Restaurant Head Chef - Sous Chef

Our client is a financially strong, locally owned and growing restaurant group seeking an experienced Executive Chef to join its leadership team in Bloomington, MN. This is a high-volume, chef-driven operation with a strong reputation for scratch cooking, quality food, and exceptional guest experiences. The ideal candidate is a polished culinary professional with experience leading high-volume restaurants, preferably within a respected restaurant group or corporate environment. This is a hands-on leadership role for someone who combines strong culinary instincts with excellent organization, systems, cost control, and people development.

Lucrative quarterly bonus opportunity

• Eligible Chefs and GMs can qualify for year-end profit-sharing
• Full health and dental benefits
• Short-term, long-term, and life insurance
• Potential relocation assistance
• Provide hands-on culinary leadership and oversee daily kitchen operations.

Lead, coach, train, and develop Sous Chefs and culinary team members.
Maintain consistent standards for food quality, presentation, sanitation, and service.
Support menu development, seasonal offerings, specials, and culinary trends.
Manage food and labor costs, inventory, waste, cost centers, and P&L performance.
Build a positive, accountable, team-first kitchen culture focused on performance and development.
Identify opportunities to improve efficiency, profitability, employee performance, and guest satisfaction.
Support future restaurant growth by developing talent and learning company systems and standards.

5+ years of high-volume restaurant experience , with Executive Chef, Chef de Cuisine, or comparable leadership experience.

• Proven experience in a $5M+ annual-volume restaurant .
• Restaurant group or corporate restaurant experience strongly preferred.
• Background in chef-driven, culinary-forward, scratch-cooking environments .
• Strong knowledge of kitchen systems, food/labor cost controls, inventory, and P&L management.
• Passion for food, culinary trends, and exceptional guest experiences.
• Proven ability to train, coach, and develop culinary teams.
• Strong work ethic with a willingness to remain hands-on in the operation.
• Culinary degree is a plus.

Locally owned and financially strong restaurant group with a proven track record and continued growth.
Work directly with highly involved ownership that genuinely understands the restaurant business and culinary operations.
Leadership team maintains high standards for food, service, professionalism, and culture.
Work/life balance that is uncommon in high-volume restaurant leadership.
Quarterly bonuses that are achievable and lucrative, plus potential year-end profit sharing.
A diverse portfolio of high-volume, culinary-forward concepts ranging from upscale-casual to fine dining, scratch kitchens, seafood, and chef-driven restaurants.
A culture built around great food, great people, and promoting from within.
This is an opportunity for a career-minded Executive Chef who wants to join a growing organization, have meaningful ownership involvement, and build something long-term rather than simply take another kitchen job.

Employment Type: Full Time
Bonus/Commission: Yes