Executive Chef

Kaskaid Hospitality; Eden Prairie (MN); On-site; USD 65,000 - 90,000; Full time

Job summary

CRAVE in Minnesota is seeking an Executive Chef to lead culinary operations, manage staff, and control food costs while ensuring top quality and guest satisfaction.

You will oversee menu execution, kitchen safety, and training of staff across shifts, with an emphasis on consistent, high‑quality food preparation and adherence to health standards. Strong leadership and organizational skills are essential.

Qualifications

• ServeSafe Certification & Food Handlers Certificate (or ability to obtain).
• Computer skills (Microsoft Word, Excel, Outlook).
• Basic mathematical skills.
• Ability to follow written and oral instructions and procedures.
• Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures.
• Effective communication, problem-solving, planning, organizational, and creative skills; desire to contribute with innovative ideas.
• Manages time effectively and prioritizes tasks for efficient service.
• Ability to delegate tasks effectively.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision-making skills.
• Ability to multi-task as well as stay on task and concentrate with constant interruptions.
• Conformity to the highest standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.

Responsibilities

• Schedule staff for proper labor costs.
• Determine amount and type of food and supplies required using production systems and controlling food costs.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Continuous teaching, leading and motivating staff in a positive manner.
• Coordinate introduction of new menu items from corporate executive chef to staff.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
• Facilitate correct preparation of all food served following standard recipes and special diet orders within specified time limits.
• Oversee the apportioning of food for service.
• Store and properly handle raw or prepared foods and non-food supplies, marking date and item.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow proper food handling techniques and coordinate the use of time, material and equipment to avoid waste and unnecessary expense.
• Report necessary equipment repair and maintenance to Home Office, and facilitate outsourcing of repairs.
• Liaison for staff issues, report all issues to Human Resources.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations.

Skills

ServSafe Certification

Supervising & mentoring

Communication skills

Time management

Problem solving

Team leadership

Planning & organization

Multitasking

Integrity & ethics

Guest satisfaction

Tools

Microsoft Word

Excel

Outlook

Ovens

Stoves

Dishwasher

Slicers

Steamers

Mixers

Knives

Job description

Duties and Responsibilities

Primary duties and responsibilities include, but are not limited to, the following:

• Scheduling staff for proper labor costs.
• Determine amount and type of food and supplies required using production systems and controlling food costs.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Continuous teaching, leading and motivating staff in a positive manner.
• Coordinates introduction of new menu items from corporate executive chef to staff.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
• Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits.
• Oversees the apportioning of food for service.
• Store and properly handle raw or prepared foods and non‑food supplies, marking date and item.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow proper food handling techniques and coordinate the use of time, material and equipment to avoid waste and unnecessary expense.
• Report necessary equipment repair and maintenance to Home Office, and facilitate outsourcing of repairs.
• Liaison for staff issues, report all issues to Human Resources.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations.

Knowledge and Skills

• ServeSafe Certification & Food Handlers Certificate (or ability to obtain).
• Computer skills (Microsoft Word, Excel, Outlook).
• Basic mathematical skills.
• Ability to follow written and oral instructions and procedures.
• Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures.
• Effective communication, problem‑solving, planning, organizational, and creative skills; desire to contribute with innovative ideas.
• Manages time effectively and prioritizes tasks for efficient service.
• Ability to delegate tasks effectively.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision‑making skills.
• Ability to multi‑task as well as stay on task and concentrate with constant interruptions.
• Conformity to the highest standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.
• Familiarity with kitchen equipment includes:

• Ovens
• Stoves
• Dishwasher
• Slicers
• Steamers
• Mixers
• Knives

Position Type / Expected Hours of Work

This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; hours start as early as 8 AM and can go as late as 2 AM depending on the work required. The expectation is a 50‑hour work week of varying shifts.

Work Culture

Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs work closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non‑negotiable. Continued coaching and developing all staff in the execution of service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values.

The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest‑focused and team‑focused. The Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.

Equal Opportunity Employer

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Join the CRAVE Family

Our staff is our family, and our family is passionate about creating memories for our guests. It is our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests’ needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure their dining experience at CRAVE becomes a fantastic memory of time spent with friends and family.

Mission

Do WHATEVER it takes to make EVERY guest happy!

Vision

To be the leading purveyor of the spirit of hospitality.