Executive Chef

TL;DR

Executive Chef (Large-Volume Food Service): Leading and scaling complete culinary operations for a workforce accommodations facility serving approximately 500 guests daily and growing to more than 2,000 meals per day, with an accent on food safety, menu quality, operational efficiency, and client satisfaction. Focus on building high-performing culinary teams, managing large-scale production, controlling costs, and maintaining compliance across all kitchen areas.

Location: Onsite in Boise, Idaho, USA. Candidates must be authorized to work in the United States.

Salary: USD 35–40 per hour, approximately USD 5,600–6,400 per month based on 160 hours.

Company

hirify.global Group provides infrastructure, facilities, and workforce accommodation services, supporting clients through operational expertise and regional teams.

What you will do

• Take full accountability for food service operations from planning through execution.
• Design, prepare, and serve high-quality rotational menus at large volume.
• Lead kitchen operations serving 500+ guests daily, scaling toward 2,000+ meals.
• Manage procurement, ordering, inventory, labour, food resources, and cost controls.
• Lead, train, mentor, and develop the culinary team while monitoring performance and productivity.
• Support operational planning, forecasting, food safety, and client service.

Requirements

• Chef or Certified Executive Chef qualification, with culinary education and/or a chef designation.
• Authorization to work in the United States.
• Advanced Food Safety or HACCP certification.
• At least 8 years of hospitality or food service experience, including 8 years as a chef.
• Experience operating large-volume food service environments and managing menus, recipes, inventory, and costs.
• Advanced knowledge of hot and cold kitchens, pastry and bakery, butchery, banquets, and mass-service operations; proficiency with Microsoft Office and food service systems.

Culture & Benefits

• Work within a large-scale workforce accommodations food service operation.
• Focus on food safety, quality, cleanliness, professionalism, and contractual compliance.
• Collaborate with the Operations Manager, Assistant Manager, and Site Manager.
• Equal opportunity employment environment.