Executive Chef

Lodging Dynamics • Seattle, WA

13h

About The Position

The Executive Chef provides strategic and operational leadership for all culinary operations at The Charter Hotel Seattle, including Cinder + Salt (opening April 2026), Fog Room, Banquets, and In-Room Dining (IRD). This role is responsible for driving culinary innovation, operational excellence, financial performance, and team development across all outlets. The Executive Chef leads by example, setting the tone for culture, quality, accountability, and guest experience while positioning the hotel as a premier culinary destination in downtown Seattle.

Requirements

• Minimum 5 years of progressive leadership experience in culinary or food & beverage operations, preferably within an upscale or lifestyle hotel environment.
• Proven experience overseeing multiple outlets and banquet operations.
• Strong financial acumen and experience managing departmental budgets and cost controls.
• Demonstrated leadership in building and developing high-performing teams.
• Excellent communication skills; must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Ability to stand and work on feet for extended periods; physical demands vary by operational need.

Nice To Haves

• Experience with restaurant openings or concept launches strongly preferred.
• Associate or Bachelor's degree in Culinary Arts, Hotel & Restaurant Management, or related field preferred.

Responsibilities

• Culinary Leadership & Innovation Lead the concept development, pre-opening execution, and launch of Cinder + Salt, ensuring a strong market debut in April 2026.
• Oversee menu strategy and culinary direction for Cinder + Salt, Fog Room, Banquets, and IRD.
• Develop seasonal, market-driven menus aligned with guest preferences and industry trends.
• Utilize competitive analysis and market research to refine and evolve the food product.
• Ensure consistency, quality, and presentation standards across all culinary offerings.
• Create visually compelling and flavor-forward dishes that elevate the guest experience.
• Operational Excellence Direct all food preparation, production, and quality control for restaurant outlets and banquet facilities.
• Maintain strict food safety and sanitation standards in compliance with federal, state, and local regulations.
• Develop and implement purchasing, receiving, and inventory control procedures.
• Manage kitchen systems, workflows, and equipment to maximize efficiency.
• Demonstrate new cooking techniques and ensure continuous culinary training.
• Financial & Business Performance Own and manage all culinary-related P&L responsibilities.
• Control food cost, labor cost, supplies, uniforms, and equipment expenses.
• Set margins and manage performance against forecasts and budget projections.
• Review staffing levels to ensure operational efficiency while maintaining exceptional guest service.
• Partner with vendors to source high-quality products at competitive pricing.
• Contribute to long-range strategic planning for the Food & Beverage division.
• Leadership & Team Development Recruit, train, mentor, and develop a high-performing culinary team.
• Foster a culture of accountability, creativity, and collaboration.
• Plan, assign, and direct work; conduct performance evaluations; recognize achievements; and address performance concerns.
• Ensure compliance with all employment, civil rights, and workplace regulations.
• Communicate clear expectations and empower team members to deliver outstanding service.
• Promote workplace safety and ensure understanding and adherence to safety procedures.
• Guest Engagement & Experience Interact with guests to gather feedback on quality and service.
• Lead initiatives that consistently exceed guest expectations.
• Partner with hotel leadership to align culinary execution with overall brand positioning.
• Support banquet sales and event execution with innovative, customizable menu offerings.

Benefits

• People-first culture
• Travel discounts at hotel partners and franchises
• Medical, Vision, Dental Benefits, as well as Life and Disability Insurance for Full Time Employees
• Paid time off: Up to 88 hrs per year for the 1st year through completion of the 4th year of employment, up to 128 hrs per year for the 5th year through completion of the 9th year of employment, and up to 168 hrs per year for the 10th year of employment and thereafter
• Paid sick leave: for every 30 hrs worked, you will receive one hour of sick pay. Unused hours, up to 72 hrs, will carryover into the following year
• 401(k) matching
• 7 paid holidays per calendar year
• Participation in our Wellness program

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed