Executive Chef
$65,000–$80,000 year
On-site · Owatonna, Minnesota, United States
Job Summary
Executive Chef leads all culinary operations for the hotel and outlets, driving menu development and overseeing food production, quality, and sanitation while managing costs and inventory. Responsibilities include prioritizing daily production, ensuring consistent food quality and presentation, planning menus, maintaining regulatory hygiene standards, controlling food cost and labor metrics, coordinating cross-department operations, training and developing the kitchen team, and ensuring compliance with safety regulations. The role requires strong leadership, cost-conscious decision-making, attention to detail, the ability to manage multiple outlets, and hands-on supervision of cooks to ensure correct orders, temperature, portioning, and proper storage of commodities.
Required Qualifications
- Minimum two years’ experience in a similar position with a full-service hotel or restaurant
- Food service certification required
- Good reading, writing, and oral proficiency in the English language
- Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance
- Flexibility to work a varied schedule, which may include weekends and holidays
- Ability to stand and walk for entire shift
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