Chef De Cuisine | Rendition at Hotel Interurban

Columbia Hospitality•Tukwila, WA

11d

About The Position

The Chef De Cuisine is responsible for selecting, training, and managing the performance of the Culinary Team and overseeing the kitchen’s daily activities. The role works closely with the Food and Beverage Director or Manager and the Banquets Team on daily operations, upcoming events, contract reviews, catering, and event themes. The Chef De Cuisine develops menus and standardized recipes, with menu development subject to Food and Beverage Manager approval as described in the posting, and manages food costing, kitchen payroll audits, inventories, and supplies to support efficient service and control waste and costs. The position maintains safety, quality, and security standards; communicates updates and feedback across departments; and responds to inquiries and complaints to foster favorable guest and employee relations. It also ensures administrative work is completed accurately and on time, supports exceptional products and service, and demonstrates Columbia Hospitality’s values and mission. The posting lists a salary range of $32 to $35 per hour, depending on experience. It describes a people-first, inclusive and values-driven culture and encourages candidates to apply even if they do not meet every qualification.

Requirements

Bachelor’s degree from a four-year college or university, five to six years of related experience and/or training, or an equivalent combination of education and experience.
Fluent English reading, writing, and speaking skills.
Excellent written and verbal business communication skills, including the ability to respond to sensitive inquiries or complaints and present to management, employees, public groups, or boards.
Ability to handle issues with integrity and confidentiality.
Ability to calculate and apply basic algebra and geometry concepts.
Ability to solve practical problems, manage concrete variables with limited standardization, and interpret written, oral, diagrammatic, or schedule instructions.
Ability to manage according to employment and industry-relevant laws.
Previous food and wine experience and working knowledge of restaurant equipment.
State Food Handler’s License(s); Manager ServSafe certification is required or must be obtainable.
Conflict management and negotiation skills.
Flexibility to perform multiple tasks and work in stressful situations with shifting priorities.
Familiarity with Microsoft Word, Excel, Outlook, and other computer programs.
Excellent people skills and a professional, friendly, enthusiastic demeanor.
Detail orientation and exceptional organizational skills.
Reliability and punctuality.

Responsibilities

Select, train, and manage the performance of the Culinary Team.
Oversee daily kitchen activities and maintain efficient operations and established safety and quality standards.
Work with Food and Beverage leadership and the Banquets Team on events, catering, planning, and event themes.
Attend meetings about upcoming events and review contracts daily; facilitate monthly department meetings.
Develop menus and standardized recipes, and cost recipes appropriately; obtain Food and Beverage Manager approval for menus where applicable.
Maintain communication with other departments and keep staff informed of updates, changes, feedback, and problematic situations.
Respond to internal and external inquiries and complaints, maintaining favorable guest and employee relations.
Protect company assets by establishing and enforcing security standards.
Audit kitchen payroll every two weeks.
Complete monthly food inventories and control food costs and kitchen supplies to minimize waste.
Maintain relationships with current vendors and develop new vendor relationships as needed.
Ensure related administrative tasks are completed accurately, efficiently, and on time.
Deliver exceptional products and service and demonstrate behaviors consistent with Columbia Hospitality’s values and mission.
Ensure unsafe conditions or equipment are reported immediately.