Job Description

Chef de Cuisine

Burien

We’re seeking an experienced Chef de Cuisine with a passion for food, people, and leadership. In this role, you’ll collaborate with stakeholders to build a strong catering team, creating unforgettable guest experiences. We need a nurturing leader who can inspire, mentor, and elevate their team while delivering exceptional cuisine.

This position offers variable hours, including nights and weekends, with schedules provided two weeks in advance when possible.

Key Details

Hours: Vary based on business needs, weekends included

Example of potential shifts: 6:00 am – 2:30 pm, 1:00 pm – 9:30 pm, or 2:00 pm – 10:30 pm

Pay: $30.00 - $50.00 per hour (based on skill, experience, and education)

Additional Compensation: Gratuities when available

Benefits: Majority Paid Medical, Dental, and Vision

PTO: Accrued based on hours worked

If you have a strong work ethic, flexible availability, and a passion for excellent service, we’d love to hear from you!

As part of our team, you'll have the opportunity to:

Create high-quality, fresh meals that represent a global cuisine. Work in a state-of-the-art kitchen with cutting-edge equipment. Collaborate with a thriving culinary team dedicated to excellence. Grow your skills and advance your career in the industry.

What sets us apart:

Supportive work environment that fosters growth and promotes from within.

Free on-shift meals to satisfy your culinary cravings.

Hassle-free commuting with free parking options at Headquarters

Free life insurance policy to ensure your well-being.

Performance increases will be based on goal setting and yearly review within the range of your position.

Join us in making a difference in the culinary world. Lavish Roots offers opportunities for aspiring cooks of all experience levels. We are committed to creating a sense of community that supports each other, and we're excited to have you on our team!

Summary/Objective

As a representative for our company you will be responsible for all aspects of the café kitchen. You are the direct supervisor of the culinary team and will assist in anything related to the FOH.

Essential Functions (subject to change with proper notice)

Responsible for overseeing all day to day prep/production at kitchen, AM, and PM Collaborates with other Kitchen Leaders to create and manage delegation and completion of cooking projects relative to daily menus and menu assignments Collaborates with Chefs to take menu vision and direction and execute it through our team. Collaborates with Chef(s), to ensure all Team Members are on track to complete menu assignments Assists with technical and practical information on food production as needed Ensures that all team members follow production sheets, portioning and merchandising details Ensure that culinary team are completing all recipes and following safety guidelines while meeting production deadlines Collaborates with the Pastry team on all operational needs Work to ensure consistent quality on all prepared items by tasting prepared food to verify flavor, freshness, and quality Maintain a clean and organized kitchen Stay up to date on equipment maintenance, training, and ensuring all team members are understanding of kitchen equipment Ensure that all team members are following the proper rotation and storage of goods Ensure compliance of safety and sanitation procedures regulated by the Department of Public Health and risk management Follow all HACCP plans and procedures and take corrective action as needed Conducts internal culinary audits as needed Continuously seeks opportunities to improve the Guest experience Key part of the team that creates, revises, and adjusts menus and offerings Able to make recommendations regarding the succession planning To be aware of all financial budgets and goals Ensure that all Team Members are always in clean, tidy uniforms and are always presentable Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained Ensure that a consistent first-class product of the highest quality is achieved and maintained in the production kitchen while adhering to operational deadlines Conducts in-person interviews and working interviews as scheduled To manage and lead all Team Members fairly and take a personal interest in knowing each person To project a positive and motivated attitude amongst all Team Members Coach and counsel Team Members in a timely manner and in accordance with Company policy Identify strengths and weaknesses and provide timely feedback to the individual Ensure that the Culinary Team adheres to all company policies and procedures

*NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position.

Knowledge and Skills

Exceptional culinary skills and experience with high volume production and large batch cooking Advanced proficiency of food and catering trends with a focus on quality, sanitation, food cost controls and presentation High level experience with menu planning and recipe development Strong communication, multi-tasking, and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner

Education and Work Experience

Culinary school degree or applicable college degree Minimum of five years’ relative experience in kitchen and operations management in a full service, moderate to high volume Restaurant, Club, or Catering establishment. Solid track record of success in previous assignments/operation

Work Environment

Fast paced kitchen and office environment High sense of urgency Moderate to high noise level Exposure to soap and cleaning solutions Slippery/uneven surfaces may be encountered Frequently moving from cold freezer to normal kitchen environment