Executive chef jobs in Saint Cloud, MN - 320 jobs

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

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

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 Description Salary: $70,000-75,000 per year 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. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Associate 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) 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.

Job Description Campus Executive Chef - Martin Luther College Salary: $70,000-78,000 Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary $$ RELOCATION FUNDS $$ FRESH IDEAS is hiring an energetic and growth minded EXECUTIVE CHEF on the campus of Martin Luther College! In this key culinary leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with FRESH IDEAS programs and guidelines. New Ulm is rich in history and tradition with the German heritage alive in architecture, festivals, and community life. New Ulm's food and beer scene is one of the town's biggest draws, blending hearty German tradition with a growing mix of modern, small-town flavor. New Ulm is home to August Schell Brewing Company, one of the oldest family-owned breweries in the country, where you can enjoy traditional German-style lagers, seasonal releases, and lively events in a picturesque Biergarten setting. Add in local wineries, a distillery, and a range of casual eateries and international options, and the result is a surprisingly rich culinary scene for a city its size. . There's also a strong arts and music scene, with a community theater, galleries, and live performances. New Ulm, MN, has a really charming food scene and a lot of fun things to do, especially if you like history, German heritage, and relaxed small-town vibes. New Ulm is a safe, affordable, close-knit community, with cultural depth, strong schools, and real growth momentum. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ******************************************************************************************* Fresh Ideas maintains a drug-free workplace.

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.

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

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.

Executive Chef at Medina Golf & Country Club | Medina, MN | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. Effectively communicate and distribute relevant information to employee partners for seamless menu execution. Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. Manage food and labor costs, ensuring adherence to budgetary guidelines. Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. Ensure compliance with health, safety, and licensing regulations in all kitchen operations. Analyze workplace practices and implement policies to ensure a safe work environment for all employees. Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transaction. About You: Required High school diploma or equivalent. A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. Valid county food handler's and ServeSafe permit. Preferred A college degree in Culinary Arts or a related field Additional culinary certifications are advantageous In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #LI-JB1

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.

DUTIES & RESPONSIBILITIES Shooting Star Casino team members will always deliver excellent guest service to our guests and fellow co-workers. Our Star Service expectations include being: • WELCOMING - Make every person feel invited and accepted • PROACTIVE - Anticipate Guest needs • UNIQUE - Create a one-of-a-kind experience at every opportunity • RESOURCEFUL - Resolve the need • COMPLETE - Take care and close Works with managers to ensure cost of goods and labor cost for all kitchens meet budget projections. • Prepare operational reports. • Performs analysis - setting forth progress & recommendations. • Performs analyses - adverse trends & recommendations. • Handles special function menu planning. • Works for new service area design as required. • Coordinate all training activities. Develop and prepare food products to be served to our guests, ensuring good food quality and presentation standards are met. • Develop recipes and portion specifications. • Prepares food for menus in restaurant or special function. • Ensures appearance and taste of food served our guests. • Ensures nutritional needs. • Ensures adequate levels of product are available to enhance the efficiency of the kitchen. • Works within budgetary constraints. • Prepares samples for future menus. • Fill out waste Spoilage reports. • Make period and regular inspections of units. Maintains a safe and sanitary work environment adhering to casino standards and standards set by the Indian Health Service. • Records time and temperatures in log. • Labels product put into storage. • Maintains product supplies using the First In First Out Standard. • Maintains cleanliness and sanitation of work area and equipment. Listens and responds to guest concerns to maintain a high level of guest satisfaction. • Answers guest questions. • Routes guest concerns to appropriate personnel. Performs other duties and responsibilities as required or assigned. • Traditions Buffet • Little Dipper • Deli • Smoke • Banquets • Mustang Lounge • Orion's Performs supervisory responsibilities in accordance with the Shooting Star Casino rules, regulations, policies and procedures. • Evaluates and documents associates work performance through usage of the current corporate evaluation process. • Provide coaching sessions. • Planning, assigning, scheduling, and directing work to associates. • Review applications and files for position openings. Establishes questions and interview for hiring and promotions according to policies and procedures. • Establish and comply with budget objectives. Mentor Culinary staff • Train, develop, and motivate culinary staff to meet and exceed established food preparation according to well defined recipes on a consistent basis. • Identify developmental needs and provide guidance and direction to subordinates, including setting performance standards and monitoring performance. • prepare culinary staff for career longevity and advancement. EDUCATION & EXPERIENCE Bachelor's degree with major concentration in food preparation, management, nutrition or related field and five years related experience; or culinary degree and minimum of two years related experience. CERTIFICATES, LICENSES & DESIGNATIONS Must meet the requirements as prescribed by the Tribal-State compact for Gaming. KNOWLEDGE, SKILLS & ABILITIES • Knowledge of chemicals for cleaning and sanitizing. • Knowledge of proper storage of products (both chemicals and food products). • Knowledge of proper methods of cleaning and maintaining equipment. • Knowledge of and ability to apply food safety regulations. (Such as Serv-Safe). • Advanced cooking knowledge. • Advanced knowledge on use of kitchen equipment. • Skill in basic math addition, subtraction, multiplication, division and fractions. • Skill in developing and maintaining positive relationships with external and internal guests. • Skilled in menu planning. • Skilled in cost of goods and labor controls. • Skilled in operating kitchen equipment. • Ability to read and interpret documents (Such as P&L statements). • Ability to define problems, collect data, establish facts and draw valid conclusions. • Ability to interpret instructions in mathematical or diagram form. • Ability to develop, read and interpret recipes. • Ability to write and follow oral and written directions. • Ability to stand and walk for extended periods of time. • Ability to lift/move up to 75 pounds (such as cases of product to and from storage). WORKING CONDITIONS • Frequent exposure to moderate noise levels. • Frequent exposure to moving mechanical equipment. • Frequent exposure to warm to hot temperatures, room temperatures vary from warm to cold in freezer. • Frequent exposure to sharp utensils. • Frequent exposure to blood borne pathogens. • Frequent Exposure to hazardous chemicals, solutions and solvents • Continuous exposure to moderate concentration levels of tobacco smoke. Note: Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job. They reflect principal job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

