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Hotel Chef Jobs in Minnesota (NOW HIRING)

Hewing Hotel

Sous Chef

Minneapolis, MN · On-site

$62K/yr

The Sous Chef must possess a strong culinary foundation and working knowledge of the techniques connected to the hotel's food and beverage concepts. You will be expected to work any station, mentor a ...

APARIUM HOTEL GROUP

Sous Chef

Minneapolis, MN · On-site

$60K - $62K/yr

SOUS CHEF Reports to the Executive Chef; posit ion is exempt WHAT'S IN IT FOR YOU * $60,000 to $62 ... WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase; it is who we are in ...

APARIUM HOTEL GROUP

AM Sous Chef

Minneapolis, MN · On-site

$62K/yr

AM SOUS CHEF Reports to the Executive Chef; posit ion is exempt WHAT'S IN IT FOR YOU * $62,000 ... WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in ...

Sheraton St. Paul Woodbury Hotel

Sous Chef

Woodbury, MN · On-site

$50K - $55K/yr

Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations ... with established brand or hotel standards and consistent with HHM core values. * Oversee ...

New

Sheraton St. Paul Woodbury Hotel

Sous Chef

Woodbury, MN

$51K - $69K/yr

Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations ... with established brand or hotel standards and consistent with HHM core values. * Oversee ...

New

Omni Hotels & Resorts

Executive Chef

Eagan, MN · On-site

$130K - $145K/yr

Omni Viking Lakes Hotel A substantial part of the 200-acre Viking Lakes mixed-use development, this ... The Executive Chef is also responsible for the execution of all Omni Hotel and company policies ...

Wischermann Partners Inc.

Sous Chef

Owatonna, MN · On-site

$50K - $60K/yr

Maximize food quality and presentation while simultaneously maximizing the hotel's standards and profits. * With the Executive Chef, create and implement new menus for the assigned outlets. * Follow ...

HHM Hotels

Sous Chef

Saint Paul, MN

$50K - $55K/yr

Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations ... with established brand or hotel standards and consistent with HHM core values. * Oversee ...

New

Wischermann Partners

Sous Chef

Owatonna, MN

$50K - $68K/yr

Maximize food quality and presentation while simultaneously maximizing the hotel's standards and profits. * With the Executive Chef, create and implement new menus for the assigned outlets. * Follow ...

Hersha Hospitality Management LP

Sous Chef

Woodbury, MN

$51K - $69K/yr

Opportunity: Sous Chef Assist the Executive Chef in the preparation of food and oversight of ... with established brand or hotel standards and consistent with HHM core values. * Oversee ...

New

Sonesta International Hotels

Sous Chef

Minneapolis, MN · On-site

$27 - $30/hr

The 8th largest hotel company in the U.S.-and growing fast. An epic blend of full-service and ... Summary The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling ...

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All JobsHotel Chef JobsHotel Chef Jobs in Minnesota

Hotel Chef information

See Minnesota salary details

$31.3K

$77.7K

$111.7K

How much do hotel chef jobs pay per year?

As of Aug 17, 2026, the average yearly pay for hotel chef in Minnesota is $77,676.00, according to ZipRecruiter salary data. Most workers in this role earn between $65,100.00 and $89,100.00 per year, depending on experience, location, and employer.

What does a hotel chef do?

A Hotel Chef is responsible for overseeing the preparation and presentation of food in a hotel’s kitchen. Their duties include designing menus, supervising kitchen staff, ensuring food safety standards, and managing kitchen inventory. They work closely with other departments to accommodate guests’ dietary needs and maintain high culinary standards. Hotel Chefs also handle budgeting, purchasing, and may be involved in staff training and development.

What are the key skills and qualifications needed to thrive as a hotel chef, and why are they important?

To thrive as a Hotel Chef, you need culinary expertise, a strong understanding of food safety, and often a degree from a culinary school or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications such as ServSafe are typically required. Leadership, creativity, and effective communication are crucial soft skills for managing kitchen staff and crafting memorable dining experiences. These skills ensure consistent, high-quality food service, efficient kitchen operations, and guest satisfaction in a competitive hospitality environment.

What are some common challenges a hotel chef faces in managing a kitchen team?

Hotel Chefs often manage a diverse team with varying skill levels, which can present challenges in maintaining consistent food quality and efficient workflow. Balancing multiple meal services, accommodating special dietary requests, and adapting to high guest volumes during peak times require strong organizational and communication skills. Additionally, Hotel Chefs must ensure compliance with health and safety regulations while fostering a positive, collaborative environment to keep the team motivated and productive.

What is the difference between Hotel Chef vs Restaurant Chef?

