaurant menus with an emphasis on local produce, seafood, and regional purveyors. * Transition the culinary program toward a scratch-focused approach, producing core ingredients in-house. * Oversee all kitchen operations including hiring, scheduling, purchasing, inventory control, cost management, and training. * Partner closely with the General Manager on menu strategy, execution, staffing, financial goals, and brand standards. * Manage all culinary aspects of events and banquets alongside daily restaurant service. * Collaborate with the Sales Department on banquet menus, pricing, staffing coordination, service execution, and event timelines. * Maintain full ownership of the restaurant menu, from concept and recipe development through sourcing, plating, and consistency. WHAT WE ARE LOOKING FOR An experienced chef with a clear culinary point of view and the desire to elevate a high-profile restaurant and banquet program. The ideal candidate thrives in a fast-paced, hands-on environment, brings vision and structure to a growing team, and balances creativity with consistency and accountability. The ideal candidate will have extensive background in local sourcing, seasonal menus, and scratch cooking, paired with the ability to lead and scale production for large banquets and events. WHY THE DELTA HOTELS BY MARRIOTT SEATTLE EVERETT? * The opportunity to shape the culinary identity of a modern, high-profile hotel. * Support from an engaged management team and passionate ownership. * A large, fully equipped, and highly functional commercial kitchen. * Access to outstanding regional and locally sources ingredients. * A leadership role where your work is visible, valued, and influential. REQUIRED QUALIFICATIONS * Four years of progressively responsible culinary experience. * Advanced knowledge of the food and beverage industry with strong command of culinary techniques, ingredients, and execution. * Proven experience leading kitchen teams in modern restaurant or hotel environments. * Strong operational skills including cost control, purchasing, inventory, scheduling, and staff development. * Proficiency with Windows-based systems, Microsoft Office, and familiarity with industry-standard POS, inventory, and scheduling software. * Hotel and/or high-volume banquet or catering experience. * Eligibility to work in the United States. * Ability to successfully pass a background check. PREFERRED QUALIFICATIONS * Formal culinary education from an accredited culinary school or equivalent professional training. * Demonstrated success creating rotating, seasonal, or tasting-style menus. * Experience leading culinary production for large-scale events (300-500 guests). * Proven ability to balance refined restaurant service with high-volume banquet execution. * Experience with press, media features, food festivals, or industry recognition. PHYSICAL REQUIREMENTS Medium Work: Must be able to stand and move throughout a fast-paced kitchen environment for extended periods, bend, stoop, reach, and lift up to 50 pounds as needed. This role requires safely handling hot, cold, and sharp kitchen equipment, preforming repetitive hand and wrist motions for food preparation, cooking, and plating, and computer tasks. Must be able to smell and taste to ensure food quality and consistency and the ability to hear and communicate effectively with team members in a busy environment. SCHEDULE: * Variable schedule; Must be available evenings, weekends and holidays RATE OF PAY: * $76,500 to $98,357/DOE BENEFITS AND PERKS: * Paid Time Off (PTO) * 8 Paid Holidays * Paycheck Advancement Program * Hotel Travel Discounts * Supplemental Insurance * Employee Assistance Program * Employee Meals For eligible employees: * Insurance - Medical, Dental, Vision, Life and AD&D * 401(k) Plan with Employer Match Drug Free Workplace, Equal Opportunity, E-Verify Employer

Additional Information: This hotel is owned and operated by an independent franchisee, Hollander Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. EXECUTIVE CHEF The Delta Hotels by Marriott Seattle Everett is seeking a driven, creative Executive Chef ready to make a meaningful mark on the greater Seattle culinary scene. This is a rare opportunity to lead a dynamic culinary department responsible for producing exceptional food across expansive ballrooms and event spaces, while also elevating a well-regarded restaurant program. In addition to our robust and highly visible banquet operation, the hotel features The Venture Kitchen and Bar-a restaurant with a strong foundation and clear potential for growth in menu development, execution, and identity. THE ROLE The Executive Chef oversees all culinary operations for the Delta hotels by Marriott Seattle Everett, including restaurant service, events, and banquets. This role calls for a chef who pairs creative ambition with operational discipline, and the ability to build systems, develop culture, and deliver food that earns attention both regionally and within the broader Marriott portfolio. Success in this position requires a chef who can operate confidently across all aspects of the Delta Hotels and Marriott International brand frameworks, including brand standards, operational systems, and the guest experience, while developing a food program that reflects the local market. KEY RESPONSIBILITIES Lead, mentor, and inspire a talented kitchen team to