Executive Chef - WA Frost & Company

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

Position Summary

WA Frost & Company is seeking an experienced, passionate, and innovative Executive Chef to lead the culinary vision of one of Saint Paul's most iconic restaurants. The Executive Chef is responsible for all aspects of kitchen operations, including menu development, food quality, team leadership, financial performance, inventory management, and maintaining the highest standards of hospitality and execution.

This position requires a hands-on leader who thrives in a high-volume, from-scratch kitchen while honoring WA Frost's commitment to exceptional food, seasonal ingredients, and memorable guest experiences.

Key Responsibilities

Culinary Leadership

• Develop and execute seasonal menus that reflect creativity, quality, and profitability.
• Maintain consistent food quality, presentation, and execution across all services.
• Research and incorporate seasonal and locally sourced ingredients whenever possible.
• Continuously evaluate menu performance and recommend improvements.

Kitchen Operations

• Direct all daily back-of-house operations.
• Ensure efficient food preparation, production, and service.
• Establish and maintain standardized recipes and portion controls.
• Monitor food quality, consistency, and sanitation throughout every shift.
• Maintain compliance with all health department regulations and food safety standards.

Team Leadership

• Recruit, hire, train, mentor, and develop culinary staff.
• Foster a culture of professionalism, accountability, teamwork, and continuous improvement.
• Conduct performance evaluations and coaching.
• Build schedules that balance labor efficiency with operational needs.

Financial Management

• Manage food cost, labor cost, and kitchen operating expenses.
• Analyze purchasing and inventory to maximize profitability while minimizing waste.
• Negotiate with vendors and maintain strong supplier relationships.
• Monitor weekly financial reports and implement corrective action when necessary.

Inventory & Purchasing

• Oversee ordering and receiving of all food and kitchen supplies.
• Maintain accurate inventory levels.
• Reduce waste through proper rotation, storage, and forecasting.
• Ensure product quality from approved vendors.

Safety & Compliance

• Maintain full compliance with OSHA, Minnesota Department of Health, and ServSafe standards.
• Ensure proper sanitation procedures are followed at all times.
• Promote a clean, organized, and safe working environment.

Collaboration

• Work closely with ownership and management to achieve operational and financial goals.
• Collaborate with front-of-house leadership to deliver exceptional guest experiences.
• Support private events, wine dinners, special menus, and community events.

Qualifications

• Minimum of 10 years of Executive Chef or Executive Sous Chef experience in an upscale, high-volume restaurant.
• 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.

Preferred Qualifications

• Fine dining experience.
• Experience with wine pairing and tasting menus.
• Knowledge of locally sourced and sustainable ingredients.
• Scratch kitchen experience.
• Culinary degree or equivalent professional experience.

Core Competencies

• Leadership
• Culinary Creativity
• Financial Acumen
• Operational Excellence
• Team Development
• Attention to Detail
• Time Management
• Guest-Focused Mindset
• Problem Solving
• Adaptability

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Work in hot, fast-paced kitchen environments.
• Ability to bend, stoop, reach, and perform repetitive motions.

Compensation & Benefits

• Competitive salary based on experience.
• Performance-based bonus opportunities.
• Paid Time Off.
• Health and wellness benefits (if applicable).
• Dining discounts.
• Professional development opportunities.
• Opportunity to lead the culinary program of one of Minnesota's most historic restaurants.

Why WA Frost & Company?

For more than a century, WA Frost & Company has been recognized as one of the Twin Cities' premier dining destinations. Our commitment to hospitality, craftsmanship, and culinary excellence creates an environment where talented chefs can make a lasting impact. We are looking for a leader who values tradition while embracing innovation and who is passionate about mentoring others and creating unforgettable dining experiences.