Chef jobs in Shoreview, MN - 330 jobs

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Leading all meal preparation for both guests and crew onboard. Executing regionally inspired menus using fresh, local ingredients. Coaching and managing a galley team of 6-10 in a hands-on environment. Ensuring kitchen operations meet FDA, sanitation, and safety standards. Overseeing food inventory, portion control, and waste reduction. Adapting quickly to last-minute changes while maintaining a calm, can-do approach. Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. ServSafe Manager Certification strongly preferred. Strong leadership, communication, and training abilities. Proven knowledge of FDA food safety standards and kitchen best practices. Ability to manage multiple priorities under pressure. A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Able to work 14 hours per day, 7 days a week while onboard. Must pass a pre-employment drug test and background check. TWIC (Transportation Worker Identification Credential) required. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Jobs sites across the nation*

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $40,000.00 - $125,000.00 Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Apply today to join our management team! As our Executive Sous Chef, you are a protector of the realm. You are passionate about the craft with a deep respect for the ingredients and master of technique. The Punch Bowl Social menu features crave-worthy, made-from-scratch American diner-inspired dishes. We have a deep appreciation for each ingredient and stay grounded in the familiar - while simultaneously pushing ourselves to stay ahead of the curves and trend, but in our own unique way. What's in it for you: Benefit Package Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range $60,000-$70,000 per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Assist Chef in counting and entering of inventory by guidelines to produce a proper food cost Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment, and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points Requirements What we're looking for: 2+ years experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, HotSchedules and Toast Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds Follow us @punchbowlsocial or check us out at punchbowlsocial.com This posting is expected to close by 2/15/2026 We focus on an inclusive culture and celebrate everyone for who they are. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description $60,000-$70,000 per year

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:** 1325866BR **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.

Benefits: Bonuses based on restaurant performance Bonus based on individual performance Short Term & Long-Term Disability Insurance Health/Dental/Vision Insurance 401(k) matching Employee discounts Flexible schedule Paid time off In anticipation of growth in our Midwest market, 801 Restaurant Group is seeking talented professionals for the roles of Executive Chef and Sous Chef. The ideal candidates are detail-oriented, highly motivated and skilled professional chefs with strong knowledge of dry aging and butchering, excellent communication and interpersonal skills, and a true passion for fine service and food. Desired Experience: Executive Chef - Minimum of 2 years, but preferably at least 4 years, prior experience as an Executive Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Culinary degree is preferred but not required. Sous Chef - Minimum of 2 years prior experience as Sous Chef for a full-service, high volume, high-end dining establishment & at least 5 years working in the kitchen of an upscale or fine dining restaurant. Chef Position Requirements: Strong knowledge of dry aging and butchering. Ability to work all stations on the line. Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Complete understanding / proficiency in R365 accounting & financial system, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc. Ability to remain calm, professional and use good judgment under pressure. Ability to successfully work/manage kitchen service in a fast-paced / high stress environment while remaining calm, professional and providing effective leadership to BOH team Ability to handle knives, operate kitchen equipment, work with high heat/open flame Ability to follow recipe & presentation guidelines while maintaining proper food safety & sanitation standards Coordinate food orders to support timely / efficient delivery to each table. Meet special guest requests while ensuring same high-quality standards Ability to effectively communicate with both FOH and BOH teams in loud environment Must have open availability to work any day of the week, including nights, weekends & some holidays Regular, predictable and reliable attendance Physical requirements include, but are not limited to: Physical ability to work on your feet, alertly, for extended periods of time Continuous use of hands and arms Continuous bending, reaching & twisting Physical ability to frequently lift up to 50lbs Ability to squat, kneel, and climb Compensation: 801 offers competitive pay and bonus opportunities. Chefs receive an annual base salary plus quarterly/annual bonus eligibility. Salary ranges (dependent on experience): Executive Chef: $90,000 - $100,000 Sous Chef: $60,000 - $70,000 Quintessential Steak House, timeless yet contemporary. Unique in-house meat program, serving only aged USDA prime cuts, wet and dry-aged products and select Japanese and domestic Wagyu beef. Complimented by a daily fresh sheet, in-house pastry desserts, small-batch bourbons and scotches, and our award winning wine list. We are known for exceeding expectations at the highest level, our professional and personable staff, and our expertise in private dining, including intimate private dining rooms.

