Executive Chef - Multi-Unit Leader | Menu & Team Growth

Hightop Hospitality; Saint Paul (MN); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

401(k) with company match

Health and dental insurance

Short-term & long-term disability + 1f

Job summary

Hightop Hospitality in the Twin Cities seeks a Corporate Executive Chef to lead kitchen operations across multiple concepts. You’ll build teams, drive consistency, and shape culinary direction from menus to service standards.

The ideal candidate has 5+ years as an Executive/Corporate Chef, 2+ years regional leadership, and strong food-cost awareness. Travel across MN, WI, AZ, SD required and ServSafe certification preferred.

Qualifications

• 5+ years as an Executive Chef or Corporate Chef.
• 2+ years in multi-unit or regional culinary leadership (highly preferred).
• Proven success in high-volume, full-service restaurants or hospitality groups.
• Strong understanding of food cost, inventory, and kitchen operations.
• Deep knowledge of food safety standards, sanitation, and kitchen best practices.

Responsibilities

• Lead and support kitchen operations across multiple restaurant locations.
• Train, coach, and develop Executive Chefs, Kitchen Managers, and BOH teams.
• Ensure food quality, consistency, and brand standards across concepts.
• Partner on menu development, recipe standardization, and seasonal updates.
• Help manage and improve food cost, labor, and overall kitchen performance.
• Support new restaurant openings, including training and launch execution.
• Assist with catering and event execution as needed.
• Maintain strong standards around food safety, sanitation, and cleanliness.
• Use data and reporting to improve efficiency and profitability.

Skills

Executive leadership

Multi-unit leadership

Food cost management

Menu development

Travel readiness

Communication

ServSafe certification

Tools

Microsoft Office (Excel, Word, PowerPoint)

Job description

Hightop Hospitality in the Twin Cities seeks a Corporate Executive Chef to lead kitchen operations across multiple concepts. You’ll build teams, drive consistency, and shape culinary direction from menus to service standards.

The ideal candidate has 5+ years as an Executive/Corporate Chef, 2+ years regional leadership, and strong food-cost awareness. Travel across MN, WI, AZ, SD required and ServSafe certification preferred.