Down To Earth Cuisine LLC
Head Chef - Organic Meal Delivery Service
Full Time • Tukwila - 98134
Benefits:
- 401(k) matching
- Company parties
- Competitive salary
- Dental insurance
- Free uniforms
- Health insurance
- Paid time off
- Training & development
- Vision insurance
- Free food & snacks
Lead the Kitchen Behind Seattle’s Premier Organic Meal Delivery Program
Down To Earth Cuisine is seeking a highly organized and culinary-driven Head Chef to lead our growing organic meal delivery kitchen.
This is a hands-on leadership role for a chef who thrives in a structured, high-performance environment and enjoys building systems that deliver consistent, high-quality food at scale.
Our company focuses on organic ingredients, wild-caught seafood, responsible sourcing, and sustainable packaging, and we are looking for a chef who takes pride in producing exceptional meals with purpose.
If you enjoy leading a team, designing efficient kitchen systems, and executing high-quality food consistently, this role offers a unique opportunity to shape a rapidly growing program.
Position Overview
The Head Chef oversees all aspects of high-volume meal production, including:
• Menu development
• Food costing
• Batch cooking
• Kitchen leadership
• Packaging and delivery coordination
• Food costing
• Batch cooking
• Kitchen leadership
• Packaging and delivery coordination
You will lead the kitchen team, maintain operational systems, and ensure every meal reflects Down To Earth Cuisine’s standards for flavor, consistency, and quality.
This role is best suited for chefs who are organized operators as much as creative cooks.
Key Responsibilities
Kitchen Leadership
Lead daily kitchen operations from prep through packaging and fulfillment.
Train and mentor kitchen staff in production efficiency, food safety, and best practices.
Maintain a positive, professional, and solutions-focused kitchen culture.
Menu Development & Cost Control
Develop and cost weekly menus at least four weeks in advance.
Design recipes that balance:
• flavor
• nutrition
• food cost targets
• operational efficiency
• nutrition
• food cost targets
• operational efficiency
Monitor ingredient usage and reduce waste through smart production planning.
Production & Workflow Management
Oversee high-volume batch cooking while maintaining strict quality standards.
Ensure consistent portioning, labeling, packaging, and order accuracy.
Assist with Sunday meal delivery coordination to ensure smooth fulfillment.
Systems & Operations
Maintain and improve kitchen Standard Operating Procedures (SOPs).
Monitor operational metrics including:
• labor efficiency
• food costs
• waste reduction
• production output
• food costs
• waste reduction
• production output
Manage vendor relationships, ordering, and inventory control.
Collaboration & Growth
Partner with leadership on:
• new recipe development
• seasonal menu launches
• marketing initiatives
• operational improvements
• seasonal menu launches
• marketing initiatives
• operational improvements
Occasionally support private dinners or catering events.
Required Skills & Experience
We are seeking a chef who combines strong culinary fundamentals with operational discipline.
Qualified candidates will have:
• 5–7 years professional kitchen experience
• At least 2 years in a kitchen leadership role
• Experience in high-volume batch cooking or meal prep operations
• Strong understanding of food costing and portion control
• Proven ability to lead and motivate a team
• Excellent organizational and time management skills
• At least 2 years in a kitchen leadership role
• Experience in high-volume batch cooking or meal prep operations
• Strong understanding of food costing and portion control
• Proven ability to lead and motivate a team
• Excellent organizational and time management skills
Bonus experience includes:
• Meal delivery programs
• Nutrition-focused menus
• Inventory and costing software (Parsley or similar)
• Nutrition-focused menus
• Inventory and costing software (Parsley or similar)
Education & Certifications
Preferred but not required:
• Culinary degree or formal culinary training
• ServSafe or equivalent Food Safety Certification
• ServSafe or equivalent Food Safety Certification
Certification must be obtained before start date if not already held.
Tools & Systems Used
• Commercial kitchen equipment
• Inventory & recipe costing software (Parsley)
• Google Workspace
• Internal communication tools
• Inventory & recipe costing software (Parsley)
• Google Workspace
• Internal communication tools
Compensation & Benefits
Pay: $32–$34/hour (DOE)
Schedule: Full-time (32+ hours/week)
Primary production days: Friday–Tuesday
Schedule: Full-time (32+ hours/week)
Primary production days: Friday–Tuesday
Benefits include:
• Medical, dental, and vision
• Paid Time Off (PTO)
• Paid Sick Leave (PSL)
• Mileage reimbursement on delivery days
• Paid Time Off (PTO)
• Paid Sick Leave (PSL)
• Mileage reimbursement on delivery days
About Down To Earth Cuisine
Down To Earth Cuisine combines exceptional culinary craftsmanship with a commitment to health, sustainability, and community.
Our organic meal delivery program helps clients enjoy chef-prepared meals made with responsibly sourced ingredients, delivered directly to their homes.
We believe food should be delicious, nourishing, and thoughtfully prepared.
Down To Earth Cuisine is an equal opportunity employer.
Compensation: $32.00 - $34.00 per hour
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