Executive Chef

Landry's, LLC.

$90K — $95K *
Food & Beverages
5 - 7 years of experience
Job Overview by Ladders

Qualifications

  • 5+ years in Culinary Management, 2+ years as Executive Chef in a high-volume setting
  • Expertise in back of house operations and staff supervision
  • Proficient in inventory control and understanding food/labor costs
  • Excellent communication and leadership abilities
  • Demonstrated conflict resolution skills, strong work ethic, and a stable work history

Responsibilities

  • Ensure top-notch guest satisfaction with a hands-on management approach
  • Oversee back of house staff training and development in a busy kitchen
  • Achieve budgeted labor and manage operational costs effectively
  • Supervise food and supply inventory, ensuring efficient ordering
  • Uphold sanitation procedures and comply with OSHA standards

Benefits

  • Extensive training program for skill enhancement
  • Opportunities for career growth and development
  • Generous employee discounts for dining and recreational activities
  • Diverse health benefit plans tailored to employee needs
  • Includes dental, vision, life insurance, short-term disability, and 401(k) options
  • Paid sick leave offered
  • 10 paid vacation days per calendar year, prorated for new hires
  • Potential for monthly discretionary bonuses
Full Job Description
Overview

Clinkerdagger

Spokane, WA

Executive Chef

Lead the culinary program at Clinkerdagger, a Spokane landmark and local favorite for more than 50 years. Overlooking the scenic Spokane River and city skyline, this iconic restaurant is known for its exceptional steaks, fresh seafood, and elevated American cuisine. We're seeking an Executive Chef who is passionate about leadership, innovation, and delivering memorable dining experiences while upholding the tradition and excellence that have made Clinkerdagger a premier destination for lunch, dinner, and special occasions.

Benefits:
  • Extensive and well-rounded training program
  • Continued career development and growth opportunities
  • Generous employee discounts on dining, retail, amusements and hotels
  • Multiple health benefit plans to suit your needs
  • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
  • Paid sick leave
  • The Company offers salaried managers 10 paid vacation days per full calendar year. New employees receive a pro-rated amount of vacation during their first calendar year
  • Monthly discretionary bonus potential

Responsibilities

  • Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
  • Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
  • Achieve or exceed budgeted labor and other cost centers through proper planning and execution
  • Oversee weekly and monthly inventories, and ordering of food and supplies
  • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

  • At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
  • Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
  • Strong communication, leadership, and conflict resolution skills
  • Stable and progressive work history; Strong work ethic


#LI-AW1

Pay Range

USD $90,000.00 - USD $95,000.00 /Yr.

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