Job Description Salary: $90,000 - $100,000 Other Forms of Compensation: Merit Increases With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 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 chefs 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 Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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. ************************************************************************************ 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. CCL maintains a drug-free workplace. Req ID: 1488767 CCL Hospitality Group Nicholas Henderson [[req_classification]]

Job DescriptionPosition Description: The Corporate Chef reports directly to the Culinary Director and is responsible for overseeing culinary operations across our locations. This includes ensuring the seamless execution of daily kitchen activities, driving menu innovation, maintaining financial and operational excellence, and fostering a collaborative culture among kitchen teams. The Corporate Chef will play a pivotal role in upholding the highest standards of quality, cleanliness, and professionalism while mentoring and developing staff. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.Responsibilities: Overseeing Executive Chef, Chef de cuisine and sous chefs of all outlets Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service Support management and kitchen team members with daily tasks to ensure readiness for service Ensure smooth opening and consistency of product Provide kitchen teams with coverage of shifts while chefs are on vacation, sick or in the event of a call in Menu Management Ability to create, develop, train and execute menu changes Writing new menu items Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create and standardize menu items changes Administrative Overseeing that each restaurant is maintaining food cost, proper pars and labor Continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Set budgets and financial goals according to company expectations Oversee hiring and staffing Oversee disciplinary actions when and if needed, including and not limited to: Verbal, written and final warnings; termination Approve the requisition and purchase of necessary supplies Oversee all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Costing- periodically macro and micro costing Periodically looking at PMIX patterns and changes Training Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members. Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold Chefs accountable for maintenance of all kitchen equipment and facilities Hold Chefs accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level New Projects Oversee the pre-opening and opening of new projects, including: Vendor setup and communication. Equipment and smallwares procurement. BOH team hiring and training. Development of station maps, prep lists, and side work sheets.About DDP Restaurant Group DDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Cardamom, Colita, Dexter's, Minari, Pikok Lounge, Porzana, Flora Room, and Therese. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule Job Advertisement: Now Hiring: Traveling Executive Chef for DDP Restaurant GroupJoin DDP Restaurant Group as a Traveling Executive Chef/Corporate Chef, leading culinary excellence across multiple concepts. In this role, you will partner with chefs, drive menu innovation, uphold consistency and quality, and support new openings and key operational needs. This position is a strong fit for a hands-on leader who thrives on variety, collaboration, and high standards.If youre driven to lead, create, and elevate, apply today! $75,000.00 - $95,000.00 Annually

