Executive Chef - University Inn Best Western - Moscow, Idaho

The Coeur d'Alene Golf and Spa Resort; Moscow (ID); On-site; USD 85,000 - 100,000; Full time

Job summary

Best Western University Inn & Conference Center in Moscow, Idaho, seeks an Executive Chef to lead all culinary operations for Seasons Restaurant, The Broiler, Convention Center, and banquet services. You will oversee purchasing, menu development, and a top culinary team, shaping a culture of excellence and hospitality.

This role demands proven leadership, strategic menu planning, and strong financial acumen to drive quality, consistency, and guest satisfaction across multiple outlets.

Qualifications

• Proven experience managing culinary operations in hotel/resort settings.
• Ability to lead large teams and multi-outlet operations.
• Strong focus on quality, cost control, and guest satisfaction.

Responsibilities

• Lead and oversee all culinary operations across multiple outlets and banquet venues.
• Recruit, train, mentor, and develop culinary team members and future leaders.
• Establish a culture of professionalism, accountability, and teamwork.
• Ensure consistent food quality, presentation, and service standards.
• Manage food and labor costs, inventory, and purchasing.
• Develop menus, recipes, and seasonal offerings with costing.
• Oversee banquet and special event culinary execution.
• Maintain health, sanitation, and safety compliance.
• Partner with hotel leadership to meet financial goals.

Skills

Executive leadership

Menu development

Food cost management

Banquet/catering

Staff development

Education

Culinary degree preferred

Job description

Best Western University Inn & Conference Center | Moscow, Idaho

A Proud Member of Hagadone Hospitality

Compensation: $85,000-$100,000

Relocation Assistance: Negotiable for the Right Candidate

The Best Western University Inn & Conference Center, part of the Hagadone Hospitality portfolio, is seeking a dynamic, hands-on Executive Chef to lead all culinary operations for one of the region's premier hospitality destinations. This position oversees Seasons Restaurant, The Broiler Restaurant, Convention Center and Banquet Operations, purchasing, menu development, and culinary team leadership.

This is an opportunity for a proven leader to make a significant impact on an established operation while building a culture of excellence, accountability, and hospitality.

Hagadone Hospitality is dedicated to creating exceptional guest experiences through outstanding service, premier destinations, and a commitment to excellence. Our properties are known for their high standards, strong culture, and investment in people. We believe our greatest asset is our team, and we are committed to developing leaders who inspire others and drive results.

What You'll Do

• Lead and oversee all culinary operations across multiple outlets and banquet venues.
• Recruit, train, mentor, and develop culinary team members and future leaders.
• Lead by example and establish a culture of professionalism, accountability, and teamwork.
• Ensure consistent execution of food quality, presentation, and service standards.
• Manage food cost, labor cost, inventory controls, purchasing, and product utilization.
• Develop menus, recipes, specials, and seasonal offerings while maintaining accurate costing and profitability.
• Oversee banquet, catering, conference, and special event culinary execution.
• Maintain compliance with health, sanitation, and food safety regulations.
• Partner with hotel leadership to achieve operational and financial goals.
• Build strong relationships with vendors and ensure responsible stewardship of company resources.
• Create systems and processes that drive consistency and long-term success.

At Hagadone Hospitality, we believe great chefs are first and foremost great leaders. The ideal candidate will embody the leadership principles that define our culture:

• Lead by example and set the standard through actions, not words.
• Demonstrate humility, accountability, and integrity.
• Build trust through consistency, communication, and follow-through.
• Develop and mentor team members to help them reach their full potential.
• Foster a culture of ownership, teamwork, and mutual respect.
• Maintain a positive, solutions-focused mindset during challenges.
• Hold themselves and others accountable while treating people with dignity and respect.
• Prioritize guest satisfaction while balancing operational excellence and financial performance.
• Embrace continuous learning and continuous improvement.

We are seeking a leader who understands that culture drives results, accountability creates consistency, and the success of the operation begins with investing in people.

Qualifications

• Executive Chef or Executive Sous Chef experience in a hotel, resort, conference center, country club, casino, or high-volume multi-unit operation.
• Proven experience leading and developing culinary teams.
• Strong banquet and catering experience preferred.
• Knowledge of menu development, recipe standardization, food costing, purchasing, and inventory management.
• Strong financial acumen, including budgeting, forecasting, food cost management, and labor control.
• Excellent communication, organizational, and leadership skills.
• Ability to thrive in a fast-paced environment while maintaining high standards.
• Culinary degree preferred but not required; equivalent experience will be considered.

Why Join Us?

This role offers the opportunity to lead a diverse culinary operation serving restaurant guests, conference attendees, special events, and visitors to the University of Idaho community. You'll join a respected hospitality organization that values leadership, innovation, and professional growth while providing the resources and support necessary to succeed.