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Kitchen Executive Jobs in Minnesota (NOW HIRING)

Patrice and Associates - Recruiting Specialists

$70K - $82K/yr

Our client is a financially strong, locally owned and growing restaurant group seeking a Unit Chef / Executive Kitchen Manager to lead its flagship Hazelwood Food & Drink location in Excelsior, MN.

Posted today

Centro Restaurant Group

Kitchen Manager

Minneapolis, MN · On-site

$57K - $67K/yr

Kitchen Manager Do you believe teamwork makes the dream work ? Do you have a number-oriented mind ... You will work collaboratively with our executive team to ensure proper back of the house operations ...

Puttery

Executive Chef

Minneapolis, MN · On-site

$70K - $80K/hr

While in the kitchen, the Executive Chef represents every aspect of the venue and should work with all other staff to ensure guests receive exceptional service throughout the venue. Responsibilities

New

Puttery

Executive Chef

Minneapolis, MN · On-site

$65K - $85K/yr

While in the kitchen, the Executive Chef represents every aspect of the venue and should work with all other staff to ensure guests receive exceptional service throughout the venue. Responsibilities

Puttery

Executive Chef

Minneapolis, MN · On-site

$70K - $80K/yr

While in the kitchen, the Executive Chef represents every aspect of the venue and should work with all other staff to ensure guests receive exceptional service throughout the venue. Responsibilities

New

Puttery

Executive Chef

Minneapolis, MN · On-site

$65K - $85K/yr

While in the kitchen, the Executive Chef represents every aspect of the venue and should work with all other staff to ensure guests receive exceptional service throughout the venue. Responsibilities

CRAVE American Kitchen & Sushi Bar

Executive Chef

MN · On-site

$85K/yr

Kitchen equipment * Ovens * * Stoves * * Dishwasher * * Slicers * * Steamers * * Mixers * * Knives ... Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring ...

Invited Clubs

Executive Sous Chef

Medina, MN

$69K - $89K/yr

This role involves overseeing daily kitchen operations, including meal planning, procurement of ... Executive Chef's insights and recommendations to build a high-performing team. * Coordinate ...

ClubCorp

Executive Sous Chef

Medina, MN · On-site

$70K - $75K/yr

This role involves overseeing daily kitchen operations, including meal planning, procurement of ... Executive Chef's insights and recommendations to build a high-performing team. * Coordinate ...

Invited

Executive Sous Chef

Medina, MN · On-site

$68K - $87K/yr

This role involves overseeing daily kitchen operations, including meal planning, procurement of ... Executive Chef's insights and recommendations to build a high-performing team. * Coordinate ...

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Kitchen Executive information

What is the difference between Kitchen Executive vs Kitchen Supervisor?

AspectKitchen ExecutiveKitchen Supervisor
CredentialsCulinary degree or equivalent, certifications like ServSafeExperience in culinary roles, leadership skills, certifications may vary
Work EnvironmentHigh-level kitchen management, menu planning, quality controlOversees kitchen staff, ensures daily operations run smoothly
Employer & Industry UsageHotels, restaurants, catering companiesHotels, restaurants, institutional kitchens
Common Search & ComparisonFocuses on strategic kitchen management and menu developmentFocuses on supervising kitchen staff and daily operations

The main difference between a Kitchen Executive and a Kitchen Supervisor lies in their responsibilities. Kitchen Executives typically handle strategic planning, menu development, and quality control, requiring culinary credentials. Kitchen Supervisors focus on managing staff and daily kitchen operations. Both roles are vital in culinary establishments but differ in scope and focus.

What is a kitchen executive?

A Kitchen Executive is responsible for overseeing the operations of a kitchen, ensuring that food preparation and presentation meet quality standards, and managing kitchen staff. They coordinate inventory, maintain hygiene and safety protocols, and often assist in menu planning and cost control. Kitchen Executives act as a bridge between the kitchen team and management, ensuring that kitchen activities run smoothly and efficiently. This role typically requires strong organizational, leadership, and culinary skills.

What are the key skills and qualifications needed to thrive as a kitchen executive?

To thrive as a Kitchen Executive, you need strong culinary skills, kitchen management experience, and often a diploma or degree in hospitality or culinary arts. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and scheduling tools is typically required. Leadership, effective communication, and the ability to work under pressure are standout soft skills for this role. These competencies ensure smooth kitchen operations, high food quality standards, and an efficient, motivated team.

