What are the responsibilities and job description for the Executive Chef position at Delaware North at Boise Airport?
Compensation: $68,300 to $92,200 per year
The opportunity
Delaware North Travel is searching for an Executive Chef to join our team at Boise Airport in Boise, Idaho. As Executive Chef, you will be responsible to oversee high-volume kitlchen operations for a wide variety of local and national food and beverage options within the airport, ensuring adherence to brand and recipe standards, exceptional food quality, presentation, and menu development. This role requires a dynamic, hands-on chef who can manage, inspire, and develop team members, collaborate with other departments, manage budgets, and maintain organized, effiicient, and sanitary operations. If you have a commitment to culinary excellence, team development and dedication to an elevated guest experience, we encourage you to apply now for this Executive Chef position.
Pay
Minimum – Anticipated Maximum Base Salary: $68,300 – $92,200 / 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/
.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?
- Hire, train, and mentor team members, creating a cohesive work environment
- Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
- Maintain safe, sanitary and organized kitchen operations that comply with all company and health department policies, regulations, and standards
- Oversee budget management, monitor food and labor costs, manage staffing levels, ensure efficient inventory control, ordering and receivng processes
- Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
More about you
- Minimum two years of experience as an Executive Chef in a high-volume food and beverage operation, with five years of culinary management experience, preferably with prior concessions experience
- Certificate or degree in Culinary Arts preferred
- ServSafe Manager, ServSafe Alcohol 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
Shift details
Day shift
On call
Holidays
Evenings as needed
Weekends
10 hour shift
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Salary : $68,300 - $92,200
