Executive Chef - University Inn Best Western - Moscow, Idaho

Coeur d'Alene Resort•Moscow, ID

About The Position

The Best Western University Inn & Conference Center in Moscow, Idaho, part of Hagadone Hospitality, is seeking a hands-on Executive Chef to lead culinary operations across multiple restaurants and banquet venues. The role oversees Seasons Restaurant, The Broiler Restaurant, Convention Center and banquet operations, purchasing, menu development, and culinary team leadership. The chef will help build a culture of excellence, accountability, and hospitality while serving restaurant guests, conference attendees, special-event guests, and visitors to the University of Idaho community. The Executive Chef leads culinary staff and operations, maintains food quality and service standards, manages costs and inventory, develops profitable menus, and ensures compliance with food safety requirements. The role partners with hotel leadership to achieve operational and financial goals and creates systems that support consistency and long-term success.

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.
Culinary degree; equivalent experience will be considered.

Responsibilities

Lead and oversee culinary operations across multiple outlets and banquet venues.
Recruit, train, mentor, and develop culinary team members and future leaders.
Set a professional example and foster accountability, teamwork, ownership, and mutual respect.
Ensure consistent execution of food quality, presentation, and service standards.
Manage food and labor costs, inventory controls, purchasing, and product utilization.
Develop menus, recipes, specials, and seasonal offerings, with accurate costing and attention to profitability.
Oversee culinary execution for banquets, catering, conferences, and special events.
Maintain compliance with health, sanitation, and food safety regulations.
Partner with hotel leadership to achieve operational and financial goals.
Build vendor relationships and responsibly steward company resources.
Create systems and processes that promote consistency and long-term success.
Prioritize guest satisfaction while balancing operational excellence and financial performance.