Executive Chef — Lead Menu Creation & Kitchen Team

Plazahotelelpaso; Saint Paul (MN); On-site; USD 70,000 - 95,000; Full time

Job summary

HHM Hotels seeks an Executive Chef to manage kitchen operations in line with guest service, food quality and sustainability standards. You will interview, hire, train and coach staff, set production priorities, review menus and inventory, and ensure safety, sanitation and equipment readiness.

This role offers a growth path toward regional leadership in Food & Beverage, with opportunities to design menus and lead culinary concepts across the property.

Qualifications

• Degree or certificate in Culinary Arts.
• 1–2 years’ experience as an Executive Chef.
• Strong knowledge of food presentation and quality.
• Ability to design menu concepts.

Responsibilities

• Interview, hire, train and coach kitchen staff to brand standards.
• Plan production and delegate tasks to staff.
• Review menus, banquet orders and inventory daily.
• Ensure food quality, safe storage and proper sanitation.
• Maintain equipment readiness and communicate needs with purchasing and stewarding teams.
• Monitor food cost and waste; optimize usage.
• Prepare weekly kitchen schedules and ensure staffing aligns with forecasted labor.
• Follow sustainability guidelines and safety protocols.

Skills

Staff leadership

Menu development

Food safety

Cost control

Communication

Training

Education

Culinary Arts degree or certificate

Job description

HHM Hotels seeks an Executive Chef to manage kitchen operations in line with guest service, food quality and sustainability standards. You will interview, hire, train and coach staff, set production priorities, review menus and inventory, and ensure safety, sanitation and equipment readiness.

This role offers a growth path toward regional leadership in Food & Beverage, with opportunities to design menus and lead culinary concepts across the property.