Head Chef - Organic Meal Delivery Service

Down To Earth Cuisine LLC•Seattle, WA

40d•$32 - $34

About The Position

Down To Earth Cuisine is seeking a highly organized and culinary-driven Head Chef to lead our growing organic meal delivery kitchen. This is a hands-on leadership role for a chef who thrives in a structured, high-performance environment and enjoys building systems that deliver consistent, high-quality food at scale. Our company focuses on organic ingredients, wild-caught seafood, responsible sourcing, and sustainable packaging, and we are looking for a chef who takes pride in producing exceptional meals with purpose. If you enjoy leading a team, designing efficient kitchen systems, and executing high-quality food consistently, this role offers a unique opportunity to shape a rapidly growing program. The Head Chef oversees all aspects of high-volume meal production, including: • Menu development • Food costing • Batch cooking • Kitchen leadership • Packaging and delivery coordination You will lead the kitchen team, maintain operational systems, and ensure every meal reflects Down To Earth Cuisine’s standards for flavor, consistency, and quality. This role is best suited for chefs who are organized operators as much as creative cooks.

Requirements

5–7 years professional kitchen experience
At least 2 years in a kitchen leadership role
Experience in high-volume batch cooking or meal prep operations
Strong understanding of food costing and portion control
Proven ability to lead and motivate a team
Excellent organizational and time management skills

Nice To Haves

Meal delivery programs
Nutrition-focused menus
Inventory and costing software (Parsley or similar)
Culinary degree or formal culinary training
ServSafe or equivalent Food Safety Certification

Responsibilities

Lead daily kitchen operations from prep through packaging and fulfillment.
Train and mentor kitchen staff in production efficiency, food safety, and best practices.
Maintain a positive, professional, and solutions-focused kitchen culture.
Develop and cost weekly menus at least four weeks in advance.
Design recipes that balance: • flavor • nutrition • food cost targets • operational efficiency
Monitor ingredient usage and reduce waste through smart production planning.
Oversee high-volume batch cooking while maintaining strict quality standards.
Ensure consistent portioning, labeling, packaging, and order accuracy.
Assist with Sunday meal delivery coordination to ensure smooth fulfillment.
Maintain and improve kitchen Standard Operating Procedures (SOPs).
Monitor operational metrics including: • labor efficiency • food costs • waste reduction • production output
Manage vendor relationships, ordering, and inventory control.
Partner with leadership on: • new recipe development • seasonal menu launches • marketing initiatives • operational improvements
Occasionally support private dinners or catering events.