Executive Chef Lead a Signature Seafood Kitchen
Job Overview
Compensation
Salary
Range $105,000.00 - $125,000.00
Benefits
Paid vacation
Dining Discounts
Health Insurance
Job Description
King's Seafood Company is a renowned restaurant group dedicated to delivering the freshest seafood and an exceptional dining experience. With a passion for culinary excellence and impeccable service, King's Seafood Company has established itself as a leader in the seafood restaurant industry. The company emphasizes quality, sustainability, and a welcoming atmosphere for all guests, making it a favorite dining destination in its markets. Their Bellevue, WA location continues this tradition by focusing on innovative seafood dishes crafted from the best ingredients and served in a warm, inviting environment.
The Executive Chef role at King's Seafood Company in Bellevue offers a unique opportunity to lead a dynamic team and oversee all aspects of kitchen operations. This position is responsible for managing a high-volume kitchen, ensuring that every dish meets the company’s high standards for taste, presentation, and quality. The Executive Chef will work closely with the management team to control food costs, manage kitchen staff, and maintain compliance with health and safety regulations. This leadership role requires a strong culinary background and proven experience managing staff in a busy restaurant environment. The salary range for this position is competitive, between $105,000 and $125,000 per year, reflecting the level of expertise and responsibility required.
As an Executive Chef, you will play a pivotal role in shaping the menu, mentoring and training kitchen staff, and driving the overall success of the restaurant's culinary program. Your passion for food, creativity, and leadership skills will directly contribute to an outstanding guest experience and business growth. This position is ideal for a motivated culinary professional eager to advance their career in a well-established and respected company that values quality, innovation, and team spirit. In addition to a competitive salary, King's Seafood Company offers benefits such as paid vacation, dining discounts, and health insurance, supporting work-life balance and employee wellness.
The Executive Chef role at King's Seafood Company in Bellevue offers a unique opportunity to lead a dynamic team and oversee all aspects of kitchen operations. This position is responsible for managing a high-volume kitchen, ensuring that every dish meets the company’s high standards for taste, presentation, and quality. The Executive Chef will work closely with the management team to control food costs, manage kitchen staff, and maintain compliance with health and safety regulations. This leadership role requires a strong culinary background and proven experience managing staff in a busy restaurant environment. The salary range for this position is competitive, between $105,000 and $125,000 per year, reflecting the level of expertise and responsibility required.
As an Executive Chef, you will play a pivotal role in shaping the menu, mentoring and training kitchen staff, and driving the overall success of the restaurant's culinary program. Your passion for food, creativity, and leadership skills will directly contribute to an outstanding guest experience and business growth. This position is ideal for a motivated culinary professional eager to advance their career in a well-established and respected company that values quality, innovation, and team spirit. In addition to a competitive salary, King's Seafood Company offers benefits such as paid vacation, dining discounts, and health insurance, supporting work-life balance and employee wellness.
Job Requirements
- minimum of four years management experience in a high-volume restaurant
- culinary training
- strong leadership skills
- effective communication skills
- ability to work flexible hours including weekends and holidays
- capability to manage kitchen operations efficiently
- knowledge of food safety regulations
Job Qualifications
- culinary training from an accredited institution
- minimum of four years management experience in a high-volume restaurant
- strong leadership and communication skills
- experience in inventory and cost control
- knowledge of health and safety standards
- creativity in menu development
- ability to work under pressure
Job Duties
- manage kitchen staff including hiring training and scheduling
- ensure high food quality and presentation standards
- oversee inventory control and food cost management
- develop and innovate menu items
- maintain compliance with health and safety regulations
- collaborate with management to meet financial goals
- train and mentor culinary staff for professional development
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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