CUT CLUB SEATTLE Kitchen Manager Seattle, WA · Full time Company website

Apply for Kitchen Manager

CUT CLUB opens this summer at Hotel Max, the latest from chef Ethan Stowell, a cornerstone of Seattle dining for over two decades. Stowell built his name on honest ingredients and bold simplicity, and he brings that same focus to a new kind of room: one that runs the full arc of the day, from breakfast to long, unhurried dinners. Steak over fire on one side, oysters and crudo on the other. The bull stands in the water for a reason.

Kitchen Manager

Cut Club (Seattle, WA)

$30 $34/hour | Full-Time | Back of House | Opening in August

Cut Club is a new modern steakhouse opening this summer adjacent to Hotel Max in downtown Seattle. Our dinner menu anchors around prime cuts and an elevated raw bar, with a full breakfast and lunch program and a lively happy hour. We're looking for a Kitchen Manager who leads from the line, holds the standard on every plate, and will help us build something special.

The Role

As Kitchen Manager, you set the standard for the kitchen for consistency, for cleanliness, for how the team shows up on the line. This role is about making sure every plate leaves the kitchen right, shift after shift.

What You'll Own

• Kitchen operations & execution overseeing prep, line execution, and service flow; leading from the line, not the office
• Team leadership training, coaching, and holding kitchen staff accountable; running pre-shift briefings that align the team on priorities
• Scheduling: drafting the weekly BOH schedule for General Manager approval, balancing coverage with labor targets
• Ordering, receiving & inventory: inspecting deliveries, verifying quality and quantity, and keeping storage accurate and organized
• Equipment & facility: catching maintenance needs before they become service failures
• Food safety & sanitation: keeping the kitchen clean, organized, and inspection-ready at all times
• Cost control: managing food cost through accurate ordering, disciplined portioning, and waste reduction

Growth Opportunity

This role offers real hands-on leadership experience and exposure to the broader scope of running a kitchen, for the right person interested in growing into greater management responsibility.

What You Bring

• 3 - 5+ years of kitchen leadership experience in a high-volume, full-service restaurant
• Steakhouse or upscale casual dining background strongly preferred
• Strong working knowledge of food safety, sanitation, and kitchen operations
• Proven ability to manage food and labor costs to target
• A calm, organized presence under pressure
• Strong communication and team-building skills
• Valid Food Handler's permit and applicable certifications
• Flexible availability including nights, weekends, and holidays
• Bonus: experience in a hotel restaurant, banquet or private event support, and familiarity with kitchen management or inventory systems
• Working Spanish is a plus

Compensation & Benefits

• $30 $34/hour, based on experience
• Company-sponsored Medical, Dental & Vision insurance
• Paid Vacation 2 weeks (80 hours)
• Paid Sick & Safe Leave
• Shift meal discount 75% off menu items while working
• Employee dining discount 50% off your bill dining as a guest

Ready to Apply?

If you're ready to lead our kitchen, we'd love to hear from you.