Executive Chef Frank's Diner - Downtown Spokane Spokane, WA Job Details Full-time $24 - $29 an hour 17 hours ago Benefits Health insurance Dental insurance Tuition reimbursement Paid time off Vision insurance 401(k) matching 403(b) Opportunities for advancement Flexible schedule Referral program Food provided Retirement plan Qualifications Vendor relationship building Teamwork Team development Attention to detail Recruiting Time management

Full Job Description Job Description:

The Executive Chef is responsible for overseeing all kitchen operations, developing menu offerings, leading the culinary team, and maintaining exceptional food quality. This role involves managing food preparation, controlling kitchen costs, overseeing inventory, and ensuring compliance with food-safety standards. The ideal candidate has extensive culinary experience, strong leadership abilities, and a passion for delivering delicious meals and excellent dining experiences in a busy diner environment.

Key Responsibilities:

Oversee daily kitchen operations and coordinate food production. Develop and improve menu offerings based on customer preferences and ingredient availability. Maintain consistent food quality, flavor, freshness, and presentation. Establish recipes, portion sizes, preparation methods, and plating standards. Lead, train, supervise, and motivate chefs, cooks, and kitchen assistants. Recruit kitchen staff and support onboarding and professional development. Prepare staff schedules and coordinate kitchen shift assignments. Manage food inventory, purchasing, and supplier relationships. Monitor ingredient quality, freshness, storage, and stock levels. Control food costs, labor expenses, portion sizes, and kitchen waste. Maintain food-safety, sanitation, and kitchen-cleanliness standards. Ensure proper handling of food allergies and special dietary requests. Coordinate kitchen workflow to ensure timely and accurate orders. Monitor kitchen equipment and arrange maintenance when necessary. Collaborate with restaurant management and service staff to improve operations. Evaluate kitchen performance and implement improvements to efficiency and food quality. Train employees on recipes, cooking techniques, and safe food-handling procedures. Ensure compliance with company policies and applicable health regulations. Maintain accurate inventory records, food-cost reports, and kitchen documentation. Review customer feedback and identify opportunities to improve menu items and service.

Qualifications & Skills:

Extensive professional culinary experience, preferably in a senior kitchen role. Previous Executive Chef or Head Chef experience preferred. Strong knowledge of cooking techniques, menu development, and food presentation. Excellent leadership and kitchen-team management skills. Experience with budgeting, food costing, and portion control. Knowledge of inventory management and supplier coordination. Understanding of food safety, sanitation, and allergen management. Strong organizational and time-management abilities. Excellent communication, problem-solving, and decision-making skills. Ability to manage multiple priorities in a fast-paced kitchen. Creativity and attention to detail. Ability to train, motivate, and develop kitchen staff. Professional attitude and commitment to culinary quality. Flexibility to work early mornings, evenings, weekends, and holidays as required.

What We Offer:

Competitive compensation based on experience. Opportunities to contribute to menu development and culinary improvements. A collaborative and professional kitchen environment. Opportunities for leadership development and career advancement. Potential employee benefits or performance-based incentives, depending on company policy.

Pay:

$24.00 - $29.00 per hour Expected hours: 32.0 per week

Benefits:

401(k) matching 403(b) Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Retirement plan Tuition reimbursement Vision insurance

Work Location:

In person