Executive Kitchen Manager

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

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