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Parttime Task Force Executive Chef Jobs in Spokane, WA

Twigs Bistro and Martini Bar

Cook

Spokane Valley, WA · On-site

$14.25 - $19/hr

Job Type Part-time Description Job Title: Cook Reports to: Executive Chef, Sous Chef, Supervisors ... Must be able to multi-task. * Must be able to take constructive criticism. Communication ...

Twigs Bistro and Martini Bar

Cook

Spokane, WA · On-site

$14.25 - $19/hr

Job Type Part-time Description Job Title: Cook Reports to: Executive Chef, Sous Chef, Supervisors ... Must be able to multi-task. * Must be able to take constructive criticism. Communication ...

Twigs Bistro and Martini Bar

Cook

Spokane, WA · On-site

$14.25 - $19/hr

Job Type Part-time Description Job Title: Cook Reports to: Executive Chef, Sous Chef, Supervisors ... Must be able to multi-task. * Must be able to take constructive criticism. Communication ...

Twigs Bistro and Martini Bar

Cook

Spokane, WA · On-site

$14.25 - $19.25/hr

Job Type Part-time Description Job Title: Cook Reports to: Executive Chef, Sous Chef, Supervisors ... Must be able to multi-task. * Must be able to take constructive criticism. Communication ...

WorkForce Services

GFAR Engine Boss

Spokane, WA · On-site

$19 - $25.75/hr

The ENGB manages the assigned engine and crew, reporting to the Strike Team/Task Force Leader or ... Full/Part Time, Seasonal Experience: * Wildland Firefighting: 5 years (Preferred) * Driver ...

GLOBAL FLEET & AUTO REPAIR LLC

GFAR Engine Boss

Spokane, WA · On-site

$19 - $25.75/hr

The ENGB manages the assigned engine and crew, reporting to the Strike Team/Task Force Leader or ... Full/Part Time, Seasonal Experience: * Wildland Firefighting: 5 years (Preferred) * Driver ...

GLOBAL FLEET & AUTO REPAIR LLC

GFAR Engine Boss

Spokane, WA · On-site

$19 - $25.75/hr

The ENGB manages the assigned engine and crew, reporting to the Strike Team/Task Force Leader or ... Full/Part Time, Seasonal Experience: * Wildland Firefighting: 5 years (Preferred) * Driver ...

WORKFORCE SERVICES INC

GFAR Engine Boss

Spokane, WA · On-site

$19 - $25.75/hr

The ENGB manages the assigned engine and crew, reporting to the Strike Team/Task Force Leader or ... Full/Part Time, Seasonal Experience: * Wildland Firefighting: 5 years (Preferred) * Driver ...

Spokane Club Inc

Banquet Lead

Spokane, WA · On-site

$18/hr

This is a part-time position that has the potential to be full-time depending on the season and ... Meet with Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.

Compass Group

FOOD SERVICE WORKER

Spokane, WA · On-site

$18.50/hr

... and 1,200 executive chefs, we empower and uplift each other by working together, take ... BENEFITS FOR OUR TEAM MEMBERS * Full-time and part-time positions are offered the following ...

Compass Group

FOOD SERVICE WORKER

Spokane, WA · On-site

$18.50/hr

... and 1,200 executive chefs, we empower and uplift each other by working together, take ... BENEFITS FOR OUR TEAM MEMBERS * Full-time and part-time positions are offered the following ...

P.F. Chang's

Line Cook

Spokane, WA · On-site

$19.50 - $23.50/hr

... part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A ... Ability to multi-task in a fast-paced teamwork environment. * Flexibility to work a variety of ...

PF Changs

Line Cook

Spokane, WA · On-site

$19.50 - $23.50/hr

... part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A ... Ability to multi-task in a fast-paced teamwork environment. * Flexibility to work a variety of ...

PF Changs

Line Cook

Spokane, WA

$19.50 - $23.50/hr

... part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A ... Ability to multi-task in a fast-paced teamwork environment. * Flexibility to work a variety of ...

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All JobsParttime Task Force Chef JobsParttime Task Force Executive Chef JobsParttime Task Force Executive Chef Jobs in Spokane, WA

Parttime Task Force Executive Chef information

See Spokane, WA salary details

$40.4K

$87.9K

$131.4K

How much do parttime task force executive chef jobs pay per year?

As of Jul 27, 2026, the average yearly pay for parttime task force executive chef in Spokane, WA is $87,853.00, according to ZipRecruiter salary data. Most workers in this role earn between $72,300.00 and $99,600.00 per year, depending on experience, location, and employer.

What is the difference between Parttime Task Force Executive Chef vs Parttime Sous Chef?

AspectParttime Task Force Executive ChefParttime Sous Chef
CredentialsCooking certifications, culinary degree often preferredSimilar culinary certifications, experience required
Work EnvironmentOversees multiple kitchens or teams, high-level leadershipAssists head chef, manages kitchen staff
Employer & IndustryHotels, restaurants, catering servicesRestaurants, hotels, catering
Search & Comparison IntentLeadership, management, overseeing kitchen operationsCooking skills, team support, kitchen duties

The Parttime Task Force Executive Chef focuses on managing multiple kitchens and leading culinary teams, requiring higher-level leadership skills. In contrast, the Parttime Sous Chef supports the executive chef with daily kitchen operations and cooking tasks. Both roles require culinary certifications and experience, but the executive chef holds more responsibility for overall kitchen management.

