Edgewater Steakhouse - Burley Idaho
Rooted in Idaho. Driven by Steak.
Executive Chef — Upscale Steakhouse Position Overview
The Executive Chef is the culinary leader of the restaurant and is responsible for all aspects of kitchen operations, culinary execution, menu development, food quality, and back-of-house leadership. This position requires a highly experienced chef with a passion for exceptional steaks, seafood, seasonal ingredients, refined presentation, and outstanding hospitality.
The Executive Chef will establish and maintain the culinary standards of the restaurant while leading a professional kitchen team in a high-volume, upscale dining environment. The ideal candidate combines strong culinary creativity with disciplined operational management, financial awareness, and a commitment to developing people.
Key ResponsibilitiesCulinary Leadership
- Lead all culinary operations and establish the restaurant's culinary vision and standards.
- Develop and maintain menus that reflect an upscale steakhouse concept, including premium steaks, seafood, appetizers, sides, sauces, and desserts.
- Ensure exceptional preparation, seasoning, cooking, presentation, and consistency of every dish.
- Maintain strict standards for steak selection, trimming, portioning, cooking temperatures, and presentation.
- Develop seasonal specials and menu enhancements while maintaining the restaurant's culinary identity.
- Collaborate with the general manager on menu pricing, promotions, special events, and culinary initiatives.
- Stay current with culinary trends, premium ingredients, and innovative techniques while maintaining a classic steakhouse foundation.
Kitchen Operations
- Direct daily kitchen operations, including preparation, service, closing, sanitation, and inventory procedures.
- Establish and enforce recipes, preparation methods, portion standards, plating specifications, and quality-control procedures.
- Maintain an organized, clean, safe, and efficient kitchen.
- Ensure compliance with all local, state, and federal food safety and sanitation regulations.
- Manage kitchen equipment, maintenance needs, and preventative maintenance schedules.
- Coordinate effectively with the Front of House team to ensure smooth and timely service.
Team Leadership & Development
- Recruit, interview, hire, train, and develop culinary staff.
- Build and maintain a professional, respectful, accountable, and team-oriented kitchen culture.
- Create and maintain kitchen schedules while ensuring appropriate staffing levels.
- Conduct training, coaching, performance evaluations, and corrective action when necessary.
- Develop kitchen manager, line cooks, prep cooks, and other culinary team members for advancement.
- Lead by example and maintain high standards of professionalism, cleanliness, communication, and work ethic.
Financial & Administrative Management
- Manage food and labor costs in accordance with established financial goals.
- Monitor food usage, waste, spoilage, portion control, and product yields.
- Conduct regular inventory and maintain accurate food-cost records.
- Establish appropriate pars and ordering levels for food and kitchen supplies.
- Build strong relationships with vendors and negotiate pricing and product quality when appropriate.
- Review and coding invoices, deliveries, and product specifications to ensure accuracy and quality.
- Work closely with the General Manager and Ownership to achieve sales, profitability, and operational objectives.
Purchasing & Product Quality
- Source and maintain relationships with high-quality meat, seafood, produce, and specialty-food vendors.
- Ensure all products meet the restaurant's standards for freshness, quality, consistency, and value.
- Oversee receiving and storage procedures to maintain proper temperatures, rotation, labeling, and food safety.
- Maintain appropriate inventory levels without unnecessary overstock or waste.
Guest Experience
- Take ownership of the overall culinary experience and guest satisfaction.
- Respond professionally to guest feedback and resolve culinary concerns.
- Maintain consistency throughout every service, from food quality to presentation and timing.
- Work closely with the General Manager and Front of House leadership to create a seamless upscale dining experience.
- Participate in special events, private dining, tastings, and chef-driven experiences as needed.
Qualifications
- Minimum of 5–7 years of progressive culinary experience, with significant experience in upscale or fine dining.
- Proven experience as an Executive Chef, Chef de Cuisine, or senior Sous Chef in a high-end restaurant.
- Strong knowledge of premium steaks, seafood, sauces, bread baking, and modern culinary techniques.
- Demonstrated ability to lead and develop a professional culinary team.
- Strong understanding of food cost, labor cost, purchasing, inventory, and kitchen financial controls.
- Excellent organizational, communication, and problem-solving skills.
- Strong knowledge of food safety, sanitation, HACCP principles, and applicable health regulations.
- Ability to work effectively in a high-volume, fast-paced restaurant environment.
- Culinary degree or formal culinary training preferred, but equivalent professional experience will be considered.
Preferred Experience
- Upscale steakhouse or fine-dining experience.
- Experience working with USDA Prime, Wagyu, dry-aged, or other premium beef programs.
- Knowledge of butchery, portion control, and steak fabrication.
- Experience developing wine-pairing menus and collaborating with beverage programs.
- Experience with private dining, special events, and tasting menus.
- Strong vendor relationships within the local and regional culinary community.
Physical Requirements
- Ability to stand and walk for extended periods during service.
- Ability to lift and carry food products, equipment, and supplies weighing up to approximately 50 pounds.
- Ability to work in a hot, fast-paced kitchen environment.
- Ability to work evenings, weekends, holidays, and extended hours as required by business needs.
Leadership Expectations
The Executive Chef is expected to consistently demonstrate:
- Excellence — Never compromise on food quality or guest experience.
- Leadership — Build, motivate, and develop a strong culinary team.
- Accountability — Take ownership of results, standards, and decisions.
- Consistency — Deliver the same exceptional experience every service.
- Hospitality — Understand that great food is at the center of an exceptional guest experience.
- Financial Discipline — Protect the restaurant's profitability through thoughtful purchasing, labor management, and waste reduction.
- Professionalism — Maintain a respectful, positive, and collaborative workplace.
Compensation & Benefits
Compensation will be commensurate with experience and qualifications. Benefits may include:
- Competitive salary
- Performance-based bonuses
- Paid time off
- Employee dining benefits
- Health, dental, and vision benefits
- Retirement plan
- Professional development opportunities
- Opportunities for culinary creativity and menu development
Position Type
Full-Time | Executive Leadership
The Executive Chef reports directly to General Manager/Ownership and works closely with the restaurant's management and Front of House leadership team.
Equal Employment Opportunity
We are an equal opportunity employer and are committed to maintaining a professional workplace where employees are treated with dignity, respect, and fairness. Employment decisions are made based on qualifications, experience, performance, and business needs.
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Pay: $70,000.00 - $75,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid sick time
- Paid time off
- Vision insurance
Experience:
- Culinary: 10 years (Preferred)
Ability to Commute:
- Burley, ID 83318 (Preferred)
Ability to Relocate:
- Burley, ID 83318: Relocate before starting work (Preferred)
Work Location: In person
