Executive chef jobs in Arden Hills, MN - 478 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.

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. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and 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:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description 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

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

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

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

Executive Sous Chef at Medina Golf & Country Club | Medina, MN | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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.

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

Requirements Requirements for Chef Associate: Familiarity with Microsoft Office (i.e., Word, Excel) software preferred but not required. Must be able to access and read emails in Microsoft Outlook. 2-3 years' experience in a high-volume food service operation required. Working knowledge of cost control techniques, volume feeding, and Minnesota Department of Health food regulations preferred. Experience working with people experiencing homelessness or poverty preferred. Must be able to obtain ServSafe Food Handler Certification within 3 months if not current or already received. Must be able to operate industrial kitchen equipment. Must be able to stand and walk for extended periods of time. Lift and/or move 75 lbs. Pay and Benefits: $26.25/ hourly Full-Time, Non-exempt, Evenings, 10:30 a.m. - 7:00 p.m. Medical, dental, and vision insurance available. Company-paid life and disability insurance. 401(k) with employer contribution at 6 months. 40 days of PTO per year. Reduced cost parking or metro pass. Cellphone reimbursement. Reduced childcare rates. 12 weeks of paid parental leave. Financial wellness benefit. The chance to make a real difference in the community. Salary Description $26.25 per hour

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Cook Nighttime Cook 12:30pm-7:30pm Healthcare Center/ Hospital Experience Daily Pay Available! We are seeking a cook to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to work on their feet for extended periods of time. Experience in cooking and kitchen tasks is required for this position. Why Join New Horizon Foods? When you join our team, you're not just cookingyou're caring. You'll be part of a supportive, mission-driven company that values teamwork, integrity, and a passion for service. We take pride in serving communities across the country, and we're looking for cooks who care as much as we do. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Health benefits for Full Time employees PTO for Full Time employees Responsibilities: Meal preparation Food preparation and proper storage Assist maintaining all health code regulations in kitchen Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Requirements: Positive attitude and excellent customer service skills Ability to work on feet for extended periods of time Ability to follow recipes Understanding of basic cooking techniques Reliable means of transportation to and from work No experience required Equal Opportunity Employer, including disabled and veterans. Compensation details: 18-21 PI9e037cd7ccb6-31181-39486494

is exempt WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities. While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. THE ROLE The Banquet Chef reports to and works directly with the Executive and Sous Chef, collaborating with menu planning, productivity, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Lead, manage and develop the banquet food operations of the hotel * Check and coordinate details of each banquet function according to banquet event order * Operate, maintain and properly clean kitchen equipment * Date food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures * Check pars for shift use, of-stock items or possible shortages * Ensure sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance * Anticipate all materials and supplies needed and assure their availability * Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment * Constantly recommend service and product improvement to better the operation * Effectively communicate with internal and external customers to collect accurate information and resolve conflicts * Demonstrate attention to detail in all aspects of work * Demonstrate a high degree of drive and determination * Constantly recommend service and product improvement to better the operation * Maintain complete knowledge of and comply with all departmental policies/service procedures/standards * Lead by example and foster mentoring relationships * Assist with responsibilities and duties in other departments and as assigned by management HOW YOU LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques related to executing B+C events at a high level; understand the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge WHAT YOU WILL NEED * Minimum of 3-5 years previous experience in culinary/food and beverage department head positions * Prior experience with executing plated and family style banquets up to 250 guests * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to have Food Safety certification from a reputable organization * Ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers WHAT'S IN IT FOR YOU * $65,000 annual salary * Paid Vacation, Sick Time and Holidays * Medical, Dental, Vision, and Pet Insurance * Employer Paid Basic Life and AD&D * Discounted pet insurance available through ASPCA * 401(k) Retirement Plan with employer match * Paid time off to volunteer for the causes you care about in your community * Strong sense of belonging through diversity, equity, and inclusion * Greatly discounted room rates for Aparium properties for you and your out-of-town guests As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer. #MGL #MGL

