Executive Chef and F&B Operations Director
Columbia Hospitality.com
100k - 120k USD/year
Office
Everett, WA, 98201, USA
Full Time
Executive Chef and F&B Operations Director | Hotel Indigo
The Executive Chef and F&B Operations Director will have dual accountability of the culinary execution and the overall food & beverage operations of Hotel Indigo. This “Chef&B” will exhibit their culinary talents by actively participating in all food related functions of the property. They will work to continually improve guest and team member experience while maintaining the operating budget and departmental financial administration.
Let’s start off with the most important part - what’s in it for you:
The Perks
*Eligibility of perks is dependent upon job status
• Salary Range: $100-120k DOE
• Incentive Eligible
• Cell phone Allowance
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
Our Commitment to you:
“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.
Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.
What you’ll do:
The Brass Tacks
Culinary Expectations:
• Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
• Develops and implements procedures to ensure that all work practices meet or exceed the established standards and goals
• Communicates daily with General Manager for updates, changes and revisions to existing contracts
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Leads shifts, while personally preparing food items and executing requests based on required specifications
• Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
• Ensures timely and courteous follow-through on all client, guest, and team member requests
• Assists in the selection, supervision, training, development, scheduling, performance management, and counseling of staff
• Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
• Monitors food and labor costs, schedules team members to business demands and waste management
• Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
• Prepares and manages creation of new menu items
• Ensures attractive, consistent presentations of food items, both buffet and plated
• Interacts/supervises kitchen team to monitor quality, presentation and consistency of food items prepared
• Handles all needs and accommodates customer requests in a timely manner
• Set up, re-stocks, maintains, and cleans food preparation areas
• Responsible for ensuring presentation standards are met for all hot and cold items
• Reads and interprets recipes
• Conducts product inventories, ordering and receiving of product
• Responsible for team maintenance of grooming standards, ordering team member uniforms
• Responsible for team adherence to standards for sanitation and safe food handling
Food & Beverage Operations Expectations:
• Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Supports F&B leadership team members in team and performance management and restaurant service execution
• Sets a positive example for guest relations.
• Handles escalated guest problems and complaints.
• Strives to improve service performance.
• Helps team members receive on-going training to understand guest expectations.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluate results to choose the best solution and solve problems.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
• Attends and participates in all pertinent meetings.
The Nitty Gritty
• A culinary arts degree and/or equivalent training with 4+ years in industry and 2+ years of experience in Food & Beverage management role in a similar environment
• Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
• Ability to manage according to employment and industry-relevant laws
• To successfully perform the duties described, conflict management and negotiation skills are required
• Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
• Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
• Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
• Be detail-oriented, reliable and punctual, and have exceptional organizational skills
• Necessary State Food Handler’s License(s)
Don’t meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles.
Where you’ll work:
Hotel Indigo offers 142 rooms, more than 8,000 square feet of event space, Jetty Bar & Grille serving a seafood menu inspired by the Pacific Northwest, and an indoor swimming pool. The hotel is a central part of the Port of Everett's redevelopment, Waterfront Place, and is surrounded by parks, housing, restaurants, docks, and more.
The Fine Print
Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values.
Accountability | Creativity | Enthusiasm | Honesty | Inclusion | Respect
Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.
The Executive Chef and F&B Operations Director will have dual accountability of the culinary execution and the overall food & beverage operations of Hotel Indigo. This “Chef&B” will exhibit their culinary talents by actively participating in all food related functions of the property. They will work to continually improve guest and team member experience while maintaining the operating budget and departmental financial administration.
Let’s start off with the most important part - what’s in it for you:
The Perks
*Eligibility of perks is dependent upon job status
• Salary Range: $100-120k DOE
• Incentive Eligible
• Cell phone Allowance
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
Our Commitment to you:
“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.
Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.
What you’ll do:
The Brass Tacks
Culinary Expectations:
• Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
• Develops and implements procedures to ensure that all work practices meet or exceed the established standards and goals
• Communicates daily with General Manager for updates, changes and revisions to existing contracts
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Leads shifts, while personally preparing food items and executing requests based on required specifications
• Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
• Ensures timely and courteous follow-through on all client, guest, and team member requests
• Assists in the selection, supervision, training, development, scheduling, performance management, and counseling of staff
• Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
• Monitors food and labor costs, schedules team members to business demands and waste management
• Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
• Prepares and manages creation of new menu items
• Ensures attractive, consistent presentations of food items, both buffet and plated
• Interacts/supervises kitchen team to monitor quality, presentation and consistency of food items prepared
• Handles all needs and accommodates customer requests in a timely manner
• Set up, re-stocks, maintains, and cleans food preparation areas
• Responsible for ensuring presentation standards are met for all hot and cold items
• Reads and interprets recipes
• Conducts product inventories, ordering and receiving of product
• Responsible for team maintenance of grooming standards, ordering team member uniforms
• Responsible for team adherence to standards for sanitation and safe food handling
Food & Beverage Operations Expectations:
• Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Supports F&B leadership team members in team and performance management and restaurant service execution
• Sets a positive example for guest relations.
• Handles escalated guest problems and complaints.
• Strives to improve service performance.
• Helps team members receive on-going training to understand guest expectations.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluate results to choose the best solution and solve problems.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
• Attends and participates in all pertinent meetings.
The Nitty Gritty
• A culinary arts degree and/or equivalent training with 4+ years in industry and 2+ years of experience in Food & Beverage management role in a similar environment
• Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
• Ability to manage according to employment and industry-relevant laws
• To successfully perform the duties described, conflict management and negotiation skills are required
• Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
• Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
• Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
• Be detail-oriented, reliable and punctual, and have exceptional organizational skills
• Necessary State Food Handler’s License(s)
Don’t meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles.
Where you’ll work:
Hotel Indigo offers 142 rooms, more than 8,000 square feet of event space, Jetty Bar & Grille serving a seafood menu inspired by the Pacific Northwest, and an indoor swimming pool. The hotel is a central part of the Port of Everett's redevelopment, Waterfront Place, and is surrounded by parks, housing, restaurants, docks, and more.
The Fine Print
Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values.
Accountability | Creativity | Enthusiasm | Honesty | Inclusion | Respect
Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.
Executive Chef and F&B Operations Director
Office
Everett, WA, 98201, USA
Full Time
100k - 120k USD/year
September 16, 2025