Executive Chef

Horizon Hospitality Associates, Inc; Minnesota; On-site; USD 76,000 - 119,000; Full time

Benefits offered by this job

Health insurance

401(k) employer matching

Paid time off

Annual discretionary bonus

Employee dining privileges

Professional development

Job summary

Horizon Hospitality Associates, Inc., in the greater Minneapolis area, seeks an experienced Restaurant Executive Chef to lead kitchen operations for its premier Asian dining venue. The role offers executive compensation, comprehensive benefits, and ongoing leadership development within a stable, respected hospitality group.

Responsibilities include overseeing daily back-of-house operations, designing and evolving menus, mentoring the culinary team, controlling food and labor costs, maintaining

Qualifications

• 10+ years experience in Asian cuisines, including 5+ years in sous-chef role or higher.
• 3+ years direct culinary leadership and team management experience.
• Extensive knowledge of authentic Asian culinary techniques, regional ingredients, and traditional recipes.
• Proven ability in food cost management, labor scheduling, inventory control, and kitchen budgeting.
• Formal tasting audition for Executive Leadership; bilingual English plus one or more Asian languages preferred.

Responsibilities

• Oversee daily back-of-house culinary operations to ensure quality, authentic preparation, and presentation of Asian cuisine.
• Design, innovate, and evolve menus and seasonal features while maintaining standardized recipes, portions, and profitability.
• Recruit, train, and mentor culinary staff; foster a culture of high performance and growth.
• Manage food and labor costs, forecast demand, monitor inventory, and review financial metrics to maximize profitability.
• Collaborate with front-of-house leadership and executive management to ensure seamless service and elevated guest satisfaction.
• Maintain strict adherence to food safety, sanitation, and health department standards.

Skills

Asian cuisine

Culinary leadership

Menu design

Food cost management

Team mentoring

Bilingual English

Education

Culinary degree

Job description

An established, multi-concept hospitality enterprise in the greater Minneapolis area is seeking an experienced Restaurant Executive Chef to lead kitchen operations for its premier Asian dining venue. Situated in a thriving metropolitan surrounding known for its high quality of life, vibrant arts and culture, and expansive outdoor recreation, the region offers an exceptional environment to build a rewarding career. This position provides a rare opportunity to showcase culinary expertise in regional and authentic Asian cuisines, lead a high-performing kitchen staff, and elevate the overall dining experience within a stable, highly respected organization. The role delivers a competitive executive compensation package, comprehensive health benefits, ongoing leadership development, and excellent opportunities for long-term career growth.

Position Responsibilities

• Oversee all daily back-of-house culinary operations to guarantee consistent quality, authentic preparation, and superior presentation of Asian cuisine.
• Design, innovate, and continuously evolve menus and seasonal features while maintaining standardized recipes, portion specifications, and menu profitability.
• Recruit, train, mentor, and schedule culinary team members, fostering a culture of continuous coaching, high performance, and growth.
• Manage food and labor costs, forecast product demand, monitor inventory levels, and review financial metrics to maximize kitchen profitability.
• Partner closely with front-of-house management and executive leadership to ensure seamless service flow and elevate guest satisfaction.
• Maintain strict adherence to food safety, sanitation codes, health department standards, and workplace safety guidelines.

Position Requirements

• Any combination of culinary education and Asian cooking experience equaling 10+ years, including 5+ years at the Sous Chef level or higher; formal culinary degree preferred.
• 3+ years of direct culinary leadership and team management experience.
• Extensive knowledge of authentic Asian culinary techniques, regional ingredients, traditional recipes, and modern culinary trends.
• Proven background in food cost management, labor scheduling, inventory control, and kitchen budgeting.
• Ability to complete a formal tasting audition for Executive Leadership.
• Bilingual communication skills in English and one or more Asian languages preferred.
• Base Salary: $76,000 - $119,000 annually (commensurate with background and experience)
• Bonus Potential: Annual discretionary performance-based bonus
• Health & Wellness: Comprehensive medical, dental, and vision insurance coverage
• Retirement Plans: 401(k) plan with employer matching options
• Time Off: Generous paid time off (PTO) allocation and paid holidays
• Additional Perks: Professional development, covered culinary certifications, and employee dining privileges