Executive Chef

at Dexterra in Boise, Idaho, United States

Job Description

Company Description

WHO ARE WE?

We’ve been serving clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

WHAT’S THE JOB?

The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands-on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale.

The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 2,000 meals served daily.

The Executive Chef is responsible for building, leading, and developing a high-performing culinary team capable of delivering consistent, high-quality food service throughout this growth.

Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.

YOUR WORK WILL INCLUDE

Full accountability for all food service operations, from planning through execution

Preparing, presenting, designing, and serving high-quality rotational menus at scale

Leading the kitchen operation to safely and efficiently service 500 guests daily, with rapid growth to 2,000 guests per day

Ensuring strict adherence to food safety, quality, and contractual scope requirements

Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP

Leading, training, developing, and mentoring the entire culinary team

Supervising kitchen staff productivity, performance, and compliance with policies and procedures

Managing labour, food, and chemical resources to ensure efficiency and cost control

Overseeing ordering, inventory control, and bi-weekly inventory counts

Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets

Maintaining high standards of cleanliness, organization, and professionalism

Serving clients and guests in a personable, professional, and service-oriented manner

Supporting the Site Manager with culinary input related to planning, forecasting, and operational execution

Qualifications

WHO ARE WE LOOKING FOR?

Chef or Certified Executive, with culinary education and/or Chef designation

Authorized to work in the United States

Advanced Food Safety or HACCP certification

Minimum 8 years of experience in the hospitality or food service industry

Minimum 8 years of experience as a Chef, including hotels, resorts, restaurants, or workforce lodges

Demonstrated experience operating large-volume food service environments

Strong knowledge of menu costing, recipe card implementation, and cost controls

Advanced practical and theoretical knowledge across all kitchen areas:

Hot Kitchen

Cold Kitchen

Pastry / Bakery

Butchery

Banquets and mass-service operations

Proficiency with Microsoft Excel, Word, Outlook, and food service systems

Proven ability to lead, develop, and retain culinary teams

A leadership style that demonstrates ownership, accountability, strong communication, and professionalism

Additional Information

Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law.