deliver consistently excellent, seasonally driven cuisine. Develop and execute rotating restaurant menus with an emphasis on local produce, seafood, and regional purveyors. Oversee all kitchen operations including hiring, scheduling, purchasing, inventory control, cost management, and training. Partner closely with the General Manager on menu strategy, execution, staffing, financial goals, and brand standards. Manage all culinary aspects of events and banquets alongside daily restaurant service. Collaborate with the Sales Department on banquet menus, pricing, staffing coordination, service execution, and event timelines. Maintain full ownership of the restaurant menu, from concept and recipe development through sourcing, plating, and consistency. WHAT WE ARE LOOKING FOR An experienced chef with a clear culinary point of view and the desire to elevate a high-profile restaurant and banquet program. The ideal candidate thrives in a fast-paced, hands-on environment, brings vision and structure to a growing team, and balances creativity with consistency and accountability. REQUIRED QUALIFICATIONS Four years of progressively responsible culinary experience. Advanced knowledge of the food and beverage industry with strong command of culinary techniques, ingredients, and execution. Proven experience leading kitchen teams in modern restaurant or hotel environments. Strong operational skills including cost control, purchasing, inventory, scheduling, and staff development. Proficiency with Windows-based systems, Microsoft Office, and familiarity with industry-standard POS, inventory, and scheduling software. Hotel and/or high-volume banquet or catering experience. Eligibility to work in the United States. Ability to successfully pass a background check. PREFERRED QUALIFICATIONS Formal culinary education from an accredited culinary school or equivalent professional training. Demonstrated success creating rotating, seasonal, or tasting-style menus. Experience leading culinary production for large-scale events (300-500 guests). Proven ability to balance refined restaurant service with high-volume banquet execution. Experience with press, media features, food festivals, or industry recognition. PHYSICAL REQUIREMENTS Medium Work: Must be able to stand and move throughout a fast-paced kitchen environment for extended periods, bend, stoop, reach, and lift up to 50 pounds as needed. This role requires safely handling hot, cold, and sharp kitchen equipment, preforming repetitive hand and wrist motions for food preparation, cooking, and plating, and computer tasks. Must be able to smell and taste to ensure food quality and consistency and the ability to hear and communicate effectively with team members in a busy environment. SCHEDULE: Variable schedule; Must be available evenings, weekends and holidays. RATE OF PAY: $71,400 to $91,800/DOE BENEFITS AND PERKS: Paid Time Off (PTO) 8 Paid Holidays Paycheck Advancement Program Hotel Travel Discounts Supplemental Insurance Employee Assistance Program Employee Meals For eligible employees: Insurance - Medical, Dental, Vision, Life and AD&D 401(k) Plan with Employer Match The salary range for this position is $71,400 to $91,800 annually. This company is an equal opportunity employer. frnch1

TITLE: Executive Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: General Manager FLSA STATUS: Exempt The world's first Social Darts experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century. Flight Club fuses craft cocktails and upscale cuisine with its signature tech-enabled Social Darts experience to create a truly unique entertainment destination. Operated in the U.S. by State of Play Hospitality, Flight Club currently has 10 locations open nationwide, with an additional four locations set to open over the next year. To date, more than 10 million people worldwide have experienced Flight Club, with over 800 million darts thrown. Learn more at FlightClubDartsUSA.com. Position Purpose: The Executive Chef plays a pivotal role in the culinary operations of the establishment, ensuring that every dish served reflects the highest standards of quality and taste. As a leader in the kitchen, this individual is responsible for overseeing all culinary aspects of the business, maintaining adherence to company standards, and delivering an exceptional dining experience to guests. The Head Chef leads by example, fosters a culture of excellence, and contributes to the overall success and growth of the venue. Our Mission Is: At State of Play, our mission is to create moments of joy and connection through the power of play. Our Values Are: We Take the Initiative: Actions speak louder than words. We're resourceful, proactive and creative. There are no limits to what we can achieve if we reach out, speak up and make it happen. We're Thoughtful: We think about the bigger picture. We default to listening and encouraging different views to our own. By being deliberate and considerate, team members will enjoy working with us and we will make better decisions. We Strive for Excellence: We try to bring the best version of ourselves into work every day. Quality matters. Executing with precision and pace will help both other team members and the business succeed. We Celebrate the Wins: Let's enjoy the journey. Life is full of ups and downs so we make time to toast collective and individual successes. Nothing feels