Job DescriptionPosition Description: The Corporate Chef reports directly to the Culinary Director and is responsible for overseeing culinary operations across our locations. This includes ensuring the seamless execution of daily kitchen activities, driving menu innovation, maintaining financial and operational excellence, and fostering a collaborative culture among kitchen teams. The Corporate Chef will play a pivotal role in upholding the highest standards of quality, cleanliness, and professionalism while mentoring and developing staff. This role will have direct oversight of Back of House (BOH) operations for the Rosalia Pizza concept, supporting chef leadership across three locations (Linden Hills, Northeast, and St. Louis Park) and ensuring consistency, training, and operational excellence within the concept. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. Concept Oversight: Rosalia Provide direct BOH oversight for three Rosalia Pizza locations Lead, support, and develop the chef teams within the Rosalia Pizza concept, ensuring alignment with company standards and culinary vision Serve as a hands-on resource for training, onboarding, and ongoing development of BOH teams within the concept Ensure consistency of product, execution, prep systems, and service readiness across all Rosalia Pizza locations Partner with the Culinary Director and Operations leadership to identify opportunities for efficiency, training enhancements, and operational improvements within the concept Support coverage, troubleshooting, and coaching as needed to maintain operational stability and performance Leadership & Operations Oversee Executive Chefs, Chefs de Cuisine, and Sous Chefs across all outlets, with direct concept-level leadership for Rosalia Pizza Coordinate chefs, cooks, and kitchen teams to ensure the highest quality of food and service Support management and kitchen team members with daily tasks to ensure readiness for service Ensure smooth openings and consistency of product across all locations Provide BOH coverage as needed when chefs are on vacation, sick, or in the event of call-ins Training Lead and support training initiatives for BOH teams, with a particular focus on Rosalia Pizza Train staff to execute new menu items and standardized recipes Coach BOH leaders on execution, communication, and performance expectations Ensure consistent training standards across locations and concepts Menu Management Ability to create, develop, train and execute menu changes when required Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create and standardize menu items changes Administrative Overseeing that each restaurant is maintaining food cost, proper pars and labor Continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Set budgets and financial goals according to company expectations Oversee hiring and staffing Oversee disciplinary actions when and if needed, including and not limited to: Verbal, written and final warnings; termination Approve the requisition and purchase of necessary supplies Oversee all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Costing- periodically macro and micro costing Periodically looking at PMIX patterns and changes Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold Chefs accountable for maintenance of all kitchen equipment and facilities Hold Chefs accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level New Projects Oversee the pre-opening and opening of new projects, including: Vendor setup and communication. Equipment and smallwares procurement. BOH team hiring and training. Development of station maps, prep lists, and side work sheets. About DDP Restaurant Group DDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Cardamom, Colita, Dexter's, Minari, Pikok Lounge, Porzana, Flora Room, Therese, and NoMa Hi Fi. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule Job Advertisement: Now Hiring: Traveling Executive Chef for Rosalia Pizza Join DDP Restaurant Group as a Traveling Executive Chef/Corporate Chef, leading culinary excellence across multiple Rosalia Pizza locations. In this role, you will partner with chefs, drive menu innovation, uphold consistency and quality, and support new openings and key operational needs. This position is a strong fit for a hands-on leader who thrives on variety, collaboration, and high standards. If youre driven to lead, create, and elevate, apply today! $70,000.00 - $90,000.00 Annually

Job DescriptionPosition Description: The Corporate Chef reports directly to the Culinary Director and is responsible for overseeing culinary operations across our locations. This includes ensuring the seamless execution of daily kitchen activities, driving menu innovation, maintaining financial and operational excellence, and fostering a collaborative culture among kitchen teams. The Corporate Chef will play a pivotal role in upholding the highest standards of quality, cleanliness, and professionalism while mentoring and developing staff. This role will have direct oversight of Back of House (BOH) operations for the Rosalia Pizza concept, supporting chef leadership across three locations (Linden Hills, Northeast, and St. Louis Park) and ensuring consistency, training, and operational excellence within the concept. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. Concept Oversight: Rosalia Provide direct BOH oversight for three Rosalia Pizza locations Lead, support, and develop the chef teams within the Rosalia Pizza concept, ensuring alignment with company standards and culinary vision Serve as a hands-on resource for training, onboarding, and ongoing development of BOH teams within the concept Ensure consistency of product, execution, prep systems, and service readiness across all Rosalia Pizza locations Partner with the Culinary Director and Operations leadership to identify opportunities for efficiency, training enhancements, and operational improvements within the concept Support coverage, troubleshooting, and coaching as needed to maintain operational stability and performance Leadership & Operations Oversee Executive Chefs, Chefs de Cuisine, and Sous Chefs across all outlets, with direct concept-level leadership for Rosalia Pizza Coordinate chefs, cooks, and kitchen teams to ensure the highest quality of food and service Support management and kitchen team members with daily tasks to ensure readiness for service Ensure smooth openings and consistency of product across all locations Provide BOH coverage as needed when chefs are on vacation, sick, or in the event of call-ins Training Lead and support training initiatives for BOH teams, with a particular focus on Rosalia Pizza Train staff to execute new menu items and standardized recipes Coach BOH leaders on execution, communication, and performance expectations Ensure consistent training standards across locations and concepts Menu Management Ability to create, develop, train and execute menu changes when required Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create and standardize menu items changes Administrative Overseeing that each restaurant is maintaining food cost, proper pars and labor Continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Set budgets and financial goals according to company expectations Oversee hiring and staffing Oversee disciplinary actions when and if needed, including and not limited to: Verbal, written and final warnings; termination Approve the requisition and purchase of necessary supplies Oversee all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Costing- periodically macro and micro costing Periodically looking at PMIX patterns and changes Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold Chefs accountable for maintenance of all kitchen equipment and facilities Hold Chefs accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level New Projects Oversee the pre-opening and opening of new projects, including: Vendor setup and communication. Equipment and smallwares procurement. BOH team hiring and training. Development of station maps, prep lists, and side work sheets. About DDP Restaurant Group DDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Cardamom, Colita, Dexter's, Minari, Pikok Lounge, Porzana, Flora Room, Therese, and NoMa Hi Fi. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule Job Advertisement: Now Hiring: Traveling Executive Chef for Rosalia Pizza Join DDP Restaurant Group as a Traveling Executive Chef/Corporate Chef, leading culinary excellence across multiple Rosalia Pizza locations. In this role, you will partner with chefs, drive menu innovation, uphold consistency and quality, and support new openings and key operational needs. This position is a strong fit for a hands-on leader who thrives on variety, collaboration, and high standards. If youre driven to lead, create, and elevate, apply today! $70,000.00 - $90,000.00 Annually

