Executive Chef

Dufry Careers; Saint Paul (MN); On-site; USD 88,302 - 108,371; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid time off

Holiday pay

Meal and Transportation Benefits

401(k) with company match

Training and career growth

Referral program

Job summary

HMSHost is seeking an Executive Chef to lead culinary operations across multiple airport restaurants in Minneapolis. You will oversee staff, menus, food quality, and safety standards, driving cost control and vendor relations.

The role requires a post-secondary culinary education, 5+ years of leadership experience, and Serve Safe certification. It offers a comprehensive benefits package and an exempt, on-site assignment.

Qualifications

• Requires post-secondary, culinary arts school or four-year university; brand certification a plus.
• Requires a minimum of 5 years managerial or supervision experience in the culinary / food service
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Demonstrates organization and multi-project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Responsibilities

• Supervises the day-to-day activities of culinary supervisory staff
• Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens
• Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production
• Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures
• Oversees the Commissary and serves as a primary contact with food vendors
• Prices and orders food and kitchen supplies
• Maintains effective cost control, by managing the food management inventory system
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies
• Ensureson a daily basisthat all products are prepared and presented in accordance with brand or company standards
• Identifies hiring, firing, advancement, development, promotion of culinary management staff
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Skills

Leadership

Team management

Food safety

Cost control

Menu development

Vendor relations

Communication

Education

Culinary arts degree or equivalent

Serve Safe Management certification

Brand certification (plus)

Job description

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With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location:Minneapolis Airport F&B
Advertised Compensation:$88,302.00to $108,371.00

Summary:

The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associateis capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.

Essential Functions:

• Supervises theday to dayactivities of culinary supervisory staff
• Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens
• Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production
• Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures
• Oversees the Commissary and serves as a primary contact with food vendors
• Prices and orders food and kitchen supplies
• Maintains effective cost control, by managing the food management inventory system
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies
• Ensureson a daily basisthat all products are prepared and presented in accordance with brand or company standards
• Identifies hiring, firing, advancement, development, promotion of culinary management staff
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Requires post-secondary, culinary arts school or four-yearuniversity;brand certification a plus
• Requires a minimum of 5 years managerial or supervision experience in the culinary / food service
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Demonstrates organization and multi-project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Drug Free Workplace (DFW)

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws andregulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members withoutregard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).