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Now viewing: Executive Chef
C
Corbeau
Executive Chef
Job Description
Who We AreAt Corbeau, our goal is to create a workplace that is equitable, professional, and focused on creating a memorable dining experience for our guests. We change our menu seasonally, source heavily from local farms, ranches, and seafood purveyors, and cultivate a world-class beverage program to offer a unique experience in Tacoma. We describe ourselves as French-ish we lean on the classics but with a PNW twist. Position OverviewWe are seeking an Executive Chef to lead the culinary program and day-to-day kitchen operations of our French-inspired, wine-driven restaurant in Tacoma.
The Executive Chef is responsible for food quality, consistency, kitchen leadership, staffing, labor management, food cost, cleanliness, organization, and menu development. This role works closely with ownership to ensure the culinary program reflects the standards, identity, and direction of Corbeau.
Primary ResponsibilitiesLead all daily back-of-house operationsMaintain consistently high standards of food quality, preparation, and presentationDevelop and execute seasonal menus in collaboration with ownershipMaintain recipes, portion standards, plating specifications, and prep systemsLead, train, develop, and maintain kitchen standardsParticipate in hiring, promotions, and other kitchen staffing decisionsDevelop, oversee, and work closely with the Sous Chef Create and manage BOH schedulesMaintain appropriate labor levels and control overtimeManage food cost, waste, purchasing, ordering, and inventoryCost menu items and ensure dishes meet profitability expectationsMaintain exceptional kitchen cleanliness, organization, and food-safety standardsOversee service execution, ticket pacing, and communication between stationsWork collaboratively with front-of-house leadershipDevelop menus for wine dinners, private events, and special programmingCommunicate staffing, operational, equipment, and financial concerns to ownership promptlyBuild systems that allow the kitchen to operate consistently whether or not the Executive Chef is physically presentLeadership ExpectationsThe Executive Chef is expected to lead with professionalism, consistency, accountability, and poise.
This position requires someone who is comfortable setting clear expectations, addressing performance issues directly, making difficult staffing decisions when necessary, and maintaining high standards without creating an unhealthy kitchen culture.
The Executive Chef should be creative while understanding that culinary decisions must also support the operational and financial health of the restaurant.
QualificationsIdeal candidates will have:
Previous Executive Chef, Chef de Cuisine, or Executive Sous Chef experienceStrong knowledge of classical and French cooking techniquesExperience managing and developing a professional kitchen teamStrong food cost, labor cost, purchasing, and inventory knowledgeExperience with menu development and recipe costingExcellent organizational and communication skillsStrong food safety and sanitation knowledgeAbility to remain composed and decisive during busy serviceA collaborative approach to working with ownership and restaurant leadershipAn appreciation for wine and the relationship between food, wine, and hospitality is strongly preferred.
The Executive Chef is expected to maintain flexibility when required for holidays, wine dinners, private events, staffing needs, and other special circumstances.
Reporting StructureReports directly to OwnershipThe Executive Chef oversees the back-of-house team and works closely with the Sous Chef, front-of-house leadership, wine leadership, and ownership.
Success in This RoleSuccess will be measured through consistent food quality, strong kitchen leadership, staff development, cleanliness, organization, food and labor cost management, menu profitability, and the overall ability of the kitchen to consistently execute Corbeau s standards.
The Executive Chef is responsible for food quality, consistency, kitchen leadership, staffing, labor management, food cost, cleanliness, organization, and menu development. This role works closely with ownership to ensure the culinary program reflects the standards, identity, and direction of Corbeau.
Primary ResponsibilitiesLead all daily back-of-house operationsMaintain consistently high standards of food quality, preparation, and presentationDevelop and execute seasonal menus in collaboration with ownershipMaintain recipes, portion standards, plating specifications, and prep systemsLead, train, develop, and maintain kitchen standardsParticipate in hiring, promotions, and other kitchen staffing decisionsDevelop, oversee, and work closely with the Sous Chef Create and manage BOH schedulesMaintain appropriate labor levels and control overtimeManage food cost, waste, purchasing, ordering, and inventoryCost menu items and ensure dishes meet profitability expectationsMaintain exceptional kitchen cleanliness, organization, and food-safety standardsOversee service execution, ticket pacing, and communication between stationsWork collaboratively with front-of-house leadershipDevelop menus for wine dinners, private events, and special programmingCommunicate staffing, operational, equipment, and financial concerns to ownership promptlyBuild systems that allow the kitchen to operate consistently whether or not the Executive Chef is physically presentLeadership ExpectationsThe Executive Chef is expected to lead with professionalism, consistency, accountability, and poise.
This position requires someone who is comfortable setting clear expectations, addressing performance issues directly, making difficult staffing decisions when necessary, and maintaining high standards without creating an unhealthy kitchen culture.
The Executive Chef should be creative while understanding that culinary decisions must also support the operational and financial health of the restaurant.
QualificationsIdeal candidates will have:
Previous Executive Chef, Chef de Cuisine, or Executive Sous Chef experienceStrong knowledge of classical and French cooking techniquesExperience managing and developing a professional kitchen teamStrong food cost, labor cost, purchasing, and inventory knowledgeExperience with menu development and recipe costingExcellent organizational and communication skillsStrong food safety and sanitation knowledgeAbility to remain composed and decisive during busy serviceA collaborative approach to working with ownership and restaurant leadershipAn appreciation for wine and the relationship between food, wine, and hospitality is strongly preferred.
Compensation & ScheduleSalary:
$82,000 per yearRegular Schedule:
Tuesday through Saturday, 12:00 PM through close.The Executive Chef is expected to maintain flexibility when required for holidays, wine dinners, private events, staffing needs, and other special circumstances.
Reporting StructureReports directly to OwnershipThe Executive Chef oversees the back-of-house team and works closely with the Sous Chef, front-of-house leadership, wine leadership, and ownership.
Success in This RoleSuccess will be measured through consistent food quality, strong kitchen leadership, staff development, cleanliness, organization, food and labor cost management, menu profitability, and the overall ability of the kitchen to consistently execute Corbeau s standards.