Top 18 Director of culinary Jobs in Tacoma Wa

Executive Chef - Alder & Ash
Alder & Ash —Seattle, WA
- $115,000 - $120,000 a year
- Weekends as needed
- Customer service
- Recruiting
- Organizational skills
- Flexible schedule
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Culinary Development & Training Manager
ecs.n2k llc —Seattle, WA
- $75,000 - $100,000 a year
- Full-time
- 5 years
- Travel
- In-person
- Mileage reimbursement
- Paid time off
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7d
Director of Food & Beverage
Muckleshoot Indian Casino —Auburn, WA
- From $171,838.40 a year
- Weekends as needed
- Bar
- Microsoft Outlook
- ServSafe
- AD&D insurance
- Disability insurance
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Culinary Services Director
Aegis Living —Seattle, WA
- $35 - $40 an hour
- Full-time
- Mid-level
- 3 years
- Marketing
- Health insurance
- Dental insurance
MANAGER CULINARY OPERATIONS
Lindblad Expeditions —Seattle, WA
- $80,000 - $90,000 a year
- Full-time
- Hybrid work
- 5 years
- Writing skills
- English
- Commuter assistance
- AD&D insurance
Quick Apply
Culinary Director
Emerald Queen Casino —Fife, WA
- Overnight shift
- Customer service
- Cooking
- Office
- Vision insurance
- Life insurance
1d
Resort Executive Chef
Crystal Mountain —Enumclaw, WA
- $100 an hour
- Weekends as needed
- Guest services
- Senior level
- Restaurant
- Health insurance
- Paid time off
Dining Services Manager
Brookdale Senior Living Inc. —Puyallup, WA
- $26.37 - $39.55 an hour
- Full-time
- ServSafe
- Mid-level
- High school diploma or GED
- Health savings account
- Paid holidays
Quick Apply
13d
Executive Chef, Athletics Performance
University of Washington —Seattle, WA
- $94,800 - $98,508 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- University
8d
General Manager of Catering / Hospitality Operations
McCormick & Schmicks —Tukwila, WA
- $100,000 - $115,000 a year
- Full-time
- Sales
- 3 years
- Math
- Disability insurance
- Health insurance
13d
Sous Chef- Alder & Ash
Alder & Ash —Seattle, WA
- $80,000 - $90,000 a year
- Weekends as needed
- Management
- Customer service
- Cooking
- Dental insurance
- Paid time off
Quick Apply
School Kitchen Manager - Broadview Thomson K-8
Seattle Public Schools —Seattle, WA
- $22.44 - $26.97 an hour
- Ability to walk for extended periods
- Computer literacy
- Writing skills
- Paid sick time
Cook
Cogir at the Narrows —Tacoma, WA
- $23 - $25 an hour
- Part-time
- High school diploma or GED
- 1 year
- Restaurant
- Paid holidays
- Health insurance
Quick Apply
12d
Resort Executive Sous Chef
Crystal Mountain —Enumclaw, WA
- $78,000 - $80,000 a year
- Weekends as needed
- 5 years
- Team management
- Computer skills
- Health insurance
- Paid time off
Cook 1, Culinary
BlueStar Resort & Golf —Bonney Lake, WA
- $18 - $20 an hour
- Part-time
- Customer service
- High school diploma or GED
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Cook (Full Time)
MSL Community Management LLC —Olympia, WA
- $19 - $20 an hour
- Full-time
- 18 years or older
- Microsoft Excel
- Microsoft Outlook
- Health insurance
- Dental insurance
Quick Apply
14d

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Culinary Development & Training Manager
ecs.n2k llc —Seattle, WA
This role is responsible for creating standardized recipes, improving kitchen operations, training teams, reducing food costs, and ensuring every guest receives…
$75,000 - $100,000 a year
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7d

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Culinary Director - Relocation Assistance Available
HHS —Columbus, OH
Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value. Not Required But a Big Plus.
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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
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director of culinary jobs near tacoma wa