Position Description: Job Title: Sous Chef Salary Range: $50,000 - $70,000 per year This role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. Responsibilities: Overseeing all prep cooks, line cooks, and dishwashers of restaurant Coordinate cooks, and all staff to ensure the highest quality of food and service Support other management and kitchen team members with daily tasks to ensure readiness for service Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours. Menu Management: Ability to train and execute menu changes, with approval of Culinary Director Execute menu changes 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 station maps, prep lists and training guides and standards when menu items changes Administrative: Assisting restaurant is maintaining food cost, proper parts and labor costs Assist in 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 Assist in executing hiring and staffing Execute Disciplinary actions when and if needed, including and not limited to Verbal, written and final warnings; termination Assist in executing requisition and purchase of necessary supplies Execute 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 Assist in all ordering or product and communication with vendors Lead and/or attend weekly management meetings with restaurant managers Training: Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members Facilitate in the moment coaching and corrections when mistakes are made 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 cooks accountable for maintenance of all kitchen equipment and facilities Hold cooks accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level Ensure kitchen teams are compliant with health codes Maintenance of trash enclosure and enforcement of proper waste disposal Active monitoring of FOG not going down drains Minimum qualifications: 5 years of experience in a BOH setting High school diploma or equivalent Ability to lift at least 50 lbs and stand for extended periods of 8 hours or more Note: This job description is intended to outline the general nature and responsibilities of the role. It is not an exhaustive list of all duties, responsibilities, or qualifications associated with the position. $50,000.00 - $70,000.00 Annually

Are you ready to take your culinary skills to the next level? Craft & Crew Hospitality is seeking a talented and passionate Full-Time Sous Chef to join our dynamic team at Craft & Crew, located in the west metro. This is not your average Sous Chef position - it's an opportunity to showcase your creativity and passion while working alongside a team of talented individuals dedicated to guest satisfaction and high-performance. Imagine being part of a culinary team where the focus is on creating innovative and delicious dishes that leave our guests coming back for more. As a Full-Time Sous Chef at Craft and Crew, you will have the chance to bring your own unique flair to the menu, experiment with new flavors, and collaborate with our talented chefs to develop mouthwatering creations. We offer a competitive salary of $50,000 - $65,000 depending on qualifications/experience, ensuring that your hard work is recognized and rewarded. This is an onsite position, which means you'll have the opportunity to immerse yourself in the vibrant atmosphere of our restaurant and interact directly with our guests. Join Craft & Crew Hospitality and let your culinary creativity soar. Apply now and be part of a team that values teamwork, growth, and having fun in a customer-focused environment. As a team member you'll be able to enjoy benefits such as Medical, Dental, Vision, 401(k), Competitive Salary, Paid Time Off, Paid Meals, and Employee Discounts. Don't miss out on this exciting opportunity - take the next step in your culinary career today! Who are we? An Introduction Our mission is to provide craft food and spirits in a fun and welcoming setting that reflects our community, our guests and our team. Craft & Crew Hospitality is a mission and value drivens organization offering a great work culture, excellent food, service and cocktails with a focus on our dog patios. Opportunities for growth and advancement are available with us! Are you excited about this Sous Chef for Craft & Crew job? As a Sous Chef at CNC, you can expect each day to be filled with excitement and delicious culinary adventures. From the moment you step into our bustling kitchen, you will immerse yourself in the fast-paced environment where creativity and teamwork thrive. You will work closely with our talented chefs to assist in menu planning, recipe development, and ensuring the highest quality of food preparation and presentation. From chopping and sautéing to grilling and roasting, your culinary skills will be put to the test as you prepare a variety of dishes that will delight our guests' taste buds. Your schedule as a Sous Chef will be varied, with a mix of day and night shifts, as well as weekends. This allows for a dynamic and diverse work experience, where no two days are the same. Whether you're creating a delectable brunch spread or preparing an exquisite dinner menu, you will play a key role in delivering a memorable culinary experience to our guests. At Craft & Crew Hospitality, we believe in continuous learning and growth. As a Sous Chef, you will have opportunities for skill development and advancement within our company. So, if you're ready to embark on a thrilling culinary journey and showcase your passion for food, apply now and become an integral part of our dynamic team at CNC. Are you the Sous Chef for Craft & Crew we're looking for? To thrive in the role of Sous Chef at Craft & Crew, certain skills and tools are essential. We are looking for candidates who possess a unique blend of culinary expertise, leadership abilities, and effective communication skills. First and foremost, a minimum of 5 years of experience in the restaurant industry is necessary to excel in this role. Whether you've worked your way up from line cook to sous chef or have gained experience in various culinary settings, your extensive background in the industry will be highly valued. Supervisory experience is preferred, as you will be responsible for leading and managing a team of talented cooks and prep cooks. Your ability to mentor and guide the crew while maintaining a positive and motivating work environment will contribute to the overall success of the kitchen. A strong foundation in cooking techniques and a passion for creating mouthwatering dishes are crucial. Your culinary skills will shine as you bring innovation and creativity to the menu, ensuring that our guests are treated to an unforgettable dining experience. Effective communication skills are a must, as you will be collaborating closely with the executive chef, fellow chefs, and the kitchen team. Clear and concise communication will ensure a seamless flow of operations and enable us to consistently exceed our guests' expectations. At Craft & Crew Hospitality, we value continuous learning and growth. So, if you possess the necessary skills and tools, along with a desire to continually improve and excel in the culinary field, apply now and join our team at Craft & Crew. Knowledge and skills required for the position are: * Restaurant 5+ years * Supervising preferred * Cooking * Prep Cook * Communication Ready to join our team? So, what do you think? If you feel this is the right job for you, go ahead and apply! We look forward to meeting you!

