To direct the kitchen's daily activities in accordance with the Company's policies and objectives to ensure profitability, guest satisfaction, and positive employee relations. Cooks and directs the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.

The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation.

• Responsible for achieving projected food cost percentages through security, waste control and inventory control.
• Responsible for labor control through scheduling to meet budget.
• Responsible for kitchen supply and uniform costs.
• Ensures that the purchasing and preparation of all food products, including specials, meet the Company's standards of consistency and quality.
• Monitors food production to guarantee that timing guidelines are met.
• Handling all staffing responsibilities, including hiring, training, scheduling, counseling, promoting, and terminating.
• Develop Sous Chefs and other kitchen staff members' skills; builds teamwork and morale.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members.
• Fulfills specific administrative duties including approval of invoices, inventory taking, scheduling, and team member records.
• Maintains proper equipment maintenance and general cleanliness.
• Enforces Company policies and procedures and actively promotes the Schwartz Brothers Way of customer care.
• Performing other duties as asked and directed.

Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

• Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions.
• Prolonged period of standing and preparing and cooking food.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold.
• Regularly required to talk or hear.
• Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.).
• The noise level in work environment is moderate to loud.
• Flexibility and/or reliability in work schedule are required to provide support when needed.
• Able to work nights, weekends, holidays, and long hours.
• Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

Salary Range: $80,000-$97,000/year

• Discounted meals at Daniel's Broiler.
• Generous Paid Time Off.
• Opportunity for growth - we promote from within!
• Length of Service Bonuses.
• Team Member Referral program.
• Team Member Recognition program.
• Health, Dental, and Vision insurance after 60 days of employment.
• 401(k) with Company match.
• Free Employee Assistance Program (EAP).
• Opportunities to give back through organized volunteer events with Food Lifeline.

• Exceptional understanding of P&L and cost controls.
• Strong leadership abilities.
• Excellent interpersonal skills.
• Strong organizational skills.
• Proficient in Microsoft Office Suite (Word, Excel, Outlook).
• Ability to produce an excellent culinary and restaurant experience.
• Excellent verbal and written communication skills.
• Excellent time management and scheduling skills.
• Manual dexterity; auditory and visual skills.
• At least five years of experience in a Chef role in a fine-dining, full-service restaurant.
• ServSafe certification required.
• Current Washington State Food Handler's card.