Executive Chef - Creative Menu Leader & Cost Control

Grand Casino Mille Lacs & Hinckley; Onamia (MN); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Health benefits

401k

Tuition reimbursement

Birthday gifts

Anniversary gifts

Job summary

Grand Casino Mille Lacs & Hinckley is seeking an Executive Chef to lead the kitchen operations, directing the culinary team to deliver exceptional guest experiences while meeting budget, safety, and regulatory standards.

This role emphasizes menu development, inventory control, staff training, and close collaboration with suppliers and front-of-house leadership to uphold the casino’s dining standards.

Qualifications

• Minimum 3 years as Executive Chef or in a similar role in a full-service setting.
• 2-year culinary degree or a 3-year ACF apprenticeship required.
• Proven track record in cost management, menu development and large-volume dining.

Responsibilities

• Achieve budgeted food percentages through controls, inventory rotation, receiving and waste management.
• Manage labor costs via effective scheduling and staff development.
• Develop menus and ensure quality, consistency and presentation.
• Provide accurate costing for menu items across all food areas.
• Supervise line setup, prep and breakdown; delegate tasks to line staff.
• Coordinate storage, maintenance and repair of kitchen equipment.
• Meet with suppliers to monitor market changes and negotiate terms.
• Lead staff training, performance reviews and coaching; foster team growth.
• Maintain health, sanitation, safety and regulatory compliance.
• Keep kitchen records, inventories and invoicing; ensure appropriate coverage.
• Promote teamwork and continuous improvement across the kitchen team.

Skills

Culinary leadership

Menu development

Cost control

Staff training

Vendor relations

Food safety

Education

Culinary degree

ACF apprenticeship

Tools

MICROS/AGILYSYS POS

Inventory control systems

Job description

Grand Casino Mille Lacs & Hinckley is seeking an Executive Chef to lead the kitchen operations, directing the culinary team to deliver exceptional guest experiences while meeting budget, safety, and regulatory standards.

This role emphasizes menu development, inventory control, staff training, and close collaboration with suppliers and front-of-house leadership to uphold the casino’s dining standards.