better than winning as a team. Qualifications Responsibilities: Deliver Results: Develop and execute culinary strategies to achieve operational goals and uphold company standards Lead and manage the kitchen team to ensure the consistent delivery of high-quality food items Proactively seek feedback from guests and team members to continuously improve food quality and service Manage kitchen budget, monitor expenses, and contribute to the achievement of financial goals Own the Problem: Implement and enforce food safety and sanitation standards to comply with regulations and ensure guest safety Oversee equipment maintenance and kitchen cleanliness to uphold hygiene standards Maintains all required checklists and policies Test & Learn: Collaborate with the General Manager to plan and execute local community marketing initiatives Train and mentor kitchen staff, fostering a collaborative and high-performing team environment Be Respectful of Company Resources: Maintains inventory levels to ensure freshness and cost-effectiveness Requirements & Minimum Qualifications: 5 years of experience as an Executive Chef Catering experience required Proficiency in culinary techniques and menu development Knowledge of kitchen operations, including inventory management and food safety protocols Familiarity with MS Office Suite (Outlook, Word, Excel) Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays Excellent communication skills, both verbal and written Results-oriented with a proactive approach to leadership Ability to stand and work in a fast-paced environment for extended periods Ability to lift over 50 lbs. if necessary Legally authorized to work in the US The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time. Equal Opportunity Statement: Flight Club is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, color, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

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.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

About Aeon Senior Living: Aeon Senior Living in Sammamish offers seniors a state-of-the-art community with beautiful natural surroundings. Our residents enjoy expansive outdoor spaces, light-filled residences with high-ceiling living room, and breathtaking views of the serene environment. In addition to the peaceful setting, we provide gourmet cuisine, engaging activities, and a robust wellness program designed to enhance well-being. With a focus on holistic care and a vibrant, supportive community, Aeon Senior Living is a place where residents can thrive, surrounded by the tranquility of Sammamishs lush landscapes. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets. Schedule: 10AM - 6PM, Tuesday to Saturday Private Chef Job Description Purpose: The Cook provides full-scope, hands-on production cooking in the Culinary Services Department. Responsible for always maintaining superior quality service and cleanliness, utilizing appropriate food handling and preparation techniques, and safe and sanitary practices. RESPONSIBLE TO: Director of Resident Care Services Minimum Eligibility Requirements: Minimum of 2 years applicable food service experience Must have previous line cook experience in hotel/restaurant or senior living settings. Culinary Training Certification or Degree in Culinary Arts Preferred Must have a strong commitment to customer service and desire to exceed customer expectations. Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Must meet all health-related and food handling requirements pertaining to local and state regulatory agencies. Must maintain current CPR/First Aid credentials Must maintain current Food Handlers credentials Must maintain annual Continuing Education Credits Must have experience with menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of the local Health Department, OSHA, and other regulatory agencies relevant to culinary services Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. Willingness to be available for any/all emergencies regarding the community Is able to prepare and understand techniques required to cook all items on the menu as instructed. Subject to pre-employment screening including physical, TB testing and criminal background check. Essential Functions: Food Preparation May be responsible for grocery procurement and shopping Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure Follows recipes as instructed and follows proper procedures to cook all foods to Signature Dining standards Ensures that all foods are prepared within allotted Signature Dining standards, while maintaining freshness and appropriate temperatures Ensures that all foods are attractively presented as per Signature Dining standards Exhibit cooking standards of speed, accuracy, and efficiency Responsible for proper food storage including covering, labeling, and dating all items, and placing in appropriate location of food storage areas. Ensures safe food handling technique at all times. Completes meal production records in an accurate and timely manner. Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs Host Responsible for seating residents, families, and guests Greets all residents, families, and guests immediately upon arrival working with the full dining service team to ensure all residents receive the full Signature Dining experience Responsible for creating an inclusive environment working with the full dining service team to ensure Signature Dining standards are met or exceeded. Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance Meal Service Attends pre-meal meetings to become familiar with menu items being served. Assists in seating of residents in assigned section of dining room. Greets all residents immediately upon being seated, working with the full dining service team to ensure all residents receive the full Signature Dining experience Notes and reports to Supervisor all residents from assigned section that missed the meal Maintains accurate records of meals served to residents and guests in assigned section and submits to Supervisor, or accurately enters information into system Reports immediately to Supervisor any unusual occurrences or changes in resident behavior or eating habits occurring in assigned section. Serves meals in accordance with proper serving techniques and ensures that food is presented in an attractive manner. Assists with other dining room duties such as restocking condiments, filling salt and pepper shakers, folding napkins, etc., as assigned by Supervisor. Dining Room Cleaning Assists with cleaning, organizing, and maintaining all service areas in assigned section. Ensures that tables, chairs, and carpet in assigned section are cleaned after each meal and prepared for the next meal in a timely manner. Assists with other cleaning duties as assigned. Kitchen Cleaning Responsible for cleaning and sanitizing their work areas and equipment before and after each use. Ensures that all kitchen surfaces including floors, counters, sinks, cabinets, and walk-in freezer and refrigerator remain clean and sanitary during assigned shift. Completes deep cleaning procedures according to deep cleaning schedule and as assigned Other Attends all required team member meetings and in-service training sessions. Upholds Residents Rights as defined by state regulations and by Company policy, at all times. Supports and upholds all other Company policies, and the service philosophy. Reliable and predictable attendance Ability to assist with resident care and provide support during emergency situations. Other duties as assigned. Working Conditions Must be able to work full-time or part-time as agreed upon, on assigned shift, including weekend and holiday rotations Physical/Sensory Requirements Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands, and walks frequently Medium work exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation Must be able to see well enough to write and read, and to visually interact with residents, families, and staff. Must be able to speak and hear well enough to verbally interact with residents, families, and staff. Starting Hourly Wage: $22 - $25 per hour, plus a monthly bonus for achieving budgeted occupancy targets.

WHAT'S IN IT FOR YOU Competitive salary starting at $143,231.58- DOE with discretionary performance bonuses 2x a year! Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. Complimentary meals and covered team member parking. Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. Company-paid gaming licenses (Class A & Class B) Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. Conduct ROI analysis for new menu items, concepts, and capital investments. Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. Leverage data analytics for menu engineering, labor optimization, and guest insights. Continuously evaluate and implement tools that enhance operational efficiency and guest experience. Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. Establish clear performance metrics and career pathways for all team members. Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. Communicate effectively with all levels of staff, management, and external partners. Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. Implement systems for recognizing and rewarding outstanding performance. Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING Ability to obtain a Class III A gaming license. HACCP, State Sanitation Certification, or Serve Safe certification required. Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. Proven track record of innovation, financial performance, and team development. Advanced knowledge of culinary techniques, food safety, and kitchen operations. Strong business acumen, communication skills, and strategic thinking. Valid WA State Health Card/Food Handler permit required. ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of health & safety standards, and safety regulations. Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of loss prevention and waste reduction management. Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. Knowledge of currently acceptable practices for organizational behavior and human resources management. Ability to operate all types of cooking equipment. Ability to operate and use inventory and ordering software and related KPI Dashboard Software Ability to demonstrate strong leadership skills and excellent client and guest service. Ability to create menus, do cost analysis of recipes and set menu pricing. Ability to interact with casino staff and management personnel effectively. Ability to work with and maintain confidential information and materials. Skilled in excellent verbal and written communication. Read, write, and speak English fluently. Skilled in advanced organization and teamwork.

