Head chef jobs in Minnesota

Job DescriptionBenefits: • Free uniforms, • Health insurance Reporting Relationship The Line Cook reports directly to the Kitchen Manager, Head Chef, and/or GM. Duties and Responsibilities Staff: May occasionally oversee and train selected staff that works in the kitchen as directed by management. Food: • Assist with line set up line during meal periods including stocking and rotating (FIFO) meats, poultry, and fish., • Communicates with all line positions to control the whole flow, timing, and general production for all outgoing food., • Makes sure that all plates look presentable and eye appealing before going out to the customer., • Communicates with the expediter to ensure hot food going out customers.Controls and Procedures:, • Maintaining a clean and safe kitchen., • Ensuring health and safety regulations are followed., • Performs any other related duties as assigned by the Chef., • Adheres to all state and local laws, and policies of the pub, regarding the service of alcohol., • Keeps self-neat, clean, and in proper uniform at all times., • Abides by all pub policies and procedures.Qualification Standards, • Must possess food handler or certification if mandated by local, state, and/or federal codes., • Reaches, bends, stoops, wipes and climbs stairs, cuts and slices., • Lifts 75 pounds 2-6 times per shift., • Stands during entire shift., • Frequent immersion of hands in water approximately ever 5 minutes., • Reading and writing skills are required to read recipes and guest orders., • Hazards may include, but are not limited to slipping, burns, strains, and cuts., • Has working knowledge of weights and measurements., • Requires a professional and clean appearance., • Physical agility and dexterity of both hands., • Speaks clearly.

Job Description Position: Cook Location: Gateway Recovery Center / Inver Grove Heights, MN Pay: $20-22/hr. Shift: Full-time Thursday-Sunday Job Duties: The Cook supports our Head Chef and prepares great and healthy meals for our guests and staff. The Cook is responsible for preparing food, with care and passion, in a timely manner, cleaning up kitchen prep areas after use, assisting Head Chef with various tasks. In carrying out the position’s requirements, confidential working relationships with leadership, clinical staff, administrative staff, and guests must be maintained. Must follow all state and federal guidelines, exercise sound judgment and discretion, demonstrate initiative, trustworthiness, cooperation, and dependability while performing assigned tasks and responsibilities. Job Requirements Essential Duties: This job is expected to complete the following functions. This is not an all-inclusive list. This job may be assigned other functions or tasks as business needs dictate. This is meant to be a general description of the most essential duties only. • Prepare meals in a timely manner., • Construct menus, on assigned days, with new or existing culinary creations ensuring the variety and quality of the servings., • Communicate clearly and regularly, with the Head Chef, on equipment or ingredients needs., • Ensure the kitchen is well cleaned and organized after each use., • Comply with nutrition, sanitation regulations, and safety standards., • Provide a high level of customer services to guests and staff, • Report any unsafe conditions or concerns to the Head Chef or Executive Director., • Must be at least 18 years of age and must be free of substance use problems for at least one (1) year immediately preceding their hiring and must sign a statement attesting to that fact., • Must possess a minimum of high school diploma or General Educational Development (GED)., • Must have previous experience as a chef or cook, • Preferred Education: Some college or technical school • Kitchen procedures, • Culinary trends, • State and Federal Kitchen cleanliness and safety guidelines, • Health Insurance Portability and Accountability Act (HIPAA), • Business and office practice/procedures, • Healthcare industry, especially substance abuse and mental health services, • Technology proficiency with various software packages including EHR/EMR and keyboarding skills, • Continuous quality improvement Benefits: • Competitive pay, • 20 days of paid-time-off + 6 paid holidays, • Health, dental, and vision insurance + HSA/FSA, • 401(k) – ROTH and traditional options, • Career path opportunities, • Discount with Verizon cell phone plans, • Tuition reimbursement and discounted tuition at select colleges EOSIS provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, veteran status, or genetics. #LI-NK1

APICII Hospitality - JobID: 200-903171 [Kitchen Supervisor / Cook] As a Sous Chef at APICII Hospitality, you'll: Prepare and cook food under the supervision of the head chef; Assist in creating and developing new menu items; Ensure food quality and presentation meet the standards; Manage and train k

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds, • Drivers license and Car

