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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $115,000.00 - $135,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
Paid holidays
wellness days
401(k) retirement plan with company match
Complimentary Meals
hotel discounts
Job Description
LOTTE HOTEL SEATTLE is a distinguished luxury hotel located in the vibrant city of Seattle. As part of the globally recognized LOTTE brand, the hotel is synonymous with exceptional hospitality, offering guests a blend of elegance, comfort, and innovative experiences. With a reputation for excellence, LOTTE HOTEL SEATTLE prides itself on creating extraordinary moments that reflect love, freedom, and life, resonating deeply with guests and team members alike. The hotel features world-class amenities, including fine dining restaurants, lounges, banquet facilities, and luxurious guestrooms, making it a prominent destination for both leisure and business travelers in the region. The commitment to... Show More
Job Requirements
- Education in culinary arts or equivalent professional experience
- Proven executive culinary leadership in luxury or reputable establishments
- Comprehensive knowledge of food safety, sanitation, and kitchen operations
- Leadership and team management skills
- Menu development and financial management expertise
- Strong organizational and communication abilities
- Capacity to multitask and work effectively under pressure
- Familiarity with banquet service and high-volume kitchen environments
- Flexibility to work varied schedules including weekends and holidays
- Commitment to diversity and inclusion
- Physical ability to perform kitchen duties
Job Qualifications
- Proven experience as an Executive Chef, Executive Sous Chef, or senior culinary leader in a reputable or luxury food service establishment
- Formal culinary education or equivalent professional training preferred
- Strong knowledge of food safety regulations, sanitation standards, and kitchen operations
- Demonstrated ability to lead, train, and manage kitchen teams effectively
- Experience with menu development, cost control, inventory management, and supplier coordination
- Strong leadership, organizational, and communication skills
- Ability to multitask, perform under pressure, and maintain attention to detail
- Familiarity with menu engineering and cost control systems is a plus
- Experience with banquet operations and high-volume or fine-dining environments preferred
- Background in diverse cuisines and dietary accommodations including vegetarian, vegan, allergen-free preferred
- Certification from a recognized culinary institution such as Certified Executive Chef is a plus
- Ability to work a flexible schedule including weekends, holidays, and extended hours as required
Job Duties
- Lead, mentor, and inspire a team of culinary professionals including hiring, training, scheduling, and performance management
- Foster a positive, collaborative, and high-performing kitchen culture
- Develop and execute innovative, seasonally driven menus aligned with culinary trends, guest preferences, and dietary needs
- Oversee all kitchen operations, ensuring consistency and excellence in food preparation, presentation, and service across all outlets
- Ensure compliance with all health, safety, and sanitation standards
- Manage food costs, labor, and inventory to meet financial goals and optimize profitability
- Source high-quality ingredients, maintain supplier relationships, and minimize waste
- Supervise procurement, inventory control, and kitchen equipment maintenance
- Collaborate closely with front-of-house teams and leadership to ensure seamless service and exceptional guest experiences
- Monitor quality control and continuously refine offerings based on guest feedback and trends
- Introduce new cooking techniques and presentation styles to enhance the dining experience
- Perform other tasks as assigned by leadership
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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