Executive Chef at The Block Rogers

Craft & Crew Hospitality•Rogers, MN

1d•Onsite

About The Position

Join us at The Block Rogers, where culinary dreams come to life! As a Full-Time Executive Chef, you will lead a passionate kitchen team in creating memorable dining experiences at our vibrant restaurant located at 21455 John Milless Drive, Rogers, MN, USA. This is an onsite position that offers the thrilling opportunity to innovate and showcase your creativity in a fun, customer-focused environment. With a competitive salary of $70,000 - $75,000 per year, you’ll have the freedom to experiment with new flavors and dishes while fostering teamwork and crew development. If you're ready to embark on an exciting culinary adventure that prioritizes guest satisfaction and personal growth, this is the place for you. You will have benefits such as Medical, Dental, Vision, 401(k), Paid Time Off, Paid Meals, and Employee Discounts. Step into a role where your passion for food can shine and inspire others! Hello, we're Craft & Crew Hospitality Our mission is to provide craft food and spirits in a fun and welcoming setting that reflects our community, our guests and our team. Craft & Crew Hospitality is a mission and value drivens organization offering a great work culture, excellent food, service and cocktails with a focus on our dog patios. Opportunities for growth and advancement are available with us!

Requirements

Culinary expertise in flavor profiles, cooking techniques, and food presentation.
Experience in menu planning, costing, and recipe development.
Solid understanding of inventory management and maintaining vendor relations.
Strong leadership and team mentorship capabilities.
Excellent organizational and communication skills.
Creativity in menu innovation.
Knowledge of food safety standards and health regulations, such as ServSafe certification.
Familiarity with kitchen management and inventory software.

Responsibilities

Lead a talented kitchen crew, ensuring that daily operations run smoothly while maintaining the highest standards of food quality and presentation.
Design and update menus that reflect seasonal ingredients and culinary trends.
Handle inventory management and food cost control.
Oversee food preparation.
Train and mentor crew members.
Ensure guest satisfaction.
Uphold health and safety regulations.
Foster a creative atmosphere where ideas can flourish.