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Rotating Schedule Performance Chef Jobs in Idaho

Viceroy Hotels and Resorts

Chef de Cuisine

Ketchum, ID · On-site

$64K - $87K/yr

... revenue, employee schedules, and quarterly action plans. * Oversee all aspects of the daily ... Conduct staff performance reviews in accordance with Highgate Hotel standards. * Understand ...

Sun Valley Resort

Chef de Cuisine

Sun Valley, ID · On-site

$64K - $87K/yr

The Chef de Cuisine leads the culinary vision and daily operations of the restaurant kitchen. This ... scheduling, and performance support * Develop seasonal menus and daily specials based on fresh ...

Zany's

Sushi Chef

Lewiston, ID · On-site

$17/hr

Must be flexible with scheduling, including weekends, evenings, and holidays * Access to reliable ... Join us for our Tap Takeovers on the last Tuesday of the month, featuring a rotating list of ...

Upper Crust Food Service

Head Chef

Moscow, ID · On-site

Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students ... Oversee and train kitchen staff, manage schedules, and assess performance with management ...

Zany's

Prep Chef Sushi

Lewiston, ID · On-site

$17/hr

Must be flexible with scheduling, including weekends, evenings, and holidays * Access to reliable ... Join us for our Tap Takeovers on the last Tuesday of the month, featuring a rotating list of ...

Zany's

Sushi Chef

Lewiston, ID · On-site

$17/hr

Must be flexible with scheduling, including weekends, evenings, and holidays * Access to reliable ... Join us for our Tap Takeovers on the last Tuesday of the month, featuring a rotating list of ...

HumanGood

Executive Chef - Senior Living

Boise, ID · On-site

$80K - $90K/yr

Supervises, schedules, trains, coaches, and evaluates assigned culinary and kitchen team members ... Assists with recruitment, onboarding, performance management, corrective action, and retention of ...

HumanGood

Executive Chef - Senior Living

Boise, ID · On-site

$80K - $90K/yr

Supervises, schedules, trains, coaches, and evaluates assigned culinary and kitchen team members ... Assists with recruitment, onboarding, performance management, corrective action, and retention of ...

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Rotating Schedule Performance Chef information

How does working a rotating schedule impact the day-to-day responsibilities of a performance chef?

Working as a Performance Chef on a rotating schedule means your daily responsibilities and hours may vary week to week, which can require flexibility and adaptability. You might be preparing meals for athletes or clients at different times of the day, depending on training or event schedules. This structure often involves close collaboration with nutritionists, trainers, and other kitchen staff to ensure meals are tailored to specific performance needs. While the variety can be rewarding, it can also present challenges in maintaining work-life balance, so strong organizational skills and clear communication are essential for success.

What is the difference between Rotating Schedule Performance Chef vs Line Cook?

AspectRotating Schedule Performance ChefLine Cook
CredentialsFood safety certifications, culinary trainingBasic culinary training or experience
Work EnvironmentCommercial kitchens, restaurants, hotelsKitchen stations, restaurants, catering
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, cafes, catering
Search & Comparison IntentRoles with scheduling and performance focusEntry-level or operational kitchen roles

The Rotating Schedule Performance Chef typically oversees kitchen operations, focusing on performance and scheduling, requiring culinary credentials. In contrast, a Line Cook primarily prepares food on specific stations, often with less managerial responsibility. Both roles are common in the hospitality industry, but the Performance Chef has a broader scope related to team management and performance metrics.

What are the key skills and qualifications needed to thrive as a rotating schedule performance chef, and why are they important?

To thrive as a Rotating Schedule Performance Chef, you need advanced culinary skills, thorough food safety knowledge, and formal culinary training or certification. Familiarity with commercial kitchen equipment, inventory management systems, and menu planning software is typically required. Flexibility, time management, and strong communication are crucial soft skills, especially when adapting to changing schedules and diverse team environments. These competencies ensure consistent food quality, efficient kitchen operations, and adaptability to varying work demands.

What is a rotating schedule performance chef?

A Rotating Schedule Performance Chef is a culinary professional who prepares meals for clients, often athletes or performers, following a schedule that changes regularly instead of a standard set shift. Their main focus is to create nutritious, performance-enhancing meals tailored to specific dietary needs and activity schedules. They often work closely with nutritionists, trainers, or medical staff to optimize the health and performance of their clients. This role requires flexibility, culinary expertise, and a thorough understanding of nutrition.
What are popular job titles related to Rotating Schedule Performance Chef jobs in Idaho? For Rotating Schedule Performance Chef jobs in Idaho, the most frequently searched job titles are:
What job categories do people searching Rotating Schedule Performance Chef jobs in Idaho look for? The top searched job categories for Rotating Schedule Performance Chef jobs in Idaho are:
What cities in Idaho are hiring for Rotating Schedule Performance Chef jobs? Cities in Idaho with the most Rotating Schedule Performance Chef job openings:
Rotating Schedule Performance Chef jobs near you
Infographic showing various Rotating Schedule Performance Chef job openings in Idaho as of August 2026, with employment types broken down into 1% As Needed, 63% Full Time, 33% Part Time, and 3% Contract. Highlights an 85% Physical, 1% Hybrid, and 14% Remote job distribution.

Chef de Cuisine

The Observatory Sun Valley, A Viceroy Resort

Ketchum, ID • On-site

$64K - $87K/yr

Other

Re-posted 20 days ago

Job description

Viceroy Hotels
Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy's portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal's Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026.
Location
The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho's Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.
Overview
Located at the southeast corner of Main Street and River Street East-the gateway to downtown Ketchum, Idaho - and just minutes from Bald Mountain's River Run base, this exceptional property will debut as Sun Valley's first luxury hotel and for-sale residence offering. As part of the Viceroy team, you'll help bring our signature experiential hospitality to one of North America's most iconic, year-round mountain destinations.
The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The CDC is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine will collaborate to maintain culinary financial goals in line with the Department Target, controlling waste and ordering procedures.
Responsibilities
  • Collaborate with F&B managers in delivery service that matches company standards, sharing when issues arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of loss prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor the quality of all food products and presentation.
  • Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, and quarterly action plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
  • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOP's in all outlets.
  • Ensure compliance with requisition procedures.
  • Attend all meetings as required.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Executive Chef and Director of F&B to create and implement menus.
  • Design and employee cafeteria rotating menu and oversee cafeteria operations.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Check all stations at the end of every shift for proper food storage and sanitation.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
  • Prepare daily food production sheets.
  • Cut meat, poultry, and seafood according to daily business.

Qualifications
  • At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a luxury hotel or a related field.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Long hours are sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing nametags.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management.

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