Chef Jobs in Champlin, MN

South Mountain YMCA, 13 JEFFERSON AVE, MAPLEWOOD, New Jersey, United States of America Req #1349 Saturday, March 1, 2025 We are an all-inclusive organization joined together by a shared commitment to nurturing the potential of kids, promoting healthy living and fostering a sense of social responsibility. As a growing, mission-focused, and future-oriented association of YMCAs, the Metro YMCA of the Oranges has an exciting opportunity for a highly motivated, mission-driven candidate to join our team. Sign on bonus may apply POSITION SUMMARY: This position supports the work of the Y, a leading nonprofit committed to strengthening community through youth development, healthy living, and social responsibility. Provides direct leadership, instruction, and motivation for students by teaching youth classes in the arts and enrichment to various age groups. Creates positive, nurturing relationships with children while building cooperative relationships with parents/caregivers. ESSENTIAL FUNCTIONS: Program Assistants will assist with designing and delivering lesson plans in the designated area tailored to the skills and interests of each age group. Assist in instruction of a group in accordance with YMCA guidelines. Assist in planning, setup, and delivering a variety of activities within the interest area that are age-specific and that keep children's engagement and interest high. Build effective, authentic relationships with students and parents; help them connect with each other and the YMCA. Encourage parent involvement and identify potential volunteers. Responsible for organized class management ensuring all participants can be seen at all times. Assist with instruction designed for the appropriate age group. Ensure participants understand the instruction. Use teachable moments to discuss character development and provide constructive feedback during class sessions using positive motivation techniques. Maintain records as required (i.e., attendance, progress reports, etc.). Attend staff meetings and trainings as scheduled. Follow all YMCA policies, rules, regulations, and procedures, including emergency and safety procedures. Complete incident and accident reports as necessary. Utilize equipment appropriately with activities and incorporate skill development. Organize and put away needed class equipment. Clean up the area after each session. Report damaged equipment. Uphold, model, teach, and put the four (4) core values of the YMCA into action in all activities every day: Caring, Honesty, Respect, and Responsibility. Create a positive and nurturing learning environment to instill and encourage youth development, healthy living, and social responsibility. Perform other duties as assigned. MINIMUM REQUIREMENTS/QUALIFICATIONS: Flexible schedule; Weekday afternoons. Previous experience working with children preferred. Previous experience working with diverse populations preferred. PHYSICAL DEMANDS: Sufficient strength, agility, and mobility to perform essential functions. Ability to plan, lead, and participate in a range of activities in accordance with instruction. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must have the ability to instruct and actively observe participants. Ability to stand for long periods of time, walk, use hands, stoop, and crouch. Regularly lifts up to 10-50 pounds. INTERNAL CANDIDATES: Current active employees of the METROPOLITAN YMCA OF THE ORANGES should apply via the Careers section of the Dayforce Employee Account. Professional development opportunities and complimentary use of YMCA facilities. We are proud to be an EEO/AA/employer M/F/D/V. Employment is subject to extensive background check. #J-18808-Ljbffr

is Exempt WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place + Character; ensuring our hotels are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. The Hewing Hotel occupies the Jackson Building, a former farm implement showroom and warehouse built in 1897. Trains once rolled directly into the building's basement, were loaded with farm implements and continued on to farms around the Midwest. Today, the Hewing Hotel is dedicated to crafting an unforgettable, high-quality experience for travelers and locals. Hewing Hotel guests can expect an authentic local experience that is truly one of a kind. The hotel is managed by Aparium, who has just been named to Travel + Leisure's Top 25 Hotel Brands in the World. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets. THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation. It is critical that the Executive Chef possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel. Presence on the floor will be needed as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key. The Executive Chef will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. They will inspire the team through their creative, innovative and collaborative approach-understanding that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach their team of culinarians is a must for this position as is demonstrating humility and genuine care for the items they create and the individuals who execute upon them. At Aparium, culinary teams are expected to hold themselves, the guests, and each other in high regard. The Executive Chef will actively develop trusting and transparent relationships with their peers on the Executive Committee and all associates throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for