Executive Chef

HHM Hospitality; Woodbury (MN); On-site; USD 95,000 - 130,000; Full time

Job summary

HHM Hotels seeks an Executive Chef in Minnesota to lead kitchen operations, ensuring exceptional guest service, food quality, and sustainable practices. You will recruit and train staff, develop menus, manage production, and control costs while maintaining HHM’s standards across outlets.

This role requires hands-on leadership, collaboration with events and catering, and a commitment to safety and quality. Competitive compensation and growth opportunities reflect HHM’s focus on excellence and

Qualifications

• Degree or certificate in Culinary Arts or equivalent experience.
• 1–2 years’ experience as an Executive Chef.
• Expertise in flavor, presentation and menu design.

Responsibilities

• Interview, select, train, schedule, coach and support associates.
• Establish priorities and assign production tasks.
• Review daily menu specials, banquet orders and inventory.
• Requisition supplies and coordinate with purchasing.
• Ensure quality of products received.
• Review equipment needs with the Executive Steward.
• Keep kitchen areas stocked and updated with recipes and guides.
• Develop new menu items and write recipes.
• Observe guest reactions and ensure satisfaction.
• Conduct kitchen walk-throughs and correct deficiencies.
• Assist catering with special menus; meet clients.
• Review sales and food cost; maximize usage of excess items.
• Prepare weekly work schedules and manage labor costs.
• Follow sustainability guidelines under EarthView.
• Practice safe work habits and follow MSDS/OSHA.

Skills

Staff leadership

Interviewing

Training

Scheduling

Food presentation

Menu development

Education

Culinary Arts degree

Job description

Overview

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily and ensure that excess items are utilized efficiently.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background and Skills

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

About Us

HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.