Executive Chef

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. If this sounds like you apply today!

SUMMARY

Resolute Road Hospitality, a national third-party hospitality management company, is seeking dynamic, driven, service-oriented people to join our family! Whether your goals are short or long-term, we have limitless opportunities for growth within our company. Our leadership team is here to help you realize your full potential and feel supported every step of the way. Join us on the road ahead.

BENEFITS

Travel Perks

Optional Daily Pay

Health/Life Insurance

401k

Paid Time Off

Dental/Vision

Employee Assistance Program

Referral Program

OVERVIEW

As the Executive Chef, you will oversee all culinary operations within the hotel’s kitchens. Your role will involve planning, preparing, and executing high quality food and beverage products, while maintaining Resolute Road Hospitality and Hilton’s excellence standards. You will be responsible for supervising kitchen staff, ensuring compliance, maintaining inventory, and ensuring a seamless dining experience for all guests. Your leadership and culinary expertise will play a key role in delivering outstanding food quality, profitability, and guest satisfaction.

ESSENTIAL FUNCTIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Direct and oversee all culinary operations, including food production, presentation, safety, sanitation, and team member performance

· Create and implement innovative menus and individual dishes in partnership with the Director of Food & Beverage, based on current food trends and regional preferences

· Ensure adherence to safety, health, and sanitation standards, including compliance with federal, state, and local regulations

· Monitor food quality and ensure consistency in food production and guest satisfaction

· Perform general management duties including budget forecasting, report generation, systems management, and meeting facilitation

· Develop and manage team member performance, including supervision, professional development, scheduling, performance evaluations, and recognition

· Recruit, interview, and train culinary team members to meet operational needs and ensure success

· Work with team members to achieve high productivity, quality, and dependability in a fast-paced kitchen environment

· Interact with guests and clients, addressing concerns and making improvements to enhance satisfaction

· Monitor costs, inventory, and overall profitability while implementing effective cost control measures

· Foster teamwork and collaboration across departments to ensure smooth kitchen and hotel operations

· Handle special guest requests and dietary accommodations efficiently and courteously

· Ensure a strong focus on cleanliness, hygiene, and safety standards in the kitchen and dining areas

· All other tasks as required by management

KNOWLEDGE, SKILLS, and ABILITIES

· Proven leadership and team building skills with the ability to drive performance and foster a positive work environment

· Strong financial acumen, with the ability to manage costs, budgets, and inventory effectively

· In depth knowledge of food trends, menu creation, and regional flavors

· Ability to communicate effectively with both team members and guests

· Strong organizational skills with a focus on attention to detail

· Ability to adapt to changing guest needs and business demands

· Commitment to continuous professional development for both you and your team

· Strong understanding of food safety, sanitation standards and HACCP compliance

· Ability to work in a fast paced and high-pressure environment

EXPERIENCE

· 10-15 years of experience in a leadership culinary role

· At least 8 years of experience as a Head Chef or Main Chef

· Experience with managing large teams

· Proven track record of achieving high levels of guest satisfaction and profitability

· Experience working with a variety of culinary styles and menu concepts

· Extensive experience in food costing, inventory management, and budgeting

LICENSES OR CERTIFICATES

Food Handlers Card Required. Any requirements unique to local and state regulations required. Brand standards and/or additional training required.

ENVIRONMENT and PHYSICAL DEMANDS

The physical demands described are representative of those that must be met by the employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Most work will be performed indoors in moderate temperatures, controlled by hotel environmental systems.

Most work will be performed by standing & walking, up to the complete 8-hour shift or more if overtime is required. At times, may need to sit or walk for extended periods of time. Finger dexterity required. Grasping, writing, repetitive motions, crouching, kneeling, reaching above shoulders, and climbing a ladder may be required occasionally.

Must be able to exert well-paced ability to reach other departments of the hotel in a timely manner.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Talking and hearing continuously in the process of communicating with guests and employees.

Employee may be subjected to moderate to loud noise levels from time to time, outdoor weather conditions, work in precarious places, and toxic or caustic chemicals.

Must be able to lift up 40 pounds frequently (on a daily basis), up to 50 pounds occasionally.

OTHER

Executive Chefs may be required to work varying schedules as dictated by the business needs of the hotel. This includes attendance at all scheduled brand and job specific training sessions and meetings. May require nights, weekends, and holidays.

Consistent attendance in accordance with the standards set forth by Resolute Road Hospitality must be maintained and is an essential element of the success in this role. If the Executive Chef is unable to meet these requirements, he/she will be subject to disciplinary action based on management operating policies, up to and including termination of employment.

E-Verify

Resolute Road Hospitality participates in E-Verify. Employees must provide documentation to verify identify and employment authorization as required by law.

126RRHSPCCC