their team, leadership team and peers is imperative. This role will have no-tolerance for the "old school way". WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy, and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. You appreciate the new school of thought when it comes to your team. You find satisfaction in coaching and developing your team, seeing them develop their skills and grow in their craft. WHAT YOU WILL DO * Uphold and model the company's principles of People, Place, and Character, while encouraging your direct reports to embody the values of collaboration, intuitive service and translocal hospitality * Be a key partner with the Director of Food and Beverage, engaging in constant communication, working together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. * Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction and menu flow * Demonstrate fluency in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of teamwork, respectful communication, continuous development, effectively using coaching and corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities * Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level * Actively drive recruitment, training, scheduling, supervising, coaching and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed * Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation HOW YOU LEAD * Offer direct support for your team through coaching, counseling, gentle correction and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets + Catering, Food + Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets WHAT YOU WILL NEED * Minimum of (2) two years as an Executive Chef * Experience in hotels with event spaces that make up at least 50% revenue (preferred) * Multiple outlet experience, including fine dining experience * Bachelor's Degree in Culinary Arts or Hospitality respected, though not required * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to respectfully and professionally communicate to all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25 lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers WHAT'S IN IT FOR YOU * $100,000-$110,000 Annual Salary Range * Performance Based Incentive Plan * Paid Vacation, Sick Time and Holidays * Medical, Dental, Vision, and Pet Insurance * Employer Paid Basic Life and AD&D * Discounted pet insurance available through ASPCA * 401(k) Retirement Plan with employer match * Strong sense of belonging through diversity, equity, and inclusion As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.

The City of Elk River is looking for a dynamic, experienced Chef to lead professional food/beverage operations at The Overlook Lounge, a vibrant community venue. You'll deliver high-quality service requiring leadership, coordination of operational needs, and expertise as you'll manage concessions, the lounge, and the catering services-bringing flavor and leadership to every event! Salary starts at $72,668 with a range up to $85,492. Full-time exempt, fully benefited position; hours include evenings, weekends, & open shifts. Requires MN driver's license, 5+ years of kitchen experience (or culinary degree + 2 years), and 2 years in a supervisory role. Must hold or obtain MN Food Protection Manager certification within 30 days. Preferred qualifications include a bachelor's degree in culinary or hospitality; experience in a fast-food or catering environment; and experience supervising, coaching, or mentoring young adults. EOE | Questions? Call ************. Apply and learn more: *******************************************************

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Chef at Medina Golf & Country Club | Medina, MN | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You * Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $85K-$95K; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Craft & Crew Hospitality is bringing The Block to Rogers, Minnesota! Just like our beloved St. Louis Park location, this newest addition will be a go-to spot for great food, craft drinks, and a welcoming, dog-friendly atmosphere. We're building a passionate team and looking for hospitality pros who thrive in a fast-paced, fun environment. We are seeking 2 Full Time Sous Chefs who are passionate about creating exquisite dishes and leading a dynamic team. In this position, you will have the opportunity to showcase your culinary expertise and creativity in our kitchen. From crafting innovative menus to ensuring the highest food quality, you will be at the heart of our culinary operations. As an Sous Chef at The Block - Rogers, you will work alongside a talented and passionate crew who are dedicated to delivering outstanding guest experiences. Train at our current Block - SLP location to learn the Craft & Crew ways, and bring your expertise to our new venture with the assistance of our Corporate Chef and your Executive Chef. We offer a competitive salary of $50,000 - $65,000 depending on qualifications/experience, ensuring that your hard work is recognized and rewarded. This is an onsite position, which means you'll have the opportunity to immerse yourself in the vibrant atmosphere of our restaurant and interact directly with our guests. Join Craft & Crew Hospitality and let your culinary creativity soar. Apply now and be part of a team that values teamwork, growth, and having fun in a customer-focused environment. As a team member you'll be able to enjoy benefits