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 Club's 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 5-10 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 résumé, sample menu, and a brief statement of culinary philosophy.

Biaggi's is seeking a motivated, creative, and reliable Executive Chef to help us create the ultimate dining experience for our guests. If you have a passion for the culinary arts and possess great leadership skills, we want YOU! Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having a strong culinary background and a passion for food and the guest experience. This is a working Chef position. Executive Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing the daily operations of the restaurant's kitchen, interviewing & hiring kitchen staff, supervising all kitchen staff, training and upholding standards for food preparation and plating, training and enforcing food safety & sanitation, training & enforcing workplace safety, scheduling and directing kitchen facility & equipment maintenance, creating work schedules, controlling operational costs, monitoring inventory, purchasing supplies and food from approved vendors, and appraising staff performance. Executive Chef Skills & Qualifications: Minimum 3 years of experience as an Executive Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Advanced culinary skills including food preparation and cooking best practices. Strong knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership and coaching skills with ability to motivate employees and obtain positive results. Excellent time management, organizational, decision-making, and problem-solving skills. Ability to create and maintain vendor relationships for effective partnerships. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Executive Chef Employment Benefits: Competitive Salary ($65,000 - $80,000 per year, based on experience) Performance-based Bonus Program (Up to $12,500 annually in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law. #MAX1

Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Scheduling staff for proper labor costs. Determine amount and type of food and supplies required using production systems and controlling food costs. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Continuous teaching, leading and motivating staff in positive manner Coordinates introduction of new menu items from corporate executive chef to staff. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved. Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits. Oversees the apportioning of food for service Store and properly handle raw or prepared foods and non-food supplies, marking date and item. Handle food in a manner that is consistent with local health department guidelines. Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense. Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs. Liaison for staff issues, reports all issues to Human Resources Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: ServeSafe Certification & Food Handlers Certificate (or ability to get) Computer skills (i.e. Microsoft Word, Excel, outlook) Basic mathematical skills Ability to follow written and oral instructions and procedures. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas Manages time effectively and prioritizes tasks for efficient service Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrates good judgment and decision making skills. Ability to multi-task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Familiarity with Kitchen equipment including:Kitchen equipment Ovens Stoves Dishwasher Slicers Steamers Mixers Knives Position Type/Expected Hours of Work:This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; and hours start as early as 8 AM and can go as late as 2 AM depending on the work required. Our expectation is for a 50 hour work week of varying shifts. Work Culture:Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values. The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. Compensation: $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Join the CRAVE Family Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family. Our Mission Do WHATEVER it takes to make EVERY guest happy! Our Vision To be the leading purveyor of the spirit of hospitality Our Values

