Chef Jobs in Richfield, MN

The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years of progressive experience in a hotel or a related field a 2-year college degree and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows operating systems Company approved spreadsheets and word processing. Supervisory experience required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Maintain a warm and friendly demeanor at all times. Maintain food costs within budget guidelines. Establish and maintain a file of recipe cards according to Aimbridge Hospitality standards. Attend Weekly F&B Meeting. Conduct monthly department meetings with kitchen staff according to Aimbridge Hospitality standards. Motivate coach counsel and discipline all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s. Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis. Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards. Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement. Prepare and conduct all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s. Conduct all 90 day and annual employee performance appraisals according to Aimbridge Hospitality S.O.P.'s. Ensure implementation of all Aimbridge Hospitality policies and all house rules. Prepare implement and maintain a record of food specifications. Oversee all kitchen work areas including cooks and stewards. Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly. Ensure that wage progress and productivity reports are competed accurately and on a timely basis according to Aimbridge Hospitality S.O.P.'s. Ensure compliance to brand and company training using the steps to effective training according to Aimbridge Hospitality standards. Maintain a clean kitchen by implementing and maintaining a standard of 'Clean As You Go.' Maintain proper record keeping (receiving tickets invoices transfer logs) according to Aimbridge Hospitality standards. Participate in required M.O.D. coverage as scheduled. Supervise staff in all food preparation including proper receiving and storage of all food and food-related items. Expedite peak meal periods by maintaining a 'hands on' approach. Complete all paperwork required by Aimbridge Hospitality on a timely basis. Review B.E.O.s and attend the Daily B.E.O. Meeting. Develop and adhere to kitchen budget according to Aimbridge Hospitality standards. Participate in and oversee monthly food inventories. Cost out breakfast and salad buffets quarterly (at a minimum). Participate in special F&B promotions and critique them after implementation. Ensure competitive bidding and adhere to corporate purchasing guidelines. Develop and implement systems to control waste. Review/change menus as per corporate directive and hold menu tastings after a menu change. Recommend to General Manager all kitchen operating supplies and capital purchases required. Maintain awareness of local competition and industry trends. Develop employee morale and ensure training of all Kitchen personnel. Train all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards. Maintain a professional working relationship and promote open lines of communication with managers employees and other departments. Ensure that Kitchen employees are at all times attentive friendly helpful and courteous to guests all other employees and managers. Maintain follow through for all guest requests ad complaints presented to the kitchen. Determine and price daily special. Ensure specials are served to standard plated properly and evaluated for success/repeat use. Develop production schedule for work assignments. Establish and maintain key control system. Attend monthly all-employee meetings and any other functions as required by management. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Review menu abstracts P.O.S. report and daily food cost report. Operate and be able to make changes in P.O.S. system. Maintain an '86'd' item board. Plan employee menus and oversee Employee Breakroom. Oversee all outlets and banquet food display merchandising including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Access to back of house areas of the hotel and sensitive information Interact and occasionally have unsupervised contact with guests and/or colleagues Access and control to sensitive areas in the hotel premises including Master Keys and/or guestrooms Storage/Liquor Room and secured file cabinets Drive safely on behalf of the company for business reasons Maintain a high level of trust and responsibility Represent the company with certain level of reputation and good character as well as exercise sound judgement Property Details Marquette Hotel, Curio Collection by Hilton, is an unassuming yet vibrant treasure in the heart of downtown Minneapolis. Brimming with cultured sophistication and a worldly spirit, Marquette is a showcase of style and innovation. Built on tradition, elegance, and warm service, we are where locals and business travelers create shared moments and lasting memories. With spacious, classically styled guest rooms and suites and an incredible downtown location, a stay at Marquette is all about understated elegance and quiet comfort. About Evolution Hospitality As the dedicated lifestyle vertical at Aimbridge, Evolution Hospitality creates distinct lifestyle experiences and drives performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. At Evolution Hospitality, our focus on equal parts culture and results is what determines who makes the cut to be a part of this talented group, both at the corporate office and in the field. Honesty and humility are just as important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. And it's this magical combination of brilliant, caring individuals that makes Evolution Hospitality the world-class operation it is today. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan Compensation Min USD $86,524.17/Yr. Compensation Mid USD $108,155.21/Yr. Compensation Max USD $129,786.25/Yr.

