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 appropriate, discussing menu items and providing an educational dining  experience. 
• Develop special events, chef’s table experiences, and collaborations with local wineries and  distilleries. 

Qualifications 

• 3+ years of experience as an Executive Chef in a fine dining or steakhouse setting, or 5+ years of  experience in other roles such as Sous Chef, Chef de Cuisine, Senior Line Cook, or other job with  significant leadership duties.  
• Expert knowledge of butchery, dry-aging, and prime steak cuts. 
• Strong understanding of classic and modern fine dining techniques. 
• Demonstrated ability to develop menus and curate guest experiences, and experience working  with high-end ingredients, truffle dishes, wagyu beef, and premium seafood.  
• Proven track record in financial management, food costing, and budget control. • Strong leadership and team-building skills with a hands-on approach to kitchen management. • Proficiency in inventory software, menu costing, and restaurant management systems. • ServSafe Certification or equivalent food safety certification required. 

Physical Requirements 

• Ability to stand and walk for extended periods (8–12 hours per shift) in a high-volume kitchen  environment. 
• Ability to move quickly and safely in confined spaces around hot equipment and sharp tools. • Frequently lift and carry up to 40 pounds (food cases, produce boxes, equipment); occasionally lift  up to 60 pounds with assistance. 
• Ability to bend, stoop, kneel, crouch, climb short ladders, and reach overhead to access storage  and equipment. 
• Manual dexterity to operate knives, kitchen equipment, and small tools with precision and safety. • Visual acuity to monitor food quality, plating detail, ticket accuracy, and kitchen safety.
• Ability to tolerate exposure to high temperatures, open flames, steam, smoke, and temperature  changes (including walk-in coolers and freezers). 
• Ability to work in a fast-paced, high-pressure environment while maintaining composure and  leadership presence. 
• Ability to communicate clearly and effectively in a loud kitchen setting. 
• Physical stamina to actively participate in service while supervising and directing kitchen staff. 

Work Environment 

This position operates in a fast-paced, high-performance kitchen within a steakhouse environment. The  Executive Chef works primarily on the kitchen floor, maintaining an active leadership presence during prep  and service while upholding the highest culinary and operational standards. 

The environment includes exposure to high heat, open flames, steam, sharp equipment, and variable  temperatures, including walk-in coolers and freezers. Noise levels are frequently high during peak service  periods. The role requires constant coordination with culinary and front-of-house leadership to ensure  seamless execution and an exceptional guest experience. 

This is a hands-on leadership role requiring visibility, professionalism, composure under pressure, and a  strong commitment to food safety, cleanliness, and operational discipline. 

Schedule 

This is a full-time, salaried leadership position requiring a flexible schedule based on business needs. The  Executive Chef is expected to work evenings, weekends, and holidays, as these are primary service periods  in a steakhouse environment. 

The schedule typically includes a minimum of five days per week with extended hours during peak  seasons, menu launches, private events, and holidays. Early mornings may be required for vendor  deliveries, inventory, prep oversight, and administrative responsibilities. 

The Executive Chef must maintain an active presence during key prep and dinner service periods and  adjust scheduling as necessary to support staffing levels, training initiatives, and operational demands. 

Compensation and Benefits 

• $95,000 - $105,000 base salary  with performance-based bonuses. 
• Health benefits, paid time off. 
• Opportunities for industry training, certifications, industry networking and career growth. 
• Employee dining discounts and incentives.