Executive Chef - Piatti Seattle

Piatti Seattle in UVillage is looking for an experienced Executive Chef to lead our kitchen and uphold the standard of consistency and hospitality that defines Piatti. This is a hands-on leadership role for someone who takes pride in running a tight, well-organized kitchen - true to the recipe, true to the presentation, every time. This position requires an open and flexible schedule to be able to work AM and PM shifts, weekends and holidays.

A LITTLE ABOUT US

Established in 1987, Piatti is a fresh take on the neighborhood Italian restaurant offering Italian cuisine, finely-crafted, with authenticity. The soul of the menu is our house-made pasta that we roll, cut and cook by hand every day. Piatti combines a warm, inviting atmosphere, seamless service and a gourmet takeaway experience. Whether dining in or taking home, Piatti brings friends and family together.

Piatti is a division of Palisades Hospitality, a Northern California-based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry-tailored financial, design, and development consulting services. Palisades is committed to creating design-driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities.

Palisades Hospitality offers the following benefits for eligible full-time employees:

• Health: Medical allowance, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation, Voluntary Benefits Center for ancillary coverages like Critical Illness, Hospital Indemnity and Accident insurance plus many more!
• Retirement: 401(k) Retirement savings program available for all full- and part-time employees over the age of 21
• Perks: Management gets 2 weeks vacation. All employees are eligible for a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.

WHAT YOU'LL DO AS EXECUTIVE CHEF

As Executive Chef, you own the kitchen - its standards, its people, and its execution. Your job is to protect consistency across every shift, every plate, and every event, and to build a team that holds itself to that same standard.

Key responsibilities include:

• Leading and managing all BOH operations, ensuring every recipe, plating standard, and kitchen procedure is followed exactly as written
• Directly supervising kitchen leadership and staff, including hiring, training, coaching, and performance management
• Planning and executing events and banquet production, ensuring consistency and quality at scale
• Managing ordering, inventory, food cost, and kitchen labor within Piatti systems
• Maintaining accurate recipe and cost data, and ensuring the kitchen operates within budget
• Upholding strict sanitation and food safety standards, and ensuring full compliance across the team
• Working closely with the General Manager and front-of-house leadership to deliver a seamless guest experience
• Serving as a steady, hands-on presence on the line and stepping in wherever needed to protect the standard
• Representing Piatti's culture of hospitality - leading by example, not by exception

ARE YOU THE EXECUTIVE CHEF WE'RE LOOKING FOR?

We're looking for a kitchen leader who values structure, consistency, and hospitality over improvisation - someone who protects the recipe and the standard rather than reinventing it. You should bring:

• 3+ years of experience as an Executive Chef, Executive Sous Chef, or Kitchen Manager in a full-service, high-volume kitchen
• Proven experience planning and executing events and banquet production
• Strong, consistent sanitation habits and a firm command of food safety standards
• A genuine respect for systems, structure, and standards - someone who leads with organization and discipline
• Strong financial acumen, including food cost management, budgeting, and labor control
• Computer literacy, with proficiency in Microsoft Office and comfort using inventory, ordering, recipe-costing, and scheduling systems
• Strong leadership skills: the ability to build, train, and hold a team accountable
• Excellent communication skills and the ability to remain calm and decisive under pressure
• A collaborative approach, working closely with vendors, front-of-house leadership, and ownership
• A genuine passion for hospitality and guest experience, not just culinary output