Executive Chef

Vancouver, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Day Shifts

Benefits

competitive salary

performance-based bonuses

Health Insurance

Dental Insurance

vision plans

Paid Time Off

Company-sponsored leadership development

Job Description

Northwest Hospitality Group is a prominent, local chef-owned restaurant group well-regarded in Vancouver for its dedication to exceptional dining experiences. The group operates several beloved establishments, including Amaro's Table, Cecilia, and Gustav's, all known for their impeccable service, consistent quality, and high culinary standards. With five restaurant locations currently in operation and plans for further expansion, Northwest Hospitality Group stands out for its strong culture centered around passion for scratch cooking and commitment to cultivating talented leaders within the hospitality industry. Their culinary philosophy not only emphasizes creativity but also prioritizes operational excellence and team collaboration, making it an ideal environment for professionals looking to grow their careers in a dynamic, demanding culinary setting.

The role of Executive Chef or experienced Sous Chef at Northwest Hospitality Group is a prime opportunity for culinary leaders eager to step up into more significant responsibilities and drive kitchen success. As an Executive Chef, you will lead kitchen operations in a busy, high-volume environment with a focus on scratch cooking and maintaining high standards of food quality and cleanliness. This position requires a versatile chef who can balance culinary creativity with system-driven management processes. You will be a mentor and coach, developing your team’s skills and fostering a positive, respectful kitchen culture that aligns with company values. Collaboration with leadership is key in menu planning, specials, and cost control initiatives aimed at optimizing operational efficiency while delivering exceptional dining experiences.

The company values leaders who not only possess advanced culinary skills but who also demonstrate strong leadership in fast-paced kitchens. You will oversee kitchen staff training, uphold sanitation and safety standards, and manage food and labor costs to meet business goals. This role expects a leader who is hands-on, communicative, and ready to inspire their team while maintaining the structured environment necessary for consistent success. Northwest Hospitality Group offers competitive salary packages, performance bonuses, excellent health benefits, paid time off, and opportunities for professional growth, marking it as an excellent workplace for chefs driven to make a lasting impact in hospitality. Overall, this role is designed for a passionate cooking and coaching leader ready to grow within an established and expanding hospitality group committed to long-term career development and industry leadership.

Job Requirements

A passionate leader who loves cooking and coaching
Minimum 3-5 years in a leadership role in a high-volume, scratch kitchen
Strong understanding of food/labor cost controls and kitchen systems
Comfortable with fast-paced environments and high expectations
A team player who communicates well and leads by example
Ready to grow within a company with long-term opportunities

Job Qualifications

Minimum 3-5 years in a leadership role in a high-volume, scratch kitchen
Strong understanding of food/labor cost controls and kitchen systems
Proven experience in training and developing kitchen staff
Excellent communication and team leadership skills
Ability to work effectively in fast-paced, high-pressure environments
Culinary degree or equivalent practical experience preferred
Experience with menu development and cost management

Job Duties

Lead a dynamic kitchen team in daily operations, prep, and service
Maintain high standards for food quality, cleanliness, and consistency
Drive systems and structure while allowing your culinary creativity to shine
Develop, coach, and hold your team accountable
Collaborate with leadership on seasonal menus, specials, and cost control
Foster a positive, respectful kitchen culture that reflects our company values
Oversee all kitchen operations including food purchasing, preparation, quality standards, sanitation, and cleanliness
Train kitchen staff in cooking techniques, plate presentation, portion control, and sanitation
Make employment decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel
Prepare all required paperwork such as forms, reports, schedules in an organized and timely manner
Collaborate with restaurant managers on menu planning and pricing, and establish portion sizes and recipe cards
Ensure that food costs and usage are controlled through proper storage, requisition, and waste control procedures
Schedule labor to meet business needs while adhering to labor cost objectives
Monitor compliance with health, OSHA, and fire regulations
Provide safety training including first aid, CPR, lifting/carrying, and handling hazardous materials
Maintain proper food holding and refrigeration temperature control
Oversee cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas