Chef jobs in Duluth, MN

$19.00 / Hour Full-time or Part-Time Shifts Available Free Meal every shift 2 weeks PTO (Paid Time Off) Immediate Hiring Great Advancement Opportunities We are currently hiring for Line Cooks to work at Mad Town Gastropub, located inside the Madison Regional Airport. Here are a few things you can expect when you join our team as a Line Cook Follow all recipes and practice portion control to prepare, garnish, and present ordered items Maintain proper and adequate set-up of the kitchen/station on a daily basis Requisitioning and stocking of all required food, paper products, and condiments Handles, stores, and rotates all products properly Responsible for set-up, regular maintenance, cleaning, and breakdown of any machinery and equipment Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure product quality Complete opening, on-going, and closing checklists as required Takes responsibility for quality of products served Perform general and specific cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards Other duties as assigned The ideal candidate for this position has: At least 18 years old One year line cook experience in a restaurant Verbal and written communication is essential Ability to read, speak, and understand the English language in order to communicate with guests and take orders Basic mathematical skills Ability to stand and work in confined spaces for long period of time. SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.

. Pay Rate: $23.50 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays

Pay: $21.50 per hour At Great Wolf, the Lead Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Lead Line Cook manages the operations of the kitchen in the absence of the Sous Chef, oversees preparation of food and inventory levels of the kitchen, and assists with training employees. Join our Pack: •Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels •Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives •Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training •Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund •Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: •Medical, Dental, and Vision insurance •Health savings account •Telehealth resources •Life insurance •401K with employer match •Paid vacation time off •Paid parental leave Essential Duties & Responsibilities Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets. Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets. Oversees the activities of the kitchen staff and monitors food production and presentation. Resolves operational issues. Manages the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties, while maintaining a consistently positive operational flow. Maintain working rapport with all hotel staff for efficient operation and service to guests. Assist all restaurants (including quick service) during peak business levels. The lead line cook can be re-deployed as needed to support the operation. Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef. Monitor supply levels of food, paper goods and small wares. Oversee replenishment as necessary. Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements. Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner. Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations. Maintain and follow all Ecosure or similar food safety and sanitation program standards. Direct Dishwashers to maintain appropriate levels of dishes and utensils; ensure that all dishware used in cooking is always clean and sanitary. Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs. Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership. Prepare schedules for approval by the Executive Chef. Prepare and communicate closing reports and shift information to the F&B operations team; at the end of the shift check out with Sous Chef / Executive Chef. Basic Qualifications & Skills High School degree or equivalent. Three years of cook experience in a similar environment. Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment. Possess the ability to work with Point of Sale system and Kitchen Display System. Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Must be able to obtain local or state food handling permits and serv safe food handling certification as required. Successful completion of criminal background check and drug screen. Desired Qualifications & Traits Culinary education degree preferred. One year of experience in lead line cook, supervisor or leadership role Previous kitchen experience in hotel/resort industry. Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment. Proven teamwork. Projects professional image that inspires trust and confidence. Enthusiastic and positive energy. Physical Requirements Able to lift up to 40 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Able to work in hot/cold environments Able to work around continuous moderate noise levels Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Pay Rate: $#undefined#undefined#undefined /hr An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

We are seeking to hire a friendly, energetic, and helpful person to work in our Bakery Department as a Bakery Fryer. This position requires someone interested in early morning shifts prior to the store opening. This position uses a deep fryer to prepare donuts, rolls, and pastries. This position is used many times as a steppingstone to becoming a baker. Starting Wage - $13.70 to $15.65 Available Benefits, Subject to Eligibility -Flexible scheduling, Paid Time Off, Health Insurance, Retirement plans The shifts for this position vary but generally are overnight shifts. Employees must be able to lift up to 25lbs. This position also offers the opportunity for many outstanding benefits including Health insurance, pension, 401k, paid vacation and personal days, along with other elective benefits. Advancement opportunities are available for employees that are successful and demonstrate outstanding customer service skills as well as the ability and desire to learn. Must be 18 years of age. Bakery Department Retail Grocery Part time

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. Position Summary 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-$100,000 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 December 19, 2025. About the Venue A mission-based non-profit organization located in downtown Milwaukee, the Marcus Performing Arts Center (MPAC) brings high-quality arts and cultural programming to Southeastern Wisconsin. Serving more than 200,000 people annually, MPAC brings a diverse range of celebrated performing arts to the region, including: * Tony Award-winning Broadway shows. * Exceptional music, dance, and theatre events from artists in Milwaukee and around the world. * Exciting community events & celebrations. * Fun, educational experiences for young audiences. * Private events, like weddings and meetings. A fixture in Milwaukee for over 50 years, MPAC is home to four major resident companies: Black Arts MKE, First Stage, The Florentine Opera, and Milwaukee Ballet. MPAC is proud to be part of the Milwaukee Theater District as well as a dedicated War Memorial facility, honoring those who bravely served our country. From our world-class performances to inspiring community events, we hope your experience at the Marcus Performing Arts Center leaves you feeling transported and transformed. Responsibilities * Responsible for managing, developing and mentoring staff of 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.

STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we dont raise the bar. We are the bar. We create destinations, not pit stops, and were looking for people who are ready to join a team that pushes boundaries and values hard work every day. RED CIRCLE INN Nestled in the heart of Waukesha County, just minutes from Hartland, Delafield, Waukesha, and Oconomowoc, the Red Circle Inns tradition of quality dining and events continues. Lake Country has seen many changes since the 1848 opening of The Red Circle Inn & Bistro but we remain the destination of choice for steaks, seafood and an exemplary fine dining experience. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, youll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters hereuse it to build the future, make an impact, and continuously improve the guest experience. As the Sous Chef, you are responsible for effectively directing and supervising the daily operation of the kitchen including but not limited to training, motivating, and monitoring of kitchen staff, assisting with ordering and inventory, and food preparation in adherence to the direction of the Executive Chef and company standards. WHAT YOUR DAY WILL LOOK LIKE Leads a small team in supporting and servicing the day-to-day activities. Executes well-defined work assignments that are subject to a moderate level of control and review. Assists the Executive Chef in meeting and exceeding company food budget and goals Assists the Executive Chef in ensuring all kitchen staff are trained on dish specification Ordering food product to appropriate levels Prepare food for service appropriate to sales levels Assists in monitoring and controlling stock levels and makes sure stock rotation is followed in all store rooms and coolers Leads by example, setting the pace and standards Manage disciplinary issues as needed in conjunction with the Executive Chef/General Manager Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Conduct daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the preparation and storage of food meets company and statutory health and safety requirements Ensure the kitchen adequately stocked with all necessary goods to create a smooth meal service Respect all co-workers and managers Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests Promote a positive perception of the company at all times both internally and in public GHG24 Requirements: WHAT IT TAKES TO SUCCEED Experience and/or Training Three plus years of Line Cook and Supervisory experience or culinary school required ServSafe certified Culinary education or equivalent work experience Strong organizational and communication skills Ability to operate and maintain kitchen equipment Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations Ability to handle difficult and challenging situations and conversations MANDATORY REQUIREMENT U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If youre ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer. PI5b2a55efd8bd-31181-39222030

City/State: Hermantown, Minnesota Shift: Ebenezer Job Status: day/evening Pay Range: Ebenezer The **Pillars of Hermantown** is Ebenezer's newest managed senior living community in northern Minnesota near Duluth and offers Independent Living, Assisted Living and Memory Care options with 105 total apartments near major crossroads and amongst beautiful scenary. The Pillars creates purposeful lifestyles for our seniors with dedicated staff to meet their needs in a variety of ways. Come join our team of dedicated employees who share in our mission to help our seniors heal, discover, and educate for longer healthier, more significant lives! Ebenezer is looking for a **Cook/Chef** to join our Assisted Living team at the Pillars of Hermantown. This position is responsible for preparing and cooking meals as assigned using standardized recipes to meet established culinary standards of high quality care. Culinary position will plate food for optimal eye appeal to entice food consumption by our residents in our Senior Living Community located in Hermantown, MN. This full-time schedule culinary services position includes; + Full time position, 80 hours per pay period + Days and early evenings + Every other weekend **Responsibilities:** + Handles and prepares food in a safe manner following policies and infection control and safety standards. + Ensure timely production and meal service is provided to residents + Set up line service + Clean and sanitize equipment and work area after each use + Assists with special events + Assists Culinary Director with supervision and training of culinary staff + Performs other duties as assigned and directed **Required Qualifications** + 0 - 1 Year Experience + Must be 18+ years old + MN Food Safety- Sanitation Cer within 90 Days or + Certified Food Protection Manager (must be issued by the State of Minnesota for locations in the state of MN) within 90 Days **Preferred Qualifications** + Vocational School Technical Training or Associate Degree - Food Service + 1 - 3 Years Experience + Working knowledge of basic Microsoft applications **Benefit Overview** Ebenezer offers a generous benefits package, including but not limited to medical, dental, vision plans, life insurance, short-term and long-term disability insurance, PTO and Sick and Safe Time, tuition reimbursement, retirement, early access to earned wages, and more! Please follow this link for additional information: ********************************************** **Compensation Disclaimer** An individual's pay rate within the posted range may be determined by various factors, including skills, knowledge, relevant education, experience, and market conditions. Additionally, our organization prioritizes pay equity and considers internal team equity when making any offer. Hiring at the maximum of the range is not typical. If your role is eligible for a sign-on bonus, the bonus program that is approved and in place at the time of offer, is what will be honored. **EEO Statement** EEO/Vet/Disabled: All qualified applicants will receive consideration without regard to any lawfully protected status

