Job Description

Job Description

Job Description

Compensation: $77,968.oo to $80,000 DOE

Benefits:

Medical, Dental & Vision

24 Hours PTO for F/T Employees

Sick Time 1 hour for every 40 hours worked max of 56 hours

Paid Vacation 1st year 5 days, 2nd-4th years ten days, 5 to 9 years 15 days, ten years plus 20 days

Paid Holidays (8)

$50.00 Monthly Phone Allowance

Free Parking

Hotel Discounts

ABOUT WARWICK HOTELS AND RESORTS

Warwick Hotels and Resorts is a refined collection of more than 50 luxury hotels and resorts around the world – from New York to Paris, Geneva to Bali, and Barcelona to Bangkok. All of our sumptuous hotels can be found in prime locations in some of the world’s finest business and leisure destinations.

Launched in 1980, Warwick Hotels and Resorts offers a unique collection of luxury hotels that boast a warm welcome and opulent ambiance throughout the world. Known for our quality and unique sense of style, Warwick Hotels and Resorts offers guests, who are looking for out of this world travel experiences, the perfect balance of quality, authenticity, luxury standards, and prime location.

We are proud of our passion, our people, and our commitment of delivering the ultimate hotel experience.

The Warwick Hotel is seeking a hand's on Chef for a Mexican style steakhouse Candidate must be willing to cook at times. High-end Steakhouse experience helpful along with working knowledge of Charcoal Oven Cooking.

Position Summary:

We are seeking a passionate and highly skilled Head Chef to lead the culinary team of an upscale Mexican steakhouse specializing in fusion flavors and premium Wagyu cuts. The ideal candidate must have substantial experience in opening new restaurants, menu development, kitchen setup, and leading a high-performing kitchen team. This position offers an exciting opportunity to shape a new dining destination in Seattle and deliver an exceptional culinary experience.

Key Responsibilities:

• Pre-Opening Phase :
  • Collaborate with the General Manager to design the kitchen layout, select equipment, and establish operational workflows.
  • Develop a unique, innovative menu combining authentic Mexican flavors with premium steakhouse offerings, including charcoal-grilled Wagyu cuts.
  • Source high-quality ingredients and establish vendor relationships.
  • Recruit, train, and manage the culinary team, ensuring all staff are aligned with the restaurant's vision and standards.
  • Create kitchen operating procedures, including recipes, plating guides, and food safety protocols.
  • Assist in cost analysis and budgeting for food and labor.
• Post-Opening Phase :
  • Lead daily kitchen operations, ensuring consistent food quality, presentation, and service.
  • Monitor inventory, food costs, and waste to achieve profitability targets.
  • Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations.
  • Collaborate with the Restaurant Manager and ownership to implement seasonal menu changes and special promotions.
  • Train and mentor culinary staff, fostering a positive and collaborative work environment.
  • Ensure timely execution of food orders during peak hours without compromising quality.
  • Engage with guests as needed to enhance the dining experience and gather feedback.

Qualifications:

• Minimum 5 years of experience as a Head Chef or Sous Chef in a high-volume, upscale dining environment, with a focus on Mexican cuisine, steakhouse concepts, or fusion dining.
• Proven track record of successfully opening new restaurants , including menu creation, kitchen setup, and staff training.
• Expert knowledge of grilling techniques, especially with Wagyu beef and other premium cuts.
• Strong leadership and team management skills, with the ability to inspire and motivate a diverse kitchen team.
• Exceptional understanding of flavor profiles, ingredient pairing, and Mexican culinary traditions.
• Proficiency in managing food costs, inventory control, and kitchen budgets.
• Familiarity with food safety regulations, kitchen hygiene, and health standards.
• Creative mindset with the ability to innovate and adapt to culinary trends.

Preferred Qualifications:

• Experience with charcoal grilling and premium Wagyu beef preparation.
• Formal culinary training or certification.
• Strong relationships with local purveyors and a deep understanding of the Seattle culinary market.
• Bilingual in English and Spanish is a plus.

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