Executive Chef

Bluegrass Stream; Pocatello (ID); On-site; USD 65,000 - 95,000; Full time

Job summary

Bluegrass Stream LLC leads culinary operations at a premier hospitality venue, delivering exceptional food quality and memorable dining experiences. The role aligns daily kitchen activity with organizational goals focused on elevating guest life quality.

You will supervise staff, develop innovative menus, ensure top-tier food safety, and drive cost-conscious, sustainable practices across all kitchen operations.

Qualifications

• Strong executive kitchen leadership experience.
• Expertise in menu planning and guest-focused execution.
• Knowledge of food safety requirements and compliant kitchen practices.
• Creativity, attention to detail, and sustainable operations.

Responsibilities

• Oversee daily kitchen operations and execution of food production.
• Plan and develop menus that balance creativity, consistency, and guest satisfaction.
• Maintain rigorous food safety and sanitation standards.
• Manage, coach, and coordinate kitchen staff to build teamwork and continuous improvement.
• Contribute to sustainable practices and profitable operations through effective resource management.

Skills

Culinary leadership

Menu planning

Food safety & sanitation

Staff coaching & coordination

Job description

Lead and manage all culinary operations for a high-profile hospitality venue, ensuring outstanding food quality, presentation, and a memorable dining experience. Drive food services excellence by aligning daily kitchen activities with organizational goals focused on enhancing quality of life.

Key Responsibilities

• Oversee daily kitchen operations and execution of food production.
• Plan and develop menus that balance creativity, consistency, and guest satisfaction.
• Maintain rigorous food safety and sanitation standards.
• Manage, coach, and coordinate kitchen staff to build teamwork and continuous improvement.
• Contribute to sustainable practices and profitable operations through effective resource management.

Qualifications & Skills

• Strong culinary leadership and executive kitchen management experience.
• Expertise in menu planning, quality control, and guest-focused culinary execution.
• Knowledge of food safety requirements and compliant kitchen practices.
• Creativity, attention to detail, and commitment to sustainable, cost-conscious operations.