Executive Chef

Executive Chef

Melaleuca is looking for an exceptional Executive Chef to lead the culinary program at our Global Headquarters in Idaho Falls. At the heart of this role is Leaf & Drop Café, our in-house restaurant serving hundreds of Melaleuca team members and guests throughout the day. Leaf & Drop offers a broad range of freshly prepared food, from breakfast and daily entrées to fresh salad bars, grilled selections, and made-to-order items, including steaks and other cooked-to-order dishes. The culinary range extends beyond the Café. You'll also create elevated dining experiences for executives, key customers, business partners, and VIP guests; lead corporate catering and special events; and occasionally provide private dining experiences for our CEO and guests. We're looking for a chef with range: someone who can lead the operation, inspire a team, manage the business, create exceptional food, and still loves being in the kitchen. And unlike many Executive Chef positions, this role offers very limited night, weekend, and holiday work.

What You'll Do

• Lead the culinary vision and day-to-day operations of Leaf & Drop Café, delivering fresh, high-quality food for hundreds of team members and guests each day.
• Develop menus and oversee culinary execution across hot entrées, salad bars, grill service, and made-to-order offerings.
• Stay hands-on in the kitchen, working alongside the team and setting the standard for quality, consistency, technique, and presentation.
• Lead, coach, and develop a culinary team of approximately 5+ team members.
• Create elevated dining experiences for executives, key customers, business partners, and VIP guests.
• Plan and execute corporate catering, executive dining, and special events, from intimate plated dinners to larger company functions.
• Own purchasing, production planning, inventory, vendor relationships, food and labor costs, and other key financial measures.
• Maintain exceptional standards for food safety, sanitation, organization, and kitchen operations.

What We're Looking For

• 3+ years of successful experience as an Executive Chef or in a comparable senior culinary leadership role.
• Strong culinary background, ideally including upscale or fine dining, with excellent technique and presentation.
• A hands-on chef who still loves to cook and can personally execute food at a high level.
• Experience leading a busy culinary operation where quality, consistency, speed, and execution all matter.
• The versatility to prepare great food for hundreds of guests while also delivering an exceptional, highly personalized dining experience.
• Experience with catering, banquets, special events, or executive dining.
• Proven ability to develop menus, lead and develop a strong team, and manage food cost, labor, purchasing, inventory, and budgets.
• Professional presence, sound judgment, and discretion when working with executives and VIP guests.
• Ability to relocate to Idaho Falls, Idaho. Relocation assistance is available.
• Ability to travel occasionally, including internationally.

Why Melaleuca?

For more than 41 years, Melaleuca has built a different kind of company, one focused on helping people reach their goals while creating opportunities for our team members to learn, grow, contribute, and build meaningful careers. Purpose: A mission centered on Enhancing the Lives of Those We Touch by Helping People Reach Their Goals. Award-Winning Culture: Named one of Forbes America's Best Midsize Employers for the fourth time, recognized by USA TODAY as one of America's Most Trusted Brands, and ranked #2 Best Brand for Value in America by Forbes. Growth & Stability: More than four decades of consistent growth as a privately held global company serving millions of customers in more than 20 countries and territories, without a layoff. Impact: Shape the culinary experience at Melaleuca's Global Headquarters, from the meals hundreds of team members enjoy each day to memorable dining experiences for executives, customers, business partners, and distinguished guests. Opportunity: Create great food, develop menus, lead a talented team, and execute everything from daily restaurant service to special events and elevated dining experiences, all in a culinary career with very limited night, weekend, and holiday work.