{"schemaVersion":"jobsearcher.job.v1","id":"2ada9760ea9fdce8ac346bbc","url":"https://jobsearcher.com/jobs/2ada9760ea9fdce8ac346bbc","canonicalUrl":"https://jobsearcher.com/jobs/2ada9760ea9fdce8ac346bbc","title":"Executive Chef - Therese","description":"Position Description: Job Title: Executive Chef\nReports to: Culinary Director and Corporate Culinary Team\n\nPosition Summary\n\nThe Executive Chef is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization.\n\nKey Responsibilities\n\nKitchen Leadership & Daily Operations\nOversee sous chefs and kitchen staff to ensure high-quality food and service standards.\nSet the pace and lead daily prep, service, and cleaning operations.\nProvide shift coverage as needed due to vacations, absences, or operational demand.\nEnforce safety, cleanliness, and sanitation procedures in line with health code requirements.\nMaintain equipment and kitchen facilities; oversee maintenance schedules.\n\nMenu Management & Execution\nDevelop, test, and execute new menu items with approval from the Culinary Director.\nCreate prep lists, station maps, training guides, and allergen information for new dishes.\nCollaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications.\nDrive system improvements that streamline service and production across locations.\n\nTraining & Staff Development\nTrain and onboard all BOH staff; lead ongoing development and mentorship.\nEnsure all cooks follow standardized recipes and prep procedures.\nProvide in-the-moment coaching and hold staff accountable to kitchen standards.\nFacilitate consistent execution of new menu items and kitchen practices.\n\nAdministrative & Financial Oversight\nMaintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight.\nExecute all ordering, vendor communications, and purchasing using company systems.\nParticipate in forecasting and budgeting for food, labor, and operating expenses.\nConduct and document disciplinary actions as needed, in line with company policy.\nLead or attend weekly management meetings and share updates with the broader team.\nOversee and analyze PMIX data to adjust prep, portions, and menu planning.\nConduct regular menu costing and ensure up-to-date pricing on all items.\n\nStandards & Compliance\nUphold food safety, sanitation, and cleanliness protocols at all times.\nMonitor waste management, including proper use of grease traps and trash enclosure.\nEnsure team compliance with health department codes and company policies.\nLead by example to maintain a culture of accountability, pride, and consistency.\n\nMinimum Qualifications\nCulinary degree or 10+ years of back-of-house experience in full-service kitchens.\n5+ years of kitchen management and leadership experience\n\nPhysical Requirements:\nStanding and Walking: Remaining on feet for prolonged periods of time without sitting and moving quickly across tight kitchen spaces\nBending and Reaching: Squatting or reaching down to low shelves and coolers and reaching overhead for items on high storage racks\nHeavy lifting: Transporting cases of food, large pots, and supplies weighing up to 50 pounds.\nRepetitive motions & Strong grip: Chopping, stirring, and cleaning constantly with hands and wrists, using knives, heavy tools, and opening commercial cans.\nHigh heat: Working near active stoves, ovens, and fryers.\n\nAdditional Information: Benefits available:\nHealth, Dental, and Vision Insurance\nPaid Time Off\n401(k)\nEmployee Discount\nFlexible Schedule\nPaid Training","company":"Th","rawCompany":"th","city":"Minneapolis","state":"MN","isRemote":false,"isActive":false,"createdAt":"2026-08-27T11:54:10.242Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef - Therese","description":"Position Description: Job Title: Executive Chef\nReports to: Culinary Director and Corporate Culinary Team\n\nPosition Summary\n\nThe Executive Chef is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization.\n\nKey Responsibilities\n\nKitchen Leadership & Daily Operations\nOversee sous chefs and kitchen staff to ensure high-quality food and service standards.\nSet the pace and lead daily prep, service, and cleaning operations.\nProvide shift coverage as needed due to vacations, absences, or operational demand.\nEnforce safety, cleanliness, and sanitation procedures in line with health code requirements.\nMaintain equipment and kitchen facilities; oversee maintenance schedules.\n\nMenu Management & Execution\nDevelop, test, and execute new menu items with approval from the Culinary Director.\nCreate prep lists, station maps, training guides, and allergen information for new dishes.\nCollaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications.\nDrive system improvements that streamline service and production across locations.\n\nTraining & Staff Development\nTrain and onboard all BOH staff; lead ongoing development and mentorship.\nEnsure all cooks follow standardized recipes and prep procedures.\nProvide in-the-moment coaching and hold staff accountable to kitchen standards.\nFacilitate consistent execution of new menu items and kitchen practices.\n\nAdministrative & Financial Oversight\nMaintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight.\nExecute all ordering, vendor communications, and purchasing using company systems.\nParticipate in forecasting and budgeting for food, labor, and operating expenses.\nConduct and document disciplinary actions as needed, in line with company policy.\nLead or attend weekly management meetings and share updates with the broader team.\nOversee and analyze PMIX data to adjust prep, portions, and menu planning.\nConduct regular menu costing and ensure up-to-date pricing on all items.\n\nStandards & Compliance\nUphold food safety, sanitation, and cleanliness protocols at all times.\nMonitor waste management, including proper use of grease traps and trash enclosure.\nEnsure team compliance with health department codes and company policies.\nLead by example to maintain a culture of accountability, pride, and consistency.\n\nMinimum Qualifications\nCulinary degree or 10+ years of back-of-house experience in full-service kitchens.\n5+ years of kitchen management and leadership experience\n\nPhysical Requirements:\nStanding and Walking: Remaining on feet for prolonged periods of time without sitting and moving quickly across tight kitchen spaces\nBending and Reaching: Squatting or reaching down to low shelves and coolers and reaching overhead for items on high storage racks\nHeavy lifting: Transporting cases of food, large pots, and supplies weighing up to 50 pounds.\nRepetitive motions & Strong grip: Chopping, stirring, and cleaning constantly with hands and wrists, using knives, heavy tools, and opening commercial cans.\nHigh heat: Working near active stoves, ovens, and fryers.\n\nAdditional Information: Benefits available:\nHealth, Dental, and Vision Insurance\nPaid Time Off\n401(k)\nEmployee Discount\nFlexible Schedule\nPaid Training","datePosted":"2026-08-27T11:54:10.242Z","dateModified":"2026-08-27T11:54:10.242Z","hiringOrganization":{"@type":"Organization","name":"Th","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Minneapolis","addressRegion":"MN","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"2ada9760ea9fdce8ac346bbc"},"url":"https://jobsearcher.com/jobs/2ada9760ea9fdce8ac346bbc"}}