Executive Chef

Kahler Hotels LLC•Rochester, MN

About The Position

Join a Legacy of Hospitality Excellence The historic Kahler Grand Hotel, located in the heart of downtown Rochester and connected to the Mayo Clinic, is seeking an experienced and passionate Executive Chef to lead our culinary team. This is an exceptional opportunity for a hands-on, creative, and business-minded culinary professional with a strong background in banquet and event execution to make their mark in one of Minnesota’s most iconic hotels. Position Overview The Executive Chef oversees all culinary operations for the Kahler Grand Hotel, including banquets and catering, room service, and restaurant outlets. This role focuses on maintaining high culinary standards, ensuring consistency in quality and presentation, and delivering exceptional guest experiences across all dining and event touchpoints. The Executive Chef will lead a team of skilled culinarians, develop seasonal and event-driven menus, and collaborate closely with the Area Food & Beverage Director to drive revenue and profitability through innovative and efficient banquet operations.

Requirements

Minimum of 5 years of progressive culinary leadership experience, with at least 3 years as an Executive Chef or senior-level role in a full-service hotel or resort.
Proven expertise in banquet and large-scale event production, including menu design and cost management.
Strong organizational and leadership skills with a focus on team development.
Knowledge of current culinary trends, menu engineering, and sustainable practices.
ServSafe certification required.

Nice To Haves

Culinary degree or equivalent experience preferred.

Responsibilities

Oversee and manage all kitchen operations for banquets, catering, and restaurant outlets.
Lead the planning and execution of high-volume banquets, weddings, and special events with precision and creativity.
Develop, cost, and implement menus that align with guest expectations and financial goals.
Ensure compliance with food safety, sanitation, and health standards.
Recruit, train, and mentor culinary staff while fostering a culture of excellence, teamwork, and respect.
Collaborate with the sales and events teams to design customized menus for corporate and social functions.
Manage food and labor costs, inventory, and purchasing to achieve budgeted financial results.
Maintain strong vendor relationships and source quality ingredients.
Uphold the hotel’s brand standards while bringing culinary innovation to banquet and outlet offerings.