AspectHotel ChefRestaurant Chef
CredentialsCulinary degree, certifications in food safetyCulinary degree, certifications in food safety
Work EnvironmentHotels, large kitchens, banquet settingsRestaurants, smaller kitchens, dining areas
Employer & IndustryHotels, hospitality industryRestaurants, food service industry
Common Search/ComparisonYesYes

The main difference between a Hotel Chef and a Restaurant Chef lies in their work environment and scope. Hotel Chefs typically work in large hotel kitchens, preparing meals for guests across various dining venues and events. Restaurant Chefs focus on daily restaurant service, often with a more specialized menu. Both roles require culinary certifications and experience, but their daily responsibilities and settings differ significantly.

What are popular job titles related to Hotel Chef jobs in Minnesota?

For Hotel Chef jobs in Minnesota, the most frequently searched job titles are:

What job categories do people searching Hotel Chef jobs in Minnesota look for?

The top searched job categories for Hotel Chef jobs in Minnesota are:

What cities in Minnesota are hiring for Hotel Chef jobs?

Cities in Minnesota with the most Hotel Chef job openings:

Hotel Chef jobs near you
Infographic showing various Hotel Chef job openings in Minnesota as of August 2026, with employment types broken down into 1% As Needed, 77% Full Time, 19% Part Time, 1% Temporary, and 2% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $77,676 per year, or $37.3 per hour.

Executive Chef - Hotel Indigo Minneapolis

Hotel Indigo Minneapolis Downtown

Minneapolis, MN • On-site

$75K - $95K/yr

Full-time

Medical, Dental, Vision, Life, PTO

Re-posted 16 days ago

Job description

What We Offer

Compensation

  • Competitive salary: $75,000 - $95,000
  • Quarterly Performance Bonus
  • Comprehensive benefits package including Medical, Dental, Vision, and Life Insurance. etc.
  • Paid Time Off (PTO)
  • Employee hotel discounts and travel benefits
  • Ongoing learning, leadership development, and career advancement opportunities
  • An inclusive, collaborative culture where you're encouraged to bring your authentic self to work
  • Team recognition and employee appreciation events throughout the year


About the Role:

The Executive Chef is the visionary leader responsible for overseeing all culinary operations within the establishment, ensuring the highest standards of food quality, presentation, and safety. This role involves designing innovative menus that reflect current trends while maintaining cost efficiency and consistency. The Executive Chef leads, trains, and motivates kitchen staff to foster a collaborative and productive environment that upholds the brand’s reputation. They manage inventory, supplier relationships, and budgeting to optimize resources and minimize waste. Ultimately, the Executive Chef plays a critical role in delivering an exceptional dining experience that drives customer satisfaction and business success.

Minimum Qualifications:

  • Proven experience as an Executive Chef or in a senior culinary leadership role within a reputable food service establishment.
  • Formal culinary education or equivalent professional training.
  • Strong knowledge of food safety standards and kitchen sanitation practices.
  • Demonstrated ability to manage kitchen staff and operations effectively.
  • Excellent organizational and time management skills.

Preferred Qualifications:

  • Experience working in diverse culinary environments, including fine dining and large-scale catering.
  • Certification from a recognized culinary institution or professional body.
  • Proficiency in budgeting, inventory management software, and kitchen technology.
  • Strong leadership skills with a focus on team development and conflict resolution.
  • Knowledge of nutrition, dietary restrictions, and sustainable sourcing practices.

Responsibilities:

  • Develop and implement creative and seasonal menus that align with the establishment’s concept and customer preferences.
  • Supervise and coordinate daily kitchen activities, ensuring timely preparation and delivery of high-quality dishes.
  • Recruit, train, and mentor kitchen staff, promoting professional growth and adherence to health and safety standards.
  • Manage food costs, inventory control, and supplier negotiations to maintain budgetary goals and reduce waste.
  • Ensure compliance with all food safety regulations and maintain a clean, organized, and safe kitchen environment.
  • Collaborate with management and front-of-house teams to enhance overall guest experience and address feedback.
  • Monitor kitchen equipment maintenance and recommend upgrades or repairs as necessary.

Skills:

The Executive Chef utilizes culinary expertise daily to create menus that balance creativity with operational feasibility. Leadership skills are essential for managing and inspiring kitchen teams, ensuring smooth workflow and high morale. Strong organizational abilities help in coordinating multiple tasks such as inventory management, staff scheduling, and compliance with health regulations. Communication skills are critical for collaborating with suppliers, management, and front-of-house staff to deliver a cohesive dining experience. Additionally, problem-solving skills enable the Executive Chef to address challenges promptly, from supply shortages to customer feedback, maintaining consistent quality and service.