Job Description BETHESDA NORTH POINTE Culinary Server JOB DESCRIPTION Job Summary: To provide residents well prepared nutritious meals served with individual thoughtfulness. Join our team and turn everyday dining into a warm, memorable experience for our residents. As a Culinary Server at Bethesda North Pointe, you’re more than just a server—you’re a friendly face, a trusted connection, and a key part of each resident’s day. Job Relationships: • Reports to: Head Chef, • Interrelationships with: Culinary team team, Nursing, Activities, Business Office, Social Services, Maintenance, Laundry, Residents and Resident’s families, Volunteers, Venders, • External Contacts: Visitors, delivery persons Hours of Work: As scheduled Dress Code: Per Culinary Policy and Procedure Essential Requirements of Work: • Experience, • Previous food service experience desirable, • Previous long-term care experience desirable, • Personal, • Must be able to read English, • Write and perform mathematical formulations, • Must be willing to learn, • Must be able to follow directions and perform assigned tasks, be self-motivated, • Must be in good physical and mental health, • Must be able to work cooperatively with others in a proximity and teamwork capability, • Must have efficient time management skills, • Ability to complete assigned duties in required time, • Job Knowledge, • Knowledge and ability to operate and maintain upkeep of large and small equipment, • Understanding of daily menu requirements and personal diet requirements, • Understanding of sanitation and safety requirements Knowledge, Skills and Ability for Full Performance: • Plan work schedule for the day based upon the menu and cleaning schedule., • Meet meal time schedules, • Must be able to work with and secure the cooperation of fellow dietary employees in order to implement the meal, • Must work with geriatric residents showing care and empathy, • Must be self motivated in the absence of the dietary manager, • Must be knowledgeable in weights and measures, • Must be knowledgeable in the storage of food products, • Must be knowledgeable in therapeutic diets, • Must be understanding of sanitation and safety measures to meet state and federal regulations, • High level of proficiency and time management to meet meal regulations time, • Must have the capacity to operate commercial equipment, • Must be in good physical and mental health Physical Demands of the Job: • Occasionally lifting to 50 pounds, • Exposed to temperature extremes in kitchen and storage areas, • Will receive education regarding safe work habits due to exposure to cuts, burns, falls, and lifting, • Stand, stoop, bend, and walk during all of scheduled shift, • Ability to work with detergents, chemicals and ware washing assignments Mental Demands of the Job: • Understanding of therapeutic diets and the special needs of residents, • Maintain mental alertness in order to accurately follow dietary menus and resident therapeutic diets and textures, and requests while managing time regulations Quality Performance Results In: • Meeting the mission statement of the Dietary Department, which is serving residents nutritious meals that have a nice appearance and prepared with individual thoughtfulness, • Residents are well nourished, happy and healthy, • Meeting or exceeding all state and federal requirements Effect of Error: • If resident receive incorrect food according to the menu and diet card this could result in., • Choking, • Illness, • Diabetic reaction, • Allergic reaction, • Insufficient nutrition, • Improper hydration, • Poor work habits can cause injury to employee or resident, • Poor food and sanitation practices could cause food borne illnesses, • If quality of prepared food is poor, income goes down due to decline in customers, • Nutritional needs of the vulnerable are not met, • Dissatisfaction among residents and families Principle Job Responsibilities: Responsibility: Ensure proper sanitation and safety measures are followed at all times. • Follows sanitation and safety techniques in operation and cleaning of all equipment., • Uses proper sanitation and safety procedures during workday. Responsibility: Participate positively and with a smile in the timely and accurate and attractive service of meals to residents and other customers. • Dish up salads, desserts, beverages, bread and condiments, • Assist in dining room service of setup and serving resident’s meals, recording intake of residents and cleaning up., • Prepare between meal nourishments and supplements, Delivers and cleans up snack carts, • May assist in receiving and storage of food supplies, • Participates positively in effective communication with nursing and family in regards to special needs of the resident, • Records and carries out any resident dietary changes Responsibility: Wash dishes on a timely basis meeting or exceeding all state and federal requirements. • Washes dishes following meals, • Washes pots and pans during shift, • Monitor dishwasher temperatures, procedures and performance Responsibility: Miscellaneous • Complies with all facility policies, • Follows through on resident’s rights, • Attends in-service and all necessary training, • Works to meet the goals of the facility with enthusiasm and spirit of cooperation and integrity, • Other jobs as assigned by Supervisor

