Chef De Cuisine for new Seattle location opening: $91,000 - $97,000

Chino-Latino cuisine with a Pacific Northwest point of view. A melting pot of bold flavors, Northwest ingredients, and Asian comfort foods. Under Chef Luis Brambila, Bar Dojo reimagines traditional dishes through a creative Pacific Northwest lens, from Ahi Tuna Tacos and Birria Ramen to craft cocktails infused with Asian-inspired fruits and spices. Warm, lively, and full of energy, it's a neighborhood favorite for dinner, drinks, and weekend brunch.

Seattle location opening fall 2026!

About Feedme Hospitality & Restaurant Group:

Feedme is a family-owned company that prides itself on providing a cohesive and team-oriented environment. Our mission is an exceptional experience executed through amazing food, attentive service and kind people. We are a hospitality, catering and restaurant group that feeds the soul. We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.

Feedme Hospitality employees are trustworthy, generous, and others-focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles. If you have a can-do attitude, a sense of humor, a passion for hospitality, a naturally curious personality, and a habit of assuming positive intent, this is the perfect gig for you!

Vision and Mission:

We offer an exceptional experience executed through amazing food, attentive service and kind people. We are a hospitality group that feeds the soul.

Vision:

To be the best hospitality group to work for and dine at, and to give back to the community through the lens of food.

Mission:

We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.

We are trustworthy, generous and others-focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles.

We are paving the way for success with consistency of system adherence, staff education and cost analysis.

Why We Love Working for

Feedme Hospitality & Restaurant Group:

We offer Medical, Dental, and Vision to eligible employees working at least 25+ hours per week.

All employees are eligible to enroll in FSA, Dependent FSA, Commuter Benefits, Accident Insurance, and Voluntary Life Insurance.

Paid Sick Leave:

1 hour accrued for every 40 hours worked.

We post schedules 14+ days in advance.

Dining Discounts.

We are closed on Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day.

We use industry-leading tools such as Toast, Canva, 7Shifts, Triple Seat, and OpenTable.

Position Summary:

The Chef de Cuisine is responsible for the daily operations of the kitchen. They are responsible for both short- and long-range planning, including the development and execution of new menus and pricing, equipment, and budget planning, cost control, and profit contribution to the business. They have overall responsibility for the day-to-day activities in the kitchen and for always maintaining complete control of the kitchen and commanding the respect of the kitchen staff. The Executive Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety and sanitary standards in the workplace. They will work together with the General Manager to focus on the vision of the restaurant. In this leadership role, the Executive Chef serves as a role model and mentor to the kitchen staff and must always maintain a professional appearance and demeanor.

Essential Functions:

Knowledge Base:

Proven working experience as a Head Chef.

Excellent record of kitchen management.

Ability to spot and resolve problems efficiently.

Capable of delegating multiple tasks.

Communication and leadership skills.

Keep up with cooking trends and best practices.

Expert knowledge of the restaurant or organization s cuisine.

Advanced culinary skills, including food preparation, flavor pairings, and other cooking best practices.

Ability to develop unique recipes.

Current knowledge of trends in the restaurant industry.

In-depth knowledge of federal, state, and local food handling regulations.

Comfortable training, directing, and supervising kitchen staff.

Exceptional leadership skills, including motivation and goal setting.

Excellent communication and interpersonal skills.

Time management and organization.

Daily Responsibilities:

Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff's activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the final touchPerform administrative dutiesComply with nutrition and sanitation regulations and safety standardsKeep time and payroll recordsMaintain a positive and professional approach with coworkers and customersEnsure the inspection and planning of materials, supplies and equipment for readiness of service; rectify deficiencies with respective personnelMonitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.

Conduct pre-shift meetings with staff and review all information pertinent to the day's business.

Ensure that staff report to work as scheduled. Document any late or absent employees.

Ensure coordination of breaks for staff.

Inspect grooming and attire of staff; rectify any deficiencies.

Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards. Handle disciplinary problems and counsel employees according to restaurant standards.

Foster and promote a cooperative working climate, maximizing productivity and employee morale.

Ensure assignment of work and side duties to staff in accordance with departmental procedures. Identify situations that compromise the department's standards and delegate these tasks.

Ensure the monitoring of the preparation of station assignments, ensuring compliance with departmental standards.

Inspect all aspects of the restaurant environment, ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.

Anticipate heavy business times and organize procedures to handle extended waiting lines.

Ensure all closing duties for staff are completed before staff sign out.

Attend designated meetings, menu and wine tastings.

Adhere to all Health Department, sanitation, and safety regulations as required by the restaurant.

Attend and participate in all Manager meetings as scheduled.

