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Sous Chef in Spokane

Restaurant Kitchen Lead Cook

The Davenport Grand Hotel

Restaurant Kitchen Lead Cook

Spokane, WA, USA|Onsite

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Hourly
Rate:
Exact $20.00
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Work Schedule

Flexible
Weekend Shifts
Night Shifts
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Benefits

Multiple Tiers of Medical Coverage
Dental Insurance
Vision Insurance
24/7 telehealth service
free maintenance medications
Pet insurance
hotel discounts
Tuition Reimbursement
Paid Time Off
401k Match

Job Description

The Davenport Grand Hotel is a premier luxury hotel located in the heart of Spokane, WA. Renowned for its elegant and sophisticated design, this iconic property stands as a symbol of the city's thriving hospitality scene. The hotel prides itself on delivering exceptional service and creating unforgettable guest experiences, making it a standout destination for both business and leisure travelers. Known for its commitment to excellence, The Davenport Grand Hotel offers a dynamic and upscale work environment where team members are encouraged to grow their careers while contributing to the hotel’s reputation for quality and refinement.

Working at The Da... Show More

Job Requirements

  • High school diploma or equivalent
  • Culinary degree or certificate preferred
  • 3-5 years experience as lead cook in high-volume kitchen
  • Strong leadership skills
  • Excellent communication skills
  • Knowledge of food safety and sanitation
  • Inventory management ability
  • Flexible availability including nights, weekends, holidays

Job Qualifications

  • High school diploma or equivalent
  • Culinary degree or certificate preferred
  • Minimum of 3-5 years experience as a lead cook or similar role
  • Strong leadership and communication skills
  • Proficient in food preparation, cooking, and presentation
  • Knowledge of food safety and sanitation practices
  • Ability to manage inventory and ordering of ingredients
  • Ability to work flexible hours

Job Duties

  • Lead a team of cooks in food preparation and presentation
  • Collaborate with Executive Chef and Sous Chef on menu development
  • Ensure consistent quality and adherence to recipes
  • Manage inventory and order ingredients
  • Maintain food safety and sanitation standards
  • Train and motivate kitchen staff
  • Work flexible hours including nights, weekends, and holidays

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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