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Chef In Training Jobs in Boise, ID (NOW HIRING)

Dexterra

Executive Chef

Boise, ID · On-site

$67K - $92K/yr

... play a vital role in our society and helping our clients achieve higher performance and ... Leading, training, developing, and mentoring the entire culinary team * Supervising kitchen staff ...

Dexterra

Executive Chef

Boise, ID · On-site

$67K - $92K/yr

... play a vital role in our society and helping our clients achieve higher performance and ... Leading, training, developing, and mentoring the entire culinary team * Supervising kitchen staff ...

Albertsons

Sous Chef

Meridian, ID · On-site

$47K - $63K/yr

As a Sous Chef, you get to create a culture of food exploration, innovation, and education for our ... in your training, career growth & development Health and welfare benefits for eligible employees ...

Owyhee Tavern

Chef

Boise, ID

You must be able to effectively multi-task in challenging situations. Responsibilities include but not limited to cooking, inventory, quality control, standardization, training, prepping and yielding ...

Boise Centre

Banquet Cook (Part-Time)

Boise, ID · On-site

$20.30 - $27.47/hr

You'll work under the guidance of our Executive Sous Chef in an environment that celebrates ... Develop your culinary career with training, mentorship, and upward mobility. * Employee Benefits:

New

Boise Centre

Banquet Cook (Part-Time)

Boise, ID

$20.30 - $27.47/hr

You'll work under the guidance of our Executive Sous Chef in an environment that celebrates ... Develop your culinary career with training, mentorship, and upward mobility. * Employee Benefits:

New

Boise Centre

Banquet Cook (Part-Time)

Boise, ID · On-site

$20.30 - $27.47/hr

You'll work under the guidance of our Executive Sous Chef in an environment that celebrates ... Develop your culinary career with training, mentorship, and upward mobility. * Employee Benefits:

New

Boise Centre

Banquet Cook (Part-Time)

Boise, ID · On-site

$20.30 - $27.47/hr

You'll work under the guidance of our Executive Sous Chef in an environment that celebrates ... Develop your culinary career with training, mentorship, and upward mobility. * Employee Benefits:

New

Boise Centre

Banquet Cook (Part-Time)

Boise, ID · On-site

$20.30 - $27.47/hr

You'll work under the guidance of our Executive Sous Chef in an environment that celebrates ... Develop your culinary career with training, mentorship, and upward mobility. * Employee Benefits:

Boise Centre

Banquet Cook (Part-Time)

Boise, ID

$20.30 - $27.47/hr

You'll work under the guidance of our Executive Sous Chef in an environment that celebrates ... Develop your culinary career with training, mentorship, and upward mobility. * Employee Benefits:

New

Boise Centre

Banquet Cook

Boise, ID

$20.30 - $27.47/hr

You'll work under the guidance of our Executive Sous Chef in an environment that celebrates ... Develop your culinary career with training, mentorship, and upward mobility. * Employee Benefits:

New

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All JobsChef In Training JobsChef In Training Jobs in Boise, ID

Chef In Training information

See Boise, ID salary details

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How much do chef in training jobs pay per hour?

As of Aug 9, 2026, the average hourly pay for chef in training in Boise, ID is $23.44, according to ZipRecruiter salary data. Most workers in this role earn between $16.01 and $29.52 per hour, depending on experience, location, and employer.

What is a chef in training?

A Chef In Training is someone who is learning the skills and techniques needed to become a professional chef. This role typically involves working under the supervision of experienced chefs, assisting with food preparation, and learning about kitchen operations. The position can be part of a formal culinary school program or an apprenticeship in a restaurant. Chef In Training roles are essential for gaining hands-on experience and building a foundation in the culinary arts.

What are some common challenges faced by chefs in training during their early stages in a professional kitchen?

Chefs in training often encounter challenges such as adapting to the fast-paced environment, managing multiple tasks simultaneously, and learning to work efficiently under pressure. Adjusting to the high standards of food quality and presentation, as well as building effective communication with experienced chefs and kitchen staff, can also be demanding. However, overcoming these obstacles is essential for skill development and can lead to valuable mentorship and growth opportunities within the culinary field.

Is 25 too late to become a chef in training?