Customer Service:

Maintain a positive and professional approach with coworkers and customers.

Always promote and support the highest quality guest experienceMaintain a consistently smooth-running operationEnsure physical atmosphere/aesthetics and cleanliness of restaurantDemonstrate effective salesmanship and guest service while on the floor and teach effective salesmanship and guest service to floor staff.

Write service notes at the end of each shiftSupport and help staff during service, as neededEnsure break compliance practices and procedures are followed.

Ensure that the overall restaurant appearance is exceptional. This means monitoring the entire store consistently throughout the shift.

Monitor volume and content of music always playing.

Monitor appropriate lighting levels at open, dusk, and night.

Monitor cleanliness throughout the property.

Food Service:

Oversee and assist with food production and all culinary activitiesSupervise kitchen staff to ensure service runs smoothlyEnsure that quality and cost standards are consistently maintainedEnsure that quality culinary dishes are served on schedule and see that any problems that arise are rectified.

Oversee and ensure that all food is prepared to specifications in presentation and recipe.

Responsible for approving all prepared food items that leave the kitchenSelect, create, and modify menus and recipes as needed so that they remain viable.

Standardize production recipes to ensure consistent qualityEstablish presentation technique and quality standardsPlan and price menusOversee the ordering, receipt, and storage of all food productsRemain up to date on new techniques and trends in dining in order to continue to modify the menu to suit our guests.

Oversee and work on the line to support, observe, train, and direct staff during service, depending on the number of staff in the kitchen.

Beverage Service:

Understanding of WA State service and consumption laws.

Understanding basic beverage knowledge.

Understanding of proper beverage service.

Leadership:

Responsible for ensuring the kitchen is adequately staffed in all areasResponsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced.

Assign food preparation and line duties to the kitchen staffSpot problems and resolve them quickly and efficientlyDelegate many kitchen tasks simultaneously while maintaining composureMaximize the productivity of the kitchen staff, as well as manage and direct the Sous Chef(s).Promote cooperation in the kitchen

Administration:

Oversee the monitoring of weekly sales and adjust prep production levels.

Oversee and ensure that food safety and Health Department sanitation requirements are maintained at all times.

Oversee and ensure that accurate inventories, extensions, and menu item price verifications are maintained and conducted.

Maintain food cost and budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.

Estimate food consumption and requisition or purchase foodEnsure proper equipment operation/maintenanceEnsure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.

Control kitchen expenses, reporting to the GM what is spent and what is needed for the kitchen.

Accurately track and report kitchen expenses.

Maintain and update repair & maintenance logMaintain and update temperature logEnsure staff adhere to all policies.

This position description is subject to change and other functions may be assigned/reassigned at management's discretion.

RequirementsQualifications:

To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily.

The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Experience, Education, and Certifications:

Education Level:

BA or related culinary degree with eight or more years of industry and culinary management experience.

Experience Level:

Minimum five years as Sous Chef, Chef de

Cuisine, or Executive ChefRequired:

Ability to obtain a Washington State Food Handler's Certification.

Preferred:

Knowledge of Computerized P.O.S. Systems and MS Office programs.

Food Safety Certification.

Certification in alcohol awareness program.

Certification of previous training in liquor, wine, and food service.

Certification in C.P.R.Customer service training.

Ability to communicate in a second language.

Required Competencies:

Passionate about food and peopleA passion for cooking fresh, seasonally driven cuisine while understanding the business aspect of the restaurantBelieving that food is an art form meant to be savored and meant to be consumed and appreciated with multiple senses.

A mastery of food and flavor to evoke a variety of reactions.

Sensitive palate and a keen sense of taste and smell to recognize subtle nuances in flavors to allow the exploration of bold new flavor combinations and make them work.

Creativity and a flair for experimentation to put a twist on familiar dishes and create new combinations.

Focus on local, sustainable, seasonal, and organic ingredientsStrong work ethic, willing to work long hoursHands-on chef who takes ownership of the kitchen and menu development, thrives in a fast-paced environment.

Stays cool under pressure, treats his or her team fairly and with respect.

Leadership - a great leader and can teach and develop a crew to cook great food. Lead by example.

DeterminationOrganizationExperience with the budget development process and cost controlAbility to delegate tasks with proper instructions with follow-through and follow-up.

Maintain a professional and respectful workplace for employees.

Ability to manage in a diverse environment with a focus on guest serviceA strong presence in the restaurant with great attention to detail in kitchen management and quality service.

Positive attitudeCommunicate clearly, professionally, concisely, and respectfullySolid track record as an Executive Chef or Chef du Cuisine in an upscale, fast-paced, and quality environment.

Control food and labor costsMenu development and pricingDevelopment of culinary team