Job Description
Summary of Position:
The Executive Chef oversees all kitchen operations, including food quality, sanitation, staffing, scheduling, ordering, cost control, and banquet execution. This role is responsible for maintaining consistent standards for food preparation, guest satisfaction, food safety, and labor management while supporting a productive and professional kitchen team. Minimum Qualifications:
High school diploma or equivalent required. At least 2 years of food service experience, including supervisory experience required. Prior kitchen operations and production management preferred, including management of food costs, labor control, and inventory. Ability to work weekends, holidays, and variable shifts based on business needs. Ability to problem solve and make quick decisions in a high-volume environment. Ability to communicate well with others, including internal team members and outside vendors. Must have food safety and sanitation certification, or the ability to obtain required local certification within the first month of employment. Must possess knowledge of food safety, sanitation, and regulatory compliance. Must possess basic computer skills. Must possess leadership and team development skills. Must be punctual and dependable. Must be able to use your own set of kitchen knives and tools as specified by management. Essential Duties and Responsibilities:
Direct daily kitchen operations to ensure efficient service and consistent food quality. Supervise, train, coach, and evaluate kitchen team. Schedule labor based on business levels and manage staffing to control costs. Oversee ordering, receiving, inventory control, invoice tracking, and product usage. Maintain recipe accuracy, portion control, and menu item costing. Collaborate on menu development, specials, and banquet production. Conduct line checks, monitor prep levels, and ensure readiness for service and events. Ensure kitchen, storage, and dish areas remain clean, organized, and compliant with sanitation standards. Work with restaurant management to coordinate service standards and banquet execution. Enforce company policies and follow progressive discipline procedures when needed. Maintain compliance with all food safety and sanitation laws, policies, and procedures. Ensure proper food temperatures, storage practices, labeling, and cross-contamination prevention. Support timely service, appropriate food presentation, and consistent quality standards. Communicate product shortages, operational concerns, and guest service issues promptly to management. Pay:
$75,000.00 - $100,000.00 per year Benefits:
401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance Experience:
Kitchen management: 2 years (Required) Language:
English (Preferred) License/Certification:
Food Handler Certification (Preferred) Ability to Commute:
Bonners Ferry, ID 83805 (Required) Work Location:
In person
