Executive Chef for 2 projects

Pay:

$90,000.00+ annually Job description:

Executive Chef Suncadia ResortEldr Restaurant & GH Pasta & Pizza | General Harvest RestaurantsGeneral Harvest Restaurants is excited to welcome an experienced and thoughtful Executive Chefto lead two concepts at

Suncadia Resort:

Eldr Restaurant and GH Pasta & Pizza.

This role is a great fit for a chef who enjoys working with seasonal ingredients, handmade pasta, and sustainably sourced seafood, and who values both craft and team development in a collaborative environment.

About General Harvest RestaurantsGeneral Harvest Restaurants is a Seattle-based restaurant group behind concepts including Vendemmia, East Anchor Seafood, Raccolto, GH Pasta & Pizza (West Seattle, Phinney, Suncadia), Haerfest, and Eldr (Sunset Hill & Suncadia). The group is focused on ingredient-driven cooking, strong systems, and long-term team development, with an emphasis on consistency, sourcing, and thoughtful growth across all concepts.

About Suncadia ResortNestled in the Cascade Mountains of Washington, Suncadia Resort is a year-round destination known for its natural beauty, relaxed luxury, and strong sense of place. The property attracts guests from Seattle and beyond, offering a unique opportunity to create memorable dining experiences in a setting that balances high standards with an approachable atmosphere.

The OpportunityYou ll oversee two distinct concepts:

Eldr Restaurant A dinner-focused restaurant centered on seasonal cooking and live-fire techniquesGH Pasta & Pizza A welcoming, ingredient-driven concept highlighting handmade pasta and naturally leavened doughBoth kitchens share a commitment to scratch cooking, local sourcing, and thoughtful execution, supported by access to high-quality seafood through our in-house sourcing.

Compensation$90,000+ Base Salary$3,000 Signing Bonus (1-year commitment)

Relocation Assistance AvailableMonthly Bonus:

$500 $1,000

Estimated First-Year Earnings:

$93,000 $102,000+What You ll Be DoingLeading and supporting the BOH teams across both restaurantsCreating a positive, respectful, and professional kitchen cultureBeing present in service (approximately 5 dinner services per week)Partnering with FOH leadership to support a strong overall guest experienceHelping guide performance toward key goals:17.5% BOH labor24% food cost12.5% FOH labor20% beverage costOverseeing ordering, scheduling, and restaurant organizationCoaching and developing team members at all levelsParticipating in regular leadership meetings and ongoing planningWho You AreAn experienced chef with a background in quality-driven kitchensA supportive leader who enjoys teaching and building teamsOrganized and detail-oriented, with a solid understanding of kitchen operationsComfortable balancing creativity with consistency and cost awarenessInterested in growing within a collaborative restaurant groupBenefits & GrowthMonthly performance-based bonus opportunitiesAnnual compensation review based on performanceHealth insurance (after 90 days)Paid vacation (1 2 weeks depending on tenure)Dining discounts across General Harvest RestaurantsAccess to Spanish language classesA Bit More About the RoleThis is a hands-on position with time spent in the kitchen during service, balanced with leadership responsibilities. You ll have the opportunity to shape both the food and the team while working with a group that values consistency, integrity, and long-term growth.

If you re looking for a role where you can cook, lead, and build something meaningful in a beautiful setting, we d love to connect.

Benefits:

Food providedHealth insurancePaid time offRelocation assistance

Work Location:

In person