Exec Chef - Saint Paul, MN

The hiring establishment is a reputable culinary-focused organization known for its commitment to excellence in food service. The company prioritizes the quality and execution of its culinary program, which is considered the cornerstone of its success. With a strong emphasis on leadership, coaching, and team retention, the organization fosters an environment where high standards are consistently maintained. This approach not only enhances employee satisfaction but also ensures an exceptional dining experience for guests. This role is for an Executive Chef who will take full ownership of the culinary program. The Executive Chef is expected to demonstrate strong leadership characteristics, setting the tone for the kitchen team and driving performance through effective coaching and staff retention strategies. The role is critical to maintaining the highest standards of food preparation and kitchen operations. The Executive Chef will be responsible for ensuring no shortcuts are taken in food preparation, emphasizing meticulous execution that meets the organization's exacting standards. The position includes a detailed focus on ordering processes, following the First-In, First-Out (FIFO) method, and managing inventories without fail. Attention to detail is paramount, as nothing is allowed to slip by unnoticed. The Executive Chef will be held accountable for strict adherence to these operational standards, reinforcing the organization’s commitment to quality and efficiency. This full-time role offers a competitive salary of $65,000 annually, complemented by bonuses and benefit reimbursements. The comprehensive compensation package underscores the organization's recognition of the Executive Chef’s vital role in sustaining its culinary excellence and operational success. Candidates applying for this role should be prepared to lead with authority, inspire their teams, and maintain an unwavering commitment to culinary standards, order accuracy, and inventory control. This role is ideal for a culinary professional passionate about leadership and driven by a commitment to food quality and operational excellence.

• High school diploma or equivalent
• Culinary degree or relevant certification preferred
• Minimum 5 years of kitchen management experience
• Strong leadership and communication skills
• Ability to work in a fast-paced environment
• Attention to detail in food preparation and inventory management