The Sanctuary at Brooklyn Center Senior Living is an affordable, friendly senior living community located near the crossroads of I-694, I-94 and Highway 100 in Brooklyn Center. Just down the street from CVS and CUB Foods, The Sanctuary community hosts 158 Assisted Living and Memory Care apartments. Our residents enjoy worry-free living in a warm and friendly community with services to meet their individual needs. This position is responsible for ensuring that meals are prepared and presented in accordance with applicable regulations and customer expectations. Week 1:Thur, Fri, Sat & Sun - 10am-7pm Week 2: Thur & Fri - 10am-7pm Responsibilities * Food Preparation. * Properly cook foods to specified temperatures. * Products meet temperature and quality standards. * Follow standardized recipes and products to ensure products are consistent in quality and nutritional value. * Weigh and measure ingredients per standardized recipes * Use correct portioning utensils. * Assemble food within specified time frames. * Production is and meal service is provided in a timely manner. * Prepare bakery items per standardized recipes. * Accurately complete tasks listed on daily preparation sheets. * Assist with the special events. * Handle and prepare food in a safe manner following policies and procedures of infection control and safety. * Take and document temperatures of food items and make appropriate adjustments to achieve standards. * Follow established hand washing procedures. * Wear gloves when preparing and serving food. * Follow department dress and personal hygiene codes. * Follow employee health guidelines to prevent disease transmission. * Cover and label food with content and date. * Sanitize equipment and work area after each use. * Maintain a "clean as you go" attitude demonstrated by a clean work area. * Clean and sanitize equipment after each use or per the routine cleaning schedule. * Use appropriate equipment and chemicals according to manufacturer's recommendations. * Maintain separate clean and dirty areas in work area. * Scrub pots/pans in the 3-compartment sink area. * Ability to supervise kitchen staff. * Responsible for daily operations in absence of supervisor. * Responsible for resident/guest customer service in absence of the supervisor. * Communicate feedback from residents/guests regarding quality of meals and food service Required Qualifications * 0 - 1 Year Experience * Must be 18+ years old * MN Food Safety- Sanitation Cer within 90 Days or * Certified Food Protection Manager (must be issued by the State of Minnesota for locations in the state of MN) within 90 Days Preferred Qualifications * Vocational School Technical Training or Associate Degree - Food Service * 1 - 3 Years Experience * Working knowledge of basic Microsoft applications Benefit Overview Ebenezer offers a generous benefits package, including but not limited to medical, dental, vision plans, life insurance, short-term and long-term disability insurance, PTO and Sick and Safe Time, tuition reimbursement, retirement, early access to earned wages, and more! Please follow this link for additional information:********************************************** Compensation Disclaimer An individual's pay rate within the posted range may be determined by various factors, including skills, knowledge, relevant education, experience, and market conditions. Additionally, our organization prioritizes pay equity and considers internal team equity when making any offer. Hiring at the maximum of the range is not typical. If your role is eligible for a sign-on bonus, the bonus program that is approved and in place at the time of offer, is what will be honored. EEO Statement EEO/Vet/Disabled: All qualified applicants will receive consideration without regard to any lawfully protected status