What are popular job titles related to Parttime Task Force Executive Chef jobs in Spokane, WA? For Parttime Task Force Executive Chef jobs in Spokane, WA, the most frequently searched job titles are:
What job categories do people searching Parttime Task Force Executive Chef jobs in Spokane, WA look for? The top searched job categories for Parttime Task Force Executive Chef jobs in Spokane, WA are:
What cities near Spokane, WA are hiring for Parttime Task Force Executive Chef jobs? Cities near Spokane, WA with the most Parttime Task Force Executive Chef job openings:
Parttime Task Force Executive Chef jobs near you
Cook

Cook

Twigs Bistro and Martini Bar

Spokane Valley, WA • On-site

$14.25 - $19/hr

Part-time

Posted 8 days ago

Job description

Job Type
Part-time
Description
Job Title: Cook
Reports to: Executive Chef, Sous Chef, Supervisors
FLSA Status: Hourly Variable - Non-Exempt
Job Summary:
  • Must be in good physical condition and be able to work on their feet for extended periods of time, in a fast paced, sometime stressful environment. Must be able to lift 50 lbs. On a regular basis. Must demonstrate proper safe lifting techniques at all times.
  • Must set high standards in areas of professional appearance, demonstrate self-confidence, enthusiasm, and energy using leadership by example. Must manage adhere to all Twigs policies.
  • Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of equipment, Chemicals, Knives, Cooking procedures, food storage, food safety, and sanitation.
  • Must demonstrate a communication style that is firm but fair when dealing with team members, quick to solve guest problems in a friendly manor, consistently calm and helpful when communicating with service staff.

Daily Responsibilities:
  • Must follow all plating and presentations with all appropriate garnishes and components.
  • Arrange knives safely, away from cutting board
  • Keep work area free of clutter
  • Gather utensils and equipment for station.
  • Finish prep list from morning.
  • Must ensure that the fryer, broiler, griddle, salamander, oven, and steam table are on and up to temp for appropriate business levels
  • Make sure dinner breakdown is completely put away and proper.
  • Assist other areas as needed or when directed to do so. WE ARE A TEAM.
  • Maintain cleanliness, orderliness and safety standards during shift.
  • Wipe down and sanitize work area.
  • Turn off equipment at the end of your shift
  • Ensure that all food is properly covered and put away.
  • Check with Chef or supervisor before leaving.
  • Remember to punch out! In uniform! Daily!

Essential Requirements
  • Must be able to read, speak and communicate in English.
  • Must be willing to work weekends, holidays, overtime or whenever our business levels dictate.
  • Must have culinary experience.
  • Must have good follow through.
  • Must share the vision and support of the Twigs' management team.
  • Must be able to cook fast enough to keep up with the pace of service.
  • Must have knowledge of the health and sanitation standards set by RHD.
  • Must have food safety and sanitation training that meet the Regional Health District standards.
  • Must be effective in daily organization, planning, and time management.
  • Must be calm and organized when busy and willing to work as part of a team.

Personality Expectations:
  • Must possess a positive, enthusiastic attitude.
  • Must have excellent listening skills.
  • Must be good at problem solving.
  • Must share the vision of success, change, and continued improvement that will make our restaurant successful.
  • Must be detailed orientated.
  • Must be able to multi-task.
  • Must be able to take constructive criticism.

Communication Expectations:
  • Let management know of any product that needs to be ordered or utilized.
  • Communicate any problems, concerns, opportunities, or frustrations to management (don't let problems fester) as soon as possible.
  • Communicate with service staff on any items on the menu that we are low on or out of.
  • Communicate any schedule requests in advance.
  • Communicate with service team to ensure food goes to our guests... hot and prepared properly.
  • Must be a leader and problem solver in the kitchen. Must communicate in a harmonious, positive manner with all kitchen and service members.
  • Must display a sense of urgency when dealing with Guest problems.

Sanitation and Safety Expectations:
  • Will adhere to all rules, laws, and regulations as issued and mandated by the Regional Health District.
  • Will manage food storage, "first in first out" to ensure highest quality of food at all times.
  • Will wear a chefs hat any time they are on the front line or when on a buffet
  • Will ensure that sanitizer buckets are being used and are changed as is necessary.
  • Will ensure that gloves are worn when cooks are handling raw meats, and when they are handling foods, which will not be cooked before being served.
  • Will work with kitchen team to prevent cross contamination on cutting boards and in food storage areas on the line.
  • Will report all safety violations and concerns to management.
  • Will immediately report any type of accident to management.
  • Know where the MSDS book is located and where all emergency exits are located

Standards of Food Production:
  • Food Quality
  • Presentation appealing
  • Temperature proper - Hot food hot - Cold food cold
  • Foods fresh with high quality ingredients
  • Food flavorful and well-balanced
  • Portion appropriate and consistent
  • Good perceived value
  • Prepared as requested
  • Hot food is a priority to get to the guest
  • Food needs to have the WOW factor - Exceeds our guest's expectations
  • Consistently use accurate presentations, standardized recipes and portion control tools, using menu analysis as a guide
  • Timing Standards
  • Lunch 10 Minutes
  • Dinner:
  • App 8 Minutes
  • Entrée 16 Minutes
  • Dessert 4 Minutes

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