About us: People Serving People is the largest and most comprehensive emergency shelter for families experiencing homelessness in Minnesota and a dedicated leader in homeless prevention. If you want to help transform communities and see families thrive, then People Serving People is the place for you. What do we need: Are you a passionate and self-motivated culinary professional looking to make a difference? We are seeking a dedicated Breakfast Cook - Chef Associate to become an integral part of our Food Services team, where your skills will directly impact families experiencing homelessness. In this fulfilling role, you will have the opportunity to utilize your creativity and culinary expertise to craft high-quality, made-from-scratch meals that nourish and uplift those in need. You'll be responsible for preparing delicious breakfast options, ensuring that each dish not only meets our high standards but also brings comfort and joy to our community. This is a full-time, day shift position, allowing you to work in a supportive environment where your contributions truly matter. If you're ready to bring your culinary talents to a purpose-driven organization and create positive change, we want to hear from you! Join us in making a difference, one meal at a time! Responsibilities: Prepares a broad variety of menu items in high volume. Assists in menu planning. Utilizes product in creative manner to produce high-quality, from-scratch food. Researches recipes and nutritional data to create allergen-free meals. Assists in determining proper quantities of supplies. Maintains the highest standards in food quality and adequate quantity. Works with food service team to ensure proper food handling and storage in accordance with relevant health code and other food safety requirements. Assists in ensuring proper sanitation procedures. Assists in dish machine area. Assists in dining room clean-up. Enforces rules of People Serving People. Serves as an ambassador to volunteers assisting with meal service. Directs the activity of temporary labor. Develops and uses knowledge of trauma and its consequences to improve services to families. Performs additional duties as assigned by Assistant Manager or Culinary Services Manager. Pay and Benefits: $26.25/ hourly Full-Time, Non-exempt, Thursday - Monday, 5:00 a.m. - 1:30 p.m. Medical, dental, and vision insurance available. Company-paid life and disability insurance. 401(k) with employer contribution at 6 months. 40 days of PTO per year. Reduced cost parking or metro pass. Cellphone reimbursement. Reduced childcare rates. 12 weeks of paid parental leave. Financial wellness benefit. The chance to make a real difference in the community. Requirements Familiarity with Microsoft Office (i.e., Word, Excel) software preferred but not required. Must be able to access and read emails in Microsoft Outlook. 2-3 years' experience in a high-volume food service operation required. Working knowledge of cost control techniques, volume feeding, and Minnesota Department of Health food regulations preferred. Experience working with people experiencing homelessness or poverty preferred. Must be able to obtain ServSafe Food Handler Certification within 3 months if not current or already received. Must be able to operate industrial kitchen equipment. Must be able to stand and walk for extended periods of time. Lift and/or move 75 lbs. Salary Description $26.25/ hour

