5 executive chef jobs at 5 companies in Spokane Valley, WA

2w
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Executive Chef
Spokane, Washington, United States
$90k-$95k/yr OnsiteFull Time
Landry's
Landry's: Operates national restaurant, hospitality, and gaming entertainment venues.
5+ YOE5+ years culinary management with 2+ years as an executive chef in high-volume full-service restaurants; strong back-of-house operations, inventory and cost control, staff supervision, leadership, and conflict resolution.
6d
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Executive Chef
Airway Heights, Washington, United States
OnsiteFull Time
Spokane Tribe Resort & Casino
Spokane Tribe Resort & Casino: Operates a casino resort with gaming, lodging, and dining.
8+ YOE3+ MgmtRequires 8 years of progressive culinary management experience, including 3 years as an Executive Chef or equivalent. Requires Washington food worker card, MAST permit, English fluency, and willingness to work varied schedules.
HACCP, POS
3d
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Executive Chef
Spokane, Washington, United States
$90k-$100k/yr OnsiteFull Time
Resolute Road Hospitality
Resolute Road Hospitality: Operates and manages a portfolio of branded hotel properties.
10+ YOE8+ MgmtRequires 10–15 years of culinary leadership experience, including 8 years as a head or main chef, large-team management, budgeting, inventory, food costing, and a Food Handlers Card.
E-Verify
1mo
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Chef de Cuisine/Executive Chef
Coeur d'Alene, Idaho, United States
OnsiteFull Time
Discovery Land Company
Discovery Land Company: Develops and operates private luxury residential club communities and resorts.
10+ YOECulinary degree or pedigree, 10+ years chef experience at high-end restaurants/resorts/private clubs, leadership skills, deep culinary knowledge, ability to work flexible hours including evenings, weekends, and holidays.
1mo
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Executive Chef
Coeur d'Alene, Idaho, United States
OnsiteFull Time
Stellar Senior Living
Stellar Senior Living: Provides senior living and compassionate hospice care services.
5+ YOE2+ MgmtManage full food service operations for a large senior living community; supervise and hire kitchen staff; plan menus, control costs, maintain sanitation, and hold a current ServSafe certification.