Executive Chef

Spokane, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,324.00 - $68,640.00

Work Schedule

Fixed Shifts

Benefits

Dental Insurance

Food provided

Health Insurance

Paid Time Off

Vision Insurance

Bonus Pay

Job Description

Twigs Bistro & Martini Bar is a well-established dining destination located in Spokane, WA, known for its polished casual dining experience that combines fresh ingredients, craft cocktails, and impeccable hospitality. At the heart of our success is a commitment to quality, a vibrant atmosphere, and a passion for delivering exceptional food and service to our guests. Twigs Bistro & Martini Bar operates multiple locations, with our Wandermere branch continuing the tradition of culinary excellence and inviting ambiance that guests have come to expect from our brand. As part of a multi-location restaurant group, Twigs fosters a supportive and collaborative work... Show More

Job Requirements

Minimum of 3 years experience as a chef or kitchen manager
Ability to lead and manage a high-volume kitchen
Knowledge of food safety, sanitation, and health department regulations
Strong leadership and team building abilities
Excellent communication and problem-solving skills
Flexible availability including nights, weekends, and holidays
Reliable transportation and punctual attendance
Positive attitude and strong work ethic

Job Qualifications

Previous executive chef, head chef, or kitchen manager experience
Strong leadership and team development skills
Experience working in a high-volume restaurant kitchen
Knowledge of food cost control, inventory management, and ordering systems
Strong organizational and multitasking abilities
Ability to lead during busy service periods while maintaining quality standards
Excellent communication and problem-solving skills
Flexible schedule including nights, weekends, and holidays
Reliable transportation and consistent attendance
Strong hospitality mindset and team-oriented approach

Job Duties

Oversee all daily back of house operations including prep, service, ordering, and inventory
Lead and mentor back of house staff while maintaining a positive team environment
Ensure consistent food quality, presentation, and execution
Manage food cost, inventory, and product ordering
Maintain proper labor management and scheduling
Ensure compliance with food safety, sanitation, and health department standards
Train and develop line cooks and back of house team members to maintain operational standards

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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