Chef de Cuisine

Description

The Doubletree by Hilton located in Spokane, Washington is looking to add to our hospitality family! This beautiful hotel is perfectly located in the heart of downtown Spokane, just minutes away from Riverfront park, the downtown conference center and tons of restaurants. We are looking for a passionate individual who would like to begin a career in the hospitality industry.

At Resolute Road Hospitality, we’re redefining third-party hospitality management through collaboration, innovation, and excellence. With a growing national footprint, we offer dynamic opportunities for professionals ready to grow. Guided by our core values - Stronger Together, Social Intelligence, Grit, Integrity, and Better Every Day - we support your success at every turn. Join us on the road ahead and help us create exceptional experiences.

• Travel Perks
• Optional Daily Pay
• Health/Life Insurance
• 401k
• Paid Time Off
• Dental/Vision
• Employee Assistance Program
• Referral Program

The Chef de Cuisine is responsible for the day-to-day culinary operations of Spencer’s for Steaks & Chops. This position works closely with the Executive Chef to maintain high standards of food quality, consistency, presentation, sanitation, and guest satisfaction.

The Chef de Cuisine provides hands‑on leadership to the Spencer’s culinary team and is responsible for daily food production, kitchen organization, staffing, training, inventory, ordering, recipe execution, and maintaining established food quality and cost standards.

This position serves as a key culinary leader within Spencer’s and supports the Executive Chef in developing and maintaining a successful restaurant operation.

• Oversee the daily kitchen operations of Spencer’s.
• Lead the kitchen team during restaurant service and ensure smooth and efficient execution.
• Personally participate in food preparation and service as needed.
• Ensure all menu items are prepared according to established recipes, specifications, portion sizes, and presentation standards.
• Maintain consistent quality, flavor, freshness, and presentation of all food products.
• Assist the Executive Chef with menu development, seasonal items, specials, and culinary promotions.
• Communicate daily production needs to the culinary team.
• Monitor food preparation and ensure proper cooking, holding, and serving temperatures.
• Ensure proper receiving, storage, labeling, dating, and rotation of food products.
• ? Supervise and coordinate the activities of cooks and other culinary team members.
• Assign daily duties and responsibilities to kitchen employees.
• Provide hands‑on leadership and direction during each shift. ? Ensure compliance with all applicable health department regulations and food safety requirements.
• Maintain proper food handling, storage, preparation, and sanitation procedures.
• Ensure the kitchen and equipment are maintained in a clean and safe condition.
• Assist with ordering and receiving food and kitchen supplies.
• Maintain appropriate inventory levels based on business needs.
• Train employees on proper food preparation, recipes, equipment, sanitation, and safety procedures.
• Coach and develop culinary team members to improve performance and skills.
• Maintain a positive, professional, and respectful kitchen environment.
• Cross‑train employees to support successful daily operations.
• Provide feedback and participate in performance evaluations and disciplinary processes as appropriate.
• Communicate staffing, performance, and operational concerns to the Executive Chef.
• Serve as the culinary leader on assigned shifts in the absence of the Executive Chef.

• Culinary degree or formal culinary training preferred.
• Minimum of 3-5 years of culinary leadership experience required , preferably in an…