Executive Chef for 2 projects

Executive Chef Suncadia Resort

Eldr Restaurant & GH Pasta & Pizza | General Harvest Restaurants

General Harvest Restaurants is excited to welcome an experienced and thoughtful Executive Chefto lead two concepts at Suncadia Resort: Eldr Restaurant and GH Pasta & Pizza.

This role is a great fit for a chef who enjoys working with seasonal ingredients, handmade pasta, and sustainably sourced seafood, and who values both craft and team development in a collaborative environment.

About General Harvest Restaurants

General Harvest Restaurants is a Seattle-based restaurant group behind concepts including Vendemmia, East Anchor Seafood, Raccolto, GH Pasta & Pizza (West Seattle, Phinney, Suncadia), Haerfest, and Eldr (Sunset Hill & Suncadia). The group is focused on ingredient-driven cooking, strong systems, and long-term team development, with an emphasis on consistency, sourcing, and thoughtful growth across all concepts.

About Suncadia Resort

Nestled in the Cascade Mountains of Washington, Suncadia Resort is a year-round destination known for its natural beauty, relaxed luxury, and strong sense of place. The property attracts guests from Seattle and beyond, offering a unique opportunity to create memorable dining experiences in a setting that balances high standards with an approachable atmosphere.

The Opportunity

You ll oversee two distinct concepts:

• Eldr Restaurant A dinner-focused restaurant centered on seasonal cooking and live-fire techniques
  
• GH Pasta & Pizza A welcoming, ingredient-driven concept highlighting handmade pasta and naturally leavened dough
  

Both kitchens share a commitment to scratch cooking, local sourcing, and thoughtful execution, supported by access to high-quality seafood through our in-house sourcing.

Compensation

• $90,000+ Base Salary
  
• $3,000 Signing Bonus (1-year commitment)
  
• Relocation Assistance Available
  
• Monthly Bonus: $500 $1,000
  
• Estimated First-Year Earnings: $93,000 $102,000+
  

What You ll Be Doing

• Leading and supporting the BOH teams across both restaurants
  
• Creating a positive, respectful, and professional kitchen culture
  
• Being present in service (approximately 5 dinner services per week)
  
• Partnering with FOH leadership to support a strong overall guest experience
  
• Helping guide performance toward key goals:
  
• 17.5% BOH labor
  
• 24% food cost
  
• 12.5% FOH labor
  
• 20% beverage cost
  
• Overseeing ordering, scheduling, and restaurant organization
  
• Coaching and developing team members at all levels
  
• Participating in regular leadership meetings and ongoing planning
  

Who You Are

• An experienced chef with a background in quality-driven kitchens
  
• A supportive leader who enjoys teaching and building teams
  
• Organized and detail-oriented, with a solid understanding of kitchen operations
  
• Comfortable balancing creativity with consistency and cost awareness
  
• Interested in growing within a collaborative restaurant group
  

Benefits & Growth

• Monthly performance-based bonus opportunities
  
• Annual compensation review based on performance
  
• Health insurance (after 90 days)
  
• Paid vacation (1 2 weeks depending on tenure)
  
• Dining discounts across General Harvest Restaurants
  
• Access to Spanish language classes
  

A Bit More About the Role

This is a hands-on position with time spent in the kitchen during service, balanced with leadership responsibilities. You ll have the opportunity to shape both the food and the team while working with a group that values consistency, integrity, and long-term growth.

If you re looking for a role where you can cook, lead, and build something meaningful in a beautiful setting, we d love to connect.