Executive Chef Landry's Inc. - 3.2 Tacoma, WA Job Details $90,000 - $100,000 a year 23 hours ago Benefits Disability insurance Health insurance Dental insurance 401(k) Flexible spending account Vision insurance Employee discount Paid sick time Qualifications Food and beverage product quality management Food quality maintenance Staff supervision Team supervision Fine dining experience Labor cost analysis Workplace dispute resolution Kitchen cost control Inventory tracking for food cost management Materials management in food and beverage Managing kitchen staff Business operations Restaurant cost management Managing hospitality operations budgets Full Job Description Overview Stanley & Seafort's Tacoma, WA Executive Chef Stanley & Seafort's, a Tacoma landmark known for its breathtaking views of downtown and Commencement Bay, is seeking an experienced Executive Chef to lead culinary operations at one of the region's most iconic dining destinations. This is an opportunity to showcase creativity, drive operational excellence, and inspire a talented culinary team while delivering memorable dining experiences for guests celebrating business, special occasions, and everyday moments. Join a restaurant with a rich history, loyal following, and a reputation for exceptional hospitality and cuisine.

Benefits:

Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave The Company offers salaried managers 10 paid vacation days per full calendar year. New employees receive a pro-rated amount of vacation during their first calendar year Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $90,000.00 - USD $100,000.00 /Yr.