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*

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.

Are you ready to take your culinary career to the next level? Craft & Crew Hospitality is seeking a Full Time Sous Chef who is passionate about creating exquisite dishes and leading a dynamic team. In this onsite position, you will have the opportunity to showcase your culinary expertise and creativity in our kitchen. From crafting innovative menus to ensuring the highest food quality, you will be at the heart of our culinary operations. As a Sous Chef at Craft & Crew Hospitality, you will work alongside a talented and passionate crew who are dedicated to delivering outstanding guest experiences. Our high-performance culture fosters growth and teamwork, allowing you to collaborate with like-minded individuals and expand your culinary skills. Imagine the thrill of creating delectable dishes that leave our guests craving for more. With our customer-focused approach, you will have the chance to exceed expectations and make every meal a memorable experience. If you are ready to be part of a fun and dynamic team, and embrace a high-performance culture that values growth and creativity, then apply for our Sous Chef position today. Join us in Rogers, MN and elevate your culinary career to new heights. As a team member you'll be able to enjoy benefits such as Dental, Vision, 401(k), Competitive Salary, Paid Time Off, Paid Meals, Employee Discounts, Health Insurance, Bonus, and Cell Phone Reimbursement. Don't miss this exciting opportunity to make your mark in the culinary world! Apply now! Craft & Crew Hospitality: Our Story 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 driven 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! What would you do as a Executive Sous Chef/Chef As a Sous Chef at Craft & Crew Hospitality, you can expect every day to bring new and exciting challenges. Your role will involve overseeing the daily operations of the kitchen, ensuring food quality, and supervising the kitchen staff. With your expertise, you will create and develop menus, maintain inventory, and ensure compliance with food safety standards. In this position, you will work in a fast-paced and high-energy environment, where teamwork and communication are essential. Your schedule will include a combination of day, night, and weekend shifts, as we strive to deliver exceptional dining experiences to our guests at all times. As a new member of our culinary team, you can anticipate a supportive and collaborative work environment. Our crew is committed to constant improvement and personal development, and you will have the opportunity to learn from experienced chefs and grow your culinary skills. If you thrive in a dynamic, customer-focused atmosphere and are ready to embrace the challenges and rewards of being an Sous Chef, join us at Craft & Crew Hospitality. Take the next step in your culinary career and make each day a delicious adventure. Apply now! What matters most To excel in the Sous Chef position at Craft & Crew Hospitality, you will need a diverse set of skills and experiences. With a minimum of 5 years of experience in the restaurant industry and at least 2 years in a supervisory role, you have a solid foundation to thrive in this position. Excellent communication skills are key, as you will be working closely with the kitchen staff, management team, and guests. Your ability to effectively convey instructions, delegate tasks, and provide feedback will contribute to a smooth and efficient kitchen operation. Proficiency in food costing, labor management, and scheduling is crucial to optimize resources and control costs. With your expertise in these areas, you will play a pivotal role in ensuring profitability while maintaining high-quality standards. Of course, your culinary skills are paramount. Your ability to create delectable dishes, understand flavor profiles, and execute cooking techniques with precision will be essential in delivering exceptional dining experiences. At Craft & Crew Hospitality, we value continuous learning and growth. If you possess these skills and are eager to further develop your culinary expertise, we invite you to join our team. Take this opportunity to showcase your talents and contribute to our creative and fun culinary culture. Apply now! Knowledge and skills required for the position are: 5+ years Restaurant 2+ years Supervising Excellent communication skills Food Costing Labor Management Scheduling Cooking Get started with our team! We're looking for talented individuals like you to join our team and help us achieve our goals. If you're passionate, driven, and committed to making a difference, we want to hear from you! Don't wait - apply now and take the first step towards a fulfilling career with endless possibilities. Let's work together to make great things happen!

