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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
Job Description & How to Apply Below
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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