COREcruitment Ltd
Executive Chef
Bloomington, MN
I’m hiring on behalf of my well‑esteemed family fun resort client for an Executive Chef to lead all culinary operations across multiple high-volume outlets. This role oversees menu development, recipe creation, food quality, safety standards, inventory, and team leadership to ensure an exceptional guest dining experience.
Base pay range $90,000.00/yr - $100,000.00/yr
What You’ll Do
Oversee all kitchen operations, food preparation, and presentation across the resort
Create and update menus, develop recipes, and maintain food quality standards
Lead, hire, train, and mentor a culinary team in a fast‑paced, guest‑focused environment
Ensure full compliance with health, safety, and sanitation regulations
Manage inventory, food costs, and kitchen budgets
Collaborate with F&B leadership on menu strategy, events, and culinary initiatives
Benefits
Medical, dental, and vision insurance
Health savings account & telehealth resources
401(k) with employer match
Paid vacation & parental leave
Wellness programs and employee assistance support
Career development, training programs, and growth opportunities
Requirements
5+ years of restaurant kitchen experience
1+ year of culinary leadership (Sous Chef or above)
Strong skills in menu development, team leadership, and financial oversight
Flexibility to work nights, weekends, and holidays
Culinary degree preferred but not required
Resort or hotel culinary experience is a plus
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management
Industries Hospitality and Hotels and Motels
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I’m hiring on behalf of my well‑esteemed family fun resort client for an Executive Chef to lead all culinary operations across multiple high-volume outlets. This role oversees menu development, recipe creation, food quality, safety standards, inventory, and team leadership to ensure an exceptional guest dining experience.
Base pay range $90,000.00/yr - $100,000.00/yr
What You’ll Do
Oversee all kitchen operations, food preparation, and presentation across the resort
Create and update menus, develop recipes, and maintain food quality standards
Lead, hire, train, and mentor a culinary team in a fast‑paced, guest‑focused environment
Ensure full compliance with health, safety, and sanitation regulations
Manage inventory, food costs, and kitchen budgets
Collaborate with F&B leadership on menu strategy, events, and culinary initiatives
Benefits
Medical, dental, and vision insurance
Health savings account & telehealth resources
401(k) with employer match
Paid vacation & parental leave
Wellness programs and employee assistance support
Career development, training programs, and growth opportunities
Requirements
5+ years of restaurant kitchen experience
1+ year of culinary leadership (Sous Chef or above)
Strong skills in menu development, team leadership, and financial oversight
Flexibility to work nights, weekends, and holidays
Culinary degree preferred but not required
Resort or hotel culinary experience is a plus
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management
Industries Hospitality and Hotels and Motels
#J-18808-Ljbffr