Chef de Cuisine Dietary Specialist - Seattle Convention Center

About the role

The Chef de Cuisine-Dietary Specialist is the lead culinary person responsible for supervising culinary operations with an emphasis in special dietary accommodations at the Seattle Convention Center in Seattle, WA.

Responsibilities

• Develops, prices, plans, and executes menus that accommodate dietary restrictions and preferences while maintaining high culinary standards; such as but not limited to: halal, kosher, Jain, celiac, gluten-free, dairy-free, vegan, nightshade-free, paleo, keto, and allergens such as nuts, soy, sesame.
• Collaborates with clients, event coordinators, and kitchen staff to customize meals based on dietary requirements.
• Ensures compliance with food safety regulations, allergen protocols, and cross-contamination prevention practices.
• Trains and leads kitchen staff on best practices for preparing and serving specialty meals.
• Supervises, coordinates, trains, and leads kitchen staff in all related culinary activities.
• Partners with Purchaser to source high-quality, whole-food ingredients that align with dietary needs.
• Maintains accurate records of ingredients, recipes, and allergen information for transparency, consistency, and compliance.
• Stays up to date on dietary trends, nutrition guidelines, and industry best practices.
• Works efficiently in a high-volume, fast-paced environment to meet event timelines.
• Ensures exceptional food presentation and guest satisfaction.
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen.
• Selects and develops recipes and standardizes production recipes to ensure consistent quality.
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Job duties may change or new ones may be assigned without formal notice.

Requirements

• Culinary degree and advanced training in and knowledge of culinary nutrition.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Verbal, reading, and written communication skills.
• Ability to work an event-based schedule to include evenings, weekends, and holidays.

Pay

The salaried rate for this position is $95,000.00 to $105,000.00.

Benefits

• Comprehensive medical, dental, and vision benefits.
• Work/life resources.
• Retirement savings plans like 401(k).
• Paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to legal requirements, employee eligibility, and where the employee lives and/or works.