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Executive Chef
Aparium Hotel Group 3.9
Chef Job In Minneapolis, MN
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.
$100k-110k yearly 60d+ ago
Executive Chef
Sitio de Experiencia de Candidatos
Chef Job In Minneapolis, MN
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.
$92k-124k yearly 7d ago
Chef de Cuisine
The Walt Disney Company 4.6
Chef Job In Saint Paul, MN
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.
$39k-52k yearly est. 35d ago
Sous Chef
Landry's
Chef Job In Minneapolis, MN
Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1 Pay Range USD $60,000.00 - USD $70,000.00 /Yr. At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1
$60k-70k yearly 16d ago
Executive Chef
Invited
Chef Job In Medina, MN
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.
$85k-95k yearly 48d ago
Sous Chef - Kendalls
Tria Restaurant
Chef Job In Coon Rapids, MN
Job Details Level: Management Position Type: Full Time Education Level: 2 Year Degree Salary Range: $48000.00 - $62400.00 Salary Job Shift: Varies, includes Weekends & Holidays Job Category: Restaurant, Food and Beverage Description Kendalls Tavern & Chophouse in Coon Rapids is hiring immediately for a Sous Chef. This position supervises and coordinates the daily operations of the culinary department, including managing the culinary team, exemplifying and training the culture, and overseeing workflow to ensure the department is operating to plan. Working with the direction of the Executive Chef, the Sous Chef assists in leading the development and growth of a market-leading brand, focused on a strong safety culture, consistent delivery of innovation, creativity, first-class service, and the creation of memorable entertainment experiences. Job Responsibilities: * Provides leadership and oversight to the culinary department within the restaurant to ensure economical and timely food production. * Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs. * Cooks, prepares and/or otherwise directs the preparation process to ensure all food is created and presented according to the approved recipes and procedures. * Maintains a culinary presence on the dining room floor, visiting with guests and establishing guest relationships when possible. * Conducts daily, weekly, and monthly inventories as required for controls and financial reports. * Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurants equipment and facility assets. * Supervises culinary, dishwashing, and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and staff performance is to standard. * Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits. * Assists in purchasing, preparation, and delivery of all food and non-food items as necessary. * Receives and quality checks purchased items to ensure accuracy and quality. * Plans, develops and implements menus in conjunction with Executive Chef and assists in developing recipe cards for all menu items to ensure consistency and profitability. Qualifications Job Requirements: * At least 3 years of related supervisory or management experience in a high volume, high energy, food and beverage environment. * Exceptional knowledge in food preparation. * Working knowledge of food cost, purchasing and kitchen equipment operation. * Proficient computer skills necessary to complete all tasks required. * Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment. * Ability to stand for long periods of time. Ability to walk, squat, reach, use hands, talk, hear, see and lift and move up to 30 pounds. * Ability to communicate professionally, to work effectively in a restaurant environment as well as an office environment, and to occasionally travel (locally) to other Morrissey Hospitality business units. * Food safety certification or ability to obtain within 30 days of hire. Fulltime Position Benefits: * Medical Insurance * Dental & Vision Insurance * Life Insurance * Short & Long Term Disability Insurance * 401(k) Retirement Plan * Accidental Death & Dismemberment Insurance * Hospital Indemnity Insurance * Flexible Spending Account for Vision & Dental * Flexible Spending Account for Dependent Care * Flexible Spending Account for Commuter Expenses * Accidental Injury Insurance * Health Savings Accounts * Paid Time Off (PTO) * Worker's Compensation * Military Leave * MN Sick and Safe Time * Jury Duty * Witness Duty * Holiday pay (hourly employees must work) * Family Medical Leave (FMLA) * Personal Leave (LOA) * Voting Leave * Bereavement Leave * School Leave About Kendall's Kendall's Tavern & Chophouse, overlooking the Bunker Hills Golf Course in Coon Rapids, Minnesota, features exceptional cuisine, attentive service, and a warm, welcoming atmosphere. Kendall's is the perfect place for casual lunches after 18 holes, private events, group dinners and more. Kendall's is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You're not just getting another job when you join the Morrissey team. You're becoming a part of our team - a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality. Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best - at work, in your career and in your life. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality
