Executive Chef

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).