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Executive Working Chef Jobs in Minnesota (NOW HIRING)

Grand View Lodge

Executive Sous Chef

Nisswa, MN · On-site

$75K - $90K/yr

Working alongside the Executive Chef, you'll oversee culinary operations across 11 distinct outlets, from laid-back pub fare to elevated dining experiences, each with its own character, service style ...

Grand View Lodge

Executive Sous Chef

Nisswa, MN · On-site

$75K - $90K/yr

Working alongside the Executive Chef, you'll oversee culinary operations across 11 distinct outlets, from laid-back pub fare to elevated dining experiences, each with its own character, service style ...

Puttery

Executive Chef

Minneapolis, MN · On-site

$70K - $80K/hr

In addition, the Executive Chef is expected to be present in the kitchen during operating hours ... Develop and maintain good working relationships with a variety of people, including vendors, other ...

Puttery

Executive Chef

Minneapolis, MN · On-site

$70K - $80K/yr

In addition, the Executive Chef is expected to be present in the kitchen during operating hours ... Develop and maintain good working relationships with a variety of people, including vendors, other ...

StoryPoint Group

Executive Chef

Mankato, MN · On-site

$70K - $97K/yr

Executive Chef StoryPoint Mankato Position Summary: The Executive Chef is responsible for the ... Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This ...

Laurus Home Care

Executive Chef

Mankato, MN · On-site

$70K - $97K/yr

Executive Chef StoryPoint Mankato Position Summary: The Executive Chef is responsible for the ... Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This ...

StoryPoint

Executive Chef

Mankato, MN · On-site

$70K - $97K/yr

Executive Chef StoryPoint Mankato Position Summary: The Executive Chef is responsible for the ... Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This ...

StoryPoint

Executive Chef

Mankato, MN · On-site

$70K - $97K/yr

The Executive Chef is responsible for the successful management of all aspects of the culinary and ... Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This ...

HHM Hotels

Executive Chef

Woodbury, MN · On-site

$60K - $70K/yr

Executive Chef Manage the kitchen operations in accordance with established guest service, food ... Work schedule varies and will include working on holidays and weekends. * Requires standing for ...

Plazahotelelpaso

Executive Chef

Saint Paul, MN · On-site

$72K - $99K/yr

Executive Chef Manage the kitchen operations in accordance with established guest service, food ... Work schedule varies and will include working on holidays and weekends. * Requires standing for ...

ClubCorp

Executive Sous Chef

Medina, MN · On-site

$70K - $75K/yr

As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves ...

Invited Clubs

Executive Sous Chef

Medina, MN · On-site

$69K - $89K/yr

As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves ...

Omni Hotels & Resorts

Executive Chef

Eagan, MN · On-site

$130K - $145K/yr

The Executive Chef is also responsible for the execution of all Omni Hotel and company policies ... come from working with a hotel company then you will love working with Omni! Salary for this ...

Invited

Executive Sous Chef

Medina, MN · On-site

$68K - $87K/yr

As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves ...

Sodexo

Executive Chef 2

Saint Bonifacius, MN · On-site

$64K - $83K/yr

This Executive Chef will manage the entire culinary program on campus. This Chef will have ... ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and ...

Sodexo

Executive Chef 2

Saint Bonifacius, MN · On-site

$64K - $83K/yr

This Executive Chef will manage the entire culinary program on campus. This Chef will have ... ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and ...

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Executive Working Chef information

What is an Executive Working Chef?

An Executive Working Chef is a culinary professional who not only oversees kitchen operations but also actively participates in food preparation and cooking. Unlike traditional executive chefs who may focus primarily on management, an Executive Working Chef leads by example, directly engaging with kitchen staff and ensuring quality and consistency in every dish. They are responsible for menu planning, inventory, staff training, and maintaining health and safety standards. This hands-on role requires strong leadership, creativity, and the ability to work efficiently under pressure.

What are the key skills and qualifications needed to thrive as an Executive Working Chef?

To thrive as an Executive Working Chef, you need advanced culinary skills, menu development expertise, leadership experience, and typically a degree or certification from a culinary institute. Familiarity with kitchen management software, food safety certification, and inventory systems is commonly required. Strong communication, creativity, and the ability to lead and motivate a diverse team are essential soft skills. These skills are critical for maintaining high food quality, ensuring efficient kitchen operations, and delivering exceptional dining experiences.

What are some common challenges Executive Working Chefs face in balancing kitchen management with hands-on cooking responsibilities?

