Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) with employer match
HSA option
Tuition Reimbursement
cell phone stipend
Employee assistance program
Job Description
The Terraces of Boise, located in Boise, Idaho, is a distinguished HumanGood community nationally recognized as a 2025-2026 Best Senior Living community by U.S. News & World Report for Assisted Living, Independent Living, and Memory Care. HumanGood is renowned for developing vibrant senior living communities designed to help older adults thrive with dignity and purpose. The Terraces of Boise exemplifies these values by offering an exceptional quality of life and services tailored to meet the diverse needs of its residents. With a commitment to excellence and compassionate care, this community provides residents a dynamic and supportive environment where individualized care and active engagement are top priorities.
The Executive Chef role at The Terraces of Boise is a critical leadership position within the community’s fine dining team. This role requires managing all aspects of culinary production and kitchen operations to ensure residents receive high-quality, nutritious, and appealing meals within a hospitality-focused dining experience. Working alongside the Director of Dining Services, the Executive Chef oversees food quality, menu execution, presentation, sanitation, inventory management, and kitchen workflow. Additionally, they supervise culinary and kitchen staff, including sous chefs, cooks, and support personnel, fostering a culture of teamwork, culinary excellence, and regulatory compliance.
The Executive Chef is responsible for executing menus and recipes with precision, maintaining rigorous food safety standards including adherence to HACCP principles, and responding to resident preferences and dietary requirements. They must plan and organize daily production efficiently to maximize resources and minimize waste while maintaining culinary standards that align with the community’s distinguished reputation.
The compensation range for this full-time position is $75,000 to $85,000 annually, commensurate with experience. HumanGood offers a comprehensive benefits package designed to support team members’ health, wealth, and overall well-being. By joining The Terraces of Boise, the Executive Chef becomes part of an organization driven by purpose that fosters professional growth and personal development in a supportive work environment.
In this role, the Executive Chef must exhibit strong leadership capabilities, culinary expertise, and exceptional operational management. Their ability to coach and train staff, oversee safety and sanitation protocols, and partner with other departments ensures timely, attractive meal service throughout all levels of care. This role also involves collaborating with dining room leadership to synchronize plate presentation and service delivery, enhancing residents’ dining experiences.
Candidates with a culinary degree and substantial culinary management experience, including high-volume production and catering, particularly within senior living or healthcare dining environments, will find this position rewarding. The community values continuous learning and growth, offering team members opportunities to advance in their careers and contribute meaningfully to residents’ lives. The Executive Chef at The Terraces of Boise plays a pivotal role in the community's mission to provide exceptional dining services as a cornerstone of resident satisfaction and overall quality of life.
The Executive Chef role at The Terraces of Boise is a critical leadership position within the community’s fine dining team. This role requires managing all aspects of culinary production and kitchen operations to ensure residents receive high-quality, nutritious, and appealing meals within a hospitality-focused dining experience. Working alongside the Director of Dining Services, the Executive Chef oversees food quality, menu execution, presentation, sanitation, inventory management, and kitchen workflow. Additionally, they supervise culinary and kitchen staff, including sous chefs, cooks, and support personnel, fostering a culture of teamwork, culinary excellence, and regulatory compliance.
The Executive Chef is responsible for executing menus and recipes with precision, maintaining rigorous food safety standards including adherence to HACCP principles, and responding to resident preferences and dietary requirements. They must plan and organize daily production efficiently to maximize resources and minimize waste while maintaining culinary standards that align with the community’s distinguished reputation.
The compensation range for this full-time position is $75,000 to $85,000 annually, commensurate with experience. HumanGood offers a comprehensive benefits package designed to support team members’ health, wealth, and overall well-being. By joining The Terraces of Boise, the Executive Chef becomes part of an organization driven by purpose that fosters professional growth and personal development in a supportive work environment.
In this role, the Executive Chef must exhibit strong leadership capabilities, culinary expertise, and exceptional operational management. Their ability to coach and train staff, oversee safety and sanitation protocols, and partner with other departments ensures timely, attractive meal service throughout all levels of care. This role also involves collaborating with dining room leadership to synchronize plate presentation and service delivery, enhancing residents’ dining experiences.
Candidates with a culinary degree and substantial culinary management experience, including high-volume production and catering, particularly within senior living or healthcare dining environments, will find this position rewarding. The community values continuous learning and growth, offering team members opportunities to advance in their careers and contribute meaningfully to residents’ lives. The Executive Chef at The Terraces of Boise plays a pivotal role in the community's mission to provide exceptional dining services as a cornerstone of resident satisfaction and overall quality of life.
Job Requirements
- Current ServSafe Food Protection Manager certification, Food Handler certification, or ability to obtain required certification within the timeframe required by the organization and applicable law
- Knowledge of food safety, sanitation, HACCP principles, safe food handling, temperature controls, storage practices, and commercial kitchen safety requirements
- Ability to supervise, coach, train, and direct culinary and kitchen staff in a fast-paced service environment
- Ability to communicate effectively with residents, team members, managers, vendors, and other departments
- Ability to use basic computer systems, menu software, ordering platforms, email, and standard business applications
Job Qualifications
- Culinary degree preferred
- Three to five years of culinary management experience
- High volume production and catering experience
- Experience in a Life Plan Community, continuing care retirement community, healthcare dining, or similar environment serving residents with varied dietary, nutritional, and service needs
- Desire to learn and grow with a top-notch foodservice company
Job Duties
- Leads daily culinary production and kitchen operations to ensure meals are prepared safely, accurately, attractively, and consistently according to approved menus, recipes, portion guidelines, production standards, and resident dietary needs
- Establishes and reinforces standards for food quality, taste, freshness, temperature, doneness, presentation, garnish, portion control, and service readiness
- Supervises, schedules, trains, coaches, and evaluates assigned culinary and kitchen team members, including sous chefs, cooks, utility, dishwashing, storeroom, trayline, and related kitchen support staff
- Provides hands-on culinary leadership when needed, including preparing, cooking, plating, garnishing, expediting, and supporting service execution during meal periods, special events, staffing shortages, or operational needs
- Plans and organizes daily production, including production sheets, recipe scaling, preparation timelines, leftovers utilization, future menu preparation, and coordination of kitchen workflow
- Partners with the Director of Dining Services on menu execution, purchasing, inventory control, labor planning, budget adherence, culinary standards, resident satisfaction, and dining experience improvement
- Collaborates with dining room leadership to support timing, plate presentation, communication, special requests, service recovery, and coordination between kitchen production and dining service
- Assists with recruitment, onboarding, performance management, corrective action, and retention of culinary team members in partnership with the Director of Dining Services and Human Resources
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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