Executive Chef - Resident-Centric Culinary Leader

StoryPoint Group; Lake Elmo (MN); On-site; USD 55,000 - 65,000; Full time

Job summary

StoryPoint Group is seeking an Executive Chef for a Minnesota Lake Elmo location to lead culinary operations and drive resident satisfaction. You will oversee staff, menu development, cost controls, and daily kitchen management to ensure high-quality dining experiences.

The role requires a culinary degree and several years of senior kitchen leadership, with a compensation range starting at $55,000 and rising to $65,000 per year based on experience and performance.

Qualifications

• Bachelor’s degree or related culinary degree required.
• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Proven leadership, customer service and strong organizational skills.
• Experience in menu development and pricing.
• Experience with Microsoft Office applications.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook to take on leadership duties.
• Directly manage food control, labor costs, menu engineering and recipe production.
• Ensure proper equipment operation, safety and sanitation policies.
• Oversee catering events and demonstrate culinary techniques.
• Promote a positive team environment and strong resident relations.
• Function as Manager on Duty with site leadership.

Skills

Leadership abilities

Customer service

Time management

Menu development

Food cost control

Staff coaching

Microsoft Office proficiency

Education

Bachelor’s degree or related culinary degree

Certified Executive Chef

Tools

Microsoft Office

Job description

StoryPoint Group is seeking an Executive Chef for a Minnesota Lake Elmo location to lead culinary operations and drive resident satisfaction. You will oversee staff, menu development, cost controls, and daily kitchen management to ensure high-quality dining experiences.

The role requires a culinary degree and several years of senior kitchen leadership, with a compensation range starting at $55,000 and rising to $65,000 per year based on experience and performance.