Executive Working Chefs often juggle both high-level management tasks and hands-on culinary duties. A key challenge is effectively delegating while maintaining quality and consistency across all dishes, especially during busy service periods. They must also manage staff training, inventory, and menu development, all while actively participating in daily kitchen operations. This balance requires excellent organizational and leadership skills, as well as the ability to adapt quickly in a fast-paced environment.

What is the difference between Executive Working Chef vs Sous Chef?

AspectExecutive Working ChefSous Chef
CredentialsCulinary degree, extensive experience, leadership skillsCulinary degree or equivalent, culinary skills, experience in kitchen
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, manages kitchen stations, supervises line cooks
Employer & IndustryHotels, restaurants, catering servicesRestaurants, hotels, culinary establishments

The Executive Working Chef typically holds a leadership role, overseeing entire kitchen operations and managing staff, while the Sous Chef focuses on assisting the head chef and managing kitchen stations. Both roles require culinary expertise, but the Executive Working Chef has broader responsibilities and strategic oversight.

What does an executive working chef get paid?

An executive working chef typically earns between $50,000 and $100,000 annually, depending on the size of the establishment, location, and level of experience. They often oversee kitchen operations, manage staff, and ensure food quality, which can influence compensation levels.
Executive Working Chef jobs near you
Infographic showing various Executive Working Chef job openings in Minnesota as of August 2026, with employment types broken down into 83% Full Time, and 17% Part Time. Highlights an 100% In-person job distribution.

Executive Sous Chef

Nisswa, MN • On-site

Grand View Lodge
Traveler Accommodation • 501 - 1,000 employees
Learn more about Grand View Lodgeexternal

$75K - $90K/yr

Full-time

Re-posted 10 days ago

Key responsibilities

  • Oversee culinary operations across all 11 resort outlets, ensuring consistency and high standards.

  • Hire, coach, develop, and evaluate kitchen staff, including sous chefs and line cooks.

  • Manage food costs, inventory, waste, and labor to stay within budget and optimize efficiency.

Job description

Position Overview:

Grand View Lodge is looking for a seasoned culinary leader to join us as Executive Sous Chef. Working alongside the Executive Chef, you'll oversee culinary operations across 11 distinct outlets, from laid-back pub fare to elevated dining experiences, each with its own character, service style, and seasonal rhythm. This is a working chef role with real leadership weight: you'll set standards, develop talent, and help shape what hospitality-driven dining looks like at one of Minnesota's most beloved resorts. For the right person, this role is the direct path to Executive Chef.

About Grand View Lodge & Cote Hospitality:

For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional dining alongside golf, spa, and event offerings, all grounded in our CoteCares culture of belonging, respect, and shared purpose.

Duties & Responsibilities:

  • Lead culinary operations across all 11 resort outlets, coordinating kitchens, maintaining consistency, and ensuring every guest experience reflects our standards.
  • Hire, coach, and develop sous chefs and line cooks; conduct performance evaluations and build a culture of craft and continuous improvement.
  • Train staff on proper cooking techniques, portion control, nutrient retention, and new menu items and specials.
  • Own food cost: manage product ordering, conduct monthly inventories, minimize waste, and keep labor within budget.
  • Enforce rigorous sanitation, food safety, labeling, and equipment standards across all kitchens, seasonal and year-round.
  • Oversee receiving and storage of product, ensuring compliance with purchasing guidelines.
  • Build and manage schedules across all kitchen staff, balancing coverage and labor efficiency.
  • Inspect the associate dining area daily for food quality and sanitation.
  • Serve as a steady, present leader across outlet concepts, from a busy pub shift to a plated banquet.

What you bring:

  • 3–5 years of culinary management experience, ideally in a multi-outlet resort, hotel, or 4- to 5-diamond environment.
  • The range to lead across formats, you're as comfortable directing a high-volume pub kitchen as you are executing a fine dining tasting menu.
  • A proven track record developing kitchen teams and holding standards without losing people.
  • Strong financial acumen: food cost, labor management, and budget adherence are second nature to you.
  • Composure under pressure, sharp organizational skills, and a solutions-first mindset.
  • A culinary degree or certification is a strong plus.
  • A valid driver's license with a clean driving record (required for insurance purposes).

Why join us:

You'll be part of a team that genuinely invests in its people. CoteCares isn't a tagline, it's how we show up for each other every day. You'll have room to grow, a diverse and exciting culinary program to lead, and the chance to put your stamp on one of the Midwest's most iconic resort destinations.

Apply