Chef Schools in Idaho

Idaho, whose capital city is Boise, has a multitude of stellar schools. Chef schools in Idaho can provide students with the attributes and abilities they need to succeed as a chef. There are 4 chef colleges in Idaho from which students can pick the one that best suits their needs. Chef programs in Idaho reportedly graduated 16 students in the 2008-2009 school year.

CitySchoolPrograms Offered
Coeur d'Alene North Idaho College
1000 West Garden Avenue
Coeur d'Alene, ID, 83814
  • Certification in Culinary Arts / Chef Training
Chef Schools in Nampa College of Western Idaho
5500 East Opportunity Drive
Nampa, ID, 83687
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
Chef Schools in Pocatello Idaho State University
921 S 7th Ave
Pocatello, ID, 83209
  • Associates in Culinary Arts / Chef Training
  • Bachelors in Culinary Arts / Chef Training
Chef Schools in Rexburg Brigham Young University-Idaho
525 S Center
Rexburg, ID, 83460
  • Associates in Culinary Arts / Chef Training

Chef Salaries in Idaho

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Coeur d'Alene $17,760.00 $22,390.00 $26,050.00 $32,050.00 $43,930.00 $28,105.00
Nampa $18,920.00 $22,140.00 $27,680.00 $36,410.00 $43,030.00 $29,630.00
Pocatello $17,120.00 $19,100.00 $22,610.00 $27,850.00 $33,490.00 $24,540.00
Rexburg $19,600.00 $22,485.00 $28,435.00 $34,655.00 $40,420.00 $28,885.00

Chef Jobs in Idaho

Chef Careers

ProfessionSkills RequiredDuties Performed
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Speaking: Talking to others to convey information effectively.
  • Equipment Selection: Determining the kind of tools and equipment needed to do a job.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Check the quality of raw and cooked food products to ensure that standards are met.
Kitchen Supervisor
  • Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Troubleshooting: Determining causes of operating errors and deciding what to do about it.
  • Greet and seat guests, and present menus and wine lists.
  • Compile and balance cash receipts at the end of the day or shift.
  • Forecast staff, equipment, and supply requirements based on a master menu.

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