Position Description: Executive Chef Reports to: Culinary Director and Corporate Culinary Team Compensation: $65,000 - $75,000 per year The Executive Chef is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization. Key Responsibilities Kitchen Leadership & Daily Operations Oversee sous chefs and kitchen staff to ensure high-quality food and service standards. Set the pace and lead daily prep, service, and cleaning operations. Provide shift coverage as needed due to vacations, absences, or operational demand. Enforce safety, cleanliness, and sanitation procedures in line with health code requirements. Maintain equipment and kitchen facilities; oversee maintenance schedules. Menu Management & Execution Develop, test, and execute new menu items with approval from the Culinary Director. Create prep lists, station maps, training guides, and allergen information for new dishes. Collaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications. Drive system improvements that streamline service and production across locations. Training & Staff Development Train and onboard all BOH staff; lead ongoing development and mentorship. Ensure all cooks follow standardized recipes and prep procedures. Provide in-the-moment coaching and hold staff accountable to kitchen standards. Facilitate consistent execution of new menu items and kitchen practices. Administrative & Financial Oversight Maintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight. Execute all ordering, vendor communications, and purchasing using company systems. Participate in forecasting and budgeting for food, labor, and operating expenses. Conduct and document disciplinary actions as needed, in line with company policy. Lead or attend weekly management meetings and share updates with the broader team. Oversee and analyze PMIX data to adjust prep, portions, and menu planning. Conduct regular menu costing and ensure up-to-date pricing on all items. Standards & Compliance Uphold food safety, sanitation, and cleanliness protocols at all times. Monitor waste management, including proper use of grease traps and trash enclosure. Ensure team compliance with health department codes and company policies. Lead by example to maintain a culture of accountability, pride, and consistency. Minimum Qualifications Culinary degree or 10+ years of back-of-house experience in full-service kitchens. 10+ years of kitchen management and leadership experience Benefits Available Health, Dental, and Vision Insurance Paid Time Off 401(k) Employee Discount Flexible Schedule Paid Training Note: This job description is intended to outline the general nature and scope of the role. Duties and responsibilities may be adjusted at any time based on the needs of the restaurant. Job Advertisement: Now hiring: Executive Chef at Dexter's. Dexter's menu features elevated burgers and entrees paired with martinis and a great cocktail list, as well as an updated brunch menu available only on the weekends. We are seeking an Executive Chef to lead the BOH at Dexter's. The role will play a key part in ensuring smooth BOH operations and seamless guest experience. If you're a culinary professional with a passion for great food, warm hospitality, we would love to hear from you. $65,000.00 - $75,000.00 Annually

Role OverviewSodexo is seeking an Executive Chef 2 for Bethel University located in St. Paul, Minnesota. This Executive Chef will manage the dining programs for the resident dining 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.

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

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Job DescriptionPosition Description: The Corporate Chef reports directly to the Culinary Director and is responsible for overseeing culinary operations across our locations. This includes ensuring the seamless execution of daily kitchen activities, driving menu innovation, maintaining financial and operational excellence, and fostering a collaborative culture among kitchen teams. The Corporate Chef will play a pivotal role in upholding the highest standards of quality, cleanliness, and professionalism while mentoring and developing staff. This role will have direct oversight of Back of House (BOH) operations for the Rosalia Pizza concept, supporting chef leadership across three locations (Linden Hills, Northeast, and St. Louis Park) and ensuring consistency, training, and operational excellence within the concept. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. Concept Oversight: Rosalia Provide direct BOH oversight for three Rosalia Pizza locations Lead, support, and develop the chef teams within the Rosalia Pizza concept, ensuring alignment with company standards and culinary vision Serve as a hands-on resource for training, onboarding, and ongoing development of BOH teams within the concept Ensure consistency of product, execution, prep systems, and service readiness across all Rosalia Pizza locations Partner with the Culinary Director and Operations leadership to identify opportunities for efficiency, training enhancements, and operational improvements within the concept Support coverage, troubleshooting, and coaching as needed to maintain operational stability and performance Leadership & Operations Oversee Executive Chefs, Chefs de Cuisine, and Sous Chefs across all outlets, with direct concept-level leadership for Rosalia Pizza Coordinate chefs, cooks, and kitchen teams to ensure the highest quality of food and service Support management and kitchen team members with daily tasks to ensure readiness for service Ensure smooth openings and consistency of product across all locations Provide BOH coverage as needed when chefs are on vacation, sick, or in the event of call-ins Training Lead and support training initiatives for BOH teams, with a particular focus on Rosalia Pizza Train staff to execute new menu items and standardized recipes Coach BOH leaders on execution, communication, and performance expectations Ensure consistent training standards across locations and concepts Menu Management Ability to create, develop, train and execute menu changes when required Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create and standardize menu items changes Administrative Overseeing that each restaurant is maintaining food cost, proper pars and labor Continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Set budgets and financial goals according to company expectations Oversee hiring and staffing Oversee disciplinary actions when and if needed, including and not limited to: Verbal, written and final warnings; termination Approve the requisition and purchase of necessary supplies Oversee all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Costing- periodically macro and micro costing Periodically looking at PMIX patterns and changes Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold Chefs accountable for maintenance of all kitchen equipment and facilities Hold Chefs accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level New Projects Oversee the pre-opening and opening of new projects, including: Vendor setup and communication. Equipment and smallwares procurement. BOH team hiring and training. Development of station maps, prep lists, and side work sheets. About DDP Restaurant Group DDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado, operating Martina, Rosalia, Cardamom, Colita, Dexter's, Minari, Pikok Lounge, Porzana, Flora Room, Therese, and NoMa Hi Fi. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule Job Advertisement: Now Hiring: Traveling Executive Chef for DDP Restaurant GroupJoin DDP Restaurant Group as a Traveling Executive Chef/Corporate Chef, leading culinary excellence across multiple concepts. In this role, you will partner with chefs, drive menu innovation, uphold consistency and quality, and support new openings and key operational needs. This position is a strong fit for a hands-on leader who thrives on variety, collaboration, and high standards.If youre driven to lead, create, and elevate, apply today! $70,000.00 - $90,000.00 Annually

