Restaurant Lead Cook - Davenport Hotels
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $20.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Multiple Tiers of Medical Coverage
Dental Insurance
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, renowned for its rich history, stunning architecture, and luxurious amenities. As part of Marriott International's Autograph Collection, it represents a distinguished brand in the hospitality industry synonymous with elegance, superior guest service, and a commitment to preserving unique historical significance. The hotel serves as a sought-after destination for both business and leisure travelers who appreciate a blend of historic charm and modern comfort. With its roots dating back to the early 20th century, the Historic Davenport Hotel stands as a landmark representing the spirit... Show More
Job Requirements
- High school diploma or equivalent
- Washington State Food Handler's Card
- Minimum 3-5 years experience as a lead cook or similar role
- Proven leadership skills
- Excellent communication abilities
- Proficiency in food preparation and culinary techniques
- Knowledge of food safety regulations
- Inventory management skills
- Willingness to work flexible hours including evenings, weekends and holidays
Job Qualifications
- High school diploma or equivalent
- Culinary degree or certificate preferred
- Washington State Food Handler's Card required
- Minimum of 3-5 years experience as a lead cook or similar role in a high-volume kitchen
- 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
- Ability to work flexible hours including nights, weekends, and holidays
Job Duties
- Lead and supervise kitchen staff in food preparation and presentation
- Develop new menu items in collaboration with Executive and Sous Chefs
- Ensure consistent quality and presentation of all dishes served
- Manage inventory and ordering of ingredients to maintain kitchen supplies
- Enforce food safety and sanitation standards
- Train and mentor kitchen staff to improve skills and efficiency
- Coordinate kitchen operations to meet service demands and deadlines
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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