Hotel Executive Chef & B

Job in Minneapolis, Hennepin County, Minnesota, 55400, USA

Listing for: Goodwin Recruiting

Full Time position
Listed on 2026-03-11

Job specializations:

Restaurant/Food Service
Food & Beverage, Catering, Cook & Chef, Hotel Kitchen
Hospitality / Hotel / Catering
Food & Beverage, Catering, Cook & Chef, Hotel Kitchen

Salary/Wage Range or Industry Benchmark: 100000 - 120000 USD Yearly USD 100000.00 120000.00 YEAR

A National Hospitality Group seeks a Chef & B to lead its Culinary and Front of House Teams at its hotel in Madison, WI. The ideal candidate will possess experience as an Executive Chef, Chef de Cuisine, and/or Executive Sous Chef in Hotel Food & Beverage operations, with the ability to also lead FOH Team and engage with Guests. Are you looking for a new challenge with a stable Company whose Culture is focused on providing guests with the highest quality Food and Service and offers growth opportunities?

If so, please submit your resume today!

Benefits:

Salary - $100,000 to $120,000
Bonus
Multiple Health Plans
Dental & Vision Insurance
Life Insurance
Short Term and Long-Term Disability
401k
PTO with accrual starting on your first day

Responsibilities:

Lead both Front of House and Back of House operations
Execution of the highest quality Food & Beverage
Ensure the highest level of Guest Service that exceeds expectations
Ensure proper team coverage to execute a high level of production while keeping payroll costs in line
Oversee ordering, receiving, storage (including temperature-setting), usage, and rotation of food
Works with Maintenance in the repair of equipment and preventative maintenance programs
Assists with menu development and engineering
Leads culinary staff in the proper preparation of menu items and sanitation
Spearheads the development and execution of special events, VIP parties, and staff events
Facilitates all requested menu tastings for hotel events
Maintains procedures for cost controls and product quality
Responsible for safety and sanitation practices

Requirements:

Minimum of a High school education
3-5 years of experience in a full-service high-end hotel or resort with high volume in multiple outlets
Apprenticeship, culinary schooling, or equivalent work experience is beneficial
Serv Safe Certification
Dedication to the execution of food products, standard recipes, and proper preparation
Understanding of food and labor cost controls, and other controllable costs
Ability to multitask and manage many tasks


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