Chef De Cuisine | Rendition at Hotel Interurban

Columbia Hospitality•Tukwila, WA

9h•$32 - $35

About The Position

The Chef De Cuisine oversees the daily kitchen operation at Rendition at Hotel Interurban and leads the Culinary Team, including team selection, training, and performance management. The role works closely with Food and Beverage leadership and the Banquets Team on events, contracts, menus, and creative event themes, while helping ensure guests receive exceptional products and service. The Chef De Cuisine maintains kitchen safety, quality, and operational standards; manages menus, recipes, food costing, inventories, and kitchen payroll; and maintains vendor relationships and control of kitchen supplies and food costs. The position also coordinates with other departments, responds to inquiries and complaints, protects company assets, and completes related administrative work accurately and on time. The role is based at Hotel Interurban, a 19-story hotel in Seattle Southside near retail, transportation, entertainment, shopping, and dining. The hotel features Rendition restaurant, Urban Roast, a fitness center, and an indoor saline pool. Columbia Hospitality describes its culture as inclusive, values-driven, people-first, and committed to creating exceptional experiences.

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.
Fluency in reading, writing, and speaking English, including the ability to interpret complex documents and instructions.
Excellent written and verbal business communication skills, including handling sensitive inquiries and complaints and presenting to management, employees, public groups, or boards.
Ability to handle issues with integrity and confidentiality.
Ability to calculate and apply basic algebra and geometry.
Ability to solve practical problems, work with limited standardization, and interpret written, oral, diagrammatic, or scheduled instructions.
Ability to manage in accordance with employment and industry-relevant laws.
Previous food and wine experience and working knowledge of restaurant equipment.
Required state food handler’s license(s); Manager ServSafe certification or ability to obtain it is stated in the posting.
Conflict management and negotiation skills.
Flexibility to multitask 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-oriented with exceptional organizational skills.
Reliable and punctual.

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, including attending meetings and reviewing contracts.
Facilitate monthly department meetings.
Develop menus and standardized recipes, and determine appropriate food costs; obtain Food and Beverage Manager approval for menus where applicable.
Collaborate with the Food and Beverage team on event themes and support catering and event planning.
Maintain communication with other departments and ensure staff are informed of updates, changes, and feedback.
Respond to internal and external inquiries and complaints and maintain positive guest and employee relations.
Establish and enforce security standards to protect company assets.
Audit kitchen payroll every two weeks.
Complete monthly food inventories and maintain food-cost control and kitchen-item inventory while minimizing waste.
Maintain relationships with current vendors and develop new vendor relationships as needed.
Ensure the team responds to guest requests and follows through to exceed expectations.
Complete administrative tasks accurately, efficiently, and on time.
Report unsafe conditions or equipment promptly.
Demonstrate behaviors consistent with Columbia Hospitality’s values and mission and strive to deliver exceptional products and service.