Chef Jobs in Rogers, MN

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

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 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.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $92,000 to $124,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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 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.

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.

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.

Job Details Elliot Park Hotel - Minneapolis, MN Full Time High School or Equivalent $65,000.00 Salary None AM/PM Restaurant - Food ServiceDescription BENEFITS Medical Dental Vision Fully vested 401k Employee Assistance Program PTO Recognition Program Volunteer Initiatives Marriott Hotel Travel Discounts Tuition Reimbursement Program POSITION OVERVIEW The Sous Chef is responsible for providing the leadership expertise that ensures the effective and efficient operation of the kitchen. They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and product quality. DUTIES AND RESPONSIBILITIES Establish the day's priorities and assign production and prep tasks to staff to execute. Ensure food quality in all outlets by overseeing preparation of all food items and managing inventory. Maximize food quality and presentation while simultaneously maximizing the hotel's standards and profits. With the Executive Chef, create and implement new menus for the assigned outlets. Follow budgetary guidance for food cost and culinary labor metrics. Maintain and oversee the sanitation, maintenance, and proper use of all kitchen equipment. Ensure that the necessary stocks are on hand at the right quality and quantity. Ensure that all Health and Safety regulations, are being strictly adhered to. Ensure that each cook receives the correct orders for the appropriate tables. Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature. Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored. Train culinary team on food quality and presentation in accordance to hotel standards. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control. Train staff on the economic impact of portion controls, proper food preparation and other cost controls. Assist in hiring and associate development, providing coaching and mentorship to the associates on an ongoing basis. Prepare all dishes following recipes and yield guides. Produce all food according to hotel standards for all applicable outlets and to the highest quality. Work with excess items that can be used in daily specials or elsewhere. Transport empty, dirty pots and pans to the pot wash station. Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Maintain complete knowledge of equipment and use only as intended. Maintain complete knowledge of all menu items available in the assigned outlet. Maintain complete knowledge of designated plating, allergies, and garnishes for each dish. Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet. Use all chemicals in accordance with OSHA regulations and hotel requirements. Maintain a professional and personable appearance at all times, according to hotel standards. Successfully achieve the hotel's core competencies including work product, teamwork and culture, guest and customer service, work ethic, and impact-oriented problem solver. All other duties as requested. Qualifications QUALIFICATIONS Good reading, writing, and oral proficiency in the English language. Minimum two years' experience in a similar position with a full-service hotel or restaurant. Food service certification required. Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement. Ability to work effectively with co-workers as part of a team and with minimal supervision. Flexibility to work a varied schedule, which may include weekends and holidays. Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance. Ability to stand and walk for entire shift. Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity. Reasonable accommodation(s) may be made through the interactive process when necessary to allow qualified applicants and associates to perform the duties of this position. We are an equal opportunity employer and value diversity. All employment is decided on the basis of qualifications, merit, and business need.

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

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

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.

For more than a century, Lyngblomsten has built a strong legacy of care for older adults on our senior living campus in St. Paul (Como Park). Now, we've brought the hospitality and compassionate care that Lyngblomsten is known for to the Lino Lakes area. Our new campus in Lino Lakes is nestled in Lino Lakes at the corner of Hodgson Road and County Road J (convenient to Shoreview and Vadnais Heights). It includes 20 detached, one-level rental townhomes; a multi-level senior living building with 96 independent living apartments, 36 assisted living apartments, and 17 memory care apartments. As picturesque as the campus is, Lyngblomsten at Lino Lakes is more than a place or a building. It's a community! There is a retention bonus associated with this position. $1,000 will be paid out at 60 days of employment and an additional $2,000 will be paid out at a year. Job Description Lyngblomsten is looking for a motivated individual who has a passion for food! We have an opportunity for a Part Time Evening Shift Cook, at our brand-new Lino Lakes location. This position would be 4 shifts, 11:00 AM to 7:30 PM including every other weekend. We are looking for a collaborative individual passionate about serving the community. The posted pay range of this hourly position is $18 to $23. The actual rate of pay offered within this range may depend on several factors, such as FTE, skills, knowledge, relevant education, experience, and market conditions. Additionally, our organization values pay equity and considers the internal equity of our team when making any offer. Hiring at the maximum of the range is not typical. Responsibilities Food preparation for dinner inside our communities, presentation and customer service, Supervise dietary aides on evenings and the weekend. To ensure cleanliness and sanitation Follow food safety code guidelines. Qualifications Previous experience in a cooking role and scratch cooking is required. Experience in the healthcare field is not necessary, but helpful.

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 Dinner 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, Wednesday - Sunday, 10:30 a.m. - 7:00 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.

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.

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