{"schemaVersion":"jobsearcher.job.v1","id":"0a5bd2aa1ca4de2c09ef52e6","url":"https://jobsearcher.com/jobs/0a5bd2aa1ca4de2c09ef52e6","canonicalUrl":"https://jobsearcher.com/jobs/0a5bd2aa1ca4de2c09ef52e6","title":"Executive Chef","description":"Executive Chef\r\nBloomington, MN\r\nI'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.\r\nBase pay range\r\n$90,000.00/yr - $100,000.00/yr\r\nWhat You'll Do\r\nOversee all kitchen operations, food preparation, and presentation across the resort\r\nCreate and update menus, develop recipes, and maintain food quality standards\r\nLead, hire, train, and mentor a culinary team in a fast-paced, guest-focused environment\r\nEnsure full compliance with health, safety, and sanitation regulations\r\nManage inventory, food costs, and kitchen budgets\r\nCollaborate with F&B leadership on menu strategy, events, and culinary initiatives\r\nBenefits\r\nMedical, dental, and vision insurance\r\nHealth savings account & telehealth resources\r\n401(k) with employer match\r\nPaid vacation & parental leave\r\nWellness programs and employee assistance support\r\nCareer development, training programs, and growth opportunities\r\nRequirements\r\n5+ years of restaurant kitchen experience\r\n1+ year of culinary leadership (Sous Chef or above)\r\nStrong skills in menu development, team leadership, and financial oversight\r\nFlexibility to work nights, weekends, and holidays\r\nCulinary degree preferred but not required\r\nResort or hotel culinary experience is a plus\r\nSeniority level\r\nMid-Senior level\r\nEmployment type\r\nFull-time\r\nJob function\r\nManagement\r\nIndustries\r\nHospitality and Hotels and Motels\r\nJ-18808-Ljbffr","company":"CoRecruitment","rawCompany":"corecruitment","city":"Bloomington","state":"MD","isRemote":false,"isActive":true,"createdAt":"2026-06-07T05:19:10.328Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"721110","title":"Hotels (except Casino Hotels) and Motels","slug":"hotels-except-casino-hotels-and-motels"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"Executive Chef\r\nBloomington, MN\r\nI'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.\r\nBase pay range\r\n$90,000.00/yr - $100,000.00/yr\r\nWhat You'll Do\r\nOversee all kitchen operations, food preparation, and presentation across the resort\r\nCreate and update menus, develop recipes, and maintain food quality standards\r\nLead, hire, train, and mentor a culinary team in a fast-paced, guest-focused environment\r\nEnsure full compliance with health, safety, and sanitation regulations\r\nManage inventory, food costs, and kitchen budgets\r\nCollaborate with F&B leadership on menu strategy, events, and culinary initiatives\r\nBenefits\r\nMedical, dental, and vision insurance\r\nHealth savings account & telehealth resources\r\n401(k) with employer match\r\nPaid vacation & parental leave\r\nWellness programs and employee assistance support\r\nCareer development, training programs, and growth opportunities\r\nRequirements\r\n5+ years of restaurant kitchen experience\r\n1+ year of culinary leadership (Sous Chef or above)\r\nStrong skills in menu development, team leadership, and financial oversight\r\nFlexibility to work nights, weekends, and holidays\r\nCulinary degree preferred but not required\r\nResort or hotel culinary experience is a plus\r\nSeniority level\r\nMid-Senior level\r\nEmployment type\r\nFull-time\r\nJob function\r\nManagement\r\nIndustries\r\nHospitality and Hotels and Motels\r\nJ-18808-Ljbffr","datePosted":"2026-06-07T05:19:10.328Z","dateModified":"2026-06-07T05:19:10.328Z","hiringOrganization":{"@type":"Organization","name":"CoRecruitment","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Bloomington","addressRegion":"MD","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"0a5bd2aa1ca4de2c09ef52e6"},"url":"https://jobsearcher.com/jobs/0a5bd2aa1ca4de2c09ef52e6"}}