BLUE PLATE CORE FOCUS Passionate Hospitality & Flavors Fuel our Community This really is our niche. This one statement captures the following: Passionate Hospitality: we take care of our people and our guests Flavors: distinctive taste and quality, not just food and drink Fuel: energy, sustenance, nourishment, power, an everyday need Community: the people that work for us, dine with us, live by us BLUE PLATE CORE VALUES We Are: Adaptable Committed Enthusiastic There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future: ADAPTABLE to our changing world COMMITTED to our people & our community. ENTHUSIASTIC to living our best life. Accountabilities and Responsibilities Leadership - The Chef is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Chef must organize, energize, develop and lead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles. Running great shifts using great people and creating relationships Hiring great people and not compromising standards Training and upholding people to company standards ommunicating to team members clearly and effectively Communicating to GM and fellow managers clearly and effectively Identifying opportunities and taking swift action to correct behavior Always looking for culinary opportunities and ways to improve Culinary Focus - The Chef is responsible for adherence to Director Of Culinary expectations and guidelines. Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision Keep the menu fresh and relevant through features and bi-annual menu changes Hold all team FOH & BOH accountable for adherence to expectations Conversing and coaching on a daily basis Maintain food quality and sanitary practices for food handling & cleanliness Will uphold all ServSafe guidelines both FOH & BOH Hiring, Training & Development of Sous Chef and Team Members - The Chef is responsible for the training, development and cohesiveness of sous chefs and BOH team members. This can be done in the following ways: Interviewing and Hiring using the Blueplate selection tools Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated Continued training through Coaching, Mentoring, Development Plans & Support Giving & soliciting consistent and constructive feedback Measuring and documenting team members successes and opportunities Profitable Financial Operations - The Chef is held accountable to the store being a profitable operation. Key areas to this are: Understanding of Profit & Loss statement and what impacts it Ability to organize daily, weekly, per period financial obligations Understands the budget and how to impact it Comprehension of financial reporting platform, inclusive of all functions Daily Sales Reporting Accounts Payable Inventory Payroll Entry & Research As a Chef you are responsible for most ordering. You are expected to order from BPRC's primary vendors and build relationships ensuring best cost & service. Maintaining product levels without over ordering or running out of products, is an integral part of the position. Understands costs and how they impact the financial statement. Prime Costs - labor, food, beverage Controllable Costs - i.e. office supplies, marketing, training & education, printing Non-controllable Costs - rent, insurance, salaried payroll Understands productive scheduling and is held accountable for: Writing schedules to budgeted labor percentage Managing to those numbers daily Reviewing opportunities and taking action to correct shortcomings Implement Marketing Initiatives - This is a key element to running a successful business. The Chef will work closely with their General Manager and Director of Culinary to ensure all initiatives involving food are planned, developed and executed to align with the store and company brand standards. It is crucial that the Chef understands the importance of marketing initiatives and will support them accordingly. Facilities - Chefs are responsible for working with the GM to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant. Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base knowledge for the functions of all equipment. Health Department: Follow all safety & sanitation standards Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Requirements Qualifications- College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Office-experience and Google Platform a plus) Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures. Must have reliable transportation Must agree to background check ServSafe Certification recommended. Working Conditions- Hours may vary if a manager must fill in for their coworkers or if emergencies arise. Typical work week = 50-55 hours including peak sales hours. Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Abilities Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension - Understanding written sentences and paragraphs in work related documents. Speaking - Talking to others to convey information effectively Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Social Perceptiveness - Being aware of others' reactions and understanding why they react as they

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.

The 320-room luxury hotel features more than 35,000 square feet of indoor and outdoor meeting and pre-function space, including a 7,500-square-foot ballroom, a 4,410-square-foot event center and six two-story hospitality lounges for groups and meeting planners to utilize. From small board meetings, conferences and large galas or special events to Sunday football tailgates and more, the Omni Viking Lakes Hotel accommodates groups of all sizes with its robust meetings offerings, multiple food and beverage venues, a signature spa and state-of-the-art fitness facilities. Job Description Omni Viking Lakes Hotel is seeking a Sous Chef in our Banquet Department. This team member will support our culinary endeavors across our multiple outlets of the hotel, including our primary three-meal restaurant, Kyndred Hearth. The Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! Salary for this position starts at (based on experience): $60,000 - $75,000/year based on experience. . Full Time Associates at Omni Viking Lakes are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race. Additional associate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more. Responsibilities Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. To assist the Chef de Cuisine in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Chef de Cuisine and/or Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Qualifications Minimum 3 years at an Sous Chef equivalent management position of a 3 star establishment or higher. Hotel Banquet Chef experience strongly preferred. Serve Safe certified food manager or equivalent Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Customer Service, prior admin experience preferred. Physical Requirements: Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.). Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures Exposure to food and beverage hazardous cleaning chemicals Exposure to food items and beverages Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com . Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.

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.