$48k-62.4k yearly 11d ago
Sous Chef for The Block Rogers
Craft & Crew Hospitality
Chef Job In Rogers, MN
Craft & Crew Hospitality is bringing The Block to Rogers, Minnesota! Just like our beloved St. Louis Park location, this newest addition will be a go-to spot for great food, craft drinks, and a welcoming, dog-friendly atmosphere. We're building a passionate team and looking for hospitality pros who thrive in a fast-paced, fun environment. We are seeking 2 Full Time Sous Chefs who are passionate about creating exquisite dishes and leading a dynamic team. In this position, you will have the opportunity to showcase your culinary expertise and creativity in our kitchen. From crafting innovative menus to ensuring the highest food quality, you will be at the heart of our culinary operations. As an Sous Chef at The Block - Rogers, you will work alongside a talented and passionate crew who are dedicated to delivering outstanding guest experiences. Train at our current Block - SLP location to learn the Craft & Crew ways, and bring your expertise to our new venture with the assistance of our Corporate Chef and your Executive Chef. We offer a competitive salary of $50,000 - $65,000 depending on qualifications/experience, ensuring that your hard work is recognized and rewarded. This is an onsite position, which means you'll have the opportunity to immerse yourself in the vibrant atmosphere of our restaurant and interact directly with our guests. Join Craft & Crew Hospitality and let your culinary creativity soar. Apply now and be part of a team that values teamwork, growth, and having fun in a customer-focused environment. As a team member you'll be able to enjoy benefits such as Medical, Dental, Vision, 401(k), Competitive Salary, Paid Time Off, Paid Meals, and Employee Discounts. Don't miss out on this exciting opportunity - take the next step in your culinary career today! Who are we? An Introduction Our mission is to provide craft food and spirits in a fun and welcoming setting that reflects our community, our guests and our team. Craft & Crew Hospitality is a mission and value driven organization offering a great work culture, excellent food, service and cocktails with a focus on our dog patios. Opportunities for growth and advancement are available with us! Are you excited about this Sous Chef for THe Block ROGERS job? As a Sous Chef at The Block Rogers, you can expect each day to be filled with excitement and delicious culinary adventures. From the moment you step into our bustling kitchen, you will immerse yourself in the fast-paced environment where creativity and teamwork thrive. You will work closely with our talented chefs to assist in menu planning, recipe development, and ensuring the highest quality of food preparation and presentation. From chopping and sautéing to grilling and roasting, your culinary skills will be put to the test as you prepare a variety of dishes that will delight our guests' taste buds. Your schedule as a Sous Chef will be varied, with a mix of day and night shifts, as well as weekends. This allows for a dynamic and diverse work experience, where no two days are the same. Whether you're creating a delectable brunch spread or preparing an exquisite dinner menu, you will play a key role in delivering a memorable culinary experience to our guests. At Craft & Crew Hospitality, we believe in continuous learning and growth. As a Sous Chef, you will have opportunities for skill development and advancement within our company. So, if you're ready to embark on a thrilling culinary journey and showcase your passion for food, apply now and become an integral part of our dynamic team at The Block Rogers. Are you the Sous Chef for The Block ROGERS we're looking for? To thrive in the role of Sous Chef, certain skills and tools are essential. We are looking for candidates who possess a unique blend of culinary expertise, leadership abilities, and effective communication skills. First and foremost, a minimum of 5 years of experience in the restaurant industry is necessary to excel in this role. Whether you've worked your way up from line cook to sous chef or have gained experience in various culinary settings, your extensive background in the industry will be highly valued. Supervisory experience is preferred, as you will be responsible