such as Medical, Dental, Vision, 401(k), Competitive Salary, Paid Time Off, Paid Meals, and Employee Discounts. Don't miss out on this exciting opportunity - take the next step in your culinary career today! Who are we? An Introduction 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 driven 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! Are you excited about this Sous Chef for THe Block ROGERS job? As a Sous Chef at The Block Rogers, you can expect each day to be filled with excitement and delicious culinary adventures. From the moment you step into our bustling kitchen, you will immerse yourself in the fast-paced environment where creativity and teamwork thrive. You will work closely with our talented chefs to assist in menu planning, recipe development, and ensuring the highest quality of food preparation and presentation. From chopping and sautéing to grilling and roasting, your culinary skills will be put to the test as you prepare a variety of dishes that will delight our guests' taste buds. Your schedule as a Sous Chef will be varied, with a mix of day and night shifts, as well as weekends. This allows for a dynamic and diverse work experience, where no two days are the same. Whether you're creating a delectable brunch spread or preparing an exquisite dinner menu, you will play a key role in delivering a memorable culinary experience to our guests. At Craft & Crew Hospitality, we believe in continuous learning and growth. As a Sous Chef, you will have opportunities for skill development and advancement within our company. So, if you're ready to embark on a thrilling culinary journey and showcase your passion for food, apply now and become an integral part of our dynamic team at The Block Rogers. Are you the Sous Chef for The Block ROGERS we're looking for? To thrive in the role of Sous Chef, certain skills and tools are essential. We are looking for candidates who possess a unique blend of culinary expertise, leadership abilities, and effective communication skills. First and foremost, a minimum of 5 years of experience in the restaurant industry is necessary to excel in this role. Whether you've worked your way up from line cook to sous chef or have gained experience in various culinary settings, your extensive background in the industry will be highly valued. Supervisory experience is preferred, as you will be responsible for leading and managing a team of talented cooks and prep cooks. Your ability to mentor and guide the crew while maintaining a positive and motivating work environment will contribute to the overall success of the kitchen. A strong foundation in cooking techniques and a passion for creating mouthwatering dishes are crucial. Your culinary skills will shine as you bring innovation and creativity to the menu, ensuring that our guests are treated to an unforgettable dining experience. Effective communication skills are a must, as you will be collaborating closely with the executive chef, fellow chefs, and the kitchen team. Clear and concise communication will ensure a seamless flow of operations and enable us to consistently exceed our guests' expectations. At Craft & Crew Hospitality, we value continuous learning and growth. So, if you possess the necessary skills and tools, along with a desire to continually improve and excel in the culinary field, apply now and join our team at The Block Ready to join our team? So, what do you think? If you feel this is the right job for you, go ahead and apply! We look forward to meeting you!

Youthlink is committed to Diversity, Inclusion and Belonging. We are proud to be an Inclusive Employer Come take this journey with us! Hourly Rate: $22 per hour Job Type: Full-Time Work Schedule: M,T,Th,Fri, 8:30am - 5pm, Wed 10:30-7pm We offer a comprehensive benefits package with a minimal waiting period which includes, but not limited to: 401(k) with 3% matching contributions Holiday program (15 + 2 floating holidays), 4 wellness holidays annually Generous sick and vacation time off that begins accruing immediately upon hire Continuing education Who is YouthLink? YouthLink is a recognized leader in the Twin Cities and beyond for our work to build pathways of opportunity for homeless youth and youth in crisis ages 16 - 24. Our model is based on providing support through outreach, handling basic needs, intervention, and aftercare. Our youth-focused team provides innovative, evidence-based services that guide youth on a holistic level toward futures of education, employment, health and wellness, housing stability and aftercare. Why us? We are looking to hire a dedicated and reliable Chef Associate with sound knowledge to assist the Food Services Manager with ingredient preparation, simple meal prep as well as preparing fresh produce and meat in a high-volume kitchen serving 100+ meals daily. The Chef Associate's responsibilities include assisting with inventory control, washing and cleaning duties, removing the garbage, sweeping, mopping, garbage, washing garbage cans, clearing, and cleaning the refrigerators, freezers, storage rooms and help the stocking of the pantries. You should also be able to record notable food wastage as seen from client's leftovers. To be successful as a Chef Associate, you should exercise exceptional time management and be able to communicate with our clients when serving food. Ultimately, an outstanding Chef Associate should be able to comply with all food health and safety regulations.

