Executive Chef: Seasonal Menus & From-Scratch Kitchen

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

Benefits offered by this job

Paid time off

Health benefits

Dining discounts

Professional development

Leadership opportunity

Bonus opportunities

Job summary

WA Frost & Company in Saint Paul, MN, seeks an experienced Executive Chef to lead the culinary vision of one of Minnesota's historic restaurants. This hands-on leader will oversee menu development, food quality, team leadership, and financial performance in a from-scratch kitchen.

You will drive seasonal menus with local ingredients, supervise daily kitchen operations, and collaborate with ownership and management to achieve guest satisfaction and profitability.

Qualifications

• Minimum of 10 years in Executive Chef or Executive Sous Chef roles in upscale, high-volume settings.
• Proven leadership and team development experience.
• Strong understanding of food costing, labor management, budgeting, and financial reporting.
• Extensive knowledge of classical cooking techniques and modern culinary trends.
• Experience with seasonal menu development.
• Strong organizational and communication skills.
• ServSafe Food Protection Manager Certification (or ability to obtain).
• Ability to work evenings, weekends, and holidays.

Responsibilities

• Lead culinary leadership to develop seasonal menus reflecting creativity, quality and profitability.
• Maintain consistent food quality, presentation and execution across services.
• Research and incorporate seasonal, locally sourced ingredients when possible.
• Evaluate menu performance and recommend improvements.

Skills

Leadership

Menu development

Food costing

Budgeting

Staff training

Sanitation standards

ServSafe

Education

Culinary degree or equivalent

Job description

WA Frost & Company in Saint Paul, MN, seeks an experienced Executive Chef to lead the culinary vision of one of Minnesota's historic restaurants. This hands-on leader will oversee menu development, food quality, team leadership, and financial performance in a from-scratch kitchen.

You will drive seasonal menus with local ingredients, supervise daily kitchen operations, and collaborate with ownership and management to achieve guest satisfaction and profitability.