Executive Chef - Alder & Ash

Alder & Ash
Seattle, WA

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Job Details

$115,000 - $120,000 a year

Benefits

Flexible schedule

Qualifications

Kitchen health and safety standards
Food service health code compliance
Customer service
Team leadership
Safety regulations
Staff scheduling
Client rapport building
Regulatory compliance
HR legal compliance
Team scheduling
Employee attendance management
Employment law in talent management
Guest rapport building
Employee relations strategy

Full Job Description

Summary:

The Executive Chef is a key leadership role in the culinary operations of the restaurant and is responsible for overseeing the kitchen staff, menu development, and ensuring the highest standards of food quality. The Executive Chef will also be responsible for assisting in the development and execution of the banquet and catering menu. The Chef will work closely with the property sales team and catering department to align client needs and expectations.

Responsibilities:

Partner with the Culinary Director to ensure menus are implemented, entered in systems to capture recipes/food costs, etc. Participate in regular menu review updates, etc.
Ensure menu items are cost-effective, reflecting a balance between quality and profitability.
Supervise and lead the kitchen staff, including sous chefs, line cooks, prep cooks, receivers, porters, and dishwashers.

Monitor and assess performance by providing consistent coaching, performance reviews, and addressing any employee concerns.
Schedule and coordinate shifts, ensuring adequate staffing levels to meet operational needs.
Address employee concerns and grievances, escalating issues when necessary.
Delegate tasks, set expectations for performance, and ensure a cohesive and efficient working environment.
Monitor food preparation methods, techniques, and presentation to maintain high standards.
Conduct regular quality control assessments to ensure consistency in flavor, presentation, and portion sizes.
Taste and evaluate dishes before they are served to guests, adjusting as needed.
Manage and control food inventory, including ordering ingredients, monitoring stock levels, and minimizing waste.
Establish relationships with suppliers and negotiate pricing to optimize cost efficiency.
Enforce strict adherence to health and safety regulations and food hygiene standards.
Collaborate with the management team and front-of-house staff to align culinary offerings with the overall concept and goals of the establishment.
Work closely with event management to coordinate the seamless execution of banquet events.
Introduce new and exciting culinary concepts to enhance the dining experience.
Recruit and conduct training sessions for kitchen staff, ensuring they are well-versed in menu items, cooking techniques, safety protocols, proper food handling, storage, and sanitation practices.
Encourage continuous learning and development to enhance the skills of the culinary team.
Develop and manage kitchen budgets, including food costs, labor expenses, and overheads.
Implement cost-saving measures without compromising quality.
Oversee the planning and execution of special events, catering services, or private functions.
Create customized menus for special occasions and ensure seamless execution.
Interact with guests, gather feedback on menu items, and adjust as needed to meet customer expectations.
Be available to the Front-of-House team to engage with guests and build a rapport with the clientele.
Implement and enforce Company policies and procedures.

Must Haves:

Culinary Degree or equivalent culinary certification preferred.
5+ years in a culinary leadership role, preferably as an Executive Chef.
Experience in banquets a plus.
In-depth knowledge of culinary techniques, flavors, and global cuisines.
Strong leadership, communication, and organizational skills.
Timekeeping and Scheduling
Knowledge of food safety and health regulations
Customer-centric
Ability to effectively handle employee relations.
Acute business & financial acumen
Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc.
Ability to work flexible hours, including evenings, weekends, and holidays.

Employment Transparency

It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.

We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.

Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities, including essential job functions, may change at any time with or without notice, to the extent permitted by applicable law.

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Refine Your Search

director of culinary jobs in tacoma wa

Executive Chef - Alder & Ash

Culinary Development & Training Manager

Director of Food & Beverage

Culinary Services Director

MANAGER CULINARY OPERATIONS

Culinary Director

Resort Executive Chef

Dining Services Manager

Executive Chef, Athletics Performance

General Manager of Catering / Hospitality Operations

Sous Chef- Alder & Ash

School Kitchen Manager - Broadview Thomson K-8

Cook

Resort Executive Sous Chef

Cook 1, Culinary

Cook (Full Time)

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