What are some common challenges a kitchen executive faces, and how can they effectively address them?

Kitchen Executives often encounter challenges such as managing high-pressure service periods, coordinating a diverse team, and ensuring consistent food quality. Effective communication, strong organizational skills, and the ability to delegate tasks are crucial for overcoming these obstacles. Regular team meetings, clear protocols, and ongoing training help maintain a collaborative and efficient kitchen environment. Additionally, staying updated with food safety regulations and adapting to changing menu requirements ensures both compliance and customer satisfaction.
What are the most commonly searched types of Kitchen jobs in Minnesota? The most popular types of Kitchen jobs in Minnesota are:
Kitchen Executive jobs near you
Infographic showing various Kitchen Executive job openings in Minnesota as of August 2026, with employment types broken down into 1% Internship, 90% Full Time, 5% Part Time, and 4% Contract. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution.

Executive Kitchen Manager

Patrice and Associates - Recruiting Specialists

Excelsior, MN • On-site

$70K - $82K/yr

Full-time

Medical, Dental, Life

Posted yesterday

New

Job description

Our client is a financially strong, locally owned and growing restaurant group seeking a Unit Chef / Executive Kitchen Manager to lead its flagship Hazelwood Food & Drink location in Excelsior, MN. This is a high-volume, upscale-casual, from-scratch restaurant generating approximately $6.5M in annual sales.

This is a hands-on leadership role for a chef who excels at execution, team development, organization, and consistency. The menu is established with limited seasonal changes, allowing the chef to focus on operational excellence while maintaining a creative outlet through monthly specials.

COMPENSATION & BENEFITS

  • $70,000–$82,000 base salary
  • 20% quarterly bonus based on salary; achievable
  • Full health and dental benefits
  • Short-term, long-term, and life insurance
  • Dining discounts at sister restaurants
  • Career advancement opportunities
  • Approximately 48–50 hours per week
  • Strong work/life balance and team-oriented culture

RESPONSIBILITIES

  • Provide hands-on leadership of daily kitchen operations in a high-volume ($5MM annual revenue) restaurant.
  • Lead, train, coach, and develop Sous Chefs and culinary team members.
  • Maintain consistent standards for food quality, presentation, sanitation, and service.
  • Execute established menus while contributing seasonal ideas and monthly specials.
  • Manage kitchen organization, preparation, production, ordering, and service execution.
  • Monitor food quality, labor, inventory, waste, and overall kitchen performance.
  • Build a positive, accountable, team-first kitchen culture.
  • Communicate operational needs and opportunities to restaurant leadership.
  • Support continuous improvement in efficiency, employee performance, and guest satisfaction.

QUALIFICATIONS

  • 2–5+ years of experience in a high-volume, from-scratch kitchen, with kitchen leadership experience preferred.
  • Experience in an upscale-casual or chef-driven restaurant environment strongly preferred.
  • Comfortable leading operations in a $5M+ annual-volume restaurant.
  • Strong knowledge of cooking techniques, kitchen systems, and restaurant execution.
  • Passion for food, culinary trends, and exceptional guest service.
  • Proven ability to train, coach, and develop culinary employees.
  • Highly organized with strong attention to consistency and operational detail.
  • Comfortable working days, nights, weekends, and holidays.
  • Excellent communication skills with employees, managers, and guests.
  • Low-ego, team-oriented leadership style with a strong work ethic.
  • Must be comfortable working within an established menu rather than seeking extensive creative control.

WHY OUR CLIENT

  • Locally owned and financially strong restaurant group with continued growth.
  • Lead one of the group's most established and highest-volume locations.
  • $6.5M annual sales volume provides an opportunity to operate at a significant scale.
  • 20% quarterly bonus with an achievable structure.
  • Strong emphasis on employee development, teamwork, and a positive culture.
  • Work/life balance uncommon in high-volume restaurant leadership.
  • Opportunities for career growth and advancement within a growing restaurant group.
  • Access to dining discounts across sister restaurants.
  • Ownership and leadership team that genuinely values great food and great people.

This is an excellent opportunity for a hands-on Kitchen Manager or Sous Chef ready to take ownership of a high-volume operation without sacrificing work/life balance or long-term career growth.

EQUAL OPPORTUNITY EMPLOYER

j-10726


Employment Type: Full Time
Years Experience: 5 - 10 years
Salary: $70,000 - $82,000 Annual
Bonus/Commission: Yes