Chef jobs in Rochester, MN - 27 jobs

Executive Chef DEPARTMENT: Food and Beverage REPORTS TO: Director of Food and Beverage & Regional Director of Food and Beverage FLSA STATUS: Salaried Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! ESSENTIAL DUTIES AND RESPONSIBILITIES Research and develop menu items to keep pace with industry trends, local and seasonal ingredients to support catering and concession business. Ensure recipe compliance and quality control are met throughout the production process. Maintain health department score of 90 or above and Legends | ASM's 3rd party audit score of 95 or above. Create the culinary production schedule to meet business demands. Manage department budget to meet and exceed labor and cost of good expenditures. Maintains an active role in the local hospitality community and professional associations. Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies. Maintain all kitchen equipment cleanliness and annual maintenance. In tandem with the Director of Food and Beverage and Facility Maintenance, monitor all preventative and reactive maintenance programs for the Kitchen spaces. Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guess experience. Hiring and Training of all kitchen and stewarding staff to include “Serv Safe” and any Health Department regulations. Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Ordering, receiving, and preparing all food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Develop proposals for potential clients, including tastings. Entertain prospective clients through Chef's tables. Develop creative menus with food presentations and maintain a quality product for both catering and concessions. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Track waste and spoilage. Perform related duties as assigned by Management. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends | ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE Must have a High School Diploma or GED. Minimum of 8 years of culinary experience in high volume facility producing meals for large events. SKILLS AND ABILITIES Must maintain local Health Codes and sanitation HACCP. Excellent organizational and planning skills. Excellent communication and interpersonal skills. Strong customer service orientation. Ability to work with limited supervision. Ability to interact with all levels of staff including management. Ability to work irregular hours as dictated by the event schedule, including nights, weekends, and holidays. LICENSES AND CERTIFICATIONS Serv Safe certified/Food Handlers Certificate COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. $90,000 - $100,000 Annually WORKING CONDITIONS On Site: Rochester, MN PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor

Join a Legacy of Hospitality Excellence The historic Kahler Grand Hotel, located in the heart of downtown Rochester and connected to the Mayo Clinic, is seeking an experienced and passionate Executive Chef to lead our culinary team. This is an exceptional opportunity for a hands-on, creative, and business-minded culinary professional with a strong background in banquet and event execution to make their mark in one of Minnesota's most iconic hotels. Position Overview The Executive Chef oversees all culinary operations for the Kahler Grand Hotel, including banquets and catering, room service, and restaurant outlets. This role focuses on maintaining high culinary standards, ensuring consistency in quality and presentation, and delivering exceptional guest experiences across all dining and event touchpoints. The Executive Chef will lead a team of skilled culinarians, develop seasonal and event-driven menus, and collaborate closely with the Area Food & Beverage Director to drive revenue and profitability through innovative and efficient banquet operations. Responsibilities Oversee and manage all kitchen operations for banquets, catering, and restaurant outlets. Lead the planning and execution of high-volume banquets, weddings, and special events with precision and creativity. Develop, cost, and implement menus that align with guest expectations and financial goals. Ensure compliance with food safety, sanitation, and health standards. Recruit, train, and mentor culinary staff while fostering a culture of excellence, teamwork, and respect. Collaborate with the sales and events teams to design customized menus for corporate and social functions. Manage food and labor costs, inventory, and purchasing to achieve budgeted financial results. Maintain strong vendor relationships and source quality ingredients. Uphold the hotel's brand standards while bringing culinary innovation to banquet and outlet offerings. Qualifications Minimum of 5 years of progressive culinary leadership experience, with at least 3 years as an Executive Chef or senior-level role in a full-service hotel or resort. Proven expertise in banquet and large-scale event production, including menu design and cost management. Strong organizational and leadership skills with a focus on team development. Knowledge of current culinary trends, menu engineering, and sustainable practices. Culinary degree or equivalent experience preferred. ServSafe certification required. Compensation: $85k annually based on qualifications and experience. Benefits: Competitive salary and performance-based bonuses Relocation available Comprehensive health, dental, and vision insurance 401(k) Paid time off and holiday pay Opportunities for professional development and career advancement

