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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 Spokane, WA, specifically at the Wandermere location. Known for its polished casual dining experience, Twigs Bistro & Martini Bar prides itself on using fresh ingredients to prepare delicious meals, crafting unique cocktails, and providing exceptional hospitality to patrons. The establishment operates in a vibrant and bustling environment where high-quality service and a welcoming atmosphere are key priorities. Twigs Bistro & Martini Bar is part of a multi-location restaurant group that emphasizes a supportive leadership culture, continuous learning, and professional growth for its employees. The restaurant offers a full-time Executive... Show More
Job Requirements
- Minimum 3 years of experience as a chef or kitchen manager
- Ability to work nights, weekends, and holidays
- Reliable transportation
- Consistent attendance
- Strong leadership skills
- Knowledge of food safety and sanitation standards
- Ability to manage food cost and inventory
- Excellent communication skills
- Ability to train and mentor staff
- Commitment to a team-oriented work environment
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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