Executive Chef

Spire Hospitality•Bloomington, MN

10h•$75,000 - $85,000

About The Position

This is a hands-on, guest-facing Executive Chef position for someone who thrives in the action—leading from the line, connecting with guests, and setting up the tone for a positive, professional kitchen culture. You’ll have the creative freedom to shape seasonal menus, the responsibility to manage food costs and execution, and the support of a hospitality company that values balance and long-term growth. This position offers a $5,000 retention bonus paid over 18 months of employment.

Requirements

Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.
Combination of education, training, and experience that provides the required knowledge, skills, and abilities for the role.
Minimum of three (3) years of culinary schooling.
Ability to obtain any government-required licenses or certificates.
Flexibility to work days, nights, weekends, and holidays as necessary for business demand—balanced with a supportive environment that encourages healthy time management and sustainable leadership.

Nice To Haves

CPR / First Aid training preferred.

Responsibilities

Champion the culinary vision by designing innovative, seasonal menus – blending creativity, regional flavors, and guest feedback into unforgettable dining experiences.
Lead from the line with a hands-on approach: inspire, train, and mentor a high-performing culinary team while upholding impeccable quality, safety, and productivity standards.
Be the face of the kitchen by “touching tables” during service – building genuine connections with guests, elevating service, and ensuring every dish reflects your culinary passion.
Drive excellence in execution through active oversight of production flow, staff performance, and real-time coaching to maintain consistency and elevate presentation.
Curate special moments by crafting specialty menus for VIP events, banquets, tastings, and unique culinary activations that showcase creativity and elevate the hotel’s brand.
Protect the heart of the house by ensuring top-tier food safety, managing inventory with precision, and collaborating with Food & Beverage leadership to support strategic goals and budget alignment.
Contribute to a positive work environment that values teamwork, respect, and balanced scheduling—helping support healthy work-life harmony for yourself and the culinary team.