Benefits: 401(k) Competitive salary Dental insurance Employee discounts Health insurance Paid time off Training & development Vision insurance Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Scheduling staff for proper labor costs. Determine amount and type of food and supplies required using production systems and controlling food costs. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Continuous teaching, leading and motivating staff in positive manner Coordinates introduction of new menu items from corporate executive chef to staff. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved. Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits. Oversees the apportioning of food for service Store and properly handle raw or prepared foods and non-food supplies, marking date and item. Handle food in a manner that is consistent with local health department guidelines. Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense. Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs. Liaison for staff issues, reports all issues to Human Resources Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: ServeSafe Certification & Food Handlers Certificate (or ability to get) Computer skills (i.e. Microsoft Word, Excel, outlook) Basic mathematical skills Ability to follow written and oral instructions and procedures. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas Manages time effectively and prioritizes tasks for efficient service Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrates good judgment and decision making skills. Ability to multi-task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Familiarity with Kitchen equipment including:Kitchen equipment Ovens Stoves Dishwasher Slicers Steamers Mixers Knives Position Type/Expected Hours of Work:This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; and hours start as early as 8 AM and can go as late as 2 AM depending on the work required. Our expectation is for a 50 hour work week of varying shifts. Work Culture:Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values. The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. Compensation: $70,000.00 - $80,000.00 per year Join the CRAVE Family Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family. Our Mission Do WHATEVER it takes to make EVERY guest happy! Our Vision To be the leading purveyor of the spirit of hospitality Our Values

Returning UsersLog Back In Sodexo is seeking a Executive Chef 2 for Hamline University located in St. Paul, Minnesota. This Executive Chef will manage the campus culinary program for the residential dining hall and catering. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Job Details Level: Management Position Type: Full Time Education Level: 2 Year Degree Salary Range: $60000.00 - $70000.00 Salary Job Shift: Varies, includes Weekends & Holidays Job Category: Restaurant, Food and Beverage Description Tattersall in River Falls, WI is immediately hiring for an Executive Sous Chef. This position works closely with the Executive Chef and Chef Management Team to lead the development and growth of the restaurant. Responsibilities include managing and leading the daily operations of the culinary department with responsibility for ensuring food safety, quality, and consistency. Additional responsibilities include overseeing workflow, actively participating in the hiring, training, and supervision of culinary staff. Job Responsibilities: * Assists the Executive Chef and Chef Management Team in planning, developing, and implementing menus and develops recipe cards for menu items. * Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures. * Cultivates, maintains, and trains others with superior knowledge in food and beverage, trends and compatibility, and industry demographics. * Supervises culinary, dishwashing, and other kitchen personnel and coordinates their assignments to ensure economical, timely, and quality food production. * Reviews menus and analyzes recipes to determine food, labor, and overhead costs. * Conducts daily, weekly, and monthly inventories as required for controls and financial reports. * Assists in purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded. * Works with the Executive Chef and Chef Management Team to develop, set and execute the strategic direction and goals for the Culinary Department. Qualifications Job Requirements: * Three (3) years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment. * Proficient computer skills necessary complete job requirements. * Strong understanding of food cost, purchasing and kitchen equipment operation. * Working knowledge of state and federal laws and regulations related to food, safety, sanitation and employment. * Ability to stand for long periods of time. Ability to walk, squat, reach, use