Executive Chef

Boise, ID, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Career Development

Employee assistance program

performance bonuses

Job Description

Dexterra Group is a distinguished company that has been serving clients for over 75 years by supporting critical infrastructure and built assets. The group consists of companies that initially began independently but now collaborate under the Dexterra umbrella, bringing together experience and regional expertise to help clients operate their daily functions confidently and successfully. Dexterra focuses on providing exceptional service and performance enhancements, driven by passionate teams with the right skills to address the diverse needs of their clients. The company has a rich history and a strong reputation in workforce accommodations and infrastructure services, reinforcing its commitment to quality and client satisfaction.

We are currently seeking an Executive Chef for a food service operation within a Dexterra workforce accommodations facility. This role is fully accountable for the entire culinary operation and provides strategic and hands-on leadership to ensure food safety, high quality, consistency, and excellent client satisfaction. Starting with servicing about 500 people daily, the food service operation is designed to scale rapidly to over 2,000 meals served each day. The Executive Chef will be instrumental in building and leading a high-performing culinary team capable of delivering consistent and high-quality food services throughout this period of growth.

Reporting to the Operations Manager and Assistant Manager, the Executive Chef’s responsibilities include menu planning, procurement, food production, staffing, training, and compliance while strictly maintaining Dexterra’s food safety standards and contractual requirements. This leadership position demands advanced expertise in managing large-scale food service environments, with a particular focus on efficiency and cost control. The Executive Chef will also be responsible for enforcing compliance with food safety programs such as FOODSAFE and HACCP and ensuring that all guests receive exceptional meals tailored to various dietary requirements including allergies, vegan, vegetarian, and special diets. This role offers an exciting opportunity for a seasoned culinary professional to lead a dynamic team in a growing food service operation within an established and reputable company.

Job Requirements

Minimum 8 years experience as a chef in hospitality or food service industry
certified chef with culinary education or chef designation
authorized to work in the United States
advanced food safety or HACCP certification
proven leadership skills in culinary team development
experience managing large-volume food service operations
strong knowledge of menu costing and recipe implementation
proficiency in Microsoft Office and food service software
ability to enforce compliance with food safety standards including FOODSAFE and HACCP
ability to manage labour, food, and chemical resources efficiently
excellent communication and interpersonal skills

Job Qualifications

Chef or Certified Executive with culinary education and/or Chef designation
authorized to work in the United States
advanced Food Safety or HACCP certification
minimum 8 years of experience in the hospitality or food service industry
minimum 8 years of experience as a Chef including hotels, resorts, restaurants, or workforce lodges
demonstrated experience operating large-volume food service environments
strong knowledge of menu costing, recipe card implementation, and cost controls
advanced practical and theoretical knowledge across all kitchen areas including hot kitchen, cold kitchen, pastry/bakery, butchery, and banquets and mass-service operations
proficiency with Microsoft Excel, Word, Outlook, and food service systems
proven ability to lead, develop, and retain culinary teams
a leadership style that demonstrates ownership, accountability, strong communication, and professionalism

Job Duties

Full accountability for all food service operations, from planning through execution
preparing, presenting, designing, and serving high-quality rotational menus at scale
leading the kitchen operation to safely and efficiently service 500+ guests daily with rapid growth to 2,000+ guests per day
ensuring strict adherence to food safety, quality, and contractual scope requirements
enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP
leading, training, developing, and mentoring the entire culinary team
supervising kitchen staff productivity, performance, and compliance with policies and procedures
managing labour, food, and chemical resources to ensure efficiency and cost control
overseeing ordering, inventory control, and bi-weekly inventory counts
applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets
maintaining high standards of cleanliness, organization, and professionalism
serving clients and guests in a personable, professional, and service-oriented manner
supporting the Site Manager with culinary input related to planning, forecasting, and operational execution