Sous Chef Amaro's TableSous ChefVancouver, Washington$80,000–$85,000 / yearSous Chef – Amaro’s Table (East Vancouver)About NW Hospitality Group We’re a locally owned restaurant group based in Southwest Washington with three core concepts: Amaro’s Table, Gustav’s, and Cecilia. Our award-winning concept, Amaro’s Table, has proudly served the community since 2018, owned and operated by local chefs who take a lot of pride in bringing both quality and value to their guests.
Cook/ Prep Cook/ Sous Chef Century Park Associates LLCCook/ Prep Cook/ Sous ChefGig Harbor, WAAssists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels. Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage.
Sous Chef CeciliaSous ChefVancouver, WashingtonWe’re a locally owned restaurant group based in Southwest Washington with three core concepts: Amaro’s Table, Gustav’s, and Cecilia. At NW Hospitality Group, we’re building restaurants that last, by investing in good people and doing things the right way.
Executive Chef | Elevated Wine Bar | Washington, DC One HausExecutive Chef | Elevated Wine Bar | Washington, DCColumbia, WashingtonThe Executive Chef will partner closely with the General Manager and Director of Culinary to execute the brand's culinary vision while maintaining exceptional food quality, controlling costs, and developing the next generation of culinary leaders. We are conducting a confidential search for an experienced and hands-on Executive Chef to lead the culinary operations of a high-volume, nationally recognized restaurant concept in Washington, DC.
Senior Banquet Chef - Seattle Convention Center Aramark Corp.Senior Banquet Chef - Seattle Convention CenterSeattle, WA$93,000–$98,000 / yearThe Senior Banquet Chef works closely with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals and supporting high production, catering operations. Assists with developing culinary team's skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success.
Executive Chef/Chef King's Seafood CompanyExecutive Chef/ChefBellevue, WashingtonHailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.
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.
Chef De Partie Lindblad ExpeditionsChef 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”. 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.
Sous Chef Muckleshoot CasinoSous ChefAuburn, WAMay need to assist team members with production as needed during high volume periods as well as monitoring food flow, presentation, and timing on occasion. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Room Chef Muckleshoot CasinoRoom ChefAuburn, WABe the face of Muckleshoot Casino Resort's for new hires and team members; exemplify Muckleshoot Casino Resort's values and set a great example by always demonstrating excellent guest service and professionalism. Create, maintains, and facilitates a positive work environment; promotes positive team member relations and reports issues to the appropriate personnel.
Dishwasher APS HireDishwasherSpokane, WashingtonDishwasher Reporting Relationships Position Reports to: Chef Subordinate Staff: None Basic Functions: Properly cleans and sanitizes all dishes, glassware, utensils and pots. Performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager at any time.
Lead Line Cook - Summer 26 Crystal MountainLead Line Cook - Summer 26Enumclaw, WashingtonApply today to grow your mountain roots with us— whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. The Lead Line Cook, or Cook 3, is responsible for the co-management of a specific outlet within Crystal Mountain Resort Culinary Operations and works to provide the best possible guest experience within the restaurant.
Lead Line Cook, Winter 26/27 Crystal MountainLead Line Cook, Winter 26/27Enumclaw, WashingtonApply today to grow your mountain roots with us— whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. The Lead Line Cook, or Cook 3, is responsible for the co-management of a specific outlet within Crystal Mountain Resort Culinary Operations and works to provide the best possible guest experience within the restaurant.
Cook 2 Central Washington UniversityCook 2Ellensburg, WAFor the Central Washington University Annual Security and Fire Safety Report (i.e. Clery Report) which includes statistics about reported crimes and information about campus security policies, available online here or call CWU Police and Parking Services at 509-963-2959 for a paper copy. This position is directly involved in leading, directing and training the culinary staff including Cook 1, Food Service Worker Leads, Food Service Workers, Non-Permanent, temporary staff and students.
Cook 2 Aparium Hotel GroupCook 2Seattle, WASkills Needed: grande manger, fry, blanch, basic sauce and dressings making, knowledge of knife cuts, understanding culinary terminology, and follow a recipe, knife sharpening skills, etc. As a Cook 2, this position collaborates closely with the Executive Chef, Sous Chefs, and Cook 1 in developing and executing scratch-made dishes and recipes.
Executive Chef Lucky Strike Entertainment CorpExecutive ChefSeattle, WA$85,000–$95,000 / yearWe Are Lucky Strike Entertainment, one of the largest and most successful location-based entertainment companies in the World with 360 upscale and traditional Bowling Centers, five expansive and well-located Waterparks, a large Amusement Park in California and 10 upscale Boomers Family Entertainment Centers in major markets. From a humble beginning with one bowling center in 1997, we redefined an industry and built a powerhouse Company with 14,000 Associates and nearly $1.4 billion in annual revenue.
Executive Chef GarageExecutive ChefSeattle, Washington$85,000–$95,000 / yearWe Are Lucky Strike Entertainment, one of the largest and most successful location-based entertainment companies in the World with 360 upscale and traditional Bowling Centers, five expansive and well-located Waterparks, a large Amusement Park in California and 10 upscale Boomers Family Entertainment Centers in major markets. From a humble beginning with one bowling center in 1997, we redefined an industry and built a powerhouse Company with 14,000 Associates and nearly $1.4 billion in annual revenue.
Line Cook TroonLine CookSeattle, WashingtonThe Line Cook will assist the Chef and Kitchen Manager in preparing food for all culinary outlets on the property, including but not limited to kitchen sanitation, cleanliness, preparation, and delivery. Our team has made a conscious effort to ensure strong protocols are in place to keep you and our patrons safe, so you can focus on the customer experience, camaraderie, and dining room management.
Pastry Chef - Uchi Salt Lake City (Come train with us!) Hai HospitalityPastry Chef - Uchi Salt Lake City (Come train with us!)Seattle, WA$75,000–$80,000 / yearJob Description: Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Pastry Sous Chef to join the opening team at Uchi Salt Lake City! We are currently accepting applications from candidates who are able to temporarily relocate to one of our existing Uchi markets for paid training with travel and lodging provided.
Executive Chef Amaro's TableExecutive ChefVancouver, Washington$85,000–$100,000 / yearNow hiring an Executive Chef – Amaro's Table East Vancouver Salaried: $85,000 - $100,000 DOE About NW Hospitality Group We’re a locally owned restaurant group based in Southwest Washington with three core concepts: Amaro’s Table, Gustav’s, and Cecilia. Whether you’re an experienced Executive Chef or a strong Sous Chef ready for the next step, this is a great opportunity to take the reins of a fast-paced, high-performing restaurant with room to grow.