Regional Executive Chef

Delaware North at Boise Airport; Boise (ID); On-site; USD 81,000 - 111,000; Full time

Job summary

Delaware North is seeking a Regional Executive Chef to oversee kitchen operations across multiple airports in the Western Region. This role involves leading culinary teams, managing costs, and developing talent while ensuring compliance with company standards. Ideal candidates will have extensive experience in high-volume settings and a passion for culinary excellence.

Benefits

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition and/or professional certification reimbursement

Friends-and-family discounts at hotels and resorts

Qualifications

• Minimum 10 years’ experience as an Executive Chef in high-volume environments.
• Experience leading multiple outlets with a focus on menu development.
• Strong financial and computer skills, including budgeting.

Responsibilities

• Lead kitchen teams at multiple airports, ensuring culinary standards.
• Manage food costs and kitchen labor costs for profitability.
• Support chef development through training and onboarding.

Skills

Leadership

Menu Development

Cost Control

Culinary Skills

Financial Skills

Education

Certificate or degree in Culinary Arts

ServSafe certification

Food Safety Handler certification

Tools

Microsoft Office Suite

Point-of-Sale (POS) systems

Job description

The opportunity

Delaware North Travel is searching for a Regional Executive Chef to join our team based out of Boise Airport in Boise, Idaho. As a Regional Executive Chef, you will lead the kitchen teams at multiple airports within the Western Region. This role is also responsible for identifying the development needs for culinary talent at the assigned units within the region in addition to ensuring all Delaware North and brand partner standards are being met.

If you’re an inspiring leader and innovative recipe developer looking for the next chapter of your career at a global hospitality company, apply today.

Pay

Minimum – Anticipated Maximum Base Salary: $81,900 – $110,600 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/

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What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Implement company Food and Beverage Standards and consistently strive to improve our culinary offerings within the assigned region
• Regional oversight and manage food cost, kitchen labor costs, unit profitability
• Supports region’s chef development by participating or facilitating the successful on-boarding of new chef’s, and coaching, training and identifying written development plans for less experienced chefs.
• Participate or facilitate new hire practicals and ensure national standards are being followed in that region
• Review, analyze and support the development of action plans for the unit as well as the region’s financial performance as it regards to food cost and kitchen labor cost.
• Support of troubleshooting and problem solving in local culinary issues, consulting HR on employee related issues, and ensuring menu and product standards are followed at properties
• Planning and/or execution of VIP or other large, out of the ordinary events. Identify resources required, support and coordinate all aspects.
• Oversee business plan for culinary in new unit openings and ensure proper planning and integration across culinary and FB
• Hire, train, and mobilize kitchen and service teams
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies

More about you

• Minimum 10 years’ experience as an Executive Chef in a high-volume industry-leading concept , established restaurants, or catering companies
• Previous experience as a leader over multiple outlets, with an emphasis on menu development and cost controls is required
• Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required
• Strong financial and computer skills; experience working with and understanding of PLs and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
• Ability to work a flexible schedule to accommodate business needs
  Proven ability to lead team members clearly and concisely while positively influencing behavior and performance
• Ability to travel approximately 10 – 25% to operating units within the assigned region

Source: Hospitality Online