Jakers Leadership Team
Jake Jones, President/Owner
While attending the University of Idaho, Jake Jones got a job at the Gamma Phi Beta sorority house as an assistant to the cook. At that time “Willie”, a retired female chef, was the best cook on campus and she taught Jake the finer things of great food.
After transferring to Idaho State University Jake was employed by the university food service while completing a degree in Business Management.
Upon graduation, he managed several college food services and worked for a regional buffet chain before opening his first restaurant in Pocatello, Idaho in 1975.
Jake is also the area Franchise Developer for Red Robin in Montana, and operates Red Robin restaurants in both Billings and Missoula Montana.
Jake and his wife Grace reside in Sun Valley and Meridian, Idaho.
Justin Philbrick, CEO/Owner
I was born and raised in York, Maine. My first job was at a local restaurant called the Line House. After graduating High School I attended the University of Maine in Orono for two years.
When I realized I wasn’t going to play Major League Baseball I decided to follow my dream and move to Montana to ski the Rocky Mountains with my soon to be wife, Heather.
I started at the Missoula Jakers as a salad cook in 1997. After two years and learning all the kitchen stations and recipes I became Assistant Manager. Soon after I was promoted to General Manager.
While running the Missoula Jakers I earned a degree in Marketing and Management from the University of Montana. After earning my degree in 2003 I was promoted to Director of Operations.
In 2008 we built the Red Robin of Missoula and I began supervision of our Red Robin restaurants as well. In 2009 we became partners in all the Jakers and our two Red Robin locations of which I am currently the C.E.O.
I live with my wife Heather and our three kids in Montana. I enjoy coaching their baseball teams and together we enjoy skiing in the winter and boating in the summer.
Doug Collier – Operations Supervisor
I was born and raised in the Big Sky Country (Bozeman, MT.) I became interested in cooking at the age of fifteen while working in local restaurants.
In late 1993 I started my career at Jaker’s in Great Falls MT. Starting with my passion in the kitchen, I moved to a management position in just four years.
My leadership skills had proved to be worthy and I was asked to take charge of the Missoula Jaker’s location. I moved there in 1998 where I enjoyed the city and restaurant for two years before I once again relocated to Twin Falls, Idaho.
During those next eight years in Twin Falls, a kitchen remodel and a menu rewrite which included Asin cuisine, I helped create the most popular restaurant in town. The new Asian flare and great leadership of the crew was a recipe for success and our sales consistently grew. So when I was offered the opportunity to buy into the company the only logical answer was yes.
I have now come full circle and I am once again the General Manager of Jaker’s in Great Falls, Montana. This is where I met the love of my life (Lori Collier) my wife. I am not only known as a restaurateur, but also as an avid golfer, loving father, a Grandfather, and outdoorsman. Jaker’s is a growing company where I look forward to future opportunities and helping the company move in the right direction. Hard work and long hours have paid off, not only for me but also for the company that I have been loyal to for so many years.”
Luke Hadley, Regional Kitchen Supervisor
I started working as a line cook in 2001 at the Twin Falls location. My goal was to be the lead cook as soon as I could, so I studied recipes and procedures daily becoming as knowledgeable as I could. I worked my way to become the lead cook and later an Assistant Manager.
In 2010 an opportunity to relocate to the Meridian location arose and I took that opportunity becoming the Kitchen Manager and later the General Manager at the Meridian location. While living in the Boise area I am able to attend many Boise State football games, concerts, and a wide variety of restaurants to try.
In 2017 my dedication to recipe compliance and Jakers food I started a new position as the Regional Kitchen Supervisor. I am currently traveling to our six locations watching health & safety practices, recipe compliance, kitchen training programs, food cost and other systems.
I am still finding new ways to challenge myself and my Team Members to make Jakers a great company to work for and for our guests to have a great experience from walking through our doors, to our friendly service and excellent food.
Something for everyone at Jakers!
Six great locations to serve you!