Lead Chef

Lakeside Companies; Post Falls (ID); On-site; USD 70,000 - 90,000; Full time

Job summary

The Lead Chef at The Grill & Tap House within The Highlands Golf Course, owned by Lakeside Companies, leads the back-of-house and drives quality, consistency, and output across the kitchen. This hands-on role runs the line, coaches the team, controls food cost, and raises standards that turn the clubhouse restaurant into a destination for golfers and events.

We seek an experienced chef who brings structure, accountability, and pride to the kitchen, and who is excited to grow the restaurant's

Qualifications

• Proven ability to run a high-volume line and banquet or event production.
• Strong knowledge of food safety, sanitation, and allergen practices.
• Ability to lead, train, and hold a team accountable while staying calm under pressure.
• Flexibility to work evenings, weekends, holidays, and longer hours during peak golf season.
• Familiarity with kitchen display systems, inventory software, and point-of-sale reporting.

Responsibilities

• Lead all back-of-house operations, setting clear standards for preparation, presentation, ticket times, and cleanliness.
• Work the line during service, expediting and stepping in wherever needed to keep service on pace.
• Hire, train, schedule, and supervise kitchen staff, and hold the team accountable to standards through coaching and regular feedback.
• Build a professional, respectful kitchen culture with low turnover and clear expectations.
• Partner with front-of-house leadership so service runs smoothly from order to table.
• Develop and refresh menus for the restaurant, on-course and snack bar service, banquets, tournaments, and private events.
• Create standardized recipes, plating guides, and prep lists so every dish is consistent no matter who cooks it.
• Introduce seasonal and local ingredients where they strengthen the menu and the margin.
• Taste and inspect food daily, and correct quality issues immediately.
• Manage food cost to the target set with leadership through portion control, waste tracking, and smart purchasing.
• Order inventory, manage vendor relationships, and negotiate pricing and quality.
• Conduct regular inventory counts and report results.
• Manage kitchen labor scheduling against the business forecast, including seasonal ramp-up and slow-down.
• Plan and execute food for tournaments, weddings, corporate outings, and other events, from menu planning with the events team through service.
• Scale production for large groups without sacrificing quality or timing.
• Maintain full compliance with health district and Idaho food code requirements and lead the kitchen through health inspections.
• Enforce food safety, allergen handling, and sanitation procedures.
• Keep equipment maintained and coordinate repairs with facilities.
• Ensure kitchen staff hold required food handler certifications.

Skills

High-volume kitchen leadership

Food safety & sanitation

Team leadership & coaching

Evening/weekend/holiday flexibility

Kitchen tech familiarity

Education

Culinary degree or certificate

Tools

Kitchen display systems

Inventory software

POS reporting

Job description

Pin High Hospitality (a Lakeside Company) employes pro shop, outside services, restaurant (both front and back of the house), and maintenance staff at The Highlands Golf Course and The Grill & Tap House. Lakeside Companies acquired the golf course, restaurant, assets, and staff in June of 2026 seeing significant value and potential in its employees and facilities. We look forward to building on what exists, improving, driving business to the course and restaurant, and having a positive lasting impact in the local community.

Job Summary:

The Lead Chef owns the back of the house at The Grill & Tap House at The Highland’s Golf Course and is responsible for raising the quality, consistency, and output of everything that leaves the kitchen. This is a hands-on leadership role: the Lead Chef runs the line, builds and coaches the kitchen team, controls food cost, and sets the standards that turn a clubhouse restaurant into a destination for golfers, members, events, and the local community.

We are seeking an experienced chef who brings structure, accountability, and pride to the kitchen, and who is excited to grow the restaurant's reputation and performance.

Duties/Responsibilities:

• Lead all back-of-house operations, setting clear standards for preparation, presentation, ticket times, and cleanliness.
• Work the line during service, expediting and stepping in wherever needed to keep service on pace.
• Hire, train, schedule, and supervise kitchen staff, and hold the team accountable to standards through coaching and regular feedback.
• Build a professional, respectful kitchen culture with low turnover and clear expectations.
• Partner with front-of-house leadership so service runs smoothly from order to table.