Eurest **Salary:** $90,000 to $100,000 /year **Pay Grade: 14** **Other Forms of Compensation:** As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. **Job Summary** Support Executive Chef in supervising activities of and directs training of cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally. **Supervisory Responsibilities** Manages cooks in their department. Supports the Executive Chef in the overall direction, coordination, and evaluation of this unit. 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 & Responsibilities** + Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. + Plans or participates in planning menus and utilization of food surpluses, taking into account probable number of guests, popularity of various dishes, and recency of menu; seasonal required + Directs food apportionment policy to control costs. + Assures compliance with all sanitation ServSafe and safety requirements. + Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. + Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. + Tests cooked foods by tasting and smelling them. + Devises special dishes, develops and writes recipes. + Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. + Familiarizes newly hired Cooks with practices of kitchen and oversees training. + Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. + Establishes and enforces nutrition, sanitation, safety and merchandising standards. + Resolves customer concerns. + Assigns and supervises cleaning schedules for all areas of the kitchen. + Maintain clean and safe work environment; performs job safely. + Other tasks may be assigned. + Understand Webtrition and can utilize tool. + Ensures discipline to culinary programs and standards + Strong team player with good interpersonal, oral and written communication skills + Understands labor scheduling & can create based on business needs. + Manage purchase compliance as required. + Attends all culinary meetings as required. + Understands all culinary terminology. **Apply to Eurest today!** _Eurest is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **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) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (******************************************************************************************* or copy/paste the link below for paid time off benefits information. ****************************************************************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

ES Restaurant Group - Seattle Executive Chef - Victor Tavern - Leadership - Excellent Benefits We're looking for a Chef who is not just passionate about food but obsessed with it. A leader who knows the power of fl avor, creativity, and teamwork. We take pride in serving locally sourced, high-quality ingredients, and we believe in kitchens that are as much about collaboration as they are about culinary magic. As an Executive Chef, you'll be leading a talented crew by example-ensuring the highest standards of quality and execution with every plate. Your leadership and ability to keep the numbers in check will make you an integral part of our team's success. What You'll Do * Lead and mentor your team, setting the standard for quality, consistency, and professionalism in the kitchen. * Ensure the kitchen runs like a well-oiled machine, from staffi ng and inventory to cost control and execution. * Perfectly execute our current menus, large parties and events that delight our guests. * Maintain a high level of cleanliness, safety, and organization in the kitchen. What We're Looking For * A passionate, driven chef with a love for fresh ingredients and an eye for detail. * Strong experience in a leadership role within a high-volume, creative kitchen. * The ability to manage the operational side of the kitchen-budgeting, inventory, and cost control-without sacrifi cing the guest or employee experience. * A collaborative spirit and the drive to keep learning and evolving your craft. Why ESR? * We're not just a restaurant group; we're a chef inspired group of business and hospitality professionals who thrive on creativity, collaboration, and passion. * Our kitchens are spaces for excellence, fun and collaboration, where your input and ideas are welcomed and needed. * We believe in work-life balance, offering a supportive environment for you to grow both professionally and personally- our chefs typically work 5 days and 45-50 hours a week. If you're ready to bring your leadership, creativity, and love for food to one of Seattle's most exciting restaurant groups, we want to hear from you! Benefits & Perks At ESR, we prioritize the well-being and growth of our team members. Here's what we offer: * Safe & Supportive Work Environment * Competitive Salary: $85,000 to $100,000 based on a base salary plus quarterly earned bonus potential. * Career Growth Opportunities: We believe in promoting from within and supporting your career development. * A Place to Learn & Perfect Your Craft: Work with industry leaders to hone your skills and grow in a creative, fast-paced environment. * Vacation Paid Time Off & Paid Sick & Safe Leave. * Comprehensive Health Benefits: Including Medical, Dental, and Life Insurance. * Employee Dining Discount: Enjoy a discount at all ESR locations. * 401(k) Plan: Build your future with a solid 401(k) savings plan. * Pre-Tax Commuter & Parking Savings: Save on commuting costs with our pre-tax commuter and parking program. * Supplemental Insurance Options: Including Disability, Life, and Accident insurance for extra peace of mind. * Employee Assistance Program (EAP): Access to confidential counseling and support services for personal or professional challenges. Qualifications * Advanced knowledge of culinary techniques and recipes * Understanding of and experience with various kitchen equipment * Comprehensive knowledge of health & safety regulations * Excellent leadership and communication skills * Strong time management and ability to delegate appropriately * Current Food Handlers and ServeSafe Permits * A culinary school diploma is strongly preferred * This position requires a background check as part of the hiring process Location - ES Restaurant Group - Seattle - WA