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.

Job Description Campus Executive Chef - Martin Luther College Salary: $70,000-78,000 Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary $$ RELOCATION FUNDS $$ FRESH IDEAS is hiring an energetic and growth minded EXECUTIVE CHEF on the campus of Martin Luther College! In this key culinary leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with FRESH IDEAS programs and guidelines. New Ulm is rich in history and tradition with the German heritage alive in architecture, festivals, and community life. New Ulm's food and beer scene is one of the town's biggest draws, blending hearty German tradition with a growing mix of modern, small-town flavor. New Ulm is home to August Schell Brewing Company, one of the oldest family-owned breweries in the country, where you can enjoy traditional German-style lagers, seasonal releases, and lively events in a picturesque Biergarten setting. Add in local wineries, a distillery, and a range of casual eateries and international options, and the result is a surprisingly rich culinary scene for a city its size. . There's also a strong arts and music scene, with a community theater, galleries, and live performances. New Ulm, MN, has a really charming food scene and a lot of fun things to do, especially if you like history, German heritage, and relaxed small-town vibes. New Ulm is a safe, affordable, close-knit community, with cultural depth, strong schools, and real growth momentum. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet 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 or copy/paste the link below for paid time off benefits information. ******************************************************************************************* Fresh Ideas maintains a drug-free workplace.

The Pillars of Hermantown is Ebenezer's newest managed senior living community in northern Minnesota near Duluth and offers Independent Living, Assisted Living and Memory Care options with 105 total apartments near major crossroads and amongst beautiful scenary. The Pillars creates purposeful lifestyles for our seniors with dedicated staff to meet their needs in a variety of ways. Come join our team of dedicated employees who share in our mission to help our seniors heal, discover, and educate for longer healthier, more significant lives! Ebenezer is looking for a Cook/Chef to join our Assisted Living team at the Pillars of Hermantown. This position is responsible for preparing and cooking meals as assigned using standardized recipes to meet established culinary standards of high quality care. Culinary position will plate food for optimal eye appeal to entice food consumption by our residents in our Senior Living Community located in Hermantown, MN. This casual schedule culinary services position includes; * To help with last minute or preplanned needs * Days and early evenings * Every other weekend Responsibilities: * Handles and prepares food in a safe manner following policies and infection control and safety standards. * Ensure timely production and meal service is provided to residents * Set up line service * Clean and sanitize equipment and work area after each use * Assists with special events * Assists Culinary Director with supervision and training of culinary staff * Performs other duties as assigned and directed Required Qualifications * 0 - 1 Year Experience * Must be 18+ years old * MN Food Safety- Sanitation Cer within 90 Days or * Certified Food Protection Manager (must be issued by the State of Minnesota for locations in the state of MN) within 90 Days Preferred Qualifications * Vocational School Technical Training or Associate Degree - Food Service * 1 - 3 Years Experience * Working knowledge of basic Microsoft applications Benefit Overview Ebenezer offers a generous benefits package, including but not limited to medical, dental, vision plans, life insurance, short-term and long-term disability insurance, PTO and Sick and Safe Time, tuition reimbursement, retirement, early access to earned wages, and more! Please follow this link for additional information:********************************************** Compensation Disclaimer An individual's pay rate within the posted range may be determined by various factors, including skills, knowledge, relevant education, experience, and market conditions. Additionally, our organization prioritizes pay equity and considers internal team equity when making any offer. Hiring at the maximum of the range is not typical. If your role is eligible for a sign-on bonus, the bonus program that is approved and in place at the time of offer, is what will be honored. EEO Statement EEO/Vet/Disabled: All qualified applicants will receive consideration without regard to any lawfully protected status

