Executive Chef

French Lick Resort • Boise, ID

5d

About The Position

Pennbridge Hospitality is proud to announce the opening of a new full-service upscale restaurant in the heart of Downtown Boise. We are seeking an accomplished and visionary Executive Chef to lead our culinary program from opening day forward. This is a rare opportunity to shape the identity of a new restaurant, build and inspire a talented culinary team, and deliver exceptional dining experiences that reflect creativity, quality, and hospitality excellence. Position Overview The Executive Chef is responsible for overseeing all culinary operations, setting the standard for food quality, execution, and presentation. This role requires a hands-on leader with a passion for innovation, strong operational discipline, and the ability to mentor and develop a high-performing kitchen team. The Executive Chef will partner closely with restaurant leadership to create a memorable and distinctive dining destination in Boise.

Requirements

• Proven experience as an Executive Chef or Senior Culinary Leader in upscale dining, fine dining, or high-volume restaurants
• Strong background in menu development, food production, and culinary execution
• Demonstrated success leading and managing teams in fast-paced kitchen environments
• Extensive knowledge of food safety regulations, inventory control, and cost management
• Solid understanding of hospitality standards and guest-focused service
• Ability to balance creativity with operational excellence and fiscal responsibility

Nice To Haves

• Experience with banquets, catering, and special events strongly preferred

Responsibilities

• Lead, train, and inspire all kitchen staff, fostering a culture of excellence, accountability, and teamwork
• Conceptualize, develop, and execute innovative menus aligned with the restaurant's upscale vision and guest expectations
• Oversee all food preparation and presentation to ensure consistent quality and elevated dining standards
• Manage food costs, inventory, purchasing, and vendor relationships to optimize efficiency and profitability
• Ensure strict compliance with all food safety, sanitation, and health regulations
• Oversee kitchen scheduling and staffing to support service demands and peak business periods
• Maintain a clean, organized, and efficient kitchen environment
• Collaborate with management on culinary-driven marketing initiatives, seasonal features, and special promotions
• Plan and execute banquets, catering events, and special functions with precision and attention to detail
• Mentor and develop culinary talent, supporting professional growth and long-term team success

Benefits

• This role offers the opportunity to leave a lasting culinary imprint on a new upscale restaurant while working with a respected hospitality organization committed to quality, innovation, and leadership development.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed
• Number of Employees: 251-500 employees