Executive Chef - University Inn Best Western - Moscow Idaho

Coeur d'Alene Resort•Idaho, ID

1d•Onsite

About The Position

The Best Western University Inn & Conference Center, part of the Hagadone Hospitality portfolio, is seeking a dynamic, hands-on Executive Chef to lead all culinary operations for one of the region's premier hospitality destinations. This position oversees Seasons Restaurant, The Broiler Restaurant, Convention Center and Banquet Operations, purchasing, menu development, and culinary team leadership. This is an opportunity for a proven leader to make a significant impact on an established operation while building a culture of excellence, accountability, and hospitality.

Requirements

Executive Chef or Executive Sous Chef experience in a hotel, resort, conference center, country club, casino, or high-volume multi-unit operation.
Proven experience leading and developing culinary teams.
Knowledge of menu development, recipe standardization, food costing, purchasing, and inventory management.
Strong financial acumen, including budgeting, forecasting, food cost management, and labor control.
Excellent communication, organizational, and leadership skills.
Ability to thrive in a fast-paced environment while maintaining high standards.

Nice To Haves

Strong banquet and catering experience preferred.
Culinary degree preferred but not required; equivalent experience will be considered.

Responsibilities

Lead and oversee all culinary operations across multiple outlets and banquet venues.
Recruit, train, mentor, and develop culinary team members and future leaders.
Lead by example and establish a culture of professionalism, accountability, and teamwork.
Ensure consistent execution of food quality, presentation, and service standards.
Manage food cost, labor cost, inventory controls, purchasing, and product utilization.
Develop menus, recipes, specials, and seasonal offerings while maintaining accurate costing and profitability.
Oversee banquet, catering, conference, and special event culinary execution.
Maintain compliance with health, sanitation, and food safety regulations.
Partner with hotel leadership to achieve operational and financial goals.
Build strong relationships with vendors and ensure responsible stewardship of company resources.
Create systems and processes that drive consistency and long-term success.