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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $95,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
401(k) Plan
Paid sick leave
Paid Time Off
Paid family medical leave
Job Description
Alder & Ash is a distinguished restaurant and lounge located in the heart of Seattle's Central Business District, directly across from the Seattle Convention Center Arch. Known for its vibrant atmosphere and commitment to showcasing the best of Pacific Northwest products and producers, Alder & Ash offers an exceptional dining experience featuring New American cuisine and expertly crafted cocktails. The establishment caters to guests throughout the day, serving breakfast, lunch, dinner, and late-night cocktails, seven days a week. This venue is an ideal gathering spot for locals and visitors alike, blending a sophisticated yet casual setting that highlights culinary innovation... Show More
Job Requirements
- Culinary degree or equivalent culinary certification preferred
- 5+ years in a culinary leadership role
- Experience in banquets preferred
- Strong leadership and communication skills
- Knowledge of food safety and health regulations
- Ability to manage and train kitchen staff
- Strong organizational and time management skills
- Ability to work flexible hours including evenings, weekends, and holidays
- Customer-focused approach
- Financial acumen
- Knowledge of wage and hour compliance
- Bi-lingual Spanish-English preferred
Job Qualifications
- Culinary degree or equivalent culinary certification preferred
- 5+ years in a culinary leadership role, preferably as an Executive Sous Chef or Chef de Cuisine
- Experience in banquets a plus
- In-depth knowledge of culinary techniques and flavors
- 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 and financial acumen
- Knowledge of regulatory compliance requirements with wage and hour, scheduling, etc.
- Ability to work flexible hours, including evenings, weekends, and holidays
- Bi-lingual Spanish-English preferred
Job Duties
- 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
- Be available to the front-of-house team to engage with guests, build rapport with clientele, and gather feedback on menu items
- Implement and enforce company policies and procedures
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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