We are seeking a strategic and innovative Executive Chef to lead the culinary vision at our Eden Prairie Athletic Life Cafe and Rare Restaurant. This role extends beyond traditional kitchen leadership, driving culinary innovation, operational excellence, and brand differentiation on a national scale. The Executive Chef will shape menu strategy, oversee multi-unit execution, and enhance the guest experience through forward-thinking leadership. With a focus on quality, consistency, and efficiency, this role requires strong business acumen, cross-functional collaboration, and the ability to lead large-scale initiatives. Job Duties/Responsibilities Culinary Strategy & Innovation * Develop and execute a regional culinary strategy that aligns with brand identity, business goals, and evolving consumer trends. * Lead menu innovation efforts, ensuring offerings are creative, high-quality, and adaptable to diverse regional markets. * Stay ahead of industry trends to introduce cutting-edge flavors, techniques, and sustainability practices. Operational Excellence & Standardization * Establish and enforce brand-wide culinary standards for quality, presentation, and consistency across all regional locations. * Implement best practices in kitchen operations, food safety, and cost management to drive efficiency and profitability. * Partner with procurement teams to optimize sourcing strategies and supplier partnerships. Cross-Functional Leadership * Collaborate with operations, marketing, and procurement teams to ensure seamless execution of culinary initiatives. * Support regional culinary leaders, fostering a culture of innovation, collaboration, and continuous improvement. Menu Performance & Business Impact * Utilize data analytics and customer insights to evaluate menu performance and make strategic refinements. * Work with finance teams to optimize food costs, inventory management, and revenue-driving opportunities. Training & Development * Design and implement comprehensive culinary training programs to enhance team expertise and consistency. * Mentor and develop regional chefs and kitchen leadership to build a strong pipeline of culinary talent. Brand & Guest Experience Enhancement * Ensure culinary initiatives align with and enhance the overall brand experience and guest satisfaction. * Represent the brand as a culinary ambassador at industry events and media opportunities as needed. Minimum Required Qualifications * Proven success in developing and executing large-scale culinary strategies. * Strong business acumen, with experience in menu profitability analysis and operational efficiencies. * Exceptional leadership, communication, and stakeholder management skills. * Ability to inspire, mentor, and drive excellence within a multi-location culinary team. Education: * Culinary degree or equivalent industry experience preferred Years of Experience: * 10+ years of progressive leadership experience in a high-volume, multi-unit culinary role. Licenses / Certifications / Registrations: * n/a Pay This is a salaried position starting at $64,000.00 and pays up to $88,000.00, based on experience and qualifications. Benefits All team members receive the following benefits while working for Life Time: * A fully subsidized membership * Discounts on Life Time products and services * 401(k) retirement savings plan with company discretionary match (21 years of age and older) * Training and professional development * Paid sick leave where required by law Full-time Team Members are eligible for additional benefits, including: * Medical, dental, vision, and prescription drug coverage * Short term and long term disability insurance * Life insurance * Pre-tax flexible spending and dependent care plans * Parental leave and adoption assistance * Paid time off, including 5 to 20 vacation days per calendar year (based on tenure) and paid sick leave * Deferred compensation plan, if the team member meets the required income threshold Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

We are seeking a strategic and innovative Executive Chef to lead the culinary vision at our Eden Prairie Athletic Life Cafe and Rare Restaurant. This role extends beyond traditional kitchen leadership, driving culinary innovation, operational excellence, and brand differentiation on a national scale. The Executive Chef will shape menu strategy, oversee multi-unit execution, and enhance the guest experience through forward-thinking leadership. With a focus on quality, consistency, and efficiency, this role requires strong business acumen, cross-functional collaboration, and the ability to lead large-scale initiatives. Job Duties/Responsibilities Culinary Strategy & Innovation Develop and execute a regional culinary strategy that aligns with brand identity, business goals, and evolving consumer trends. Lead menu innovation efforts, ensuring offerings are creative, high-quality, and adaptable to diverse regional markets. Stay ahead of industry trends to introduce cutting-edge flavors, techniques, and sustainability practices. Operational Excellence & Standardization Establish and enforce brand-wide culinary standards for quality, presentation, and consistency across all regional locations. Implement best practices in kitchen operations, food safety, and cost management to drive efficiency and profitability. Partner with procurement teams to optimize sourcing strategies and supplier partnerships. Cross-Functional Leadership Collaborate with operations, marketing, and procurement teams to ensure seamless execution of culinary initiatives. Support regional culinary leaders, fostering a culture of innovation, collaboration, and continuous improvement. Menu Performance & Business Impact Utilize data analytics and customer insights to evaluate menu performance and make strategic refinements. Work with finance teams to optimize food costs, inventory management, and revenue-driving opportunities. Training & Development Design and implement comprehensive culinary training programs to enhance team expertise and consistency. Mentor and develop regional chefs and kitchen leadership to build a strong pipeline of culinary talent. Brand & Guest Experience Enhancement Ensure culinary initiatives align with and enhance the overall brand experience and guest satisfaction. Represent the brand as a culinary ambassador at industry events and media opportunities as needed. Minimum Required Qualifications Proven success in developing and executing large-scale culinary strategies. Strong business acumen, with experience in menu profitability analysis and operational efficiencies. Exceptional leadership, communication, and stakeholder management skills. Ability to inspire, mentor, and drive excellence within a multi-location culinary team. Education: Culinary degree or equivalent industry experience preferred Years of Experience: 10+ years of progressive leadership experience in a high-volume, multi-unit culinary role. Licenses / Certifications / Registrations: n/a PayThis is a salaried position starting at $64,000.00 and pays up to $88,000.00, based on experience and qualifications.Benefits All team members receive the following benefits while working for Life Time: A fully subsidized membership Discounts on Life Time products and services 401(k) retirement savings plan with company discretionary match (21 years of age and older) Training and professional development Paid sick leave where required by law Full-time Team Members are eligible for additional benefits, including: Medical, dental, vision, and prescription drug coverage Short term and long term disability insurance Life insurance Pre-tax flexible spending and dependent care plans Parental leave and adoption assistance Paid time off, including 5 to 20 vacation days per calendar year (based on tenure) and paid sick leave Deferred compensation plan, if the team member meets the required income threshold Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