Cook Cook What Makes This Location Special- Its a small family oriented location for people who want to learn the basics of cooking. NO Late Nights. This is a weekend rotation every other week and rotate of Holidays. This is a 7day, 365 days year operation and this is bulk cooking not restaurant style. Daily Pay Available! We are seeking a cook to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to work on their feet for extended periods of time. Experience in cooking and kitchen tasks is required for this position. Why Join New Horizon Foods? When you join our team, you're not just cookingyou're caring. You'll be part of a supportive, mission-driven company that values teamwork, integrity, and a passion for service. We take pride in serving communities across the country, and we're looking for cooks who care as much as we do. 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 Health benefits for Full Time employees PTO for Full Time employees Responsibilities: Meal preparation Food preparation and proper storage Assist maintaining all health code regulations in kitchen 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 Follow a Four week menu cycle with recipes provided This involves National School Lunch Program Requirements: Positive attitude and excellent customer service skills Ability to work on feet for extended periods of time Ability to follow recipes Understanding of basic cooking techniques Reliable means of transportation to and from work No experience required Equal Opportunity Employer, including disabled and veterans. Compensation details: 19-21 PIda2c25***********1-39235188

Start a meaningful career as an Executive Chef with Thorne Crest Senior Living Community. Make a difference in someone's life every day. At Thorne Crest Senior Living Community, we believe that exceptional dining experiences help residents feel valued, cared for, and at home. Join our dedicated culinary team and bring your passion for scratch cooking, creativity, and service to a role where your work truly matters. Why Join Us? People First: Build meaningful connections with residents and collaborate closely with a supportive team. Competitive Pay: We offer a strong wage package based on experience and expertise. Stable Schedule: Full-time position with rotating weekends and holidays. Supportive Culture: We value our team members as much as our residents. Quick Hiring: Apply today and hear back within 48 hours. What You'll Do * Maintain current knowledge of food-service regulations and best practices. * Assist in planning and executing departmental goals, budgets, and operational systems. * Develop menus, order supplies, and coordinate meals for special events. * Promote high-quality, from-scratch cooking using fresh, flavorful ingredients. * Set and enforce recipe standards, portion guidelines, and presentation expectations. * Monitor meal quality, ensuring resident preferences and dietary needs are met. * Conduct daily rounds to support staff performance, safety, and sanitation standards. * Communicate effectively with all departments to ensure smooth operations. * Engage with residents to gather feedback and enhance satisfaction. * Maintain clean and sanitary food-preparation and storage areas. * Participate in ongoing professional development. * Train, mentor, and motivate culinary staff. What You'll Need * Certified Food Protection Manager certification, or willingness to obtain within 2 months. * Bachelor's or associate degree in culinary arts, or equivalent training and experience. * Minimum 2 years of experience as a chef. * Must be 21 years of age or older. Benefits Available to You * Medical * Dental * Vision * 403(b) with Discretionary Employer Match * Life/AD&D Insurance * Short- & Long-Term Disability * Accident & Critical Illness Insurance * Employee Assistance Program To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position's essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position.

Role OverviewSodexo is seeking an Executive Chef 1 for Minnesota State University located in Mankato, Minnesota. This Executive Chef will manage the dining programs campus wide. 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 Dobe 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/orhave working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation 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 ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa 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/orhave a passion for food and innovation. Who We AreAt 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 & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job DescriptionSalary: Position Title: Part-Time Private Chef Schedule: Friday and Saturday Evenings The University Club invites applications for an accomplished Part-Time Private Chef to curate and present bespoke dining experiences for our distinguished members every Friday and Saturday evening. This is a rare opportunity to showcase your culinary artistry in an exclusive, fine-dining environment dedicated to exceptional service and refinement. The ideal candidate will demonstrate exemplary culinary skill, a deep appreciation for seasonal and locally sourced ingredients, and the ability to craft sophisticated, memorable menus that embody the Clubs tradition of excellence. Key Responsibilities: Conceptualize, prepare, and execute elegant, multi-course dinners for members and their guests. Develop distinctive, seasonal menus reflecting creativity, precision, and the highest culinary standards. Collaborate with Club management and service teams to ensure flawless coordination and presentation. Uphold impeccable kitchen organization, sanitation, and efficiency. Ensure superior quality, consistency, and visual presentation of all dishes. Manage food procurement, inventory, and cost controls in alignment with Club policies. Engage professionally and discreetly with members to enhance their private dining experience. Qualifications: Minimum of 510 years of experience as a professional chef in fine dining or luxury private settings. Proven record of creating elevated, innovative, and seasonal menus. Exceptional attention to detail, organization, and time management. Strong communication and interpersonal skills, with a service-oriented mindset. Culinary degree and ServSafe (or equivalent) certification preferred. Availability to work consistently on Friday and Saturday evenings. Compensation: A competitive rate or per-event honorarium commensurate with experience and expertise. Application: Qualified candidates are invited to submit a rsum, sample menu, and a brief statement of culinary philosophy.

