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Chef de Cuisine The Rainier Club - 2.3 Seattle, WA Job Details Full-time $92,000 - $96,000 a year 3 hours ago Benefits Paid holidays Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Food provided Paid sick time Qualifications Food & beverage industry purchasing experience Staff supervision Teamwork Team supervision ServSafe Budget control Fine dining experience Coaching Staff scheduling Team scheduling Managing catering events Team development Hiring Culinary Arts Kitchen cost control Inventory tracking for food cost management Team training Mentoring Recruiting Italian cuisine Materials management in food and beverage Managing kitchen staff Kitchen staff scheduling Restaurant cost management Staffing management Kitchen stations Restaurant supply ordering Full Job Description Chef de

Cuisine Club:

The Rainier Club — Seattle, Washington Reports to:

Executive Chef Department:

Culinary Status:

Full-time, exempt (salaried) Direct reports: Shift Supervisors, Cooks, Garde Manager, Pastry support, Stewarding (as assigned)

Compensation:

$92,000 - $96,000 annual base salary, plus bonus potential and a full benefits package About the Role The Rainier Club is looking for a Chef de Cuisine to run the daily culinary operation under the direction of the Executive Chef. This is a hands-on leadership position for a cook who is still a cook — someone on the line during service, tasting, correcting, and setting the standard by example. The heart of the job is à la carte dining for a discerning membership: consistent execution at a high level, night after night, for guests who know your food and expect it to be right. The Chef de Cuisine is also the working bridge between à la carte and our special events and banquet operation, ensuring that a plated dinner for 150 carries the same intention as a plate for two in the dining room. We are looking for a strong technician with a genuine command of both European and Pacific Northwest regional cuisine — classical foundations, old-world technique, and the judgment to build menus around what the region is producing that week. Equal parts are craftsman, artist, and self-starter. Key Responsibilities Culinary Leadership & Menu Development Execute and help develop à la carte menus that reflect classical European technique alongside seasonal Pacific Northwest ingredients Own daily specials, tasting menus, and features; write and cost recipes with accuracy Build and maintain plating standards, specs, and photo guides so every plate leaves the pass identically Maintain and advance the Club's culinary identity in partnership with the Executive Chef Kitchen Supervision & Operations Lead the line during service — expedite, taste, and hold the standard in real time Supervise, schedule, and direct the culinary team; manage labor to budget without sacrificing quality Run daily pre-shift meetings covering menu, allergens, VIP members, event overlap, and priorities Manage station setup, mise en place standards, prep lists, and par levels Serve as senior culinary authority in the Executive Chef's absence Purchasing & Cost Control Place daily and weekly orders; evaluate quality on receipt Manage food cost to target through yield testing, portion control, cross-utilization, and waste reduction Conduct inventory counts and reconcile invoices in Craftable; flag variances and price movement Maintain purchasing specifications and vendor accountability on quality, delivery, and pricing Training & Development Train cooks in proper technique — knife work, butchery, stocks and mother sauces, charcuterie, bread and dough work, braising, roasting, and finishing Teach plate presentation as a discipline: composition, height, negative space, temperature, and consistency Build a culture of teamwork, communication, and mutual accountability between stations and across shifts Conduct performance feedback, cross-training, and succession development for line cooks and sous chefs Mentor with patience and high expectations; correct in the moment, teach for the long term Banquets & Special Events Partner with the Special Events and Banquet teams on menu design, tastings, and feasibility for weddings, member events, and private functions Translate à la carte quality into volume production without compromising standards Attend the daily catering meeting to review upcoming functions, changes, and staffing needs Review BEOs, staff and plan events, and coordinate timing between à la carte service and event execution Manage competing demands on labor, equipment, and product across simultaneous services Sanitation, Safety & Compliance Maintain full compliance with King County Health Department and Washington State food safety requirements Enforce HACCP practices, temperature logs, allergen protocols, and sanitation schedules Uphold kitchen safety standards and proper equipment use and maintenance Qualifications Required 5+ years of progressive culinary leadership, including 2+ years as Chef de Cuisine, Executive Sous Chef, or equivalent in a high-volume, high-standard operation Demonstrated command of classical European cuisine — French, Italian, and broader old-world technique Strong working knowledge of Pacific Northwest regional ingredients, seasonality, and purveyors Proven supervisory experience: hiring, scheduling, training, coaching, and holding a team to standard Solid purchasing, inventory, and food-cost management skills Experience bridging à la carte and banquet or catering production Washington State Food Worker Card (or ability to obtain before start); ServSafe Manager certification preferred Ability to work a schedule that includes evenings, weekends, and holidays Preferred Private club, fine dining, hotel, or resort background Culinary degree or formal apprenticeship Charcuterie, whole-animal butchery, or in-house bread and pastry experience Familiarity with club POS, inventory, and event management systems Who Thrives Here You cook with your hands and lead with your standards You have an artist's eye and a strong work ethic — you move fast and you finish clean You'd rather teach someone to do it right than do it yourself for the tenth time You care about consistency as much as creativity You understand that in a private club, members are owners — they'll be back next Tuesday, and they'll remember Physical Requirements Ability to stand and walk for extended periods; lift and carry up to 50 pounds; work in an environment with variable temperatures, wet floors, and open flame; and perform repetitive tasks including knife work and reaching, bending, and lifting. Compensation & Benefits Base salary: $90,000 - $96,000 annually, depending on experience

Bonus:

[performance / annual bonus structure]

Health:

[medical, dental, vision — employer contribution]

Retirement:

[401(k) with X% match] Paid time off: [vacation, sick leave per WA paid sick leave, holidays]

Additional:

[shift meals, uniforms and laundry, parking or ORCA transit pass, continuing education and certification support, professional association dues] To Apply Submit a resume, a brief note on your cooking, and [sample menus / references] to [contact]. The Rainier Club is an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic.

Pay:

$92,000.00 - $96,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance

Experience:

Culinary Leadership:

5 years (Required)

Work Location:

In person