hands, talk, hear, see and lift and move up to 50 pounds. * Ability knowledgeably and professionally respond to client and guest inquiries, to read, to calculate mathematical equations especially as they relate to recipes and scheduling, and to travel (locally) to other Morrissey Hospitality business units as needed. * Associate degree or graduate from a two-year culinary school (complete with certificate) preferred. * Food safety certification or ability to obtain within 30 days of hire. Fulltime Position Benefits: * Medical Insurance * Dental & Vision Insurance * Life Insurance * Short & Long Term Disability Insurance * 401(k) Retirement Plan * Accidental Death & Dismemberment Insurance * Hospital Indemnity Insurance * Flexible Spending Account for Vision & Dental * Flexible Spending Account for Dependent Care * Flexible Spending Account for Commuter Expenses * Accidental Injury Insurance * Health Savings Accounts * Paid Time Off (PTO) * Worker's Compensation * Military Leave * Jury Duty * Witness Duty * Holiday pay (hourly employees must work) * Family Medical Leave (FMLA) * Personal Leave (LOA) * Voting Leave * Bereavement Leave * School Leave About Tattersall Tattersall in River Falls, WI is a destination distillery, event center, and dining experience. With over 75,000 square feet of indoor and outdoor gathering spaces, Tattersall offers guests everything from a world-class cocktail room and full service restaurant, to onsite wedding, corporate meeting, and special event catering and coordination. The Tattersall culinary team prepares elevated New American cuisine, using fresh, seasonal, and local ingredients whenever possible. The Tattersall River Falls culinary team works collaboratively, intentionally, and creatively to deliver exceptional experiences to our guests. Tattersall is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality. Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best at work, in your career and in your life. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality

Sous Chef - Immediate Hiring We are looking for a highly skilled Sous Chef to join our Le Burger Team. The Sous Chef is responsible for assisting the Chef de Cuisine with daily kitchen operations. They help in the preparation of menu items, produce high-quality dishes that meet the CDC's standards and customer expectations, control ordering of smallwares, disposables and equipment, and being the leader in the absence of the CDC. Our Core Values: Par Excellence A commitment to being the absolute best in every aspect-setting a standard of excellence that goes beyond what is typically expected. Esprit de Corps Signifying the enthusiasm, pride, professionalism, teamwork, and camaraderie we share in the pursuit of our goals. Of Service We understand that we need our guests more than they need us, and we are energized by going out of our way to surprise and delight them at every opportunity. Responsibilities: Own your Shifts Work the Floor Lead by Example and in alignment with our Core Values Deliver Exceptional, Fresh, Craveable Food Exceed Expectations of Cleanliness and Organization in Back of House Maintain Full Stock of Disposables, Smallwares & Equipment Drive a Thriving Culture in the Kitchen Requirements: 2+ years previous kitchen supervisor experience Knowledge of food safety and sanitation regulations Passionate about working in a team environment Experience with staffing, scheduling and training Strong communication and organizational skills Ability to work on your feet in high-paced environment for up to 10 hours Benefits: Paid time off Health and dental insurance Employee discount/Manager Meals Growth Opportunities

Chef Job Description Location: 6999 152nd St West, Apple Valley, MN, 55124 We are seeking a skilled and experienced Chef to join our team at our Apple Valley location. The Chef will be responsible for creating and preparing high-quality dishes that meet our customers' expectations. The ideal candidate will have a passion for cooking and a creative flair, as well as excellent communication and leadership skills. Responsibilities: Create and prepare high-quality dishes that meet our customers' expectations Develop and maintain menus that are innovative and cost-effective Ensure that all food is prepared in a safe and hygienic manner Supervise and train kitchen staff Order and maintain inventory of food and supplies Collaborate with management to develop and implement new menu items and specials Ensure that all kitchen equipment is properly maintained and serviced Adhere to all food safety and sanitation regulations Requirements: Proven experience as a Chef Excellent communication and leadership skills Ability to work in a fast-paced environment Strong knowledge of food safety and sanitation regulations Ability to create and prepare innovative and cost-effective menus Strong organizational and time-management skills Ability to work flexible hours, including evenings and weekends Culinary degree or equivalent experience

