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Hire, coach, and develop sous chefs and line cooks; conduct performance evaluations and build a culture of craft and continuous improvement.
Train staff on proper cooking techniques, portion control, nutrient retention, and new menu items and specials.
Own food cost: manage product ordering, conduct monthly inventories, minimize waste, and keep labor within budget.
Enforce rigorous sanitation, food safety, labeling, and equipment standards across all kitchens, seasonal and year-round.
Oversee receiving and storage of product, ensuring compliance with purchasing guidelines.
Build and manage schedules across all kitchen staff, balancing coverage and labor efficiency.
Inspect the associate dining area daily for food quality and sanitation.
Serve as a steady, present leader across outlet concepts, from a busy pub shift to a plated banquet.
What you bring:35 years of culinary management experience, ideally in a multi-outlet resort, hotel, or 4- to 5-diamond environment.
The range to lead across formats, you're as comfortable directing a high-volume pub kitchen as you are executing a fine dining tasting menu.
A proven track record developing kitchen teams and holding standards without losing people.
Strong financial acumen: food cost, labor management, and budget adherence are second nature to you.
Composure under pressure, sharp organizational skills, and a solutions-first mindset.
A culinary degree or certification is a strong plus.
A valid driver's license with a clean driving record (required for insurance purposes).
CH
Cote Hospitality
Executive Sous Chef
Career Insights for Executive Chef
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Scorecard
Based on Minnesota data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$81,740 / year median in Minnesota
-2% projected decline
Job Description
Position Overview:
Grand View Lodge is looking for a seasoned culinary leader to join us as Executive Sous Chef. Working alongside the Executive Chef, you'll oversee culinary operations across 11 distinct outlets, from laid-back pub fare to elevated dining experiences, each with its own character, service style, and seasonal rhythm. This is a working chef role with real leadership weight: you'll set standards, develop talent, and help shape what hospitality-driven dining looks like at one of Minnesota's most beloved resorts. For the right person, this role is the direct path to Executive Chef.About Grand View Lodge & Cote Hospitality:
For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional dining alongside golf, spa, and event offerings, all grounded in our CoteCares culture of belonging, respect, and shared purpose.Duties & Responsibilities:
Lead culinary operations across all 11 resort outlets, coordinating kitchens, maintaining consistency, and ensuring every guest experience reflects our standards.Hire, coach, and develop sous chefs and line cooks; conduct performance evaluations and build a culture of craft and continuous improvement.
Train staff on proper cooking techniques, portion control, nutrient retention, and new menu items and specials.
Own food cost: manage product ordering, conduct monthly inventories, minimize waste, and keep labor within budget.
Enforce rigorous sanitation, food safety, labeling, and equipment standards across all kitchens, seasonal and year-round.
Oversee receiving and storage of product, ensuring compliance with purchasing guidelines.
Build and manage schedules across all kitchen staff, balancing coverage and labor efficiency.
Inspect the associate dining area daily for food quality and sanitation.
Serve as a steady, present leader across outlet concepts, from a busy pub shift to a plated banquet.
What you bring:35 years of culinary management experience, ideally in a multi-outlet resort, hotel, or 4- to 5-diamond environment.
The range to lead across formats, you're as comfortable directing a high-volume pub kitchen as you are executing a fine dining tasting menu.
A proven track record developing kitchen teams and holding standards without losing people.
Strong financial acumen: food cost, labor management, and budget adherence are second nature to you.
Composure under pressure, sharp organizational skills, and a solutions-first mindset.
A culinary degree or certification is a strong plus.
A valid driver's license with a clean driving record (required for insurance purposes).