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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $29.00 - $33.00
Work Schedule
Flexible
Benefits
Dental Insurance
Food provided
Health Insurance
Paid Time Off
Vision Insurance
Bonus Pay
Job Description
Twigs Bistro & Martini Bar is a renowned restaurant located in the Wandermere area of Spokane, Washington. Known for its polished casual dining experience, Twigs combines fresh, high-quality ingredients, expertly crafted cocktails, and exceptional hospitality to provide guests with memorable meals in a warm and inviting atmosphere. As part of a multi-location restaurant group, Twigs Bikstro & Martini Bar prides itself on a collaborative work environment and a supportive leadership team that encourages growth and professional development among employees. The establishment is committed to delivering consistency in food quality, presentation, and service that exceeds customer expectations. The restaurant’s reputation for... Show More
Job Requirements
- Minimum of 3 years experience as a chef or kitchen manager
- Ability to work full-time including nights, weekends, and holidays
- Reliable transportation
- Consistent attendance and punctuality
- Knowledge of food safety, sanitation, and health department regulations
- Strong work ethic and positive attitude
- Ability to manage and lead a team effectively
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
- Maintain organization, cleanliness, and efficiency in all back of house areas
- Communicate effectively with front of house management to ensure a seamless guest experience
- Assist with menu execution, seasonal features, and culinary development
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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