Performance Chef Jobs in Minneapolis, MN (NOW HIRING)

Our client is a financially strong, locally owned and growing restaurant group seeking an experienced Executive Chef to join its leadership team in Bloomington, MN. This is a high-volume, chef-driven operation with a strong reputation for scratch cooking, quality food, and exceptional guest experiences.

The ideal candidate is a polished culinary professional with experience leading high-volume restaurants, preferably within a respected restaurant group or corporate environment. This is a hands-on leadership role for someone who combines strong culinary instincts with excellent organization, systems, cost control, and people development.

COMPENSATION & BENEFITS

• $85,000–$100,000 base salary
• Lucrative quarterly bonus opportunity
• Eligible Chefs and GMs can qualify for year-end profit-sharing
• Full health and dental benefits
• Short-term, long-term, and life insurance
• Potential relocation assistance
• Strong work/life balance
• Significant opportunity for advancement as the organization continues to grow

RESPONSIBILITIES

• Provide hands-on culinary leadership and oversee daily kitchen operations.
• Lead, coach, train, and develop Sous Chefs and culinary team members.
• Maintain consistent standards for food quality, presentation, sanitation, and service.
• Support menu development, seasonal offerings, specials, and culinary trends.
• Establish efficient systems for preparation, production, ordering, organization, and service.
• Manage food and labor costs, inventory, waste, cost centers, and P&L performance.
• Communicate daily operational needs, challenges, and opportunities to ownership and management.
• Build a positive, accountable, team-first kitchen culture focused on performance and development.
• Identify opportunities to improve efficiency, profitability, employee performance, and guest satisfaction.
• Support future restaurant growth by developing talent and learning company systems and standards.

QUALIFICATIONS

• 5+ years of high-volume restaurant experience, with Executive Chef, Chef de Cuisine, or comparable leadership experience.
• Proven experience in a $5M+ annual-volume restaurant.
• Restaurant group or corporate restaurant experience strongly preferred.
• Background in chef-driven, culinary-forward, scratch-cooking environments.
• Strong knowledge of kitchen systems, food/labor cost controls, inventory, and P&L management.
• Passion for food, culinary trends, and exceptional guest experiences.
• Proven ability to train, coach, and develop culinary teams.
• Highly organized and systems-minded, with strong attention to execution and consistency.
• Excellent communication skills with employees, managers, ownership, and guests.
• Strong work ethic with a willingness to remain hands-on in the operation.
• Professional, polished, low-ego, and team-oriented leadership style.
• Culinary degree is a plus.

WHY OUR CLIENT

• Locally owned and financially strong restaurant group with a proven track record and continued growth.
• Work directly with highly involved ownership that genuinely understands the restaurant business and culinary operations.
• Leadership team maintains high standards for food, service, professionalism, and culture.
• Strong emphasis on respecting and developing employees — no ego-driven environment.
• Work/life balance that is uncommon in high-volume restaurant leadership.
• Quarterly bonuses that are achievable and lucrative, plus potential year-end profit sharing.
• Opportunity to join the organization ahead of continued growth and position yourself for future advancement and leadership opportunities.
• A diverse portfolio of high-volume, culinary-forward concepts ranging from upscale-casual to fine dining, scratch kitchens, seafood, and chef-driven restaurants.
• A culture built around great food, great people, and promoting from within.

This is an opportunity for a career-minded Executive Chef who wants to join a growing organization, have meaningful ownership involvement, and build something long-term rather than simply take another kitchen job.

EQUAL OPPORTUNITY EMPLOYER

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