Culinary Director

Spokane, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $140,000.00 - $150,000.00

Work Schedule

Standard Hours

Benefits

Multiple Tiers of Medical Coverage

dental coverage

vision coverage

24/7 Teledoc service

free maintenance medications

Pet insurance

hotel discounts

Tuition Reimbursement

Paid Time Off

401k Match

Job Description

The Historic Davenport Hotel, Autograph Collection, is a prestigious and iconic hotel located in Spokane, Washington. This landmark establishment is celebrated for its rich history, stunning architecture, and luxurious amenities that attract both business and leisure travelers from around the world. As part of the Autograph Collection, a renowned group of independent hotels curated by Marriott, the Historic Davenport Hotel is synonymous with unmatched elegance and exceptional guest service. The hotel provides a truly unique and historic environment where guests experience superior hospitality in a setting that combines classic charm with modern comfort. Joining the team at the Historic Davenport Hotel means becoming part of a distinguished hospitality brand that values professionalism, excellence, and growth. The hotel team is committed to providing outstanding service that exceeds guest expectations while fostering an atmosphere of respect and opportunity for its employees.

This position offers an exciting opportunity for an experienced Executive Chef to join an upscale and dynamic culinary team dedicated to culinary excellence. The Executive Chef will play a vital leadership role overseeing all culinary operations, including menu development, food quality control, and team management. This role demands a creative and passionate individual who inspires the culinary staff to deliver exceptional dining experiences that wow guests with every bite. The Executive Chef is responsible for ensuring that the highest standards of food preparation and presentation are met while efficiently managing resources and achieving financial goals. Working in this historic and beautiful setting allows the Executive Chef to showcase their talents on a grand stage and contribute to the hotel’s legacy of superior hospitality. The position is full-time with a competitive salary range of USD 140,000 to USD 150,000 per year. As a valued team member, the Executive Chef will also benefit from professional development opportunities and a supportive work environment where their dedication and skills are truly recognized and rewarded.

Job Requirements

four plus years kitchen management experience
five plus years cooking experience
college degree or certification in culinary or hospitality field preferred
good working knowledge of sanitation standards and proper food preparation and presentation
ability to understand and accomplish financial goals
ability to communicate effectively with the public and other team members
proven ability to effectively lead and train a diverse workforce
willingness to set a high standard in the kitchen through leading by example
ability to stand for extended periods of time and lift up to 100 pounds
ability to work extended hours when business necessitates in humid and or extreme temperatures

Job Qualifications

four plus years kitchen management experience
five plus years cooking experience
college degree or certification in culinary or hospitality field preferred
good working knowledge of sanitation standards and proper food preparation and presentation
ability to understand and accomplish financial goals
effective communication skills with public and team members
proven ability to lead and train diverse workforce
willingness to lead by example and maintain high kitchen standards
ability to stand for extended periods and lift up to 100 pounds
ability to work extended hours in various temperature conditions

Job Duties

oversee all culinary operations and kitchen management
develop innovative and seasonal menus
maintain high standards of food quality, sanitation, and presentation
manage and train a diverse culinary team
control food costs and achieve financial targets
ensure compliance with health and safety regulations
collaborate with hotel management and other departments to enhance guest dining experiences