Top 151 Chef Jobs in Federal Way, Wa

TTC KITCHEN MANAGER
Seattle Indian Health Board —Seattle, WA
- $25 - $30 an hour
- Weekends as needed
- ServSafe
- Customer service
- Mid-level
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Personal Chef - Seattle
Down to Earth Cuisine —Seattle, WA
- $27 - $29 an hour
- Part-time
- 5 years
- Senior level
- Communication skills
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Premium Area Culinary Supervisor, Climate Pledge Arena
Delaware North —Seattle, WA
- $30.45 an hour
- Part-time
- Mid-level
- 2 years
- Paid parental leave
- Paid holidays
Sous Chef (Exempt)
Piatti Seattle —Seattle, WA
- $85,000 - $90,000 a year
- Full-time
- 18 years or older
- Computer literacy
- Basic math
- Health savings account
- Health insurance
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7d
Sushi Chef
Tin KK corp —SeaTac, WA
- $120 - $200 a day
- Part-time
- Mid-level
- Quality control
- In-person
- Employee discount
- Flexible schedule
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Kitchen Operations Manager
CookUnity —Seattle, WA
- $85,000 - $100,000 a year
- Spanish
- ServSafe
- Mid-level
- Health insurance
- Paid time off
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Part-Time Sushi Roll Chef / Sushi Roll Maker
Blue Island Sushi & Roll —Federal Way, WA
- $21 - $40 an hour
- Part-time
- In-person
- Entry level
- Kitchen
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Meal Planning & Preparation Specialist
Sage Haus —Tacoma, WA
- $40 - $50 an hour
- Part-time
- Background check
- Reliable transportation
- Entry level
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Executive Sous Chef
Four Seasons —Seattle, WA
- $95,000 - $105,000 a year
- Overnight shift
- Hotel
- Mentoring
- Military encouraged
- Paid jury duty
- Paid parental leave
Junior Sous Chef
The Rainier Club —Seattle, WA
- $34 - $36 an hour
- Overtime
- Ability to lift 50 pounds
- Mentoring
- Organizational skills
- Paid holidays
- Health insurance
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Research and Development Chef (Contract)
Intellectual Ventures —Bellevue, WA
- Contract
- 5 years
- Senior level
- Kitchen
Need Pizza chef and helper
pizzeria —Kent, WA
- From $5,500 a month
- Full-time
- Mid-level
- In-person
- Commercial
Quick Apply
2d
Sous Chef
SH Seattle, L.L.C. —Seattle, WA
- $82,000 - $87,000 a year
- Full-time
- Mid-level
- Hotel
- Leadership
8d
COOKS
Ocean Peace —Seattle, WA
- Mid-level
- 2 years
- Kitchen
Sous Chef- Alder & Ash
Alder & Ash —Seattle, WA
- $81,000 - $85,000 a year
- Weekends as needed
- Management
- Customer service
- Cooking
- Dental insurance
- Paid time off
Quick Apply
Executive Chef
Benaroya Hall —Seattle, WA
- $95,000 - $110,000 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
Resort Executive Chef
Crystal Mountain —Enumclaw, WA
- $100 an hour
- Weekends as needed
- Guest services
- Senior level
- Restaurant
- Health insurance
- Paid time off
Executive Chef - 100+ Unit Assisted Living
Senior Living —Bellevue, WA
- Mid-level
- High school diploma or GED
- 2 years
Quick Apply
Longline Chief Steward
Coastal Villages Region Fund —Seattle, WA
- Contract
- Customer service
- Basic math
- Pass drug screening
Executive Chef - Alder & Ash
Alder & Ash —Seattle, WA
- $115,000 - $120,000 a year
- Weekends as needed
- Customer service
- Recruiting
- Organizational skills
- Flexible schedule
Quick Apply

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TTC KITCHEN MANAGER

Seattle Indian Health Board -
Seattle, WA

Quick Apply

Job Details

Full-time
$25 - $30 an hour

Qualifications

Kitchen health and safety standards
Food service health code compliance
Team leadership
Safety regulations
High school diploma or GED
Supervising experience
Managing kitchen staff

Full Job Description

SIHB Core Competencies

Core Competencies are foundational commitments and skills that all SIHB staff are expected to develop. These competencies define common measures for performance that are applied to every role in the organization.