Role OverviewSodexoLive! is seeking an Executive Chef / Director who will lead our new Gameway MSP lounge in Minneapolis St. Paul, MN. Gameway Lounges are a unique opportunity to manage with a space for gaming as well as our premium culinary services and spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! The Executive Chef Director will lead all operations in this lounge, and work side by side with a team of Sodexo managers as well as Gameway employees. Great opportunity for growth, great quality of life, 3 weeks paid vacation to start, and more! What You'll Dodevelop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;utilize agreed Sodexo food management and transformation platforms;provide coaching, mentoring and balanced feedback to all culinary team members;support pre-openings, openings, re-starts and new seasonal menu launches;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;2-3 years minimum experience in a recognized concept or hospitality location; experience in FOH and BOH management roles preferred;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; have 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.

Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: Scheduling staff for proper labor costs. Determine amount and type of food and supplies required using production systems and controlling food costs. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Continuous teaching, leading and motivating staff in positive manner Coordinates introduction of new menu items from corporate executive chef to staff. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved. Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits. Oversees the apportioning of food for service Store and properly handle raw or prepared foods and non-food supplies, marking date and item. Handle food in a manner that is consistent with local health department guidelines. Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense. Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs. Liaison for staff issues, reports all issues to Human Resources Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: ServeSafe Certification & Food Handlers Certificate (or ability to get) Computer skills (i.e. Microsoft Word, Excel, outlook) Basic mathematical skills Ability to follow written and oral instructions and procedures. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas Manages time effectively and prioritizes tasks for efficient service Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrates good judgment and decision making skills. Ability to multi-task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Familiarity with Kitchen equipment including:Kitchen equipment Ovens Stoves Dishwasher Slicers Steamers Mixers Knives Position Type/Expected Hours of Work:This is a salaried position that is exempt from overtime pay. Days and hours of work vary according to business hours and job requirements. Business operates seven (7) days a week; and hours start as early as 8 AM and can go as late as 2 AM depending on the work required. Our expectation is for a 50 hour work week of varying shifts. Work Culture:Our Executive Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values. The Executive Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Join the CRAVE Family Our staff is our family, and our family is passionate about creating memories for our guests. It's our number one goal to make sure that every single guest has a memorable dining experience, and our CRAVE family is here to make that happen. We anticipate our guests needs, recommend exciting new dishes, introduce them to new flavors, and work extremely hard to make sure that our guests dining experience at CRAVE becomes a fantastic memory of time spent with friends and family. Our Mission Do WHATEVER it takes to make EVERY guest happy! Our Vision To be the leading purveyor of the spirit of hospitality Our Values