Iconic Restaurant Executive Chef — Lead Culinary Innovation

Commonwealth-Companies; Saint Paul (MN); On-site; USD 150,000 - 190,000; Full time

Benefits offered by this job

Competitive salary

Bonus opportunities

Paid Time Off

Health benefits

Dining discounts

Professional development

Job summary

WA Frost & Company in Saint Paul, MN, seeks an experienced Executive Chef to lead our culinary program in one of Minnesota's iconic dining destinations. Responsibilities include menu development, food quality, team leadership, cost control, inventory management, and delivering hospitality excellence in a high-volume scratch-kitchen.

The ideal candidate will design seasonal menus with locally sourced ingredients, mentor staff, and collaborate with ownership to meet culinary and financial goals

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.

Responsibilities

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Skills

Leadership

Team development

Food costing

Budgeting

Financial reporting

Seasonal menu development

Communication skills

ServSafe certification

Education

Culinary degree or equivalent

Job description

WA Frost & Company in Saint Paul, MN, seeks an experienced Executive Chef to lead our culinary program in one of Minnesota's iconic dining destinations. Responsibilities include menu development, food quality, team leadership, cost control, inventory management, and delivering hospitality excellence in a high-volume scratch-kitchen.

The ideal candidate will design seasonal menus with locally sourced ingredients, mentor staff, and collaborate with ownership to meet culinary and financial goals