Executive Chef

Piatti Seattle•Seattle, WA

12d

About The Position

Piatti Seattle in UVillage is seeking an experienced Executive Chef to lead its kitchen and uphold consistent food, presentation, and hospitality standards. This is a hands-on leadership role focused on maintaining an organized kitchen, following established recipes and procedures, and building a team that consistently meets those standards. The position requires an open and flexible schedule, including AM and PM shifts, weekends, and holidays. Piatti is a neighborhood Italian restaurant established in 1987, known for authentic Italian cuisine and house-made pasta. It is part of Palisades Hospitality, a Northern California-based hospitality management company that manages and develops a portfolio of more than 20 hotels and restaurants and provides financial, design, and development consulting services. The Executive Chef owns the kitchen’s standards, team, and execution. The role leads all back-of-house operations, oversees kitchen staff and leadership, plans event and banquet production, manages food costs and labor, maintains recipe and cost data, and ensures sanitation and food-safety compliance. The Executive Chef works closely with the General Manager and front-of-house leadership to deliver a seamless guest experience and serves as a hands-on presence on the line.

Requirements

At least 3 years of experience as an Executive Chef, Executive Sous Chef, or Kitchen Manager in a full-service, high-volume kitchen.
Proven experience planning and executing events and banquet production.
Strong sanitation habits and firm command of food-safety standards.
Respect for systems, structure, and standards, with an organized and disciplined leadership approach.
Strong financial acumen, including food-cost management, budgeting, and labor control.
Computer literacy, including proficiency in Microsoft Office and comfort using inventory, ordering, recipe-costing, and scheduling systems.
Strong leadership skills, including the ability to build, train, and hold a team accountable.
Excellent communication skills and the ability to remain calm and decisive under pressure.
Collaborative approach to working with vendors, front-of-house leadership, and ownership.
Genuine passion for hospitality and guest experience.
Open and flexible schedule, including AM and PM shifts, weekends, and holidays.

Responsibilities

Lead and manage all back-of-house operations, ensuring recipes, plating standards, and kitchen procedures are followed as written.
Supervise kitchen leadership and staff, including hiring, training, coaching, and performance management.
Plan and execute events and banquet production while maintaining consistency and quality at scale.
Manage ordering, inventory, food costs, and kitchen labor within Piatti systems.
Maintain accurate recipe and cost data and ensure the kitchen operates within budget.
Uphold sanitation and food-safety standards and ensure team-wide compliance.
Work closely with the General Manager and front-of-house leadership to deliver a seamless guest experience.
Maintain a hands-on presence on the line and step in where needed to protect kitchen standards.
Represent Piatti’s culture of hospitality and lead by example.

Benefits

Medical allowance
Dental insurance
Vision insurance
Life insurance
Flexible Spending Accounts
Health Savings Accounts
Legal benefits
Transportation benefits
Voluntary ancillary coverage, including Critical Illness, Hospital Indemnity, and Accident insurance
401(k) retirement savings program for full- and part-time employees over age 21
Two weeks of vacation for management
Travel and dining discounts at sister locations
Bonus awards recognizing employee service milestones