Executive Chef

COREcruitment Ltd; Andover (MN); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Generous PTO

401(k) Plan

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Coverage

Employee Assistance Program

Job summary

COREcruitment Ltd is seeking an experienced Executive Chef to lead culinary operations at a premier private club in Ham Lake, Minnesota. You will elevate the dining program, build a high-performing culinary team, and drive operational and financial excellence across all F&B outlets.

The role combines hands-on leadership with ensuring exceptional food quality, cost control, and health and safety compliance, while collaborating with club leadership to align culinary strategy with organizational

Qualifications

• Proven executive chef leadership in private club/high-volume hospitality.
• Strong financial control including P&L and labor/food costs.
• Excellent organizational, communication, and planning skills.

Responsibilities

• Direct and oversee all culinary operations, including dining, banquets, and events.
• Recruit, train, mentor, and retain a culinary team.
• Develop and engineer menus for creativity, consistency, and profitability.
• Manage food purchasing, vendor relationships, and inventory control.

Skills

Leadership

Financial acumen

Team development

Sanitation standards

Communication

Education

Culinary degree

Job description

Executive Chef

Location: Ham Lake, Minnesota

Salary: $95,000 – $105,000 + Bonus

PTO: Generous Paid Time Off

401(k): Company-Sponsored 401(k) Plan

Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance Program

Position Overview

I am hiring on behalf of my client, who is seeking an experienced and strategic Executive Chef to lead all culinary operations within a premier private club setting in Ham Lake, Minnesota. This individual will be responsible for elevating the dining program, developing a high-performing culinary team, and driving operational and financial excellence across all food and beverage outlets.

The Executive Chef will provide hands-on leadership while ensuring exceptional food quality, consistency, cost control, and compliance with all health and safety standards.

Key Responsibilities

• Direct and oversee all culinary operations, including à la carte dining, banquets, and special events.
• Recruit, train, mentor, and retain a talented culinary team.
• Develop and engineer menus to ensure creativity, consistency, and strong profit margins.
• Manage food purchasing, vendor relationships, and inventory control systems.
• Oversee budgeting, forecasting, and monthly financial performance reviews.
• Analyze financial results and implement action plans to address variances.
• Maintain strict adherence to sanitation standards and regulatory compliance.
• Monitor member and guest feedback to continuously enhance the dining experience.
• Develop short- and long-term strategic plans to improve culinary quality and departmental profitability.
• Collaborate closely with club leadership to align culinary operations with overall organizational goals.

Qualifications

• Proven success as an Executive Chef or senior culinary leader in a private club, resort, or high-volume hospitality environment.
• Strong financial acumen with experience managing P&L, labor costs, and food cost controls.
• Demonstrated leadership ability with experience building and developing high-performing teams.
• Exceptional organizational, communication, and planning skills.
• Culinary degree or formal training preferred.
• ServSafe certification (or ability to obtain upon hire).