Job Details Maple Grove - BRI - Maple Grove, MN Full Time $55,000.00 - $65,000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive starting Salary ($55k-$65 per year, based on experience) Performance-based Bonus Program (up to $5,000 in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.

Job Details Level: Experienced Position Type: Full Time Education Level: 2 Year Degree Salary Range: $48,000.00 - $62,000.00 Salary Job Shift: Varies, includes Weekends & Holidays Job Category: Restaurant, Food and Beverage Description The Saint Paul Hotel in Downtown St. Paul is hiring immediately for a Sous Chef. This position supervises and coordinates the daily operations of the culinary department, including managing the culinary team, exemplifying and training the culture, and overseeing workflow to ensure the department is operating to plan. Working with the direction of the Executive Chef, the Sous Chef assists in leading the development and growth of a market-leading brand, focused on a strong safety culture, consistent delivery of innovation, creativity, first-class service, and the creation of memorable entertainment experiences. Job Responsibilities: Provides leadership and oversight to the culinary department within the restaurant to ensure economical and timely food production. Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs. Cooks, prepares and/or otherwise directs the preparation process to ensure all food is created and presented according to the approved recipes and procedures. Maintains a culinary presence on the dining room floor, visiting with guests and establishing guest relationships when possible. Conducts daily, weekly, and monthly inventories as required for controls and financial reports. Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant's equipment and facility assets. Supervises culinary, dishwashing, and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and staff performance is to standard. Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits. Assists in purchasing, preparation, and delivery of all food and non-food items as necessary. Receives and quality checks purchased items to ensure accuracy and quality. Plans, develops and implements menus in conjunction with Executive Chef and assists in developing recipe cards for all menu items to ensure consistency and profitability. Qualifications Job Requirements: At least 3 years of related supervisory or management experience in a high volume, high energy, food and beverage environment. Exceptional knowledge in food preparation. Working knowledge of food cost, purchasing and kitchen equipment operation. Proficient computer skills necessary to complete all tasks required. Strong 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 30 pounds. Ability to communicate professionally, to work effectively in a restaurant environment as well as an office environment, and to occasionally travel (locally) to other Morrissey Hospitality business units. Food safety certification or ability to obtain within 30 days of hire. Fulltime Position Benefits: * Medical, 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 * Vacation / Paid Time Off * Worker's Compensation * Military Leave * MN Sick and Safe Time * Jury Duty * Witness Duty * Holiday pay * Family Medical Leave (FMLA) * Personal Leave (LOA) * Voting Leave * Bereavement Leave * School Leave We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team must exemplify our company cornerstones of "Growing Together": * Are you committed? * Do you exhibit professionalism? * Do you strive for perfection every day? * Do you accept accountability? The answer to each cornerstone must unequivocally be YES, or the foundation weakens, and it will be obvious who is not "All-In." Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company About The Saint Paul Hotel The Saint Paul Hotel is regarded as one of the country's premier hotels. Pairing history (and infamy) with style, sophistication and comfort, the Saint Paul hotel is known for exceptional hospitality and memorable, elegant experiences. The Saint Paul Hotel 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 www. Morrisseyhospitality.com

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!