for leading and managing a team of talented cooks and prep cooks. Your ability to mentor and guide the crew while maintaining a positive and motivating work environment will contribute to the overall success of the kitchen. A strong foundation in cooking techniques and a passion for creating mouthwatering dishes are crucial. Your culinary skills will shine as you bring innovation and creativity to the menu, ensuring that our guests are treated to an unforgettable dining experience. Effective communication skills are a must, as you will be collaborating closely with the executive chef, fellow chefs, and the kitchen team. Clear and concise communication will ensure a seamless flow of operations and enable us to consistently exceed our guests' expectations. At Craft & Crew Hospitality, we value continuous learning and growth. So, if you possess the necessary skills and tools, along with a desire to continually improve and excel in the culinary field, apply now and join our team at The Block Ready to join our team? So, what do you think? If you feel this is the right job for you, go ahead and apply! We look forward to meeting you!
$50k-65k yearly 39d ago
Sous Chef for The Block Rogers
Craft and Crew
Chef Job In Rogers, MN
Craft & Crew Hospitality is bringing The Block to Rogers, Minnesota! Just like our beloved St. Louis Park location, this newest addition will be a go-to spot for great food, craft drinks, and a welcoming, dog-friendly atmosphere. We're building a passionate team and looking for hospitality pros who thrive in a fast-paced, fun environment. We are seeking 2 Full Time Sous Chefs who are passionate about creating exquisite dishes and leading a dynamic team. In this position, you will have the opportunity to showcase your culinary expertise and creativity in our kitchen. From crafting innovative menus to ensuring the highest food quality, you will be at the heart of our culinary operations. As an Sous Chef at The Block - Rogers, you will work alongside a talented and passionate crew who are dedicated to delivering outstanding guest experiences. Train at our current Block - SLP location to learn the Craft & Crew ways, and bring your expertise to our new venture with the assistance of our Corporate Chef and your Executive Chef. We offer a competitive salary of $50,000 - $65,000 depending on qualifications/experience, ensuring that your hard work is recognized and rewarded. This is an onsite position, which means you'll have the opportunity to immerse yourself in the vibrant atmosphere of our restaurant and interact directly with our guests. Join Craft & Crew Hospitality and let your culinary creativity soar. Apply now and be part of a team that values teamwork, growth, and having fun in a customer-focused environment. As a team member you'll be able to enjoy benefits such as Medical, Dental, Vision, 401(k), Competitive Salary, Paid Time Off, Paid Meals, and Employee Discounts. Don't miss out on this exciting opportunity - take the next step in your culinary career today! Who are we? An Introduction Our mission is to provide craft food and spirits in a fun and welcoming setting that reflects our community, our guests and our team. Craft & Crew Hospitality is a mission and value driven organization offering a great work culture, excellent food, service and cocktails with a focus on our dog patios. Opportunities for growth and advancement are available with us! Are you excited about this Sous Chef for THe Block ROGERS job? As a Sous Chef at The Block Rogers, you can expect each day to be filled with excitement and delicious culinary adventures. From the moment you step into our bustling kitchen, you will immerse yourself in the fast-paced environment where creativity and teamwork thrive. You will work closely with our talented chefs to assist in menu planning, recipe development, and ensuring the highest quality of food preparation and presentation. From chopping and sautéing to grilling and roasting, your culinary skills will be put to the test as you prepare a variety of dishes that will delight our guests' taste buds. Your schedule as a Sous Chef will be varied, with a mix of day and night shifts, as well as weekends. This allows for a dynamic and diverse work experience, where no two days are the same. Whether you're creating a delectable brunch spread or preparing an exquisite dinner menu, you will play a key role in delivering a memorable culinary experience to our guests. At Craft & Crew Hospitality, we believe in continuous learning and growth. As a Sous Chef, you will have opportunities for skill development and advancement within our company. So, if you're ready to embark on a thrilling culinary journey and showcase your passion for food, apply now and become an integral part of