Executive Chef

Dexterra; Boise (ID); On-site; USD 70,000 - 100,000; Full time

Job summary

Dexterra is looking for an Executive Chef in Boise, Idaho, to oversee food service operations at a large accommodation facility. You will lead a culinary team, ensure food safety, and manage high-quality menu production for over 500 guests daily, scaling to 2,000 meals. Candidates should have 8+ years of experience in food service and strong leadership skills. This role demands culinary expertise, efficiency, and compliance with safety standards.

Qualifications

• Minimum 8 years of experience in hospitality or food service.
• Proven ability to lead and develop culinary teams.
• Demonstrated experience in large-volume food service environments.

Responsibilities

• Oversee all food service operations from planning to execution.
• Lead and develop the culinary team.
• Ensure compliance with food safety standards.

Skills

Leadership

Food Safety

Menu Costing

Hospitality Management

Communication

Education

Culinary education or Chef designation

Advanced Food Safety or HACCP certification

Tools

Microsoft Excel

Food service systems

Job description

WHO ARE WE?
We've been serving clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

WHAT’S THE JOB?

The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands‑on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale.

The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 2,000 meals served daily.

The Executive Chef is responsible for building, leading, and developing a high‑performing culinary team capable of delivering consistent, high‑quality food service throughout this growth.

Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.

YOUR WORK WILL INCLUDE

• 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

Qualifications

WHO ARE WE LOOKING FOR?

• 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:
  • Hot Kitchen
  • Cold Kitchen
  • Pastry / Bakery
  • Butchery
  • 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

Additional Information

Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law.

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