Executive Chef - New Full Service Restaurant - Martiya! New concept from the Team at Afro Deli!

Executive Chef – Opening Fall 2026

MARTIYA | South Minneapolis

Lead the Culinary Vision of Minneapolis' Newest Upscale Somali & East African Restaurant

Martiya is seeking an exceptional Executive Chef to lead the opening and ongoing culinary operations of an ambitious new full-service restaurant opening in South Minneapolis in September 2026.

About Martiya

Martiya will celebrate the flavors, traditions, and hospitality of Somalia and East Africa while creating a modern dining experience that reflects the energy and diversity of Minneapolis. We are building a team that values excellence, curiosity, inclusivity, and genuine hospitality.

If you're excited about creating something meaningful, leading a talented team, and helping launch one of the most anticipated restaurant openings in the Twin Cities, we'd love to hear from you.

A Commitment to Community

Martiya is more than a restaurant—we aspire to be a gathering place that celebrates the strength, resilience, and hospitality of Minneapolis' Somali and East African communities. We believe food has the power to connect people across cultures, generations, and experiences.

As Executive Chef, you will play a vital role in helping us build meaningful relationships with our community, local producers, artisans, and cultural leaders. We are seeking a chef who understands that great restaurants are not only measured by the food they serve, but by the impact they have on the people around them.

We value authenticity, cultural respect, mentorship, and creating opportunities for others to grow. The ideal candidate will embrace the responsibility of honoring East African culinary traditions while helping introduce them to a broader audience through thoughtful, elevated dining experiences.

At Martiya, community is not a marketing strategy—it is a core value that guides how we cook, serve, lead, and grow.

Position Responsibilities

Culinary Leadership

• Lead the development and execution of all menus
• Maintain consistency, quality, and presentation standards
• Research and incorporate traditional Somali and East African flavors, ingredients, and techniques into the menu
• Develop seasonal specials and chef-driven features
• Ensure food quality meets the standards of an upscale dining experience

Team Development

• Recruit, train, mentor, and inspire the kitchen team
• Build a culture of accountability, professionalism, and hospitality
• Conduct performance evaluations and ongoing coaching
• Create clear prep, recipe, and production systems

Operations & Financial Management

• Manage food and labor costs
• Oversee purchasing, inventory, and vendor relationships
• Develop recipes and costing sheets
• Implement food safety and sanitation programs
• Collaborate with ownership on strategic business goals

Opening Responsibilities

• Participate in kitchen design and equipment selection
• Assist with menu testing and development
• Assist with staff recruitment and training
• Develop operational systems and standards
• Lead pre-opening and opening execution

Qualifications

• 5+ years of Executive Chef or Executive Sous Chef experience
• Experience in upscale casual or fine dining restaurants
• Strong leadership and team-building skills
• Demonstrated success managing food and labor costs
• Exceptional organizational and communication abilities
• Passion for global cuisines and cultural storytelling through food
• Experience with African, Middle Eastern, Mediterranean, or similar cuisines is highly desirable

Compensation & Benefits

• Competitive salary based on experience
• Performance bonus opportunity
• Paid vacation
• Dining benefits
• Professional development opportunities
• Opportunity for long-term growth with an expanding hospitality company

Pay: $60,000.00 - $70,000.00 per year

Benefits

• Paid time off

Experience

• Full Service Restaurant Management : 5 years (Required)
• Food service management: 5 years (Preferred)

Work Location: In person