Come ignite your career as our Executive Sous Chef and make it sizzle at our premier resort casino and entertainment destination! In this opportunity you will support each of our unique outlets in their day-to-day operations while being a key in decisions such as menus and team development. The perfect fit for this role is someone who has multicultural cooking experience and excellent communication skills. If you prioritize your time management and performance skills - we are looking for you! Enjoy weekly pay, health benefits, and onsite health clinics! Whatever your goals maybe, let Mystic Lake Casino help get you there! Job Overview: Manages culinary operations for multiple outlets as assigned by the Executive Chef. Supports the casino goals by ensuring a quality dining experience appropriate for each venue. Ensures efficiency for culinary operations as they pertain to production, quality control, administration, and cost control. Empower Your Future: The Work You'll Lead: Personally handles the more complex cooking assignments to ensure a high quality product. Assists in the effective supervision of the entire kitchen operation for assigned venues. Recruits, interviews, hires, and promotes team members. This includes training, developing, performance management, disciplinary actions and terminations for all kitchen team members. Ensures that food and labor costs for assigned back of the house venues are in line with the budget. Uses indicators of systems and\or organizational performance to identify the functions that must be changed to achieve cost effective, quality restaurant experiences for casino guests. Makes recommendations to the Executive Chef for necessary changes. Oversees the scheduling of staff, reviews kitchen operations and makes recommendations for improvements in the food production areas according to the latest trends and business levels. Establishes quality and taste standards for the food served. Conducts taste tests on food to ensure that quality standards are being met. Ensures sanitation standards are met at assigned area of responsibility. Orders food product using approved purchasing software applications and maintains inventory control and rotation in accordance with established procedures. Completes all necessary paperwork (meal guides, food purchase orders, menu specs, etc.) Resolves guest and team member complaints and concerns. Plans, develops and implements menus and menu items for restaurant operations. Job Requirements: Reflects MINIMUM EDUCATION, TRAINING, CERTIFICATION and EXPERIENCE required in order to meet the expectation of this job High school graduate or GED. Four years experience in kitchen management. Three-five years experience at Executive Sous Chef level managing multiple outlets. Some experience with word-processing, spreadsheets, database, and electronic mail software. Ability to communicate basic information and ideas in spoken English so others will understand. Basic knowledge of sanitation practices, quality control, recipe interpretation, and prep duties. Must pass Cook I test. Must complete formal tasting audition in the presence of the Executive Chef. Certified Food Service Manager Certificate or ability to obtain within one year of employment. Valid Class D driver's license may be required with good driving record. Outstanding Benefits & Awesome Perks: Enjoy competitive weekly pay, outstanding benefits, and advancement opportunities at the SMSC Gaming Enterprise. Eligible Team Members are offered a comprehensive benefits package include medical, dental, life and disability insurance, onsite medical clinics and pharmacy, 401(k) retirement plan, paid time off, wellness programs and more. Plus, take advantage of perks like discounts on childcare, fuel, bus passes and fitness membership, free uniforms and free uniform cleaning, and tuition reimbursement. Who We Are: We're not just in the business of entertainment; we're in the business of crafting unforgettable experiences. We believe in the power of possibility, to unite and uplift, rallying around every triumph, big and small. At Mystic Lake and Little Six, every moment is a chance to be the experience. Different backgrounds, different strengths, and different passions, we value the diversity that everyone brings to the table. Our values are a direct reflection of the diverse communities that we proudly serve, represent, and invest in. We invite you to the place to learn, grow, thrive and lead. Let's create moments that matter, celebrate diversity, and build a brighter future for all. Be the Experience. Be Bold. Be Mystic.

