Executive Chef at Resolute Road Hospitality

Boise, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

60000.0

Posted On

05 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Recruitment, Cost Control, Problem Solving, Guest Satisfaction, Sanitation Standards, Regional Cuisine, Financial Acumen, Communication

Industry

Hospitality

Description

Description The Hilton Garden Inn located in Boise Idaho is looking to add to our hospitality family! This hotel recently completed a beautiful renovation and is perfectly located across the street from restaurants and entertainment at the Boise Spectrum Center. Come join a wonderful group of people, and a great brand of hotels to start your career! Summary At Resolute Road Hospitality, we’re redefining third-party hospitality management through collaboration, innovation, and excellence. With a growing national footprint, we offer dynamic opportunities for professionals ready to grow. Guided by our core values - Stronger Together, Social Intelligence, Grit, Integrity, and Better Every Day - we support your success at every turn. Join us on the road ahead and help us create exceptional experiences. Benefits Travel Perks Optional Daily Pay Health/Life Insurance 401k Paid Time Off Dental/Vision Employee Assistance Program Referral Program Your Role As the Executive Chef, you’ll lead all culinary operations with creativity, precision, and a commitment to excellence. You’ll oversee menu development, food preparation, and team leadership while ensuring compliance with health and safety standards. This role is ideal for someone who leads with Integrity, thrives on being Better Every Day, and brings Grit to every plate. What You’ll Do Oversee all culinary operations including food production, presentation, sanitation, and team performance Develop innovative menus and dishes in collaboration with the Director of Food & Beverage Ensure compliance with safety, health, and sanitation standards and regulations Monitor food quality and consistency to maintain high guest satisfaction Manage budgets, inventory, and cost control measures Lead team member performance through supervision, training, scheduling, and recognition Recruit, interview, and onboard culinary team members Foster collaboration across departments to ensure smooth kitchen and hotel operations Address guest concerns and accommodate special dietary needs Maintain a clean, safe, and organized kitchen environment Perform other duties as assigned Knowledge, Skills & Abilities Proven leadership and team-building skills Strong financial acumen and inventory management Expertise in food trends, menu creation, and regional cuisine Effective communication with team members and guests Strong organizational and problem-solving skills Adaptability to changing guest needs and business demands Commitment to professional development and continuous improvement Deep understanding of food safety Ability to thrive in a fast-paced, high-pressure environment Education & Experience 10–15 years of experience in a leadership culinary role Minimum 8 years as a Head Chef or Main Chef Experience managing large culinary teams Proven success in guest satisfaction and profitability Experience with diverse culinary styles and menu concepts Extensive experience in food costing, inventory, and budgeting Licenses & Certifications Food Handlers Card Additional Information Consistent attendance and adherence to Resolute Road Hospitality’s standards are critical to success in this role. This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of responsibilities, duties, and skills required. Duties may evolve based on organizational needs. E-Verify Resolute Road Hospitality utilizes E-Verify for all employment authorization verification. Requirements 104RRHBOIGI

Responsibilities

Lead all culinary operations, including menu development, food preparation, and team leadership. Ensure strict compliance with health and safety standards while managing budgets and inventory to maintain profitability.