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

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1 Pay Range USD $60,000.00 - USD $70,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1

Property Description Emery Hotel, Autograph Collection, located in the heart of Minneapolis, is seeking talented individuals to join our team! As a job applicant, you'll have the opportunity to work in a luxury boutique hotel that offers unique experiences and exceptional service to our guests. With positions available in front desk, housekeeping, food and beverage, guest services, and more, there are abundant opportunities for career growth and advancement. Our hotel features stylish and contemporary design, upscale facilities, and a vibrant atmosphere, creating an exciting work environment. As a member of the Emery Hotel team, you'll have the chance to provide personalized service to our guests, work in a creative and innovative team, and be a part of the prestigious Autograph Collection by Marriott brand. Join us in delivering unparalleled hospitality experiences and become a valued member of our team at Emery Hotel, Autograph Collection in Minneapolis! Overview Giulia is an award-winning Northern Italian restaurant operated in partnership with renowned Minneapolis chef Steven Brown and newly-appointed Executive Chef, Brandon Hurley. If you are a hands-on and energetic “foodie” who enjoys developing relationships in the community and creating unique guest experiences at independent restaurants, let's talk! The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now! Qualifications College degree or certification in culinary field/hospitality field preferred Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting Knowledge of a variety of culinary techniques and cuisines Strong leadership skills with the ability to motivate and inspire a team Excellent communication skills, both verbal and written Ability to manage inventory, including ordering and receiving products Ability to work in a fast-paced environment and handle multiple tasks simultaneously Understanding of food safety and sanitation guidelines and regulations Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Pre-employment drug test and background check required. We participate in E-Verify.

Now hiring a Sous Chef for an exciting new steakhouse concept located in The Westin Hotel in the heart of Downtown Minneapolis. Summary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. The Sous Chef contributes to the overall success of the kitchen, providing leadership in a fast-paced and dynamic culinary environment. Responsibilities: Partner with Executive Chef to execute and oversee the preparation of high-quality dishes. Coordinate and supervise kitchen staff, ensuring proper workflow and delegation. Maintain a clean and organized kitchen environment. Demonstrate in-depth knowledge of different cuts of meat, including beef, lamb, pork, and game, and the various cooking methods (grilling, broiling, sous-vide, etc.) that best highlight their flavors and textures. Ensure consistency in food quality, presentation, and adherence to culinary standards. Conduct regular taste tests and evaluations to maintain excellence. Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation. Foster a culture of continuous learning and development. Oversee the timely and accurate preparation of menu items during service. Manage inventory levels and order supplies as needed. Implement cost-control measures to optimize kitchen expenses. Ensure compliance with health and safety regulations. Collaborate on special events, catering, and kitchen-related projects. Address kitchen-related challenges promptly and effectively Provide leadership in the absence of the Culinary Director Must Haves: 2+ years proven experience as a Sous Chef or senior kitchen role. Expertise in butchering, seasoning, and cooking various meats to achieve optimal flavor and texture. Strong knowledge of different types of meats, including dry-aged beef, wagyu, and specialty cuts, as well as advanced cooking techniques for these meats. Strong knowledge of culinary techniques and flavor profiles Timekeeping and Scheduling Knowledge of food safety and health regulations Customer-centric Ability to effectively handle employee relations. Acute business & financial acumen Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc. Ability to thrive in a fast-paced, high-pressure kitchen environment. Ability to work flexible hours, including evenings, weekends, and holidays. Employment Transparency It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department. Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.

Who We Are Entourage Events Group, works closely with clients to design and manage events, from private business meetings and luncheons to large-scale conferences, employee appreciation events, seminars and holiday parties. We offer a wide-range of flexible menus and custom options for different audiences Position Entourage Events Group is currently seeking a full-time Banquet Sous Chef. We are looking for a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef's requirements and guidelines. Our ideal candidate is a creative professional to join our team and work at our venues. We are looking to fill the position as soon as possible. This is a salaried position and is commensurate with experience.