There is no age limit to becoming a chef in training, as many culinary programs and kitchens welcome individuals of various ages. Starting at 25 can be advantageous, as you may bring maturity, life experience, and a strong work ethic that are valuable in culinary environments. Success depends on dedication, skill development, and gaining practical experience through internships or apprenticeships.

What are the key skills and qualifications needed to thrive as a chef in training, and why are they important?

To thrive as a Chef In Training, you need basic culinary skills, food safety knowledge, and a high school diploma or culinary school enrollment. Familiarity with kitchen equipment, food handling protocols, and industry-standard tools like knives and mixers is essential. Strong attention to detail, willingness to learn, and effective teamwork are crucial soft skills that set aspiring chefs apart. These competencies ensure a solid foundation for learning, maintaining kitchen safety, and contributing positively to a professional kitchen environment.

What is the difference between Chef In Training vs Line Cook?

AspectChef In TrainingLine Cook
CredentialsBasic culinary training, sometimes a culinary school backgroundPractical kitchen experience, often on-the-job training
Work EnvironmentLearning-focused, under supervision, assisting chefsFast-paced kitchen, preparing specific dishes
Industry UsageEntry-level culinary role, part of career developmentOperational role in restaurants, hotels, catering

Chef In Training and Line Cook roles both serve as entry points in the culinary industry. While Chef In Training focuses on learning and skill development under supervision, a Line Cook is responsible for executing specific dishes in a busy kitchen environment. Both positions require practical experience, but the Chef In Training role emphasizes education and mentorship, whereas the Line Cook role emphasizes hands-on cooking skills.

What are popular job titles related to Chef In Training jobs in Boise, ID? For Chef In Training jobs in Boise, ID, the most frequently searched job titles are:
What job categories do people searching Chef In Training jobs in Boise, ID look for? The top searched job categories for Chef In Training jobs in Boise, ID are:
Chef In Training jobs near you
Infographic showing various Chef In Training job openings in Boise, ID as of August 2026, with employment types broken down into 67% Full Time, and 33% Part Time. Highlights an 100% In-person job distribution, with an average salary of $48,754 per year, or $23.4 per hour.

Executive Chef

Dexterra

Boise, ID • On-site

$67K - $92K/yr

Full-time

Re-posted 19 days ago

Job description

Company Description

WHO ARE WE?
We've been serving  clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together - offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

WHAT'S THE JOB?

The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodations facility. This role provides strategic and handson leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale.

The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 2,000 meals served daily.

The Executive Chef is responsible for building, leading, and developing a highperforming culinary team capable of delivering consistent, highquality food service throughout this growth.

Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.

YOUR WORK WILL INCLUDE

  • Full accountability for all food service operations, from planning through execution
  • Preparing, presenting, designing, and serving highquality rotational menus at scale
  • Leading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 2,000+ guests per day
  • Ensuring strict adherence to food safety, quality, and contractual scope requirements
  • Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP
  • Leading, training, developing, and mentoring the entire culinary team
  • Supervising kitchen staff productivity, performance, and compliance with policies and procedures
  • Managing labour, food, and chemical resources to ensure efficiency and cost control
  • Overseeing ordering, inventory control, and biweekly inventory counts
  • Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets
  • Maintaining high standards of cleanliness, organization, and professionalism
  • Serving clients and guests in a personable, professional, and serviceoriented manner
  • Supporting the Site Manager with culinary input related to planning, forecasting, and operational execution
Qualifications

WHO ARE WE LOOKING FOR?

  • Chef or Certified Executive, with culinary education and/or Chef designation
  • Authorized to work in the United States
  • Advanced Food Safety or HACCP certification
  • Minimum 8 years of experience in the hospitality or food service industry
  • Minimum 8 years of experience as a Chef, including hotels, resorts, restaurants, or workforce lodges
  • Demonstrated experience operating largevolume food service environments
  • Strong knowledge of menu costing, recipe card implementation, and cost controls
  • Advanced practical and theoretical knowledge across all kitchen areas:
    • Hot Kitchen
    • Cold Kitchen
    • Pastry / Bakery
    • Butchery
    • Banquets and massservice operations
  • Proficiency with Microsoft Excel, Word, Outlook, and food service systems
  • Proven ability to lead, develop, and retain culinary teams
  • A leadership style that demonstrates ownership, accountability, strong communication, and professionalism
Additional Information

Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law.

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