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Chef at Medina Golf & Country Club | Medina, MN | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: Lead, train, develop and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Create edgy and innovative new menu items based on current food trends and club events. Manage financial cost controls and culinary operations. Build magic moments and maintain positive member & guest experiences. About You Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Knowledge of special diets (preferred). Proficient with POS (Micros preferred), Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $85K-$95K; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Are you ready to take your culinary skills to the next level? Craft & Crew Hospitality is seeking a talented and passionate Full-Time Sous Chef to join our dynamic team at Stanley's, located in the heart of Minneapolis, MN. This is not your average Sous Chef position - it's an opportunity to showcase your creativity and passion while working alongside a team of talented individuals dedicated to guest satisfaction and high-performance. Imagine being part of a culinary team where the focus is on creating innovative and delicious dishes that leave our guests coming back for more. As a Full-Time Sous Chef at Stanley's, you will have the chance to bring your own unique flair to the menu, experiment with new flavors, and collaborate with our talented chefs to develop mouthwatering creations. We offer a competitive salary of $50,000 - $65,000 depending on qualifications/experience, ensuring that your hard work is recognized and rewarded. This is an onsite position, which means you'll have the opportunity to immerse yourself in the vibrant atmosphere of our restaurant and interact directly with our guests. Join Craft & Crew Hospitality and let your culinary creativity soar. Apply now and be part of a team that values teamwork, growth, and having fun in a customer-focused environment. As a team member you'll be able to enjoy benefits such as Medical, Dental, Vision, 401(k), Competitive Salary, Paid Time Off, Paid Meals, and Employee Discounts. Don't miss out on this exciting opportunity - take the next step in your culinary career today! Who are we? An Introduction 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! Are you excited about this Sous Chef for Stanley's job? As a Sous Chef at Stanley's, you can expect each day to be filled with excitement and delicious culinary adventures. From the moment you step into our bustling kitchen, you will immerse yourself in the fast-paced environment where creativity and teamwork thrive. You will work closely with our talented chefs to assist in menu planning, recipe development, and ensuring the highest quality of food preparation and presentation. From chopping and sautéing to grilling and roasting, your culinary skills will be put to the test as you prepare a variety of dishes that will delight our guests' taste buds. Your schedule as a Sous Chef will be varied, with a mix of day and night shifts, as well as weekends. This allows for a dynamic and diverse work experience, where no two days are the same. Whether you're creating a delectable brunch spread or preparing an exquisite dinner menu, you will play a key role in delivering a memorable culinary experience to our guests. At Craft & Crew Hospitality, we believe in continuous learning and growth. As a Sous Chef, you will have opportunities for skill development and advancement within our company. So, if you're ready to embark on a thrilling culinary journey and showcase your passion for food, apply now and become an integral part of our dynamic team at Stanley's. Are you the Sous Chef for Stanley's we're looking for? [Required Skills and Tools Text] To thrive in the role of Sous Chef at Stanley's, certain skills and tools are essential. We are looking for candidates who possess a unique blend of culinary expertise, leadership abilities, and effective communication skills. First and foremost, a minimum of 5 years of experience in the restaurant industry is necessary to excel in this role. Whether you've worked your way up from line cook to sous chef or have gained experience in various culinary settings, your extensive background in the industry will be highly valued. Supervisory experience is preferred, as you will be responsible for leading and managing a team of talented cooks and prep cooks. Your ability to mentor and guide the crew while maintaining a positive and motivating work environment will contribute to the overall success of the kitchen. A strong foundation in cooking techniques and a passion for creating mouthwatering dishes are crucial. Your culinary skills will shine as you bring innovation and creativity to the menu, ensuring that our guests are treated to an unforgettable dining experience. Effective communication skills are a must, as you will be collaborating closely with the executive chef, fellow chefs, and the kitchen team. Clear and concise communication will ensure a seamless flow of operations and enable us to consistently exceed our guests' expectations. At Craft & Crew Hospitality, we value continuous learning and growth. So, if you possess the necessary skills and tools, along with a desire to continually improve and excel in the culinary field, apply now and join our team at Stanley's. Knowledge and skills required for the position are: Restaurant 5+ years Supervising preferred Cooking Prep Cook Communication Ready to join our team? So, what do you think? If you feel this is the right job for you, go ahead and apply! We look forward to meeting you!

Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Scheduling staff for proper labor costs. Determine amount and type of food and supplies required using production systems and controlling food costs. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Continuous teaching, leading and motivating staff in positive manner Coordinates introduction of new menu items from corporate executive chef to staff. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved. Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits. Oversees the apportioning of food for service Store and properly handle raw or prepared foods and non-food supplies, marking date and item. Handle food in a manner that is consistent with local health department guidelines. Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense. Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs. Liaison for staff issues, reports all issues to Human Resources Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: ServeSafe Certification & Food Handlers Certificate (or ability to get) Computer skills (i.e. Microsoft Word, Excel, outlook) Basic mathematical skills Ability to follow written and oral instructions and procedures. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas Manages time effectively and prioritizes tasks for efficient service Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrates good judgment and decision making skills. Ability to multi-task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Familiarity with Kitchen equipment including:Kitchen equipment Ovens Stoves Dishwasher Slicers Steamers Mixers Knives Position Type/Expected Hours of Work:This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; and hours start as early as 8 AM and can go as late as 2 AM depending on the work required. Our expectation is for a 50 hour work week of varying shifts. Work Culture:Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values. The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. Join the CRAVE Family Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family. Our Mission Do WHATEVER it takes to make EVERY guest happy! Our Vision To be the leading purveyor of the spirit of hospitality Our Values

Come join our Food and Beverage Team as our Restaurant Chef! In this role you will be the keeper of all things in the kitchen setting clear expectations and upholding standards of discipline. The perfect fit for this position is someone who is able to mentor and develop those on your team and has demonstrated significant career growth. If you come to each day with a balanced perspective and are positive to those around you - we are looking for you! Enjoy weekly pay, health benefits, and 401K starting day one. Whatever your career goals may be, let Mystic Lake Casino help get you there! Job Overview: Assist in managing the culinary operations to ensure proper and timely food preparation to complement and enhance guest's gaming experience. Put your creativity to the test by planning weekly and daily specials all while mentoring the dedicated team of Sous Chefs, Lead Cooks, and Line Cooks! Empower Your Future: The Work You'll Lead: Interviews, selects, hires, and promotes team members; plans training and development in conjunction with Human Resources Development, and completes performance appraisals, disciplinary actions and terminations. Schedules staff to match business needs. Ensures the quality and consistency of all products. Maintains proper rotation of products. Performs cooking functions as assigned. Maintains sanitation through regular inspections of equipment, supplies and proper food storage. Ensures compliance with all prescribed food and safety standards. Plans weekly and daily specials. Job Requirements: Any combination of culinary education and/or cooking experience to equal five years, including three years of experience at Sous Chef level. The ability to communicate basic information and ideas in spoken English so others will understand. Basic knowledge of sanitation practices, quality control, recipe interpretation and prep duties. Must complete formal tasting audition in the presence of the Executive Chef. Some experience with word-processing, spreadsheets, database and electronic mail software. Certified Food Service Manager Certificate or ability to obtain within 90 days of employment. Outstanding Benefits & Awesome Perks: Enjoy competitive weekly pay, outstanding benefits, and advancement opportunities at the SMSC Gaming Enterprise. Eligible Team Members are offered a comprehensive benefits package include medical, dental, life and disability insurance, onsite medical clinics and pharmacy, 401(k) retirement plan, paid time off, wellness programs and more. Plus, take advantage of perks like discounts on childcare, fuel, bus passes and fitness membership, free uniforms and free uniform cleaning, and tuition reimbursement. Who We Are: We're not just in the business of entertainment; we're in the business of crafting unforgettable experiences. We believe in the power of possibility, to unite and uplift, rallying around every triumph, big and small. At Mystic Lake and Little Six, every moment is a chance to be the experience. Different backgrounds, different strengths, and different passions, we value the diversity that everyone brings to the table. Our values are a direct reflection of the diverse communities that we proudly serve, represent, and invest in. We invite you to the place to learn, grow, thrive and lead. Let's create moments that matter, celebrate diversity, and build a brighter future for all. Be the Experience. Be Bold. Be Mystic.