Are you ready to take your culinary career to the next level? Craft & Crew Hospitality is seeking a Full Time Sous Chef who is passionate about creating exquisite dishes and leading a dynamic team. In this onsite position, you will have the opportunity to showcase your culinary expertise and creativity in our kitchen. From crafting innovative menus to ensuring the highest food quality, you will be at the heart of our culinary operations. As a Sous Chef at Craft & Crew Hospitality, you will work alongside a talented and passionate crew who are dedicated to delivering outstanding guest experiences. Our high-performance culture fosters growth and teamwork, allowing you to collaborate with like-minded individuals and expand your culinary skills. Imagine the thrill of creating delectable dishes that leave our guests craving for more. With our customer-focused approach, you will have the chance to exceed expectations and make every meal a memorable experience. If you are ready to be part of a fun and dynamic team, and embrace a high-performance culture that values growth and creativity, then apply for our Sous Chef position today. Join us in Rogers, MN and elevate your culinary career to new heights. As a team member you'll be able to enjoy benefits such as Dental, Vision, 401(k), Competitive Salary, Paid Time Off, Paid Meals, Employee Discounts, Health Insurance, Bonus, and Cell Phone Reimbursement. Don't miss this exciting opportunity to make your mark in the culinary world! Apply now! Craft & Crew Hospitality: Our Story 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 driven 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! What would you do as a Executive Sous Chef/Chef As a Sous Chef at Craft & Crew Hospitality, you can expect every day to bring new and exciting challenges. Your role will involve overseeing the daily operations of the kitchen, ensuring food quality, and supervising the kitchen staff. With your expertise, you will create and develop menus, maintain inventory, and ensure compliance with food safety standards. In this position, you will work in a fast-paced and high-energy environment, where teamwork and communication are essential. Your schedule will include a combination of day, night, and weekend shifts, as we strive to deliver exceptional dining experiences to our guests at all times. As a new member of our culinary team, you can anticipate a supportive and collaborative work environment. Our crew is committed to constant improvement and personal development, and you will have the opportunity to learn from experienced chefs and grow your culinary skills. If you thrive in a dynamic, customer-focused atmosphere and are ready to embrace the challenges and rewards of being an Sous Chef, join us at Craft & Crew Hospitality. Take the next step in your culinary career and make each day a delicious adventure. Apply now! What matters most To excel in the Sous Chef position at Craft & Crew Hospitality, you will need a diverse set of skills and experiences. With a minimum of 5 years of experience in the restaurant industry and at least 2 years in a supervisory role, you have a solid foundation to thrive in this position. Excellent communication skills are key, as you will be working closely with the kitchen staff, management team, and guests. Your ability to effectively convey instructions, delegate tasks, and provide feedback will contribute to a smooth and efficient kitchen operation. Proficiency in food costing, labor management, and scheduling is crucial to optimize resources and control costs. With your expertise in these areas, you will play a pivotal role in ensuring profitability while maintaining high-quality standards. Of course, your culinary skills are paramount. Your ability to create delectable dishes, understand flavor profiles, and execute cooking techniques with precision will be essential in delivering exceptional dining experiences. At Craft & Crew Hospitality, we value continuous learning and growth. If you possess these skills and are eager to further develop your culinary expertise, we invite you to join our team. Take this opportunity to showcase your talents and contribute to our creative and fun culinary culture. Apply now! Knowledge and skills required for the position are: * 5+ years Restaurant * 2+ years Supervising * Excellent communication skills * Food Costing * Labor Management * Scheduling * Cooking Get started with our team! We're looking for talented individuals like you to join our team and help us achieve our goals. If you're passionate, driven, and committed to making a difference, we want to hear from you! Don't wait - apply now and take the first step towards a fulfilling career with endless possibilities. Let's work together to make great things happen!

