EXECUTIVE CHEF - CRAFT 75 - REDMOND, WA

Compass Group•Redmond, WA

1d•$95,000 - $110,000•Onsite

About The Position

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 SummaryWe are seeking a dynamic and experienced Executive Chef to lead culinary operations at Craft 75, a full-service restaurant located within a corporate campus. This role is ideal for a hands-on culinary leader who thrives in a fast-paced, high-volume environment and is passionate about delivering exceptional food and service.

Requirements

Bachelor’s degree preferred; Culinary degree strongly encouraged.
Minimum 5 years of progressive culinary/kitchen management experience in fine dining, upscale casual, or country club settings.
Strong leadership, communication, and organizational skills.
Experience in labor scheduling and purchasing compliance.
Proficiency in Webtrition or similar food costing/menu planning tools.
ServSafe certification (or ability to obtain).
Technical proficiency with Microsoft Office Suite and internet-based tools.

Responsibilities

Oversee daily kitchen operations, ensuring food quality, presentation, and consistency.
Lead and mentor a team of chefs, cooks, and kitchen staff.
Develop seasonal menus and specials using fresh, locally sourced ingredients.
Manage food costs, inventory, and vendor relationships.
Ensure compliance with ServSafe, sanitation, and safety standards.
Train and onboard new kitchen staff, fostering a collaborative and high-performing team.
Innovate and test new recipes, set menu pricing, and uphold nutritional and safety benchmarks.
Maintain cleanliness and organization of all kitchen and prep areas.
Participate in culinary meetings and stay current with industry trends.
Directly supervise all back-of-house staff.
Conduct hiring, training, scheduling, performance evaluations, and conflict resolution in alignment with company policies.