Sous Chef Jobs in Minnesota

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! Job Description Lyngblomsten is looking for a motivated individual with a passion for food! We have an opportunity for a Part-Time Day Shift Cook at our brand-new Lino Lakes location. This position would be 4 shifts, 6:00 AM to 2:30 PM, which includes every other weekend on a biweekly basis. We are looking for a collaborative individual passionate about serving the 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. 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 Breakfast and lunchinside our communities, presentation and customer service, Supervise dietary aides on 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 Lyngblomsten is an award-winning Christian nonprofit organization serving older adults through healthcare, housing, and community-based services since 1906. Join our team, touch lives, and make a difference! Lyngblomsten does not discriminate in employment on any basis protected by law. Please tell us if you require any special arrangements during the interview process. Upon conditional job offer of employment, all applicants will be subject to a State of MN background study. We offer competitive pay and outstanding benefits, paid training, and scholarship opportunities. Our benefits package shows how invested we are in our employees. At 30 hours a week, you are eligible for: Low employee cost Medical and Dental HSA account, plus an employer contribution Free Employee Life Ins. and LTD insurance 200% match of your 2% contribution to a 403B after 1 year Flex/PTO starting at 4.62 hours earned per 80 hours. (Up to 3 weeks the first year) Short-Term Disability Earn 56 hours per year Lyngblomsten is an equal employment opportunity organization and affirmative action employer. Minority, Disability, Veteran, LGBTQ+. Powered by JazzHR ySpArjpl3O

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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$110,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 27, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local 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 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.

We are hiring immediately for a full time CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Sunday through Thursday, hours may vary. More details upon interview. Requirement: Previous culinary supervisory experience is required. *Internal Employee Referral Bonus Available Pay Range: $25.00 per hour to $25.80 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1386292. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1386292 [[req_classification]]

Nutrition Services/Cook Helper Date Available: ASAP Closing Date:

Food Service/Cook`s Helper District: Mankato Area Public Schools

Chef Manager / Dining Services Director What makes this position special? This is a great opportunity for someone who is looking for a space to be creative with their expression of food! Great location! Great Clients! We are seeking a Chef Manager / Dining Services Director to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to lead and guide a team towards the goals of the dining department. Extensive cooking experience and experience leading a team are required. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Benefits including health, disability, life insurance PTO accrual starting at day one! Responsibilities: Menu development within provided guidelines Ordering and maintaining inventory Hiring and developing team members Assist with meal preparation and serving Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Develop and maintain relationship with other management and client Requirements: Extensive culinary experience Prior experience with leading a team Positive attitude and excellent customer service skills Knowledge in Microsoft office including excel Ability to work on feet for extended periods of time Reliable means of transportation to and from work Equal Opportunity Employer, including disabled and veterans.

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

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

Returning UsersLog Back In Sodexo is hiring our Executive Chef to join our successful partnership at Mankato University in Minnesota. The ideal candidate will be able to bring their culinary talent to the table and excel at training staff, improving food quality and producing prestigious catering events. Previous campus experience is a plus. Our chef will maintain a positive, high-energy in the kitchen, with a Can-Do Attitude and be ready to go above and beyond for stellar student satisfaction. Strong financial acumen to manage our DRIVE system and ordering within compliance to make the budget work are critical to success in the role. Our leader will be an expert with HACCP standards, food and labor costing, commercial kitchen software and production record compliance. ServeSafe Certification preferred. Sodexo provides college campuses with food and nutrition, facilities and environmental services, and 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 * Strong Computer Savvy with administrative work driving the culinary programming * Bring strong Culinarian skills with HACCP certifications up to date * Provide the Wow Factor for our students through Demonstration Cooking, Live Action Stations, and innovative scratch cooking 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 * Positive High energy in the kitchen * Good Can Do attitude, ready to go above and beyond for stellar student satisfaction * Financial Acumen, manage our DRIVE system, order, make the budget work and ordering within compliance 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 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!