Find your joy here, at Rose Arbor and Wildflower Lodge, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! Rose Arbor, a premier retirement community in Maple Grove, MN, provides quality care to residents in an Assisted Living and Memory Care community. What we offer you: * Flexible scheduling * Cutting edge technology to enhance the lives of our residents and make your job easier and more effective. * SafelyYou - AI video technology that detects and prevent falls * Advanced EHR Technologies - automated care assessments eliminating busy work, helping you deliver better care * Sage - Improve call light response time and improvement to service and care * Microsoft Power BI - one stop for all data needs * Company support for educational and learning opportunities * Paid referral programs for Team Member and Resident referrals * Medical, dental, vision, and life/disability insurances* * 401k retirement savings offering a discretionary match determined each year based on company performance * Employee Assistance Program * Dependent Care and FSA saving accounts * PTO available day one * Paid Training * Benefit eligibility dependent on employment status Eligibility based on location Dining Services Chef Responsibilities include: * Responsible for providing healthy food for residents. * Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen. * Reports problems, concerns and issues observed with food service and communicates them appropriately. * Observes changes in Resident status, needs or preferences and communicates them appropriately. * Observes all work, safety, and administrative rules to include local and state requirements. Qualifications: * One to two years' experience in a similar position preferred. * Enjoy providing exceptional customer service and care to our senior residents. Pay Range: $20-$22/hour

About STMA Schools We are a district that serves over 6,700 students and employs more than 750 employees in a northwestern suburb of Minneapolis, Minnesota. Our district is comprised of one primary school for kindergarten students, three elementary schools for grades 1-4, two middle schools for grades 5-8, and one high school for grades 9-12. Position Overview & Responsibilities Support the Kitchen Manager in maintaining an atmosphere that is positive and welcoming. Assist with the preparation, serving, cashiering and clean up while ensuring the MN State Department of Education, US Department of Agriculture, and school policies and procedures are being met. For more information, please see the job description for this position. Start Date: Immmediate Opening Contract: 183 days Schedule: Monday-Friday, 9:00-2:30 FTE: 0.6875 (27.5 hours per week) Salary & Benefits Starting Rate: $18.38-$18.86 per hour Our benefits offerings include: Medical Coverage (including options for VEBA, HSA or FSA), Dental Coverage, Life Insurance, Long Term Disability Coverage, and Dependent Care Flexible Spending Accounts. Please see the Benefits Summary for XX to XX.99 hours per week for Support Staff for information. This position may be combined with other benefits-eligible positions within the district to reach full-time benefits eligibility. For more information, please see the Support Staff Master Agreement. Requirements & Qualifications High School diploma or equivalent (GED) required. Previous experience in food service preferred. Must be able to lift up to 25 pounds, occasionally lifting up to 40 pounds. Must possess strong organizational skills and communication skills. Application Process Please apply online and address application materials to Glen Ritter, Director of Food Services at the St. Michael-Albertville Schools District Office. Equal Employment Opportunity Employer St. Michael-Albertville School District is committed to providing equal opportunity to all employees and applicants for employment in accordance with all applicable laws. STMA Schools does not discriminate against any employee or applicant on the basis of race, color, creed, religion, national origin, sex, marital status, status with regard to public assistance, disability, sexual orientation, age, veteran status, or status with regard to public assistance. If any employee or applicant needs assistance with any aspect of the application or benefits process, please contact us and alternative formats will be made available upon request. FMLA Notice: ************************************ Poster2023.pdf.

Summary: A Bethesda North Pointe Chef practices culinary art to prepare meals according to the menu that are nutritious and delicious. This position in culinary services ensures that meals are prepared, presented and served with quality service. What makes this position different than most? Bethesda is a non-profit social ministry that carries out its mission daily: “Serving others together in faith, community and life.” This position will get to work in the brand-new location and building in New London, MN. Benefits: Benefit Program includes: Paid-Time Off, Medical, Dental, Vision, 401(K), Life Insurance, Short-Term Disability Coverage, and other voluntary benefits $1.00 Weekend shift differential Requirements: Previous cooking or culinary experience is preferred. *Culinary, chef, cook, bake, food service, dietary