Executive Chef – Suncadia Resort
Eldr Restaurant & GH Pasta & Pizza | General Harvest Restaurants
General Harvest Restaurants is excited to welcome an experienced and thoughtful Executive Chef to lead two concepts at Suncadia Resort: Eldr Restaurant and GH Pasta & Pizza.
This role is a great fit for a chef who enjoys working with seasonal ingredients, handmade pasta, and sustainably sourced seafood, and who values both craft and team development in a collaborative environment.
About General Harvest Restaurants
General Harvest Restaurants is a Seattle-based restaurant group behind concepts including Vendemmia, East Anchor Seafood, Raccolto, GH Pasta & Pizza (West Seattle, Phinney, Suncadia), Haerfest, and Eldr (Sunset Hill & Suncadia). The group is focused on ingredient-driven cooking, strong systems, and long-term team development, with an emphasis on consistency, sourcing, and thoughtful growth across all concepts.
About Suncadia Resort
Nestled in the Cascade Mountains of Washington, Suncadia Resort is a year-round destination known for its natural beauty, relaxed luxury, and strong sense of place. The property attracts guests from Seattle and beyond, offering a unique opportunity to create memorable dining experiences in a setting that balances high standards with an approachable atmosphere.
The Opportunity
You’ll oversee two distinct concepts:
- Eldr Restaurant – A dinner-focused restaurant centered on seasonal cooking and live-fire techniques
- GH Pasta & Pizza – A welcoming, ingredient-driven concept highlighting handmade pasta and naturally leavened dough
Both kitchens share a commitment to scratch cooking, local sourcing, and thoughtful execution, supported by access to high-quality seafood through our in-house sourcing.
Compensation
- $90,000+ Base Salary
- $5,000 Signing Bonus (1-year commitment)
- Relocation Assistance Available
- Monthly Bonus: $500–$1,000
- Estimated First-Year Earnings: $90,000 – $102,000+
What You’ll Be Doing
- Leading and supporting the BOH teams across both restaurants
- Creating a positive, respectful, and professional kitchen culture
- Being present in service (approximately 5 dinner services per week)
- Partnering with FOH leadership to support a strong overall guest experience
- Helping guide performance toward key goals:
- 17.5% BOH labor
- 24% food cost
- 12.5% FOH labor
- 20% beverage cost
- Overseeing ordering, scheduling, and restaurant organization
- Coaching and developing team members at all levels
- Participating in regular leadership meetings and ongoing planning
Who You Are
- An experienced chef with a background in quality-driven kitchens
- A supportive leader who enjoys teaching and building teams
- Organized and detail-oriented, with a solid understanding of kitchen operations
- Comfortable balancing creativity with consistency and cost awareness
- Interested in growing within a collaborative restaurant group
Benefits & Growth
- Monthly performance-based bonus opportunities
- Annual compensation review based on performance
- Health insurance (after 90 days)
- Paid vacation (1–2 weeks depending on tenure)
- Dining discounts across General Harvest Restaurants
- Access to Spanish language classes
A Bit More About the Role
This is a hands-on position with time spent in the kitchen during service, balanced with leadership responsibilities. You’ll have the opportunity to shape both the food and the team while working with a group that values consistency, integrity, and long-term growth.
If you’re looking for a role where you can cook, lead, and build something meaningful in a beautiful setting, we’d love to connect.
Pay: $90,000.00 - $102,000.00 per year
Benefits:
- Food provided
- Health insurance
- Paid time off
- Relocation assistance
Work Location: In person
