Executive Chef: Private Club & Resort Dining

Discovery Land Company; Coeur d'Alene (ID); On-site; USD 90,000 - 130,000; Full time

Job summary

Discovery Land Company seeks an accomplished culinary leader to direct high-end dining operations within its resort environments. You will collaborate with the VP and Director of Culinary to set standards, craft exemplary menus, and lead a skilled team to deliver exceptional hospitality experiences.

The role emphasizes staff development, sourcing local ingredients, and maintaining strict cost controls while ensuring top-tier service for members and guests across events and daily service.

Qualifications

• Culinary degree or pedigree.
• Ten (10) or more years of experience working as a chef at high end restaurant, resort, or private club.
• Deep knowledge of best culinary practices.
• Demonstrated leadership skills.
• Experience working with many culinary trends, cuisines, and cultures.

Responsibilities

• Uphold Discovery Land Company’s commitment to superior food and beverage and hospitality.
• Lead and collaborate with culinary team to create menus and food presentations of the highest level.
• Oversee the Culinary staffing program through recruitment, training, and evaluation.
• Set the tempo and tone of the kitchen and manage costed menu items.
• Create and manage recipe database ensuring consistency of all dishes.
• Maintain cleaning schedules, temperature records, and safety procedures daily.
• Regularly review forecasts and VIP lists and communicate through line-ups.
• Address and resolve member or guest problems efficiently and promptly.

Skills

Culinary leadership

Menu development

Staff development

Food safety

Vendor relations

Education

Culinary degree

Job description

Discovery Land Company seeks an accomplished culinary leader to direct high-end dining operations within its resort environments. You will collaborate with the VP and Director of Culinary to set standards, craft exemplary menus, and lead a skilled team to deliver exceptional hospitality experiences.

The role emphasizes staff development, sourcing local ingredients, and maintaining strict cost controls while ensuring top-tier service for members and guests across events and daily service.