Job Details Position Type: Full Time Salary Range: $65000.00 - $72000.00 Salary Job Shift: Varies, includes Weekends & Holidays Job Category: Restaurant, Food and Beverage Description Tria Restaurant is seeking an Executive Sous Chef who brings strong culinary leadership, a steady hand in a high-volume kitchen, and genuine pride for their craft. This role supports the Executive Chef in overseeing daily operations, maintaining high food and safety standards, leading and developing the culinary team, and helping shape a menu built on seasonality, creativity, and consistency. The ideal candidate is an engaged leader, a clear communicator, and a skilled technician who thrives in a professional, team-driven environment. This is an opportunity to contribute to a respected North Oaks restaurant, work with quality ingredients, and help lead a team that values collaboration, accountability, and continuous growth. 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, scheduling, and evaluation of performance of culinary personnel; preparation and cooking of food; and coaching staff on the production and preparation of menu items. ESSENTIAL DUTIES AND RESPONSIBILITIES Culinary Management: * Assists the Executive Chef and General Manager in planning, developing, and implementing menus. * Develops recipe cards for menu items to ensure consistency and profitability. * Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures. * Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible. Supervisory and Administrative Functions: * Works with the Executive Chef and General Manager to manage and coordinate the hiring, training, and development of all kitchen and culinary staff. * Monitors staff work product including regular inspections ensuring departmental cleanliness and product security. * Maintains close communication with other managers to ensure adequate staffing, inventory, and production pars are in place. * Reviews menus and analyzes recipes to determine food, labor, and overhead costs. * Conducts inventories as required for controls and financial reports. * Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels. * Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations. * 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. * Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines. * Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety. Qualifications MINIMUM REQUIREMENTS * Three (3) years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment. * Proficient computer skills necessary to communicate with others, prepare and provide food costing and recipes, analyze financial reports, and assist in overall organizational management. * Food Safety certified or ability to obtain within 30 days from hire. * MN CFPM or ability to obtain within 30 days of hire. * Strong understanding of food cost, purchasing and kitchen equipment operation. * While performing the duties of this job, the employee is regularly required to position self to move about. * The employee frequently is required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management. * The employee may need to travel (locally) to other properties occasionally. * Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. PREFERRED SKILLS & QUALIFICATIONS * Degree or graduate from a two-year culinary school (complete with certificate). * Competency in Craftable and Microsoft Office is preferred. We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team must exemplify our company cornerstones of "Growing Together": * Are you committed? * Do you exhibit professionalism? * Do you strive for perfection every day? * Do you accept accountability? The answer to each cornerstone must unequivocally be YES, or the foundation weakens, and it will be obvious who is not "All-In." Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company. Tria Restaurant & Bar is an elevated neighborhood dining destination in North Oaks, Minnesota. The menu features modern French-American cuisine with an emphasis on seasonal ingredients, wine-friendly flavors, and elevated Midwestern comfort foods. The dining room is warm and contemporary, with service that balances professionalism, polish, and approachability. The culinary team thrives on consistency, creativity, and execution. We operate with high standards, a supportive culture, and a commitment to quality in each dish and every detail. Team members enjoy a steady pace, strong leadership, and the chance to contribute to a well-established restaurant that locals trust for everyday dining, special occasions, and holiday events. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality Fulltime Position Benefits: * Medical Dental & Vision Insurance * Life Insurance, Hospital Indemnity Insurance * Long Term Disability Insurance * Accidental Death & Dismemberment Insurance, Accidental Injury Insurance * Worker's Compensation * 401(k) Retirement Plan * Flexible Spending Accounts for Limited Vision & Dental, and Dependent Care * Health Savings Account * Vacation/Paid Time Off (PTO), MN Sick and Safe Time (ESST) * Holiday pay * Military Leave, Voting Leave, Bereavement Leave, School Leave * Jury Duty, Witness Duty * Family Medical Leave (FMLA), Personal Leave (LOA), MN Paid leave (PFML)

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 130+ 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: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transaction. About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for 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. #LI-JB1

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-25 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)