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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $20.00 - $25.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal provisions
Professional development opportunities
flexible schedule
Job Description
Eat Good Group is a well-established hospitality company operating in the Spokane area, known for its commitment to delivering exceptional culinary experiences and high-quality service. The group manages several dining establishments, each dedicated to creating memorable food experiences through innovative menus, fresh ingredients, and a welcoming atmosphere. Eat Good Group prides itself on a team-oriented culture that values creativity, professionalism, and dedication to excellence. Their focus on sustainable practices, community involvement, and culinary innovation sets them apart in the regional dining scene, making them a preferred employer for culinary professionals seeking growth and opportunity in the Spokane area.
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Job Requirements
- Previous experience as a Sous Chef or senior line cook
- Strong leadership abilities
- Excellent communication skills
- Proficient cooking knowledge and station mastery
- Familiarity with food costing and inventory management
- Knowledge of food safety and sanitation regulations
- Availability to work extended hours including nights, weekends, and holidays
Job Qualifications
- Previous Sous Chef or senior line cook experience required
- Strong leadership and communication skills
- Solid cooking fundamentals and station mastery
- Knowledge of food costing, inventory, and kitchen systems
- Ability to lead by example in a hands-on environment
- Strong understanding of food safety and sanitation standards
- Ability to work long hours, including nights, weekends, and holidays
Job Duties
- Support the Executive Chef in all aspects of kitchen operations
- Lead daily service, ensuring food quality, consistency, and timing
- Supervise, train, and mentor line cooks and prep staff
- Assist with scheduling, ordering, inventory, and food cost control
- Ensure all food safety, sanitation, and cleanliness standards are met
- Maintain recipe standards, plating, and portion control
- Step into leadership during the Executive Chef's absence
- Collaborate on menu development and seasonal changes
- Maintain a calm, professional kitchen culture during high-volume service
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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