Executive Chef

At Corbeau, our goal is to create a workplace that is equitable, professional, and focused on creating a memorable dining experience for our guests. We change our menu seasonally, source heavily from local farms, ranches, and seafood purveyors, and cultivate a world-class beverage program to offer a unique experience in Tacoma. We describe ourselves as French-ish we lean on the classics but with a PNW twist.

We are seeking an Executive Chef to lead the culinary program and day-to-day kitchen operations of our French-inspired, wine-driven restaurant in Tacoma.

The Executive Chef is responsible for food quality, consistency, kitchen leadership, staffing, labor management, food cost, cleanliness, organization, and menu development. This role works closely with ownership to ensure the culinary program reflects the standards, identity, and direction of Corbeau.

• Lead all daily back-of-house operations
  

• Maintain consistently high standards of food quality, preparation, and presentation
  

• Develop and execute seasonal menus in collaboration with ownership
  

• Maintain recipes, portion standards, plating specifications, and prep systems
  

• Lead, train, develop, and maintain kitchen standards
  

• Participate in hiring, promotions, and other kitchen staffing decisions
  

• Develop, oversee, and work closely with the Sous Chef
  

• Create and manage BOH schedules
  

• Maintain appropriate labor levels and control overtime
  

• Manage food cost, waste, purchasing, ordering, and inventory
  

• Cost menu items and ensure dishes meet profitability expectations
  

• Maintain exceptional kitchen cleanliness, organization, and food-safety standards
  

• Oversee service execution, ticket pacing, and communication between stations
  

• Work collaboratively with front-of-house leadership
  

• Develop menus for wine dinners, private events, and special programming
  

• Communicate staffing, operational, equipment, and financial concerns to ownership promptly
  

• Build systems that allow the kitchen to operate consistently whether or not the Executive Chef is physically present
  

The Executive Chef is expected to lead with professionalism, consistency, accountability, and poise.

This position requires someone who is comfortable setting clear expectations, addressing performance issues directly, making difficult staffing decisions when necessary, and maintaining high standards without creating an unhealthy kitchen culture.

The Executive Chef should be creative while understanding that culinary decisions must also support the operational and financial health of the restaurant.

Ideal candidates will have:

• Previous Executive Chef, Chef de Cuisine, or Executive Sous Chef experience
  

• Strong knowledge of classical and French cooking techniques
  

• Experience managing and developing a professional kitchen team
  

• Strong food cost, labor cost, purchasing, and inventory knowledge
  

• Experience with menu development and recipe costing
  

• Excellent organizational and communication skills
  

• Strong food safety and sanitation knowledge
  

• Ability to remain composed and decisive during busy service
  

• A collaborative approach to working with ownership and restaurant leadership
  

An appreciation for wine and the relationship between food, wine, and hospitality is strongly preferred.

Salary: $82,000 per year

Regular Schedule: Tuesday through Saturday, 12:00 PM through close.

The Executive Chef is expected to maintain flexibility when required for holidays, wine dinners, private events, staffing needs, and other special circumstances.

Reports directly to Ownership

The Executive Chef oversees the back-of-house team and works closely with the Sous Chef, front-of-house leadership, wine leadership, and ownership.

Success will be measured through consistent food quality, strong kitchen leadership, staff development, cleanliness, organization, food and labor cost management, menu profitability, and the overall ability of the kitchen to consistently execute Corbeau s standards.