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job DescriptionBenefits: Company parties Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 20 - 35 hours per week 5 years' experience as a professional chef (3-4 years DOE) Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

WHAT'S IN IT FOR YOU * Competitive salary starting at $143,231.58- DOE with discretionary performance bonuses 2x a year! * Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents. * Complimentary meals and covered team member parking. * Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses. * Company-paid gaming licenses (Class A & Class B) * Variety of additional voluntary benefits and retirement plans. WHAT YOU'LL DO * Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. * Serve as a strategic partner to the Food and Beverage Director and senior leadership, contributing to the development and execution of the property's culinary vision and long-term F&B strategy. * Drive culinary innovation by researching, anticipating, and implementing emerging food trends, technologies, and guest experience enhancements. * Lead the creation and launch of new concepts, pop-ups, and signature events that position the casino as a regional leader in food and beverage. * Assist in full P&L responsibility for all culinary operations, including forecasting, budgeting, and financial analysis. * Collaborate with finance and procurement teams to optimize vendor relationships, negotiate contracts, and maximize profitability. * Conduct ROI analysis for new menu items, concepts, and capital investments. * Develop and implement systems to capture and analyze guest feedback, using data to personalize offerings and continuously improve satisfaction. * Design and execute VIP, loyalty, and special event culinary experiences that exceed guest expectations and drive repeat business. * Champion a culture of hospitality, ensuring every guest interaction reflects the highest standards of service and culinary excellence. * Lead crisis management and business continuity planning for kitchen operations, including foodborne illness response and supply chain disruptions. * Maintain up-to-date knowledge of regulatory changes and proactively update policies and procedures. * Lead the adoption of new kitchen technologies, such as automation, digital ordering, and AI-driven inventory management. * Leverage data analytics for menu engineering, labor optimization, and guest insights. * Continuously evaluate and implement tools that enhance operational efficiency and guest experience. * Identify and develop future culinary leaders through succession planning, mentoring, and targeted professional development. * Establish clear performance metrics and career pathways for all team members. * Foster a culture of continuous learning, encouraging ongoing certification and skill advancement. * In partnership with the Food and Beverage Director, foster cross-departmental collaboration with marketing, events, hotel, and gaming teams to deliver integrated guest experiences. * Represent the Food and Beverage Department and the casino at industry events, conferences, and in media as a culinary ambassador. * Communicate effectively with all levels of staff, management, and external partners. * Set and uphold standards for excellence, integrity, and professionalism; serve as a role model for continuous improvement and positive culture. * Implement systems for recognizing and rewarding outstanding performance. * Regularly review and update SOPs, training materials, and performance metrics to ensure best-in-class operations. * Inspire and motivate the team to achieve excellence and innovation in all aspects of culinary operations. WHAT YOU'LL BRING * Ability to obtain a Class III A gaming license. * HACCP, State Sanitation Certification, or Serve Safe certification required. * Minimum 10 years of progressive culinary leadership experience, preferably in a high-volume, multi-outlet casino or resort environment. * Proven track record of innovation, financial performance, and team development. * Advanced knowledge of culinary techniques, food safety, and kitchen operations. * Strong business acumen, communication skills, and strategic thinking. * Valid WA State Health Card/Food Handler permit required. * ACF Accreditation or affiliation preferred. HOW YOU'LL BE SUCCESSFUL * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of health & safety standards, and safety regulations. * Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. * Knowledge of loss prevention and waste reduction management. * Knowledge of managing food control and labor cost, demonstration cooking, menu development, and the development of the culinary team. * Knowledge of currently acceptable practices for organizational behavior and human resources management. * Ability to operate all types of cooking equipment. * Ability to operate and use inventory and ordering software and related KPI Dashboard Software * Ability to demonstrate strong leadership skills and excellent client and guest service. * Ability to create menus, do cost analysis of recipes and set menu pricing. * Ability to interact with casino staff and management personnel effectively. * Ability to work with and maintain confidential information and materials. * Skilled in excellent verbal and written communication. Read, write, and speak English fluently. * Skilled in advanced organization and teamwork.