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Job Description
Feast Executive Chef
JOB SUMMARY
Castle Kitchens Corp., producer of the Minnesota Renaissance Festival, is seeking an experienced Feast Executive Chef to oversee culinary operations for Festival Feasts, Weddings, Special Events, and catered functions. This part-time seasonal position is responsible for menu planning, food preparation, food quality, staff leadership, food safety, and kitchen operations. The Feast Executive Chef ensures all food is prepared and presented to the highest standards while maintaining a safe, clean, and efficient kitchen environment.
ESSENTIAL DUTIES & RESPONSIBILITIES
Oversee culinary operations for Festival Feasts, Weddings, Special Events, and catered functions. Prepare and supervise food production for all assigned events throughout the Festival season. Ensure outstanding food quality, portion sizes, presentation, and consistency. Plan, review, and adjust menus as necessary based on operational needs and dietary requirements. Monitor food quality and ensure recipes and preparation standards are consistently followed. Participate in the recruitment and onboarding of kitchen staff. Train, supervise, and support kitchen employees. Establish and maintain standards for food preparation, presentation, portion control, and kitchen operations. Ensure all kitchen staff follow proper sanitation, food handling, and safety procedures. Maintain compliance with Minnesota Department of Health regulations and food safety standards. Oversee kitchen cleaning, organization, opening procedures, and closing procedures. Coordinate food preparation schedules and production timelines to ensure successful event execution. Attend planning meetings for Festival Feasts, Weddings, and Special Events. Assist with pre-season menu development, kitchen preparation, and event planning activities. Complete food preparation and kitchen setup prior to Festival weekends and special events as necessary. Maintain a safe working environment for employees, volunteers, and guests.
REQUIRED QUALIFICATIONS
Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred; or an equivalent combination of education, training, and experience. Two or more years of culinary management, executive chef, or kitchen leadership experience. Experience working in a high-volume kitchen environment. Knowledge of food preparation techniques, menu development, food costing, and kitchen operations. Strong leadership, organizational, and communication skills. Ability to manage multiple events and priorities in a fast-paced environment. Must be able to interact professionally with staff, guests, vendors, and regulatory officials. Must be able to pass Castle Kitchens Corp.'s pre-employment screening, including a criminal background check and verification of work history.
PREFERRED QUALIFICATIONS
Experience in banquet, catering, festival, or event food service operations. Experience supervising and training kitchen staff. Experience preparing food for large-scale events and catered functions. Knowledge of Minnesota Department of Health food service regulations. Passion for delivering exceptional guest experiences through food and hospitality. Self-motivated, dependable, and able to work independently and as part of a team.
LICENSES / CERTIFICATIONS
ServSafe Manager Certification or equivalent food safety certification preferred. Valid driver's license and proof of insurability preferred.
EMPLOYMENT DETAILS
Part-time seasonal position. Season runs approximately June through October. Weekend availability is required during Festival operations. Additional pre-season preparation and planning hours may be required in June, July, and August. Chef coat provided.
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions. While performing the essential functions of this position, the employee is frequently required to stand, walk, stoop, twist, and bend. Must be able to lift and carry up to 50 pounds. Must be able to work in a commercial kitchen environment with exposure to heat, steam, and cooking equipment. Must be able to work extended hours during Festival weekends and special events.
