Lead Chef — High-Volume Golf Course Kitchen

Lakeside; Idaho; On-site; USD 57,000 - 62,000; Full time

Job summary

Lakeside is seeking an experienced Lead Chef for The Grill & Tap House at The Highlands Golf Course in Post Falls, ID. The Lead Chef will own the back-of-house operations, run the line during service, coach the kitchen team, control food cost, and set high culinary standards to elevate the restaurant’s reputation and profitability.

The role requires 5+ years in professional kitchens, a culinary credential, and the ability to work evenings, weekends, and holidays during peak golf season.

Qualifications

• 5+ years of professional kitchen experience
• Experience leading a team
• Experience in golf course, resort, or hospitality settings with seasonal demand
• Food handler certification or ability to obtain one before starting
• Ability to lead, train and hold a team accountable while staying calm under pressure

Responsibilities

• Lead all back-of-house operations, setting 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 coach for accountability
• Build a professional kitchen culture with low turnover and clear expectations
• Partner with front-of-house leadership to ensure smooth service from order to table

Skills

High-volume line

Team leadership

Food safety

Allergen handling

Expedite

Line cook experience

Education

Culinary degree

Certificate / apprenticeship

Tools

Kitchen display system

Inventory software

Point-of-sale reporting

Job description

Lakeside is seeking an experienced Lead Chef for The Grill & Tap House at The Highlands Golf Course in Post Falls, ID. The Lead Chef will own the back-of-house operations, run the line during service, coach the kitchen team, control food cost, and set high culinary standards to elevate the restaurant’s reputation and profitability.

The role requires 5+ years in professional kitchens, a culinary credential, and the ability to work evenings, weekends, and holidays during peak golf season.