Executive Chef | Task Force

Auburn, WA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $110,000.00 - $130,000.00

Work Schedule

Standard Hours

Benefits

Salary range $110,000 to $130,000 DOE

cellphone allowance

Incentive Eligible

Commuter parking allowance

Paid Time Off

Holiday pay

Medical insurance

Dental Insurance

Vision Insurance

Disability insurance

401k plan

HSA plan with employer contribution

FSA plan with employer contribution

Referral Bonus

Discounted lodging

Discounted dining

Discounted spa

Discounted golf

Discounted retail

Employee assistance program

volunteer opportunities

Committee participation opportunities

Online Learning Platform

Third party discounts

Job Description

Columbia Hospitality is a distinguished hospitality management company known for its commitment to creating exceptional guest experiences while fostering a values-based and inclusive work environment. The company operates a diverse portfolio of hotels, resorts, restaurants, and conference centers primarily in the Pacific Northwest. Columbia Hospitality prides itself on a people-first culture that emphasizes respect, collaboration, and personal growth. Employees are supported through comprehensive benefits and opportunities for professional development, all within a culture that celebrates fresh perspectives and community involvement. This role with Columbia Hospitality offers an exciting opportunity to be part of a dynamic and progressive hospitality group dedicated to excellence in service and innovation in culinary operations.

The Executive Chef position is a traveling role primarily based in the Seattle area with potential for extended travel outside the state. This leadership role requires a seasoned culinary professional responsible for overseeing the day-to-day operations of various kitchens across the company’s restaurant group. The Executive Chef manages all facets of kitchen performance including food quality, safety, cost control, menu development, and staff management. This role demands exceptional communication skills to coordinate with General Managers and ensure client, guest, and team expectations are met with a high standard of excellence. With a salary range of $110,000 to $130,000 DOE, plus various allowances and incentive opportunities, this position offers an attractive compensation package. The Executive Chef is an integral leader who cultivates a positive workplace culture through effective coaching, training, and empowerment of kitchen staff while maintaining rigorous operational standards. This position is ideal for a detail-oriented, organized, and adaptable individual who thrives in a fast-paced, multi-site environment and upholds the highest culinary and operational standards.

Job Requirements

Culinary arts degree and/or equivalent training
Seven or more years in the culinary industry
At least two years in a culinary management role
Excellent business communication skills
Ability to manage according to employment and industry laws
Conflict management and negotiation skills
Flexibility and ability to perform multiple tasks in stressful situations
Proficiency with Microsoft Word, Excel, Outlook
Excellent people skills with professional demeanor
Detail-oriented and reliable
Possess State Food Handler’s License(s)

Job Qualifications

A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment
Must possess excellent business communication skills (both written and verbal)
Ability to manage according to employment and industry-relevant laws
Conflict management and negotiation skills
Familiar with Microsoft Word, Excel, Outlook and other computer programs
Demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
Detail-oriented, reliable and punctual, and have exceptional organizational skills
Necessary State Food Handler’s License(s)

Job Duties

Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
Develops and implements procedures to ensure that all work practices meet or exceed the established standards
Communicates daily with General Manager for updates, changes and revisions to existing contracts
Maintains standards for food quality, presentation, handling, sanitation and safety
Follows all appropriate policies and procedures
Ensures timely and courteous follow-through on all client, guest, and team member requests
Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff