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. 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.

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

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