Grand View Lodge is looking for a seasoned culinary leader to join us as Executive Sous Chef. Working alongside the Executive Chef, you'll oversee culinary operations across 11 distinct outlets, from laid-back pub fare to elevated dining experiences, each with its own character, service style, and seasonal rhythm. This is a working chef role with real leadership weight: you'll set standards, develop talent, and help shape what hospitality-driven dining looks like at one of Minnesota's most beloved resorts. For the right person, this role is the direct path to Executive Chef. About Grand View Lodge & Cote Hospitality: For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional dining alongside golf, spa, and event offerings, all grounded in our CoteCares culture of belonging, respect, and shared purpose. Duties & Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lead culinary operations across all 11 resort outlets, coordinating kitchens, maintaining consistency, and ensuring every guest experience reflects our standards. Hire, coach, and develop sous chefs and line cooks; conduct performance evaluations and build a culture of craft and continuous improvement. Train staff on proper cooking techniques, portion control, nutrient retention, and new menu items and specials. Own food cost: manage product ordering, conduct monthly inventories, minimize waste, and keep labor within budget. Enforce rigorous sanitation, food safety, labeling, and equipment standards across all kitchens, seasonal and year-round. Oversee receiving and storage of product, ensuring compliance with purchasing guidelines. Build and manage schedules across all kitchen staff, balancing coverage and labor efficiency. Inspect the associate dining area daily for food quality and sanitation. Serve as a steady, present leader across outlet concepts, from a busy pub shift to a plated banquet. Other duties as assigned. What you bring: 3–5 years of culinary management experience, ideally in a multi-outlet resort, hotel, or 4- to 5-diamond environment. The range to lead across formats, you're as comfortable directing a high-volume pub kitchen as you are executing a fine dining tasting menu. A proven track record developing kitchen teams and holding standards without losing people. Strong financial acumen: food cost, labor management, and budget adherence are second nature to you. Composure under pressure, sharp organizational skills, and a solutions-first mindset. A culinary degree or certification is a strong plus. A valid driver's license with a clean driving record (required for insurance purposes). Flexibility to work weekends, holidays, and extended hours during peak seasons, this is resort hospitality, and our busiest moments are when guests need us most. You’ll be part of a team that genuinely invests in its people. CoteCares isn't a tagline, it's how we show up for each other every day. You’ll have room to grow, a diverse and exciting culinary program to lead, and the chance to put your stamp on one of the Midwest's most iconic resort destinations. #J-18808-Ljbffr
Executive Sous Chef • Nisswa, MN, United States
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