Job description

We are seeking an Executive Chef who is committed to providing a best in class experience to our guests. The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.

The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with our policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.

Responsibilities

• Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees.
• Responsible for all culinary cost controls.

• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.

• Coordinates the delivery and set-up of catered services and food service areas as needed.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.

• Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy.

Qualifications

• Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue.
• Prior experience in convention centers, hotels and country clubs a plus.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Fosters an environment of creativity.

Benefits

• Competitive salary package
• Relocation is available
• Health/Vision/Dental Insurance
• 401k
• Discounts
• And more!

Job Type: Full-time

Pay: $90,000.00 - $105,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Food provided
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Night shift
• Weekend availability

Ability to commute/relocate:

• Rochester, MN: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 1 year (Preferred)

Work Location: One location

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