Executive Sous Chef Highgate Hotels LPExecutive Sous ChefSeattle, WALocated on the seam of Belltown and the retail core, the 97-room Kimpton Palladian Hotel is within walking distance of landmarks like Pike Place Market, the waterfront, and Seattle's best new restaurants, live music venues, cafés, and boutiques. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.
Pastry Chef De Cuisine Compass Group USA IncPastry Chef De CuisineKirkland, WA$90,000–$95,000 / yearAs a Pastry Chef de Cuisine, you will be instrumental in motivating, training, developing, and directing our talented team members to consistently deliver a wide variety of desserts, artisan pastries, and delightful sweet goods. Lead Pastry Production: Oversee the preparation of a diverse range of pastry items-from morning viennoiserie to plated desserts-ensuring they perfectly complement and elevate our overall food operations.
Sr. DevOpps Architect - Chef/Puppet DevSelectSr. DevOpps Architect - Chef/PuppetBellevue, WashingtonDevOpps Architect - Chef/Puppet Location: Seattle Area Openings: 1 Type: Contract or Contract-to-Hire Level: Senior Responsibilities Provide business, data, application and technology consulting for IT team members and business partners. 3+ years' experience integrating automation workflow tools (Jenkins/Hudson/uDeploy) with configuration management tools (Chef/Puppet/SaltStack/Ansible).
Sous Chef Four Seasons Hotels and ResortsSous ChefSeattle, WA$81,000–$84,000 / yearWake to a fresh cup of coffee delivered straight to your room, then head out to explore eclectic neighbourhoods and craft breweries, or spend the day hiking up nearby Mount Rainier or kayaking on Lake Union. Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred - Workday, Birchstreet.
Executive Chef Marriott International IncExecutive ChefRedmond, WAAreas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
NewSous Chef Kimpton Palladian HotelSous ChefSeattle, WashingtonFull timeUp to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO. Compensation Type: Yearly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
Executive Chef Covenant LivingExecutive ChefMercer Island, Washington$80,169–$85,419 / yearDirects daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity.
Chef de Partie Scenic Hotel GroupChef de PartieWA$30–$31 / hourGreat Summer Experience: Spend your summer in one of New Zealand\'s most stunning and remote regions, working in a dynamic team environment. We are looking for an experienced Chef de Partie to join the team on the lovely West Coast for the busy summer season!
NewSous Chef UCFSSous ChefSeattle, WashingtonThis role includes a broad range of culinary, operational, and leadership duties: Assist in managing daily food production for residential dining, catering, and special events. This role is responsible for assisting with food production, staff supervision, quality control, and ensuring a safe and efficient kitchen environment.
Chef de Bar Aparium Hotel GroupChef de BarSeattle, WA$85,000–$93,000 / yearActively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Banquets, Restaurant, and Bar associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the F&B program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities. Be a subject matter expert in Beverage service, as well as understanding the history of the cuisine most closely related to the hotel food & beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge.
Sous Chef Emish MarketSous ChefFederal Way, WAFull timeThe ideal candidate is an experienced culinary professional with strong cooking skills, leadership experience, excellent knowledge of Ukrainian and European cuisine, and the ability to work effectively in a fast-paced professional kitchen. Pay & Compensation: $25+/h (Competitive pay based on experience and qualifications).Benefits:We offer competitive employee benefits including paid sick leave (1 hour per 40 hours worked), 5 paid holidays.
Head Chef Scenic Hotel GroupHead ChefWest Coast, WA$35–$37 / hourKey Tasks & Responsibilities: Taking a hands-on approach to running the kitchen, including determining work requirements and allocation of duties. b'nnnn n n nn nn n n nn Head Chef | Jobs at Scenic Hotel Group nn n nn n n nn n nn n n n n nn n n n nn n nn n n nn nnnnnn n n nn.
Pantry Chef Lindblad ExpeditionsPantry ChefSeattle, WA$105–$115 / hourFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued.
Assistant Chef Lindblad Expeditions Holdings Inc.Assistant ChefSeattle, WA$190–$200 / yearFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". Cooks and prepares food as a member of the galley staff, with primary responsibility for baking breads and desserts, executing breakfast, and completing other prep as directed by the Head Chef.
Assistant Chef Lindblad ExpeditionsAssistant ChefSeattle, WA$190–$200 / yearFull timeFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. Food Stores Assists in loading, handling, and properly storing food and related items to maintain appropriate stocking levels and ensure correct rotation of perishable and non-perishable goods.
Chef De Partie Lindblad ExpeditionsChef De PartieSeattle, WA$130–$140 / hourFull timeFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLE As Chef de Partie aboard a Lindblad Expeditions vessel, you’ll take a key role in the preparation of high-quality meals — with a special focus on cooking daily crew meals that are nourishing, balanced, and executed with care.
Pastry Chef Lindblad ExpeditionsPastry ChefSeattle, WA$175–$189 / hourFull timeFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. Target base salary for this role based on experience and vessel and reflects the total daily compensation: Breakdown of the total compensation range: $175- $189 base daily rate + $50 guaranteed tip Employment is contingent on the following: - In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines.
Pantry Chef Lindblad Expeditions Holdings Inc.Pantry ChefSeattle, WA$105–$115 / hourFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued.
Chef De Partie Lindblad Expeditions Holdings Inc.Chef De PartieSeattle, WA$130–$140 / hourFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". As Chef de Partie aboard a Lindblad Expeditions vessel, you'll take a key role in the preparation of high-quality meals - with a special focus on cooking daily crew meals that are nourishing, balanced, and executed with care.
Pastry Chef Lindblad Expeditions Holdings Inc.Pastry ChefSeattle, WA$175–$189 / hourFrom taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". Food Stores: Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items.