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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
competitive salary
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Meals
Professional Development
Job Description
Our client is a highly acclaimed luxury hotel and resort located in the heart of Boise, Idaho. This establishment is recognized as one of the region's premier hospitality destinations, known for its elegant accommodations, exceptional guest services, and sophisticated dining experiences. Featuring a combination of a fine dining restaurant, a casual eatery, and spaces for banquets and special events, this luxury hotel offers guests an unforgettable stay immersed in comfort, style, and local culture. The hotel's commitment to excellence is reflected not only in its facilities but also in its culinary offerings, which blend seasonal ingredients with innovative gastronomic techniques... Show More
Job Requirements
- Minimum of 7 years of progressive culinary experience
- At least 3 years in a Head Chef or Executive Chef role
- Culinary degree or equivalent apprenticeship preferred
- Proven expertise in menu development and food costing
- Strong leadership skills
- Knowledge of food safety and sanitation regulations
- Ability to manage high-volume kitchen operations
- Effective communication skills
- Budget management experience
Job Qualifications
- Minimum of 7 years of progressive culinary experience with at least 3 years in an Executive Chef or Head Chef capacity
- Culinary degree or formal apprenticeship preferred
- Demonstrated expertise in menu development, food costing, and inventory management
- Strong leadership and team management skills
- Excellent understanding of food safety and sanitation regulations such as ServSafe certification
- Creative flair and passion for high-quality cuisine
- Ability to work effectively under pressure in a fast-paced environment
- Strong communication and interpersonal skills
- Proven ability to manage budgets and control expenses
Job Duties
- Oversee all culinary operations including menu planning, food preparation, and presentation
- Develop innovative and appealing menus that align with the hotel’s brand and target demographics
- Manage and train kitchen staff fostering a culture of excellence and teamwork
- Ensure consistent quality and taste of all dishes served
- Control food costs, manage inventory, and optimize purchasing processes
- Maintain strict adherence to food safety, sanitation, and hygiene standards
- Collaborate with the Food & Beverage team to create exceptional guest experiences
- Plan and execute catering for special events and banquets
- Stay current with culinary trends and implement new techniques and ideas
- Manage kitchen budgets and financial performance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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