Executive Chef

Company Description The Coeur d'Alene Golf and Spa Resort is a premier Northwest destination overlooking a pristine lake surrounded by pine-covered mountains. The resort features one of America’s top golf courses, including the world’s only Floating Golf Green, and a full-service spa with 21 treatment rooms and advanced hydrotherapy services. Guests enjoy a diverse culinary collection across seven restaurants, expansive event and function space, and multiple cruise boats for on-the-water experiences. Located within walking distance of downtown Coeur d'Alene’s shops and restaurants, the resort offers convenient access via Spokane International Airport, just 35 minutes away, with custom transportation service and over 160 daily flights. Role Description The Executive Chef is a full-time, on-site role based at The Coeur d'Alene Golf and Spa Resort in Coeur d'Alene, ID. This role leads all culinary operations across multiple restaurants, banquets, and special events, ensuring high-quality food preparation, presentation, and consistency. Responsibilities include menu development, seasonal and event-specific offerings, and collaboration with resort leadership to align culinary concepts with the overall guest experience. The Executive Chef oversees kitchen staff hiring, training, scheduling, and performance management, promoting a safe, efficient, and inclusive work environment. Day-to-day tasks involve managing food purchasing and inventory, maintaining cost controls, enforcing health and safety standards, and being present on the line during peak service to support team members and maintain service excellence. Qualifications Strong culinary skills, including advanced cooking techniques, menu development, and plating and presentation expertise. Experience in kitchen leadership, including staff supervision, training, scheduling, and team development. Knowledge of food safety, sanitation standards, and compliance with local health regulations. Ability to manage food and labor costs, inventory, vendor relationships, and purchasing within budget goals. Background in high-volume, multi-outlet operations such as resorts, hotels, or fine-dining establishments. Excellent organizational and time-management skills, with the ability to prioritize in a fast-paced environment. Strong communication and collaboration skills for working with front-of-house teams and resort management. Culinary degree or equivalent professional training preferred; several years of progressive experience as an Executive Chef or Senior Sous Chef required. Commitment to fostering a respectful, inclusive, and safety-focused workplace for all team members. #J-18808-Ljbffr