Join a Legacy of Hospitality Excellence The historic Kahler Grand Hotel, located in the heart of downtown Rochester and connected to the Mayo Clinic, is seeking an experienced and passionate Executive Chef to lead our culinary team. This is an exceptional opportunity for a hands-on, creative, and business-minded culinary professional with a strong background in banquet and event execution to make their mark in one of Minnesota's most iconic hotels. Position Overview The Executive Chef oversees all culinary operations for the Kahler Grand Hotel, including banquets and catering, room service, and restaurant outlets. This role focuses on maintaining high culinary standards, ensuring consistency in quality and presentation, and delivering exceptional guest experiences across all dining and event touchpoints. The Executive Chef will lead a team of skilled culinarians, develop seasonal and event-driven menus, and collaborate closely with the Area Food & Beverage Director to drive revenue and profitability through innovative and efficient banquet operations. Responsibilities Oversee and manage all kitchen operations for banquets, catering, and restaurant outlets. Lead the planning and execution of high-volume banquets, weddings, and special events with precision and creativity. Develop, cost, and implement menus that align with guest expectations and financial goals. Ensure compliance with food safety, sanitation, and health standards. Recruit, train, and mentor culinary staff while fostering a culture of excellence, teamwork, and respect. Collaborate with the sales and events teams to design customized menus for corporate and social functions. Manage food and labor costs, inventory, and purchasing to achieve budgeted financial results. Maintain strong vendor relationships and source quality ingredients. Uphold the hotel's brand standards while bringing culinary innovation to banquet and outlet offerings. Qualifications Minimum of 5 years of progressive culinary leadership experience, with at least 3 years as an Executive Chef or senior-level role in a full-service hotel or resort. Proven expertise in banquet and large-scale event production, including menu design and cost management. Strong organizational and leadership skills with a focus on team development. Knowledge of current culinary trends, menu engineering, and sustainable practices. Culinary degree or equivalent experience preferred. ServSafe certification required. Compensation: $85k annually based on qualifications and experience. Benefits: Competitive salary and performance-based bonuses Relocation available Comprehensive health, dental, and vision insurance 401(k) Paid time off and holiday pay Opportunities for professional development and career advancement

Start a new career as a Chef at Shorewood Senior Campus, an Assisted Living Community! Make a difference in someone's life every day. If you have a passion for serving and a desire to grow, we'd love to have you on our diverse team! Why Join Us? Meaningful Work: Help seniors in our community live their best lives Competitive Pay: $19/hour - $21/hour + credit for experience Flexible Schedule: Tuesday - Saturday, 11 AM - 7:30 PM Supportive Team: We don't just focus on wellness with our residents; your wellness is also our priority Quick Hiring: Apply today and hear back within 48 hours What You'll Do: Play a pivotal role in ensuring the highest quality food and service standards for residents Assist in training other members of the culinary team Assure the safety and enhancement of the dining area Assist the Dining Director with tasks as assigned What You'll Need: High school diploma or GED (college courses or culinary school preferred) 2-3 years of Chef/Cook Experience Serve Safe Certification Benefits Available to You: Health, dental and vision insurance Paid Time Off and Holiday Pay Voluntary life and AD&D Health Savings Account Legal Shield 401k (eligible to contribute after 30 days of employment) Nice Healthcare (virtual and in-home visits) Short & Long-term Disability Critical Life and Accident Insurance LifeLock ID Theft w/ Norton Cyber Security Pet Insurance 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 for this position must be able to produce a negative drug test. 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.

Morrison Healthcare Salary: $55,000-$65,000. D.O.E. Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events * Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: * A.S. or equivalent experience * Some progressive culinary/kitchen management experience, depending upon formal degree or training * Catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences helpful * 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 * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible 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 for paid time off benefits information. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1481719 Morrison Healthcare CHARRISSE FULLER [[req_classification]]

Job Description Salary: $55,000-$65,000. D.O.E. Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful 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 Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible 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 for paid time off benefits information. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1481719 Morrison Healthcare CHARRISSE FULLER [[req_classification]]