Are you ready to elevate your culinary career to the next level? Come join Mystic Lakes Casinos newest outlet, Hop House 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 of the Hop House Restaurant 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.

BLUE PLATE CORE FOCUS Passionate Hospitality & Flavors Fuel our Community This really is our niche. This one statement captures the following: * Passionate Hospitality: we take care of our people and our guests * Flavors: distinctive taste and quality, not just food and drink * Fuel: energy, sustenance, nourishment, power, an everyday need * Community: the people that work for us, dine with us, live by us BLUE PLATE CORE VALUES We Are: * Adaptable * Committed * Enthusiastic There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future: * ADAPTABLE to our changing world * COMMITTED to our people & our community. * ENTHUSIASTIC to living our best life. Accountabilities and Responsibilities Leadership - The Chef is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Chef must organize, energize, develop and lead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles. Running great shifts using great people and creating relationships Hiring great people and not compromising standards Training and upholding people to company standards ommunicating to team members clearly and effectively Communicating to GM and fellow managers clearly and effectively Identifying opportunities and taking swift action to correct behavior Always looking for culinary opportunities and ways to improve Culinary Focus - The Chef is responsible for adherence to Director Of Culinary expectations and guidelines. * Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision * Keep the menu fresh and relevant through features and bi-annual menu changes * Hold all team FOH & BOH accountable for adherence to expectations * Conversing and coaching on a daily basis * Maintain food quality and sanitary practices for food handling & cleanliness * Will uphold all ServSafe guidelines both FOH & BOH * Hiring, Training & Development of Sous Chef and Team Members - The Chef is responsible for the training, development and cohesiveness of sous chefs and BOH team members. This can be done in the following ways: * Interviewing and Hiring using the Blueplate selection tools * Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated * Continued training through Coaching, Mentoring, Development Plans & Support * Giving & soliciting consistent and constructive feedback * Measuring and documenting team members successes and opportunities Profitable Financial Operations - The Chef is held accountable to the store being a profitable operation. Key areas to this are: * Understanding of Profit & Loss statement and what impacts it * Ability to organize daily, weekly, per period financial obligations * Understands the budget and how to impact it * Comprehension of financial reporting platform, inclusive of all functions * Daily Sales Reporting * Accounts Payable * Inventory * Payroll Entry & Research As a Chef you are responsible for most ordering. You are expected to order from BPRC's primary vendors and build relationships ensuring best cost & service. * Maintaining product levels without over ordering or running out of products, is an integral part of the position. * Understands costs and how they impact the financial statement. * Prime Costs - labor, food, beverage * Controllable Costs - i.e. office supplies, marketing, training & education, printing * Non-controllable Costs - rent, insurance, salaried payroll * Understands productive scheduling and is held accountable for: * Writing schedules to budgeted labor percentage * Managing to those numbers daily * Reviewing opportunities and taking action to correct shortcomings Implement Marketing Initiatives - This is a key element to running a successful business. The Chef will work closely with their General Manager and Director of Culinary to ensure all initiatives involving food are planned, developed and executed to align with the store and company brand standards. It is crucial that the Chef understands the importance of marketing initiatives and will support them accordingly. Facilities - Chefs are responsible for working with the GM to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant. * Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards * Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base knowledge for the functions of all equipment. * Health Department: Follow all safety & sanitation standards * Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day * Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Requirements Qualifications- * College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. * Knowledge of computers (MS Office-experience and Google Platform a plus) * Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures. * Must have reliable transportation * Must agree to background check * ServSafe Certification recommended. Working Conditions- * Hours may vary if a manager must fill in for their coworkers or if emergencies arise. Typical work week = 50-55 hours including peak sales hours. * Ability to perform all functions at the restaurant level, including delivery when needed. * Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion. * Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Abilities * Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. * Reading Comprehension - Understanding written sentences and paragraphs in work related documents. * Speaking - Talking to others to convey information effectively * Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. * Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. * Social Perceptiveness - Being aware of others' reactions and understanding why they react as they

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