About the Company

Pin High Hospitality (a Lakeside Company) employes pro shop, outside services, restaurant (both front and back of the house), and maintenance staff at The Highlands Golf Course and The Grill & Tap House. Lakeside Companies acquired the golf course, restaurant, assets, and staff in June of 2026 seeing significant value and potential in its employees and facilities. We look forward to building on what exists, improving, driving business to the course and restaurant, and having a positive lasting impact in the local community.

Job Summary:

The Lead Chef owns the back of the house at The Grill & Tap House at The Highland’s Golf Course and is responsible for raising the quality, consistency, and output of everything that leaves the kitchen. This is a hands-on leadership role: the Lead Chef runs the line, builds and coaches the kitchen team, controls food cost, and sets the standards that turn a clubhouse restaurant into a destination for golfers, members, events, and the local community.

We are seeking an experienced chef who brings structure, accountability, and pride to the kitchen, and who is excited to grow the restaurant's reputation and performance.

Duties/Responsibilities:

Kitchen leadership

• Lead all back-of-house operations, setting clear standards for preparation, presentation, ticket times, and cleanliness.
• Work the line during service, expediting and stepping in wherever needed to keep service on pace.
• Hire, train, schedule, and supervise kitchen staff, and hold the team accountable to standards through coaching and regular feedback.
• Build a professional, respectful kitchen culture with low turnover and clear expectations.
• Partner with front-of-house leadership so service runs smoothly from order to table.

Menu and quality

• Develop and refresh menus for the restaurant, on-course and snack bar service, banquets, tournaments, and private events.
• Create standardized recipes, plating guides, and prep lists so every dish is consistent no matter who cooks it.
• Introduce seasonal and local ingredients where they strengthen the menu and the margin.
• Taste and inspect food daily, and correct quality issues immediately.

Cost control and purchasing

• Manage food cost to the target set with leadership through portion control, waste tracking, and smart purchasing.
• Order inventory, manage vendor relationships, and negotiate pricing and quality.
• Conduct regular inventory counts and report results.
• Manage kitchen labor scheduling against the business forecast, including seasonal ramp-up and slow-down.

Events and banquets

• Plan and execute food for tournaments, weddings, corporate outings, and other events, from menu planning with the events team through service.
• Scale production for large groups without sacrificing quality or timing.

Safety, sanitation, and compliance

• Maintain full compliance with Panhandle Health District and Idaho food code requirements and lead the kitchen through health inspections.
• Enforce food safety, allergen handling, and sanitation procedures.
• Keep equipment maintained and coordinate repairs with facilities.
• Ensure kitchen staff hold required food handler certifications.

Reporting

• Report to leadership regularly on food cost, labor, quality, staffing, and upcoming needs.
• Recommend improvements to equipment, menu, and processes that raise performance.

Required Skills/Abilities:

• Proven ability to run a high-volume line and banquet or event production.
• Strong knowledge of food safety, sanitation, and allergen practices.
• Ability to lead, train, and hold a team accountable while staying calm under pressure.
• Flexibility to work evenings, weekends, holidays, and longer hours during peak golf season.
• Familiarity with kitchen display systems, inventory software, and point-of-sale reporting.

Education and Experience:

• 5+ years of professional kitchen experience, including at least 2 years as a chef, sous chef, or kitchen manager leading a team.
• Culinary degree or certificate, or equivalent apprenticeship preferred.
• Experience managing food cost, inventory, ordering, and kitchen labor.
• Menu development experience with a record of improving quality and profitability.
• Experience in a golf course, resort, or hospitality setting with seasonal demand.
• Food handler certification, or ability to obtain one before starting.

Physical Requirements:

• Stand and walk for extended periods, often 8 to 10+ hours during peak season.
• Lift and carry up to 50 pounds (deliveries, stock pots, cases of product).
• Bend, reach, and work with hands repetitively, including knives and kitchen equipment.
• Work in a fast-paced kitchen with heat, steam, open flames, sharp tools, and wet floors.
• Occasionally work outdoors or in off-site event spaces for tournaments and banquets.
• Workload rises in peak golf season and slows in the off-season; the schedule adjusts accordingly.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

This job description is not an exhaustive list of duties; responsibilities may change based on business needs. Pin High Hospitality (a Lakeside Company) is an equal opportunity employer.