Commitment to Indigenous and Organizational Values: Everything we do at SIHB is centered on Traditional Indian Medicine. It is our responsibility to maintain cultural integrity in all that we do.
Accountability: All employees of SIHB effectively manage their own work and the work of their teams. We take ownership of our actions and decisions. We all strive to deliver the highest quality work and care, while respecting our teammates and relatives.
Collaboration: SIHB is a team-oriented organization. As team members, we share the responsibility of working toward a common purpose. We collaborate with our colleagues across the organization to deliver the highest quality of care and results in alignment with our mission, vision, values and Theory of Change.
Communication: We practice effective and clear communication with staff, relatives, teams and community. We demonstrate empathy among each other and with those we serve, and transparency in our decision making.
Customer Service Orientation: All employees of SIHB recognize the needs of the diverse community we serve. We put the needs of our relatives first by delivering the highest quality, professional, responsive, and innovative care. Our relatives come first and deserve the best.

Position Summary: The kitchen Manager is responsible for the overall management and daily operations of the Kitchen at Thunderbird Treatment Center. This role ensures that food is safely prepared efficiently and to high-quality standards. They plan menus, supervise staff, coordinate food preparation, manage inventory, and ensure compliance with health and safety regulations. This role combines hands-on cooking with leadership, administration, and customer service responsibilities.

Organizational Structure/Reporting Relationships: This position is a member of the Kitchen department and has direct reports.

Organizational Responsibilities

Hold Indigenous values and practices with respect and integrity
Hold yourself accountable to the highest standard by being resourceful, innovative, creative and solutions-oriented
Actively participate in organizational activities with the understanding that success is achieved through teamwork.
Recognize that communication is central to the organization’s success and actively champion your words and actions to maintain respect for others, encourage constructive feedback, be open to share laughter and acknowledge differences in skills and opinions, all while keeping others’ best intentions in mind.
At SIHB, we refer to our customers as Relatives. Our Relatives come first and deserve the best. Serve the needs of our Relatives first by delivering the highest quality, professional, responsive and innovative care.

Job Responsibilities

Complies with all organizational policies regarding ethical business practices.
At all times demonstrates cooperative behavior with supervisors, subordinates, colleagues, clients, and the community.
Works extremely well under pressure; meets multiple and often competing deadlines.
Oversee all aspects of daily kitchen operations across all meal periods, including breakfast, lunch, dinner, and snacks for residential relatives.
Plan, develop, and execute nutritious, balanced menus that align with dietary guidelines and accommodate any therapeutic or medical dietary restrictions.
Ensure meals are prepared and served on schedule to maintain the structured daily routine essential to the residential treatment environment.
Monitor food quality, portion control, temperature compliance, and presentation
Ensure compliance with food safety regulations, ServSafe standards.
Maintain kitchen sanitation, equipment safety, and conduct regular inspections.
Supervise, schedule, train, and evaluate all Cooks and Kitchen Helpers across all shifts.
Onboard new staff and ensure ongoing compliance with food safety and facility protocols.
Foster a respectful team culture aligned with the facility's mission.
Work with clinical and nursing staff to accommodate dietary restrictions and therapeutic meal plans.
Report food safety concerns, equipment issues, and staffing needs to facility leadership.
Participate in facility meetings, safety trainings, and quality improvement initiatives.
Manage ordering, receiving, storage, and rotation of food and supplies.

High school diploma or GED required, Associates or Bachelor’s degree in Culinary Arts, Food Service Management, or a related field preferred.
Minimum of 3 years of progressive kitchen or food service experience, with at least 1 year in a supervisory role.
Current ServSafe Food Manager certification or ability to obtain within 90-days of employment.
Demonstrated ability to supervise kitchen staff.
Working knowledge of food safety regulations and health department standards.
Ability to work flexible hours, including evenings, weekends, and holidays as needed.

Preferred:

Experience working in a residential treatment facility, behavioral health setting, or health care food service environment.

Work Environment: SIHB operates on a 4x10 (4 days per week, 10 hours per day) work schedule with occasional extra hours for events Saturday clinic and to meet deadlines. This position will be located on Vashon Island.

Quick Apply

Refine Your Search

chef jobs in federal way, wa

TTC KITCHEN MANAGER

Personal Chef - Seattle

Premium Area Culinary Supervisor, Climate Pledge Arena

Sous Chef (Exempt)

Sushi Chef

Kitchen Operations Manager

Part-Time Sushi Roll Chef / Sushi Roll Maker

Meal Planning & Preparation Specialist

Executive Sous Chef

Junior Sous Chef

Research and Development Chef (Contract)

Need Pizza chef and helper

Sous Chef

COOKS

Sous Chef- Alder & Ash

Executive Chef

Resort Executive Chef

Executive Chef - 100+ Unit Assisted Living

Longline Chief Steward

Executive Chef - Alder & Ash

I want to receive the latest job alert for chef in federal way, wa

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