our dynamic team at The Block Rogers. Are you the Sous Chef for The Block ROGERS we're looking for? To thrive in the role of Sous Chef, certain skills and tools are essential. We are looking for candidates who possess a unique blend of culinary expertise, leadership abilities, and effective communication skills. First and foremost, a minimum of 5 years of experience in the restaurant industry is necessary to excel in this role. Whether you've worked your way up from line cook to sous chef or have gained experience in various culinary settings, your extensive background in the industry will be highly valued. Supervisory experience is preferred, as you will be responsible for leading and managing a team of talented cooks and prep cooks. Your ability to mentor and guide the crew while maintaining a positive and motivating work environment will contribute to the overall success of the kitchen. A strong foundation in cooking techniques and a passion for creating mouthwatering dishes are crucial. Your culinary skills will shine as you bring innovation and creativity to the menu, ensuring that our guests are treated to an unforgettable dining experience. Effective communication skills are a must, as you will be collaborating closely with the executive chef, fellow chefs, and the kitchen team. Clear and concise communication will ensure a seamless flow of operations and enable us to consistently exceed our guests' expectations. At Craft & Crew Hospitality, we value continuous learning and growth. So, if you possess the necessary skills and tools, along with a desire to continually improve and excel in the culinary field, apply now and join our team at The Block Ready to join our team? So, what do you think? If you feel this is the right job for you, go ahead and apply! We look forward to meeting you!
$50k-65k yearly 41d ago
Executive Chef 2
Sodexo S A
Chef Job In Saint Paul, MN
Returning UsersLog Back In Sodexo is seeking a Executive Chef 2 for Hamline University located in St. Paul, Minnesota. This Executive Chef will manage the campus culinary program for the residential dining hall and catering. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
$42k-63k yearly est. 1d ago
Executive Chef of Life Cafe
Life Time Fitness
Chef Job In Eden Prairie, MN
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.
$64k-88k yearly 35d ago
Executive Chef
Crave American Kitchen & Sushi Bar
Chef Job In Eden Prairie, MN
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
$70k-80k yearly 60d+ ago
Banquet Sous Chef
IDM Hospitality Management
Chef Job In Hastings, MN
With nearly two decades of hospitality expertise, IDM Hospitality is one of the country's leading developers, operators, and support teams within the independent and boutique sector throughout the country. IDM Hospitality operates over a dozen award-winning hotels throughout multiple states. Come join our team as the Banquet Sous Chef at the vibrant, newly opened Confluence Hotel in Hastings, Minnesota! Summary Scope of Role The Banquet Sous Chef will train, supervise and work with all cooks and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Primary Responsibilities To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions : Primary responsibility is for Banquets, in absence of banquets, Line responsibilities will prevail. Assign, in detail, specific duties to all associates for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations. Adhere to control procedures for cost and quality. All other duties as assigned. Secondary Responsibilities Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. Maintain schedule for proper staffing. Report any equipment in need of repair to chef and engineering for service. Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings. Supervisory Responsibilities The Banquet Sous Chef reports directly to the Executive Chef and has limited scope of supervisory responsibilities based on function of position. Experience and Education High School Diploma or GED required. Culinary or Apprenticeship program preferred . Minimum of two (2) years of experience as Sous Chef or related role required. Previous supervisory experience required . Previous hospitality experience preferred . Competencies / Skills / Abilities Must be able to speak, read, write and understand the primary language(s) used in the workplace. Basic computer skills. Knowledge of and ability to use Microsoft applications (Outlook, Excel, Word, etc.). Excellent verbal and written communication skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities. Thorough working knowledge of hot and cold food preparation and storage. Good working knowledge of accepted sanitation standards and applicable health codes. Basic mathematical skills to understand recipes, measurements, requisition amounts and portion sizes. Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, in alignment with Executive Chef / Hotel Management orders. Licenses and Certifications Culinary Certifications Schedule Opportunities Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Full-Time, 40-50+ hours per week based on business need. Weekdays, Weekends, and Holidays based on business need. Attendance at all scheduled training sessions and meetings is required. What can you look forward to? Health, Dental and Vision plans Generous paid time off 401(k) retirement plan with company match Hotel room discounts nationwide Disability insurance Employee assistance program Life insurance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. IDM Hospitality Management Group (“IDM”) is an Equal Opportunity and E-Verify Employer. We are committed to diversity and inclusion, providing an inclusive environment where you can bring your whole self to work. We aim to help you balance your work and personal life while supporting your professional growth. We welcome applications from all individuals, regardless of gender, race, sexual orientation, religion, age, disability status, or caregiving responsibilities.
$35k-50k yearly est. 3d ago
Sous Chef
Entourage Events Group
Chef Job In Minneapolis, MN
Who We Are Entourage Events Group, works closely with clients to design and manage events, from private business meetings and luncheons to large-scale conferences, employee appreciation events, seminars and holiday parties. We offer a wide-range of flexible menus and custom options for different audiences Position Entourage Events Group is currently seeking a full-time Banquet Sous Chef. We are looking for a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef's requirements and guidelines. Our ideal candidate is a creative professional to join our team and work at our venues. We are looking to fill the position as soon as possible. This is a salaried position and is commensurate with experience.
$35k-50k yearly est. 60d+ ago
Sous Chef
Apicii Hospitality
Chef Job In Minneapolis, MN
Now hiring a Sous Chef for an exciting new steakhouse concept located in The Westin Hotel in the heart of Downtown Minneapolis. Summary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. The Sous Chef contributes to the overall success of the kitchen, providing leadership in a fast-paced and dynamic culinary environment. Responsibilities: Partner with Executive Chef to execute and oversee the preparation of high-quality dishes. Coordinate and supervise kitchen staff, ensuring proper workflow and delegation. Maintain a clean and organized kitchen environment. Demonstrate in-depth knowledge of different cuts of meat, including beef, lamb, pork, and game, and the various cooking methods (grilling, broiling, sous-vide, etc.) that best highlight their flavors and textures. Ensure consistency in food quality, presentation, and adherence to culinary standards. Conduct regular taste tests and evaluations to maintain excellence. Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation. Foster a culture of continuous learning and development. Oversee the timely and accurate preparation of menu items during service. Manage inventory levels and order supplies as needed. Implement cost-control measures to optimize kitchen expenses. Ensure compliance with health and safety regulations. Collaborate on special events, catering, and kitchen-related projects. Address kitchen-related challenges promptly and effectively Provide leadership in the absence of the Culinary Director Must Haves: 2+ years proven experience as a Sous Chef or senior kitchen role. Expertise in butchering, seasoning, and cooking various meats to achieve optimal flavor and texture. Strong knowledge of different types of meats, including dry-aged beef, wagyu, and specialty cuts, as well as advanced cooking techniques for these meats. Strong knowledge of culinary techniques and flavor profiles Timekeeping and Scheduling Knowledge of food safety and health regulations Customer-centric Ability to effectively handle employee relations. Acute business & financial acumen Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc. Ability to thrive in a fast-paced, high-pressure kitchen environment. Ability to work flexible hours, including evenings, weekends, and holidays. Employment Transparency It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances. We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department. Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.
$35k-50k yearly est. 40d ago
Restaurant Chef - Minnehaha Cafe
Gaming Enterprise 3.9
Chef Job In Prior Lake, MN
