Executive Chef

Overview

Overview

We are Porter, a progressive venture from the One Workplace family headquartered in Seattle, Washington. We’re here to create thoughtful human-centered spaces that foster meaningful relationships through collaborative design so that employees can work their best. We’ve worked with leading global and local companies to transform and design spaces to promote productivity and creativity. We are driven by radical hospitality, the act of going beyond what is required to add sincerity and integrity to all our work.

 

Porter is committed to the development of empathetic leaders, diversification of talent and increased representation at every level of our business. We believe in cultivating a culture of inclusion and are dedicated to building and retaining teams through removing unnecessary barriers to employment and providing opportunities for career growth. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or veteran status.

 

Compensation range: $88,000-108,000 annual salary

 

Benefits:

• 15 days of PTO
• 8 Paid holidays
• Medical/Dental/Vision Insurance
• 401k + Employer Match
• Wellness App with reimbursement of up to $500/year
• Profit Sharing

Position Summary

Position Overview

The Executive Chef is responsible for overseeing all culinary operations, ensuring exceptional quality of food preparation and presentation while managing kitchen staff, controlling costs, and maintaining food safety standards. This leadership role requires culinary expertise, creativity, and strong management skills to deliver outstanding dining experiences.

 

Essential Functions

To perform this job successfully, an Executive Chef must be able to perform each essential duty satisfactorily.  Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department expenses including food cost, labor cost and controllable cost.
• Participates in the budgeting process for areas of responsibility.
• Conducts menu development to maintain interest from tenants
• Determines how food should be presented and create decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to company standards.