Executive Chef

Location: Ham Lake, Minnesota
Salary: $100,000 – $120,000 + Bonus
PTO: Generous Paid Time Off
401(k): Company-Sponsored 401(k) Plan
Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance Program

Position Overview

I am hiring on behalf of my client, who is seeking an experienced and strategic Executive Chef to lead all culinary operations within a premier private club setting in Ham Lake, Minnesota.

This individual will be responsible for elevating the dining program, developing a high-performing culinary team, and driving operational and financial excellence across all food and beverage outlets.

The Executive Chef will provide hands-on leadership while ensuring exceptional food quality, consistency, cost control, and compliance with all health and safety standards.

Key Responsibilities

• Direct and oversee all culinary operations, including à la carte dining, banquets, and special events.
• Recruit, train, mentor, and retain a talented culinary team.
• Develop and engineer menus to ensure creativity, consistency, and strong profit margins.
• Manage food purchasing, vendor relationships, and inventory control systems.
• Oversee budgeting, forecasting, and monthly financial performance reviews.
• Analyze financial results and implement action plans to address variances.
• Maintain strict adherence to sanitation standards and regulatory compliance.
• Monitor member and guest feedback to continuously enhance the dining experience.
• Develop short- and long-term strategic plans to improve culinary quality and departmental profitability.
• Collaborate closely with club leadership to align culinary operations with overall organizational goals.

Qualifications

• Proven success as an Executive Chef or senior culinary leader in a private club, resort, or high-volume hospitality environment.
• Strong financial acumen with experience managing P&L, labor costs, and food cost controls.
• Demonstrated leadership ability with experience building and developing high-performing teams.
• Exceptional organizational, communication, and planning skills.
• Culinary degree or formal training preferred.
• ServSafe certification (or ability to obtain upon hire).