DISTRICT EXECUTIVE CHEF - REDMOND- WA

Salary: $110,000 - $130,000 /year

Pay Grade: 17 

Other Forms of Compensation:  

 

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.

Job Summary

The District Executive Chef serves as the strategic culinary leader for a defined district of units, ensuring operational excellence, culinary innovation, and brand consistency across all assigned locations. This role is responsible for guiding and supporting unit-level culinary teams to achieve financial targets, maintain compliance, and deliver exceptional guest experiences. The District Chef functions without a permanent home unit and instead is deployed to provide oversight, mentorship, and operational support where needed across the district and travel 30% as required to support internal and external compass accounts.

 

Supervisory Responsibilities:

Manages subordinate supervisors.  Is responsible for the overall direction, coordination, and evaluation of the unit.  Also directly supervises non-supervisory employees.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

Essential Functions and Responsibilities:

District Culinary Oversight

• Lead and support multiple units to ensure consistent quality, presentation, and service standards.
• Develop and implement district-wide menu strategies, including seasonal rotations, cost-effective sourcing, and zero-waste initiatives.
• Monitor and manage food cost, labor efficiency, and productivity metrics across all sites.
• Oversee inventory controls and ensure compliance with purchasing policies.

Training, Development & Standards

• Create and facilitate culinary training programs for district chefs and kitchen teams.
• Drive consistent execution of company culinary tools and systems (Webtrition, My Menu, My Marketing, My Orders, CPM).
• Conduct quality assurance visits to validate compliance with brand, safety, sanitation, and nutritional standards.

Brand & Program Rollouts

• Coordinate the launch of new culinary concepts, products, and internal/external brands.
• Oversee merchandising and presentation standards to optimize guest engagement and sales.
• Support pop-up concepts, limited-time offers, and district culinary events.

Recruitment & Talent Pipeline

• Partner with HR and leadership to source, interview, and onboard culinary leaders.
• Build relationships with culinary schools and community partners to maintain a strong recruitment pipeline.

Safety, Compliance & Guest Relations

• Enforce ServSafe, HACCP, sanitation, and workplace safety protocols.
• Act as the culinary liaison for guest feedback, responding to concerns and driving improvement plans.
• Ensure all sites comply with local, state, and federal regulations.

Leadership & Strategic Impact

• Serve as a district-level culinary advisor to operations and district managers.
• Model financial accountability by ensuring accurate forecasting, cost controls, and KPI tracking.
• Build alignment across units to create a unified, high-performing culinary culture.

 

Qualifications:

• Education: Bachelor’s degree or equivalent experience; Culinary Degree strongly encouraged
• Experience: 1–2 years related experience/training; 5+ years in progressive food service production management
• Multi-Unit Experie