Sodexo's Campus Dining segment has a potential new opportunity for an Executive Chef 2 to lead dining operations at Winona State University in Winona, Minnesota. This Executive Chef will manage the dining programs campus wide, Resident dining, retail and catering. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting. ensure Sodexo Culinary standards including recipe compliance and food quality are implemented. have the ability and willingness to develop and motivate team members to embrace culinary innovations. ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Role OverviewSodexo's Campus Dining segment has a potential new opportunity for an Executive Chef 2 to lead dining operations at Winona State University in Winona, Minnesota. This Executive Chef will manage the dining programs campus wide, Resident dining, retail and catering. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll 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 - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Line Cooks It's not called Heart of House for nothing. The kitchen is where much of the magic happens. Through preparation and production, your talents bring to life the vision of our founders - incredible wings and a large selection of other great eats that make Guests hunger for another visit. Slicing, dicing, cooking, grilling, and saucing gives you all kinds of opportunities to utilize your skills. As we reach out to more and more fans with changing and varied tastes, the HOH Team is instrumental in making exciting menu items craveable and contribute to what we believe is the highest calling of all - delivering the ULTIMATE food experience for sports fans! How's that for cutting edge? WE'LL PROVIDE THE PLAYBOOK, HERE'S WHAT YOU BRING TO THE TABLE * You know the business. You have one plus years of recent kitchen experience. * You are a team player. You're not afraid to roll up your sleeves and jump in to help your Team. * You show passion & commitment. You thrive in a fast-paced environment and are in it to win the game. If it were possible, you'd bleed black and yellow. BRAG FACTOR You'll be working for the hottest brand around - and having tons of fun doing it. What else is in it for you? A lot! Competitive pay, Team Member discounts and flexible scheduling. Join our Team - and get ready for a whole new ball game. Rochester Wings 1 LLC (DBA - Buffalo Wild Wings) is an equal opportunity employer Rochester Wings 2 LLC (DBA - Buffalo Wild Wings) is an equal opportunity employer Benefits: * Competitive pay * Team Member discounts * Flexible scheduling Requirements: * Reliable Transportation * Authorized to work in the United States * Must be 18 years or older Company Introduction IT ALL STARTED 35 YEARS AGO WITH TWO GUYS DRIVEN BY HUNGER The year was 1982. Jim Disbrow and Scott Lowery had recently moved to Ohio from Buffalo, New York. All was fine until one day when the two were craving wings. Not just ordinary wings, but authentic Buffalo, New York-style chicken wings. With none to be found nearby, Jim and Scott had two choices: road trip to New York, or open a wing joint close to home. Lucky for us, they chose the latter. Hence, the beginning of Buffalo Wild Wings & Weck, now Buffalo Wild Wings, the welcoming neighborhood atmosphere with a front-row seat for every sports fan that offers 21 mouth-watering signature sauces and seasonings.

Sauer Health Care is a 71 bed skilled-nursing facility. Our mission is to provide for physical, social and spiritual needs of our Residents. We provide quality care to enhance the dignity and individuality of each person in a home-like environment. Job Description Evening Shift Cook works from 11am-7pm including every other holiday and every other weekend. Reports to the Director of Dietary. Responsible for meal preparation and serving meals. Role also supervises dietary aides and work flow during meals. Responsible for safety of food served as well as equipment used. Participates in inventory process. Qualifications Ideal candidate will have at least 2 years of experience in the food service industry including meal preparation and cooking. Must have High School Diploma or GED. Additional Information All your information will be kept confidential according to EEO guidelines. Sauer Health Care is an Equal Opportunity Employer.

Job Description Lead Cook Millstream Assisted Living Welcome! Join a Team of dedicated employees with compassion and integrity. Make an impact on lives of residents and their families. Seeking a Full Time Lead Cook with Benefits. Full Time --- Monday through Friday 6:30am - 2:30pm OR 2pm - 7pm --- Rotating Weekends --- Flexible Schedule Starting Wage: $20.01 - $23.01 Per Hour Depending on Experience Working in Again Service offers stability and a stepping-stone to advance your skills. We odder paid training. Employee discounts for meals and uniforms. Check out our many great benefits below: *Generous Paid Time Off (PTL) *100% Paid Premium for Employee Health Insurance Plan *HSA with Employer Contribution of $150.00 a Month *403(b) Retirement Plans with Company Match *Plus, MUCH More! Requirements: *Positive Attitude and Willingness to Learn *Must be 18 Years of Age or Older These positions are perfect for culinary students or experienced cooks/servers, online students, stay home parents, retired persons or individuals wanting a second job. Position Purpose: The primary purpose of your job would be to provide assistances in preparing and cooking meals, setting up meal trays, food carts and serving food and performing dishwashing and cleaning duties as directed/instructed and in accordance with established food policies and procedures. Individual Responsibilities: *Assist in Food Preparation for Daily Resident Meals *Clean Worktables, Meat Blocks, Refrigerators/Freezers, etc. *Sweep and Mop Floors *Carry Soiled Linens, Etc to Wash Areas *Wash and Clean and Return Utensils as Directed *Carry Out Garbage and Keep Work Areas Clean, Dry and Free of Hazardous Equipment, Supplies, Etc *Set Up Meal Trays, Food Carts, Dining Room, Etc *Prepare Food, Etc in Accordance with Sanitary Regulations as well as with our Established Policies and Procedures. *Distribute and Collect Menus as Necessary *Obtain Food Supplies for Next Meals *Deliver Food Carts/Trays, Etc to Designated Areas *Serve Food in Dining Room *Perform Dishwashing/Cleaning Procedures. Assure that all Utensils are Readily Available for the Next Meal(s) *Remove Food Trays from Carts, Dining Rooms, Etc and take to Dishwashing Area *Prepare and Deliver Snacks, etc (As Instructed) *Put Away Stock in Proper Labeled Areas, Dates and Roate Items as Needed *Ensure that Food and Supplies for the Next Meal(s) are Readily Available.

SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards. 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 Knowledge and Certification Required: * 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 Skills Required: * Accurate and detail-oriented * Highly organized and ability to adapt quickly to changing priorities * Excellent verbal and interpersonal communication skills Abilities Required: * 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 REQUIRED TRAINING * Treasure Island guest service training * Effectively Handling Harassment training * Bloodborne Pathogens training * Treasure Island food handling procedures * Any position-related training as determined by department manager 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 * Occasionally overtime may be required

Job Description Wildwood in Byron prides itself on the culinary creations served from our kitchen and is looking for an experienced and passionate line cook to help support our team. Shifts are from 4-10pm . Monday through Friday The ideal candidate for this position enjoys working in a busy restaurant environment and can take direction well and multitask effectively. Restaurant experience, a passion for food prep, and strong customer service skills required. Responsibilities: - Measure and assemble ingredients for menu items - Collaborate with the Kitchen Manager to prepare meals during our dining hours - Maintain accurate food inventories - Properly store food items at appropriate temperatures - Rotate stock items as per established procedures - Restock kitchen for subsequent shifts - Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift -prepare food ordered Qualifications: - 2+ years of experience as a line cook in the restaurant industry - Able to read and follow standardized recipes - Strong knowledge of proper food handling procedures - Able to work as part of a team in a busy kitchen atmosphere - Food Safety Certification preferred full time Benefits include Paid Time Off Bonus program paid holiday By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

$11.41 per hour - $15.75 per hour Are you ready for the best job ever? Since Ruth's Chris was founded in 1965, the most important ingredient in our recipe for success has been a team of hard-working people with a passion for creating special experiences for our Guests. We believe in treating our team like family and providing an environment where you can be yourself and grow professionally, while delivering hospitality as legendary as our steaks. This is your chance to join the best of the best and start a career with endless opportunity, plus great benefits like: * Health insurance eligibility when working an average of 30 hours per week * 401(k) with competitive match * Dining discounts * Employee assistance program * Training and exciting career growth opportunities * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Referral program - refer a friend and earn a bonus Get Ready to Sizzle: Amazing starts with you! Our Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. This application may be used for Sides or Pantry Cook. This role and you are the perfect pairing if you can: * Passionately prepare, portion, and/or cook food items to quality specifications * Ensure exceptional presentation by checking/dressing dishes before they are served * Showcase superior dexterity skills to operate cutting tools quickly and safely * Measure ingredients and seasonings to ensure correct cooking and flavor profiles * Maintain a positive and professional approach with coworkers and guests * Thrive in a fast-paced environment * Be a true team player and work well with others

Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Ability to effectively lead a small staff and provide clear direction and training Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine.

Sous Chef DEPARTMENT: Food and Beverage REPORTS TO: Executive Sous Chef FLSA STATUS: Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Mayo Civic Center. ESSENTIAL DUTES AND RESPONSIBILITIES People and products focused hands-on management of day-to-day operations of all food outlet kitchens. Implement and enforce all departmental and organizational policies and procedures. Ensure staff compliance with all standards, policies and procedures. Ensure recipe compliance and quality control are met throughout the production process. Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Assist Executive Chef and Executive Sous Chef, as needed, to plan innovative menus for both catering and concessions. Oversees inventory management to ensure all outlets are always adequately supplied. Perform periodic inventory. Track waste and spoilage. Maintain effective vendor relationships. Assist with product receiving and stocking, as needed. Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. At least two (2) to four (4) years of experience as a sous chef in a high-volume food industry. Proven track record in maintaining kitchen efficiencies, food quality, and production timeliness. Must have excellent managerial, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. Travel may be required. LICENSES AND CERTIFICATIONS Serv Safe certified/Food Handlers Certificate COMPENSATION Competitive hourly wage, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. $58,000 - $62,000 Annually WORKING CONDITIONS Location: On Site in Rochester, MN PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

