Chef de

CuisineClub:

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 packageAbout the RoleThe 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 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 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 ResponsibilitiesCulinary Leadership & Menu DevelopmentExecute and help develop la carte menus that reflect classical European technique alongside seasonal Pacific Northwest ingredientsOwn daily specials, tasting menus, and features; write and cost recipes with accuracyBuild 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 ChefKitchen Supervision & OperationsLead the line during service expedite, taste, and hold the standard in real timeSupervise, schedule, and direct the culinary team; manage labor to budget without sacrificing qualityRun daily pre-shift meetings covering menu, allergens, VIP members, event overlap, and prioritiesManage station setup, mise en place standards, prep lists, and par levelsServe as senior culinary authority in the Executive Chef's absencePurchasing & Cost ControlPlace daily and weekly orders; evaluate quality on receiptManage food cost to target through yield testing, portion control, cross-utilization, and waste reductionConduct inventory counts and reconcile invoices in Craftable; flag variances and price movementMaintain purchasing specifications and vendor accountability on quality, delivery, and pricingTraining & DevelopmentTrain cooks in proper technique knife work, butchery, stocks and mother sauces, charcuterie, bread and dough work, braising, roasting, and finishingTeach plate presentation as a discipline: composition, height, negative space, temperature, and consistencyBuild a culture of teamwork, communication, and mutual accountability between stations and across shiftsConduct performance feedback, cross-training, and succession development for line cooks and sous chefsMentor with patience and high expectations; correct in the moment, teach for the long termBanquets & Special EventsPartner with the Special Events and Banquet teams on menu design, tastings, and feasibility for weddings, member events, and private functionsTranslate la carte quality into volume production without compromising standardsAttend the daily catering meeting to review upcoming functions, changes, and staffing needsReview BEOs, staff and plan events, and coordinate timing between la carte service and event executionManage competing demands on labor, equipment, and product across simultaneous servicesSanitation, Safety & ComplianceMaintain full compliance with King County Health Department and Washington State food safety requirementsEnforce HACCP practices, temperature logs, allergen protocols, and sanitation schedulesUphold kitchen safety standards and proper equipment use and maintenanceQualificationsRequired5+ years of progressive culinary leadership, including 2+ years as Chef de Cuisine, Executive Sous Chef, or equivalent in a high-volume, high-standard operationDemonstrated command of classical European cuisine French, Italian, and broader old-world techniqueStrong working knowledge of Pacific Northwest regional ingredients, seasonality, and purveyorsProven supervisory experience: hiring, scheduling, training, coaching, and holding a team to standardSolid purchasing, inventory, and food-cost management skillsExperience bridging la carte and banquet or catering productionWashington State Food Worker Card (or ability to obtain before start); ServSafe Manager certification preferredAbility to work a schedule that includes evenings, weekends, and holidaysPreferredPrivate club, fine dining, hotel, or resort backgroundCulinary degree or formal apprenticeshipCharcuterie, whole-animal butchery, or in-house bread and pastry experienceFamiliarity with club POS, inventory, and event management systemsWho Thrives HereYou cook with your hands and lead with your standardsYou have an artist's eye and a strong work ethic you move fast and you finish cleanYou'd rather teach someone to do it right than do it yourself for the tenth timeYou care about consistency as much as creativityYou understand that in a private club, members are owners they'll be back next Tuesday, and they'll rememberPhysical RequirementsAbility 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 & BenefitsBase 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 ApplySubmit 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.