Job Description

DeLille Cellars, established in 1992, is the oldest operating winery in Woodinville, Washington. Renowned for pioneering Bordeaux-style blends from Washington State, the winery has built a legacy of excellence, earning over 800 individual 90+ ratings from leading wine publications. DeLille is consistently recognized by top critics and influencers as one of Washington's premier wine producers and sources its grapes from the state’s most esteemed vineyards. Guided by its founding philosophy of ‘always seeking,’ DeLille Cellars remains dedicated to the relentless pursuit of exceptional quality.

About This Role

The Head Chef is responsible for leading our culinary team at our new location at University Village in Seattle. The head chef will oversee the culinary operations and must have a passion for food, a strong background in diverse cuisines and have experience operating a scratch kitchen in a high-volume environment. The head chef will demonstrate a commitment to quality ensuring excellence in guest experience, staff performance, and operational execution. The head chef works closely with the Executive Chef, culinary team, and FOH operations to uphold DeLille Cellars' hospitality and service standards. The Head Chef will report to the Executive Chef.

What You’ll Do

• Maintain day-to-day operation of the kitchen in all areas
• Implement procedures to ensure that all work practices meet or exceed the established standards of DeLille Cellars
• Communicate effectively with the Executive Chef, Sous Chef and General Manager for any updates, changes or revisions to menus, procedures and/or special events 
• Maintain standards for food quality, presentation, food handling, sanitation and safety by following and contributing to all applicable policies and procedures
• Diligently maintain all written recipes and preparation of products designed by the Executive Chef
• Contribute to the creation of menu items
• Ensure timely and courteous follow through with all correspondence, duties and team member requests
• Assist in the selection, supervision, training, development, scheduling, evaluating, discipling and motivating staff
• Demonstrate positive leadership characteristics that empower and inspire employees to meet and exceed standards
• Monitor food and labor costs
• Conduct daily inspections of all refrigeration units, storage areas and food line stations to ensure rotation, proper usage and cleanliness of kitchen
• Utilize and contribute to specification sheets for daily preparation requirements and all areas of execution
• Assist in product inventory, ordering and receiving of all products
• Responsible for maintaining set standards of grooming and dress code
• Work well under the pressure of meeting production schedules and timelines
• Must have the ability to take direction from the Executive Chef and pass such information on to the entire team
• Have the fortitude to work in a fast paced, high-volume environment
• Assist in correct maintenance and usage of all equipment only using as intended
• Maintain complete knowledge of, and comply with, all departmental policies and service procedures
• Adhere to all health department, sanitation and safety regulations as required
• Maintain a safe and fair working environment for all. No exceptions
• Be willing and able to work all stations, service all needs, facilitate all duties and requirements of a commercial kitchen
• Prioritize, organize, create, contribute and follow through

About You

• You are a confident, hands-on leader who thrives in a fast-paced, high-volume kitchen and brings out the best in your team.
• You uphold the highest standards of food quality, cleanliness, and safety, with a sharp eye for detail and consistency.
• You communicate clearly, adapt easily, and keep operations running smoothly through strong organization and follow-through.
• You’re passionate about creating exceptional guest experiences and take pride in every dish that leaves the kitchen.

Qualifications

• Ability to obtain and keep valid a Washington State food handlers' certification
• 3+ years as Head Chef or Executive Chef 
• 7+ years cooking experience
• Culinary degree preferred
• Enjoys working collaboratively and being part of a team

Physical Requirements

• Must be able to stand and/or walk for extended periods of time
• Frequent lifting and carrying of up to 10 pounds.
• Occasional lifting and carrying of up to 50 pounds.
• Must be able to work at a computer or desk area for extended periods of time.
• Must be able to use a computer and see color.
• Must be available to work all days including weekends, evenings and holidays as required

Pay Range Details

The pay range for incoming hires into this position is $90,000 – 100,000. Within this range, actual individual starting pay is determined by a variety of factors, including a candidate’s experience, job-related skills, and relevant training.

DeLille Cellars strives to create a meaningful interview experience for all candidates. If you want an accommodation/adjustment for a disability or any other reason during the hiring process, please send a request to your recruiting partner.

We are an equal-opportunity employer and celebrate diversity, recognizing that diversity builds stronger teams. We approach diversity and inclusion seriously and thoughtfully. We do not discriminate on the basis of race, religion, color, ancestry, national origin, caste, sex, sexual orientation, gender, gender identity or expression, age, disability, medical condition, pregnancy, genetic makeup, marital status, or military service.

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