Executive Chef, Boise Airport

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.

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

Providing hospitality services at Boise Airport since 2014, Delaware North offers travelers an array of dining options – including local favorites Bardenay and 13th Street Pub & Grill, as well as national brands such as Smashburger and Einstein Bros. Bagels.

• 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

• 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 P&Ls 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