Come join our Food and Beverage Team as our Restaurant Chef! In this role you will be the keeper of all things in the kitchen setting clear expectations and upholding standards of discipline. The perfect fit for this position is someone who is able to mentor and develop those on your team and has demonstrated significant career growth. If you come to each day with a balanced perspective and are positive to those around you - we are looking for you! Enjoy weekly pay, health benefits, and 401K starting day one. Whatever your career goals may be, let Mystic Lake Casino help get you there! Job Overview: Assist in managing the culinary operations of the Minnehaha Café 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.
$34k-47k yearly est. 53d ago
Sous Chef
The Walt Disney Company 4.6
Chef Job In Saint Paul, MN
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.
$35k-47k yearly est. 60d+ ago
Executive Chef
Invited
Chef Job In Medina, MN
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.
$85k-95k yearly 50d ago
Executive Sous Chef - Tattersall
Tria Restaurant
Chef Job In River Falls, WI
Job Details Level: Management Position Type: Full Time Education Level: 2 Year Degree Salary Range: $60000.00 - $70000.00 Salary Job Shift: Varies, includes Weekends & Holidays Job Category: Restaurant, Food and Beverage Description Tattersall in River Falls, WI is immediately hiring for an Executive Sous Chef. This position works closely with the Executive Chef and Chef Management Team to lead the development and growth of the restaurant. Responsibilities include managing and leading the daily operations of the culinary department with responsibility for ensuring food safety, quality, and consistency. Additional responsibilities include overseeing workflow, actively participating in the hiring, training, and supervision of culinary staff. Job Responsibilities: * Assists the Executive Chef and Chef Management Team in planning, developing, and implementing menus and develops recipe cards for menu items. * Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures. * Cultivates, maintains, and trains others with superior knowledge in food and beverage, trends and compatibility, and industry demographics. * Supervises culinary, dishwashing, and other kitchen personnel and coordinates their assignments to ensure economical, timely, and quality food production. * Reviews menus and analyzes recipes to determine food, labor, and overhead costs. * Conducts daily, weekly, and monthly inventories as required for controls and financial reports. * Assists in purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded. * Works with the Executive Chef and Chef Management Team to develop, set and execute the strategic direction and goals for the Culinary Department. Qualifications Job Requirements: * Three (3) years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment. * Proficient computer skills necessary complete job requirements. * Strong understanding of food cost, purchasing and kitchen equipment operation. * Working knowledge of state and federal laws and regulations related to food, safety, sanitation and employment. * Ability to stand for long periods of time. Ability to walk, squat, reach, use hands, talk, hear, see and lift and move up to 50 pounds. * Ability knowledgeably and professionally respond to client and guest inquiries, to read, to calculate mathematical equations especially as they relate to recipes and scheduling, and to travel (locally) to other Morrissey Hospitality business units as needed. * Associate degree or graduate from a two-year culinary school (complete with certificate) preferred. * Food safety certification or ability to obtain within 30 days of hire. Fulltime Position Benefits: * Medical Insurance * Dental & Vision Insurance * Life Insurance * Short & Long Term Disability Insurance * 401(k) Retirement Plan * Accidental Death & Dismemberment Insurance * Hospital Indemnity Insurance * Flexible Spending Account for Vision & Dental * Flexible Spending Account for Dependent Care * Flexible Spending Account for Commuter Expenses * Accidental Injury Insurance * Health Savings Accounts * Paid Time Off (PTO) * Worker's Compensation * Military Leave * Jury Duty * Witness Duty * Holiday pay (hourly employees must work) * Family Medical Leave (FMLA) * Personal Leave (LOA) * Voting Leave * Bereavement Leave * School Leave About Tattersall Tattersall in River Falls, WI is a destination distillery, event center, and dining experience. With over 75,000 square feet of indoor and outdoor gathering spaces, Tattersall offers guests everything from a world-class cocktail room and full service restaurant, to onsite wedding, corporate meeting, and special event catering and coordination. The Tattersall culinary team prepares elevated New American cuisine, using fresh, seasonal, and local ingredients whenever possible. The Tattersall River Falls culinary team works collaboratively, intentionally, and creatively to deliver exceptional experiences to our guests. Tattersall is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality. Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best at work, in your career and in your life. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality
$60k-70k yearly 13d ago
Executive Chef
Crave American Kitchen & Sushi Bar
Chef Job In Eden Prairie, MN
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
$42k-63k yearly est. 60d+ ago
Restaurant Chef - Asian Cuisine
Gaming Enterprise 3.9
Chef Job In Prior Lake, MN
Come join our Food and Beverage Team as our Restaurant Chef! In this role you will be the keeper of all things in the kitchen setting clear expectations and upholding standards of discipline. The perfect fit for this position is someone who is able to mentor and develop those on your team and has demonstrated significant career growth. If you come to each day with a balanced perspective and are positive to those around you - we are looking for you! Enjoy weekly pay, health benefits, and 401K starting day one. Whatever your career goals may be, let Mystic Lake Casino help get you there! Job Overview: Assist in managing the culinary operations to ensure proper and timely food preparation to complement and enhance guest's gaming experience. Put your creativity to the test by planning weekly and daily specials all while mentoring the dedicated team of Sous Chefs, Lead Cooks, and Line Cooks! Empower Your Future: The Work You'll Lead: Interviews, selects, hires, and promotes team members; plans training and development in conjunction with Human Resources Development, and completes performance appraisals, disciplinary actions and terminations. Schedules staff to match business needs. Ensures the quality and consistency of all products. Maintains proper rotation of products. Performs cooking functions as assigned. Maintains sanitation through regular inspections of equipment, supplies and proper food storage. Ensures compliance with all prescribed food and safety standards. Plans weekly and daily specials. Job Requirements: Any combination of culinary education and/or cooking experience to equal five years, including three years of experience at Sous Chef level. The ability to communicate basic information and ideas in spoken English so others will understand. Basic knowledge of sanitation practices, quality control, recipe interpretation and prep duties. Must complete formal tasting audition in the presence of the Executive Chef. Some experience with word-processing, spreadsheets, database and electronic mail software. Certified Food Service Manager Certificate or ability to obtain within 90 days of employment. Outstanding Benefits & Awesome Perks: Enjoy competitive weekly pay, outstanding benefits, and advancement opportunities at the SMSC Gaming Enterprise. Eligible Team Members are offered a comprehensive benefits package include medical, dental, life and disability insurance, onsite medical clinics and pharmacy, 401(k) retirement plan, paid time off, wellness programs and more. Plus, take advantage of perks like discounts on childcare, fuel, bus passes and fitness membership, free uniforms and free uniform cleaning, and tuition reimbursement. Who We Are: We're not just in the business of entertainment; we're in the business of crafting unforgettable experiences. We believe in the power of possibility, to unite and uplift, rallying around every triumph, big and small. At Mystic Lake and Little Six, every moment is a chance to be the experience. Different backgrounds, different strengths, and different passions, we value the diversity that everyone brings to the table. Our values are a direct reflection of the diverse communities that we proudly serve, represent, and invest in. We invite you to the place to learn, grow, thrive and lead. Let's create moments that matter, celebrate diversity, and build a brighter future for all. Be the Experience. Be Bold. Be Mystic.
$39k-54k yearly est. 60d+ ago

Learn More About Chef Jobs

How much does a Chef earn in Woodbury, MN?

The average chef in Woodbury, MN earns between $27,000 and $55,000 annually. This compares to the national average chef range of $31,000 to $68,000.

Average Chef Salary In Woodbury, MN

$39,000

$27,00010%

$39,000Median

$55,00090%

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Zippia Careers
Food Preparation and Restaurant Industry
Chef Jobs
Locations
Woodbury, MN
Chef Woodbury, MN Jobs

Chef Jobs in Woodbury, MN

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Executive Chef

Restaurant Chef - Asian Cuisine

Learn More About Chef Jobs

How much does a Chef earn in Woodbury, MN?