Executive Chef - Task Force

We are looking for a highly accomplished Contract/Taskforce Working Chef at the Executive Chef or Executive Sous Chef level for a high-impact, one-month assignment. This opportunity calls for a distinguished, hands-on culinary leader who brings both strategic acumen and a willingness to lead, ensuring excellence in all aspects of kitchen operations.

The ideal candidate brings extensive experience in hotel banquet environments and will be entrusted with upholding elevated culinary standards, ensuring seamless execution, and supporting all facets of food service, including banquets, à la carte dining, and in-room service.

Key Responsibilities

• Report directly to the Hotel Manager, serving as the senior culinary authority throughout the engagement
• Operate as a true working chef, leading by example through active involvement in cooking, plating, and line execution as needed
• Direct and oversee all daily kitchen operations, spanning à la carte service, banquet production, and in-room dining
• Design, prepare, and execute banquet menus and large-scale events with precision, consistency, and timeliness
• Uphold exceptional standards of quality, flavor, presentation, and consistency across all culinary outlets
• Inspire, mentor, and manage kitchen personnel, including line cooks, prep cooks, and stewards
• Enforce rigorous food safety, sanitation, and regulatory compliance standards
• Oversee food cost management, portion control, inventory, and procurement to optimize financial performance
• Collaborate cross-functionally with hotel leadership, sales, and front-of-house teams to deliver exceptional banquet and event experiences
• Manage all aspects of banquet production, including setup, execution, and post-event breakdown
• Proactively address operational challenges while maintaining a clean, organized, and safety-focused kitchen environment

Requirements & Qualifications

• 5–7+ years of progressive culinary leadership experience at the Executive Chef, Executive Sous Chef, or Sous Chef level within hotel or high-volume settings
• Demonstrated expertise in banquet operations, with a proven ability to execute large-scale events such as weddings, corporate functions, and plated dinners
• A hands-on leadership style with a commitment to leading from the front in a working chef capacity
• Strong leadership, team development, and performance management capabilities
• Comprehensive understanding of food cost control, yield optimization, and kitchen financial performance
• Prior experience within hotel culinary operations (both à la carte and banquet service) strongly preferred
• Current ServSafe Food Handler certification (or equivalent) required
• Flexibility to work varied schedules, including early mornings, evenings, weekends, and holidays
• Physical stamina to stand for extended periods and lift up to 50 pounds as needed
• Reliable transportation required

To Apply - Forward Resume to: HumanResources@lottehotelseattle.com

Pay: $50.00 per hour

Work Location: In person