Executive Chef - WA Frost & Company

Commonwealth Companies • St Paul, MN

1d • Onsite

About The Position

WA Frost & Company is seeking an experienced, passionate, and innovative Executive Chef to lead the culinary vision of one of Saint Paul's most iconic restaurants. The Executive Chef is responsible for all aspects of kitchen operations, including menu development, food quality, team leadership, financial performance, inventory management, and maintaining the highest standards of hospitality and execution. This position requires a hands-on leader who thrives in a high-volume, from-scratch kitchen while honoring WA Frost's commitment to exceptional food, seasonal ingredients, and memorable guest experiences.

Requirements

• Minimum of 10 years of Executive Chef or Executive Sous Chef experience in an upscale, high-volume restaurant.
• Proven leadership and team development experience.
• Strong understanding of food costing, labor management, budgeting, and financial reporting.
• Extensive knowledge of classical cooking techniques and modern culinary trends.
• Experience with seasonal menu development.
• Strong organizational and communication skills.
• ServSafe Food Protection Manager Certification (or ability to obtain).
• Ability to work evenings, weekends, and holidays.

Nice To Haves

• Fine dining experience.
• Experience with wine pairing and tasting menus.
• Knowledge of locally sourced and sustainable ingredients.
• Scratch kitchen experience.
• Culinary degree or equivalent professional experience.

Responsibilities

• Develop and execute seasonal menus that reflect creativity, quality, and profitability.
• Maintain consistent food quality, presentation, and execution across all services.
• Research and incorporate seasonal and locally sourced ingredients whenever possible.
• Continuously evaluate menu performance and recommend improvements.
• Direct all daily back-of-house operations.
• Ensure efficient food preparation, production, and service.
• Establish and maintain standardized recipes and portion controls.
• Monitor food quality, consistency, and sanitation throughout every shift.
• Maintain compliance with all health department regulations and food safety standards.
• Recruit, hire, train, mentor, and develop culinary staff.
• Foster a culture of professionalism, accountability, teamwork, and continuous improvement.
• Conduct performance evaluations and coaching.
• Build schedules that balance labor efficiency with operational needs.
• Manage food cost, labor cost, and kitchen operating expenses.
• Analyze purchasing and inventory to maximize profitability while minimizing waste.
• Negotiate with vendors and maintain strong supplier relationships.
• Monitor weekly financial reports and implement corrective action when necessary.
• Oversee ordering and receiving of all food and kitchen supplies.
• Maintain accurate inventory levels.
• Reduce waste through proper rotation, storage, and forecasting.
• Ensure product quality from approved vendors.
• Maintain full compliance with OSHA, Minnesota Department of Health, and ServSafe standards.
• Ensure proper sanitation procedures are followed at all times.
• Promote a clean, organized, and safe working environment.
• Work closely with ownership and management to achieve operational and financial goals.
• Collaborate with front-of-house leadership to deliver exceptional guest experiences.
• Support private events, wine dinners, special menus, and community events.

Benefits

• Competitive salary based on experience.
• Performance-based bonus opportunities.
• Paid Time Off.
• Health and wellness benefits (if applicable).
• Dining discounts.
• Professional development opportunities.
• Opportunity to lead the culinary program of one of Minnesota's most historic restaurants.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree