Regional Executive Chef: Lead Multi-Unit Culinary Team

StoryPoint Group; Minneapolis (MN); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Comprehensive benefits includinghealth

401(k) and income protection

Job summary

StoryPoint Group is seeking a Regional Executive Chef in the Minneapolis area to lead culinary teams across multiple units. You will drive performance, coach staff, manage purchasing, and ensure quality control while upholding company culture and safety standards.

The role requires travel up to 80% and a strong background in multi-unit restaurant operations, with a culinary degree and preferred ACF certification. Comprehensive benefits are offered.

Qualifications

• Proven ability to lead and develop teams.
• Ability to plan and accomplish goals.
• Ability to make decisions independently without direction.
• Ability to manage multiple projects and complete them timely.
• Culinary Associates degree or equivalent experience; ACF certification considered.

Responsibilities

• Actively demonstrates knowledge of company culture and safety.
• Oversees policies, objectives, and initiatives for region.
• Optimizes people, processes and systems allowing community leaders to focus on the resident experience.
• Formulates and sustains optimal relationships across the business.
• Influences and coaches others to improve performance.
• Sets clear, high expectations with execution and accountability.
• Determines and implements changes to evaluated systems and procedures.
• Interview, hire, and train employees.
• Conducts site visits to ensure programs meet standards.
• Empowers employees and helps them pursue their best version.
• Other duties as assigned.

Skills

Team leadership

Goal setting

Decision making

Project management

Microsoft Office

Travel readiness

Education

Culinary Associates degree or equivalent

ACF Certification

Tools

Purchasing

Quality control

Training to standards

Job description

StoryPoint Group is seeking a Regional Executive Chef in the Minneapolis area to lead culinary teams across multiple units. You will drive performance, coach staff, manage purchasing, and ensure quality control while upholding company culture and safety standards.

The role requires travel up to 80% and a strong background in multi-unit restaurant operations, with a culinary degree and preferred ACF certification. Comprehensive benefits are offered.