Culinary Director
SkyBridge Luxury & Associates, Seattle, WA, United States
SkyBridge Luxury Associates has partnered with a
confidential luxury restaurant
in Seattle, WA to identify a
Chef de Cuisine
ready to lead a refined dining program with culinary vision, operational discipline, and an unwavering commitment to excellence. This is a senior culinary leadership role for a chef who brings both
creative depth and kitchen command , building menus that reflect the character of the property while executing at the highest standard every service. The Chef de Cuisine will own the full culinary operation, from team development and menu direction to financial performance and kitchen culture, within a
luxury hotel dining environment
where the restaurant is a destination in its own right. The ideal candidate is a
proven culinary leader
with a strong background in luxury hotel or upscale independent dining, the mentorship instincts to develop a kitchen team, and the operational precision to run a high-performing culinary program. Key Responsibilities
Culinary Leadership & Kitchen Operations
Lead all
daily culinary operations , maintaining luxury standards across every service Drive
menu development and seasonal evolution
that reflects the property's identity and guest expectations Maintain a kitchen environment rooted in
precision, creativity, and accountability Ensure consistent
recipe execution, plating standards, and quality control
across all outlets Team Development & Culture
Recruit, train, and develop a
high-performing culinary team Mentor Sous Chefs and line cooks with intention, building the next generation of culinary leaders Foster a kitchen culture where
excellence and professionalism
are the standard, not the exception Manage
food cost, labor, and kitchen budgets
in alignment with property financial goals Oversee
ordering, inventory, and vendor relationships
to ensure quality sourcing and cost efficiency Maintain full compliance with
health, safety, and sanitation standards Partner with
hotel leadership, food and beverage, events, and catering teams
to align culinary programming with property-wide initiatives Collaborate with the
front-of-house leadership
to deliver a seamless, elevated guest experience Contribute to
pre-opening planning, concept development, or renovation strategy
as applicable Qualifications
Proven experience as a
Chef de Cuisine, Executive Sous Chef, or Head Chef
in a luxury hotel or upscale dining environment Strong track record in
menu development, team leadership, and culinary operations Deep knowledge of
kitchen management, food cost controls, and large-scale production Experience in a
hotel restaurant setting
strongly preferred Culinary degree or equivalent professional experience preferred
#J-18808-Ljbffr
confidential luxury restaurant
in Seattle, WA to identify a
Chef de Cuisine
ready to lead a refined dining program with culinary vision, operational discipline, and an unwavering commitment to excellence. This is a senior culinary leadership role for a chef who brings both
creative depth and kitchen command , building menus that reflect the character of the property while executing at the highest standard every service. The Chef de Cuisine will own the full culinary operation, from team development and menu direction to financial performance and kitchen culture, within a
luxury hotel dining environment
where the restaurant is a destination in its own right. The ideal candidate is a
proven culinary leader
with a strong background in luxury hotel or upscale independent dining, the mentorship instincts to develop a kitchen team, and the operational precision to run a high-performing culinary program. Key Responsibilities
Culinary Leadership & Kitchen Operations
Lead all
daily culinary operations , maintaining luxury standards across every service Drive
menu development and seasonal evolution
that reflects the property's identity and guest expectations Maintain a kitchen environment rooted in
precision, creativity, and accountability Ensure consistent
recipe execution, plating standards, and quality control
across all outlets Team Development & Culture
Recruit, train, and develop a
high-performing culinary team Mentor Sous Chefs and line cooks with intention, building the next generation of culinary leaders Foster a kitchen culture where
excellence and professionalism
are the standard, not the exception Manage
food cost, labor, and kitchen budgets
in alignment with property financial goals Oversee
ordering, inventory, and vendor relationships
to ensure quality sourcing and cost efficiency Maintain full compliance with
health, safety, and sanitation standards Partner with
hotel leadership, food and beverage, events, and catering teams
to align culinary programming with property-wide initiatives Collaborate with the
front-of-house leadership
to deliver a seamless, elevated guest experience Contribute to
pre-opening planning, concept development, or renovation strategy
as applicable Qualifications
Proven experience as a
Chef de Cuisine, Executive Sous Chef, or Head Chef
in a luxury hotel or upscale dining environment Strong track record in
menu development, team leadership, and culinary operations Deep knowledge of
kitchen management, food cost controls, and large-scale production Experience in a
hotel restaurant setting
strongly preferred Culinary degree or equivalent professional experience preferred
#J-18808-Ljbffr