DEPARTMENT: Food and Beverage EXEMPTION STATUS: Exempt REPORTS TO: Director of F&B COMPACT LEVEL: Compact III Yes DATE APPROVED: MINOR ELIGIBLE: No GRADE LEVEL: 11 CASH HANDLING Yes POSITION SUMMARY This position is responsible for overseeing all operations in the restaurant kitchens of the Shooting Star Casino, Hotel & Event Center. In all interactions, the position is responsible for making STAR service to guests and fellow team members a first priority. DUTIES & RESPONSIBILITIES Provides exceptional, STAR Service to ensure overall guest satisfaction. Performs the steps of STAR Service, which include… o Smile and Greet o Take Care of Needs o Anticipate, Ask and Act o Remember to Thank and Close Performs the position-specific STAR service expectations, as outlined by the department. Works with managers to ensure cost of goods and labor cost for all kitchens meet budget projections. · Prepares operational reports · Performs analyses - setting forth progress & recommendations · Performs analyses - adverse trends & recommendations · Handles special function menu planning · Works for new service area design as required · Coordinate all training activities Develops and prepares food products to be served to our guests, ensuring good food quality and presentation standards are met. · Develop recipes and portion specification · Prepares food for menus in restaurant or special function · Ensures appearance and taste of food served our guests · Ensures nutritional needs · Ensures adequate levels of product are available to enhance the efficiency of the kitchen · Works within budgetary constraints · Prepares samples for future menus · Fills out waste Spoilage reports · Make period and regular inspections of units Maintains a safe and sanitary work environment adhering to casino standards and standards set by the Indian Health Service. · Records time and temperatures in log · Labels product put into storage. · Maintains product supplies using the First In First Out Standard · Maintains cleanliness and sanitation of work area and equipment Listens and responds to guest concerns to maintain a high level of guest satisfaction · Answers guest questions · Routes guest concerns to appropriate personnel Performs other duties and responsibilities as required or assigned · Traditions Buffet · 2 One 8 · Deli · Whispering Winds · Banquets Performs supervisory responsibilities in accordance with the Shooting Star Casino rules, regulations, policies and procedures. · Evaluates and documents associates work performance through usage of the current corporate evaluation process. · Provide coaching sessions. · Planning, assigning, scheduling, and directing work to associates. · Review applications and files for position openings. Establishes questions and interview for hiring and promotions according to policies and procedures. · Establish and comply with budget objectives. Mentor Culinary staff · Trains, develops, and motivates culinary staff to meet and exceed established food preparation according to well defined recipes on a consistent basis. · Identify developmental needs and provides guidance and direction to subordinates, including setting performance standards and monitoring performance. · Prepares culinary staff for career longevity and advancement. EDUCATION & EXPERIENCE Bachelor's degree with major concentration in food preparation, management, nutrition or related field and five years related experience; or culinary degree and minimum of two years related experience. Certificates, Licenses & Designations Must meet licensing requirements as prescribed by the Tribal State Compact for Gaming. KNOWLEDGE, SKILLS & ABILITIES · Knowledge of chemicals for cleaning and sanitizing. · Knowledge of proper storage of product (both chemicals and food product). · Knowledge of proper methods of cleaning and maintaining equipment. · Knowledge of and ability to apply food safety regulations. (Such as Serv-Safe). · Advanced cooking knowledge · Advanced knowledge on use of kitchen equipment. · Skill in basic math addition, subtraction, multiplication, division and fractions. · Skill in developing and maintaining positive relationships with external and internal guests. · Skilled in menu planning · Skilled in cost of goods and labor controls. · Skilled in operating kitchen equipment. · Ability to read and interpret documents (Such as P&L statements). · Ability to define problems, collect data, establish facts and draw valid conclusions. · Ability to interpret instructions in mathematical or diagram form. · Ability to develop, read and interpret recipes · Ability to write and follow oral and written directions. · Ability to stand and walk for extended periods of time. · Ability to lift/move up to 75 pounds (such as cases of product to and from storage). WORKING CONDITIONS · Frequent exposure to moderate noise levels. · Frequent exposure to moving mechanical equipment. · Frequent exposure to warm to hot temperatures, room temperatures vary from warm to cold in freezer. · Frequent exposure to sharp utensils. · Frequent exposure to blood borne pathogens. · Frequent Exposure to hazardous chemicals, solutions and solvents · Continuous exposure to moderate concentration levels of tobacco smoke. Note: Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job. They reflect principal job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Pier B Resort does a thriving banquet business, and we have a need for an experienced and highly qualified Assistant Banquet Chef to assist our Banquet Chef in prepping and serving banquets of all shapes and sizes. Additionally, we are hoping to interview candidates for this position that also have experience in baking or as Pastry Chefs, as we would like to be able to offer in-house, fresh baked desserts. This is an hourly position. Duties and Responsibilities · Working knowledge of all kitchen stations (Fry Station, Broiler Station, Sautee Station, Grill Station & Pantry) · Checking inventory of meat & produce, on a daily basis · Follow menu recipes & procedures with all food production · Cook food and prepare top-quality menu items in a timely manner · Serve items in accordance with established portions and presentation standards · Attention to detail to ensure proper preparation and temperature of all food products · Possesses the ability to handle any menu ranging from multiple types of buffets, to plated meals, and extends to formal dinners with multi-course, plated meals · Assists with the preparation, ordering & execution of banquet events, sets-up, maintains and breaks down service line · Adheres to state and local health and safety regulations; Ensures work areas and equipment are clean and sanitary · Covers, dates and properly stocks all food production/stores leftover products that are re-usable · Assists the Silos Executive Chef & Pier B Banquet Chef with training and overseeing the work of kitchen staff as assigned · Maintains neat professional appearance and observes personal cleanliness rules · Assists the team with all storage areas, walk-ins and reach-ins keeping them neat and clean on a daily basis · Helps keep storage areas stocked and organized Qualifications · Minimum of 3 years of proven past experience in this position at a country club, hotel or upscale dining restaurant. · Willing to train & learn all Pier B and Silos recipes and procedures · Provide a valid Minnesota Food Handlers Certificate, obtain one within 30 days of date of employment · Must have the ability to multi-task efficiently while remaining focused on the goal to execute multiple events, at a time · Able to move and lift up to 25 lbs without assistance · Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required Personal Characteristics · Team player with attention to detail · Positive outlook and outgoing personality · Dedicated to meeting the expectations of Director of Food & Beverage and ownership · Have excellent verbal communication & leadership skills · Able to prioritize effectively and concentrate on the most critical tasks to meet each events timeline · Willing to work various stations in the kitchen and learn as much as possible to grow as a culinarian · Able to accept constructive criticism · Follows through with instructions consistently and to a high standard · Be able to solve problems quickly in a fast-paced environment Job Requirements · Basic reading, writing and math skills · 3-5 years of food preparation experience. · Prior management experience helpful · Experience as a pastry cook very helpful · Excellent interpersonal communication skills. · Attention to detail.

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

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