Regional Executive Chef at Intermountain Wood Products in Boise, Idaho, United States Job Description Job Description: This is a high-level executive chef position within intermountain health. The Regional Executive Chef will report directly to the System Executive Chefs. The Regional Executive Chef is the boots on the ground trainer and on-site representative for the Enterprise Executive Chefs and the Nutrition Services Leadership team. On-site sous chefs and chef de cuisines will report to the Regional Executive Chef with a strong dotted line This position is a traveling position responsible for the on-site training of cooks and chefs within their region. They will help to implement and maintain enterprise's expectations and standards throughout their region. They will assist with training cooks and chefs to develop foundational and advanced skills related to cooking and culinary arts. They will offer support for large events. They may offer long-term on-site focused support for specific areas of need related to a chef's work or short-term coverage for vacant chef de cuisines. They will act as a liaison between facility culinary leaders and enterprise leadership. They will be the direct leader for other regional chef positions that may be created through future growth. This position creates a reasonable and realistic career path for chefs in our system by lessening the gap between facility chef and enterprise chef. This regional level position allows chefs to develop the new skills necessary for future enterprise executive and high functioning roles. Essential Functions + Trains cooks and chefs in foundational and advanced culinary skills. + Provides both short-term and long-term assistance to facilities in their region. + Assists with documentation and data input as business dictates within their region. + Assists with documentation and data input as business dictates within their region. + Drives IH and NLT culture and branding throughout their region + Assist with large and/or VIP catering events. + Ensures standards and expectations of Enterprise Exec Chefs and NLT are being met within their region. + Public speaking, executing presentations, and media appearances per direction of Enterprise Executive Chefs. Skills + Culinary Arts + Business + Food Service Management + Public Speaking + People Management + Food Production + Recipe Development and Menu Engineering + Organizing and Executing Large Group Presentations Qualifications + Associate degree in culinary arts, obtained through an accredited institution, edu To view full details and how to apply, please login or create a Job Seeker account