Executive Chef

COREcruitment Ltd; Bloomington (MD); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with employer match

Paid vacation and parental leave

Career development opportunities

Job summary

A family fun resort in Bloomington is seeking an Executive Chef to lead culinary operations across multiple high-volume outlets. The role involves overseeing menu development, ensuring food quality, and leading a dynamic team to create an exceptional dining experience. Ideal candidates should have significant kitchen experience and a passion for culinary excellence.

Qualifications

• 5+ years of restaurant kitchen experience required.
• 1+ year of culinary leadership (Sous Chef or above) needed.
• Strong skills in menu development and team leadership are essential.

Responsibilities

• Oversee all kitchen operations, food preparation, and presentation across the resort.
• Create and update menus, develop recipes, and maintain food quality standards.
• Lead, hire, train, and mentor a culinary team in a guest-focused environment.

Skills

Culinary team leadership

Menu development

Financial oversight

Flexibility

Education

Culinary degree

Job description

Executive Chef

Bloomington, MN

I’m hiring on behalf of my well‑esteemed family fun resort client for an Executive Chef to lead all culinary operations across multiple high-volume outlets. This role oversees menu development, recipe creation, food quality, safety standards, inventory, and team leadership to ensure an exceptional guest dining experience.

Base pay range

$90,000.00/yr - $100,000.00/yr

What You’ll Do

• Oversee all kitchen operations, food preparation, and presentation across the resort
• Create and update menus, develop recipes, and maintain food quality standards
• Lead, hire, train, and mentor a culinary team in a fast‑paced, guest‑focused environment
• Ensure full compliance with health, safety, and sanitation regulations
• Manage inventory, food costs, and kitchen budgets
• Collaborate with F&B leadership on menu strategy, events, and culinary initiatives

Benefits

• Medical, dental, and vision insurance
• Health savings account & telehealth resources
• 401(k) with employer match
• Paid vacation & parental leave
• Wellness programs and employee assistance support
• Career development, training programs, and growth opportunities

Requirements

• 5+ years of restaurant kitchen experience
• 1+ year of culinary leadership (Sous Chef or above)
• Strong skills in menu development, team leadership, and financial oversight
• Flexibility to work nights, weekends, and holidays
• Culinary degree preferred but not required
• Resort or hotel culinary experience is a plus

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management

Industries

Hospitality and Hotels and Motels