Our client is a financially strong, locally owned and growing restaurant group seeking a Unit Chef / Executive Kitchen Manager to lead its flagship Hazelwood Food & Drink location in Excelsior, MN. This is a high-volume, upscale-casual, from-scratch restaurant generating approximately $6.5M in annual sales.
This is a hands-on leadership role for a chef who excels at execution, team development, organization, and consistency. The menu is established with limited seasonal changes, allowing the chef to focus on operational excellence while maintaining a creative outlet through monthly specials.
COMPENSATION & BENEFITS
$70,000–$82,000 base salary 20% quarterly bonus based on salary; achievable Full health and dental benefits Short-term, long-term, and life insurance Dining discounts at sister restaurants Career advancement opportunities Approximately 48–50 hours per week Strong work/life balance and team-oriented culture
RESPONSIBILITIES
Provide hands-on leadership of daily kitchen operations in a high-volume ($5MM annual revenue) restaurant. Lead, train, coach, and develop Sous Chefs and culinary team members. Maintain consistent standards for food quality, presentation, sanitation, and service. Execute established menus while contributing seasonal ideas and monthly specials. Manage kitchen organization, preparation, production, ordering, and service execution. Monitor food quality, labor, inventory, waste, and overall kitchen performance. Build a positive, accountable, team-first kitchen culture. Communicate operational needs and opportunities to restaurant leadership. Support continuous improvement in efficiency, employee performance, and guest satisfaction.
QUALIFICATIONS
2–5+ years of experience in a high-volume, from-scratch kitchen, with kitchen leadership experience preferred. Experience in an upscale-casual or chef-driven restaurant environment strongly preferred. Comfortable leading operations in a $5M+ annual-volume restaurant . Strong knowledge of cooking techniques, kitchen systems, and restaurant execution. Passion for food, culinary trends, and exceptional guest service. Proven ability to train, coach, and develop culinary employees. Highly organized with strong attention to consistency and operational detail. Comfortable working days, nights, weekends, and holidays. Excellent communication skills with employees, managers, and guests. Low-ego, team-oriented leadership style with a strong work ethic. Must be comfortable working within an established menu rather than seeking extensive creative control.
WHY OUR CLIENT
Locally owned and financially strong restaurant group with continued growth. Lead one of the group's most established and highest-volume locations. $6.5M annual sales volume provides an opportunity to operate at a significant scale. 20% quarterly bonus with an achievable structure. Strong emphasis on employee development, teamwork, and a positive culture. Work/life balance uncommon in high-volume restaurant leadership. Opportunities for career growth and advancement within a growing restaurant group. Access to dining discounts across sister restaurants. Ownership and leadership team that genuinely values great food and great people.This is an excellent opportunity for a hands-on Kitchen Manager or Sous Chef ready to take ownership of a high-volume operation without sacrificing work/life balance or long-term career growth.
EQUAL OPPORTUNITY EMPLOYER
j-10726
Employment Type: Full Time