About the Opportunity: Kahler Hospitality Group, a premier hospitality leader in Rochester, MN, is seeking a passionate, experienced, and creative Sous Chef to support this ongoing operations. This is your chance to put your signature on Rochester's next must-visit dining destination. The Sous Chef assists the Executive Chef in planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Direct the day to day operations of all areas of the kitchen including, and stewarding. Assign specific duties to all employees under supervision for efficient operation of kitchen Select, train and supervise kitchen staff in the proper preparation of menu items Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line Assists to plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Prepares food according to specifications, works line, stations as needed. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves. Perform other duties as assigned by supervisor. Qualifications To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Ability to multi-task. Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction. Strong verbal and written communication skills. Strong customer service skills. SUPERVISORY RESPONSIBILITIES Direct the day to day operations of all areas of the kitchen including outlets, banquets, and stewarding. Assign specific duties to all employees under supervision for efficient operation of kitchen Select, train and supervise kitchen staff in the proper preparation of menu items EDUCATION AND EXPERIENCE REQUIRED: High School Diploma required College Degree in Culinary or Food Sciences preferred. Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel. QUALIFICATIONS Food Service Sanitation certification. CPR certification preferred. PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment Description: Frequency: Comments: Lifting Frequently 20 lbs. Bending Frequently 0 Twisting Occasionally 0 Push/Pull Frequently 0 Sitting Occasionally 0 Standing Frequently 0 Walking Frequently 0 Other Never 0 WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Kitchen environment Compensation: $52k - $55k annually based on qualifications and experience. Benefits: Competitive salary and performance-based bonuses Relocation available Comprehensive health, dental, and vision insurance 401(k) Paid time off and holiday pay Opportunities for professional development and career advancement

About the Opportunity: Kahler Hospitality Group, a premier hospitality leader in Rochester, MN, is seeking a passionate, experienced, and creative Sous Chef to support this ongoing operations. This is your chance to put your signature on Rochester's next must-visit dining destination. The Sous Chef assists the Executive Chef in planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Direct the day to day operations of all areas of the kitchen including, and stewarding. Assign specific duties to all employees under supervision for efficient operation of kitchen Select, train and supervise kitchen staff in the proper preparation of menu items Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line Assists to plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Prepares food according to specifications, works line, stations as needed. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves. Perform other duties as assigned by supervisor. Qualifications To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Ability to multi-task. Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction. Strong verbal and written communication skills. Strong customer service skills. SUPERVISORY RESPONSIBILITIES Direct the day to day operations of all areas of the kitchen including outlets, banquets, and stewarding. Assign specific duties to all employees under supervision for efficient operation of kitchen Select, train and supervise kitchen staff in the proper preparation of menu items EDUCATION AND EXPERIENCE REQUIRED: High School Diploma required College Degree in Culinary or Food Sciences preferred. Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel. QUALIFICATIONS Food Service Sanitation certification. CPR certification preferred. PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment Description: Frequency: Comments: Lifting Frequently 20 lbs. Bending Frequently 0 Twisting Occasionally 0 Push/Pull Frequently 0 Sitting Occasionally 0 Standing Frequently 0 Walking Frequently 0 Other Never 0 WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Kitchen environment Compensation: $52k - $55k annually based on qualifications and experience. Benefits: Competitive salary and performance-based bonuses Relocation available Comprehensive health, dental, and vision insurance 401(k) Paid time off and holiday pay Opportunities for professional development and career advancement

Company DescriptionSauer Health Care is a 71 bed skilled-nursing facility. Our mission is to provide for physical, social and spiritual needs of our Residents. We provide quality care to enhance the dignity and individuality of each person in a home-like environment. Job Description Evening Shift Cook works from 11am-7pm including every other holiday and every other weekend. Reports to the Director of Dietary. Responsible for meal preparation and serving meals. Role also supervises dietary aides and work flow during meals. Responsible for safety of food served as well as equipment used. Participates in inventory process. Qualifications Ideal candidate will have at least 2 years of experience in the food service industry including meal preparation and cooking. Must have High School Diploma or GED. Additional Information All your information will be kept confidential according to EEO guidelines. Sauer Health Care is an Equal Opportunity Employer.