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Prepare and cook breakfast and diner-style menu items according to Ze’s recipes and standards., • Execute breakfast dishes efficiently, including eggs, omelets, pancakes, hash browns, and more., • Ensure all food is handled, prepared, and stored following health and safety guidelines., • Work closely with the kitchen team to keep orders flowing smoothly during busy shifts., • Maintain a clean, organized, and well-stocked workstation at all times., • Safely operate kitchen equipment, grills, fryers, and knives., • Assist with training new kitchen staff and maintaining consistent food quality., • Communicate effectively with servers and kitchen staff to ensure guest satisfaction, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience as a cook in a diner, restaurant, or fast-paced kitchen., • Strong breakfast cooking experience is required., • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionDescription: Ensures teamwork and organization in the kitchen. Prepares food using recipes and menu items created by the Executive Chef and help keep the kitchen running smoothly in food outlets such as restaurant, banquet operations, snack bar and beverage cart. Requirements: Duties & Responsibilities: • Completes opening and closing checklists., • Refers to daily prep list at the start of each shift for assigned duties., • Prepares a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers and a variety of other kitchen equipment., • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Ensures proper storage of food items., • Maintains a clean and sanitary workstation area including tables, shelves, walls, grills, fryers, sauté burners, range, and refrigeration equipment., • Opens the kitchen properly and follows the opening checklist for kitchen stations. Assists others in opening the kitchen., • Promptly reports equipment and food quality problems to the department manager and/or supervisor., • Supports Head Chef in scheduling and managing the kitchen as required to support a successful operation., • Incorporates safe work practices in job performance., • Butchery skills are a plus, including the breakdown of raw beef, fish, and seafood., • From-scratch cooking experience, such as preparing vinaigrettes, beurre blanc, béchamel, and similar foundational sauces., • Baking and pastry skills, including following house bread recipes and producing desserts such as mousse and crème brûlée., • Vegetable preparation experience, including breaking down, blanching, and cooking raw vegetables., • Smoking experience is a plus, particularly with the use of a large pellet-driven smoke cabinet for beef, pork, and fish. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee of this job. Duties, responsibilities and activities may change at any time with or without notice. Degree/Licenses: Certificate from college, technical school or accredited facility or 6-12 months related experience and/or training; or equivalent combination of education and experience. Physical Demands: While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Job DescriptionBenefits: • Employee discounts, • Prepares all food items, following standard recipes and procedures within specified time limits., • Preps assigned items according to the Prep Lists and par levels set by Head Sushi Chef., • Properly measures and assembles ingredients required for preparing the standard recipes. Cuts and/or portions meats and fish properly and consistently., • Store and properly handle raw or prepared foods and non-food supplies., • Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures., • Maintain assigned workstation in a safe and sanitary condition., • 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., • Maintain acceptable standards of personal hygiene., • Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor., • Attend in-service training and education sessions as assigned., • Minimum 1 year of high volume sushi restaurant experience, • Able to read and understand the English language., • ServSafe Certified is a plus, • Basic mathematical skills for measurements, • Ability to follow written and oral instructions and procedures., • Excellent interpersonal relations and communicative skills., • Auditory and visual skills, • Knowledge of the Companys food & beverage specifications., • Organizational skills., • Multi-task oriented.

Job Description BETHESDA NORTH POINTE CHEF JOB DESCRIPTION Job Summary: This position practices culinary art to prepare nutritious meals according to the menu with individual thoughtfulness. Job Relationships: • Reports to: Head Chef, • Interrelationships with: Culinary, nursing, recreation, and environmental services team members., • Supervisory responsibilities: Culinary servers in absence of Head Chef. Hours of Work: As scheduled Dress Code: Clean uniform tops and identification name tag Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity) • Education and Training: Non-specific for this job., • Experience:, • Previous quantity cooking desired., • Must be able to read, write, and perform mathematical formulations., • Personal:, • Plan work schedule for the day based upon the menu., • Meet meal schedules., • Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal., • Must work with geriatric residents and understand their special needs., • Must have leadership skills to direct the dietary department in the absence of the dietary manager., • Must be knowledgeable in weights and measures., • Must be knowledgeable in the storage of food products., • Must be understanding of sanitation and safety measures to meet state and federal regulations., • High level of proficiency and time management to meet meal regulations time., • Must have the capacity to operate commercial equipment., • Must be in good physical and mental health. Physical Demands of the Job: • Lifting weights up to 50 pounds occasionally., • Working in well-lighted and well-ventilated kitchen., • Exposed to temperature extremes in kitchen and food storage areas., • May be subject to burns, cuts, and falls. Will receive training on safe practices and procedures of care and operation of equipment., • Stand, stoop, bend, and walk most of the day. Mental Demands of the Job: • Calculation of special diet and special needs of residents., • Maintain mental alertness in order to accurately follow dietary menus and resident diet cards while managing time regulation. Principle Job Responsibilities: Responsibility: Preparation of food. Tasks: • Ensure ingredients and final products are fresh., • Follow recipes, including measuring, weighing, and mixing ingredients., • Bake, grill, steam and boil meats, vegetables fish, poultry and other foods., • Present, garnish, and arrange final dishes., • Operate kitchen equipment such as broilers, ovens, grills and fryers. Responsibility: Organize and participate in serving. Tasks: • Turn on necessary equipment needed ., • Check temperature of food items and record., • Arrange salad, desserts, and special requests and supplements., • Respond to requests., • Organize serving utensils for proper portion sizes., • Dish foods according to therapeutic diets and special requests., • Store all leftovers in proper containers, label, date, and refrigerate. Responsibility: Ensure proper sanitation and safety measures are followed at all times. Tasks: • Record temperatures in coolers and freezers., • Prepare food in a sanitary manner using proper food handling and hand washing techniques., • Maintains a clean working environment., • Follow posted procedures for safe operation and care of equipment., • Complete assigned cleaning duties., • Attend scheduled sanitation workshops., • Sanitize pots and pans., • Empty garbage cans and reline., • Put soiled potholders and soiled linen in laundry. Responsibility: Perform culinary management responsibilities as instructed. Tasks: • Manage the department in the absence of the Head Chef., • Assist in receiving and storing of incoming food and supplies., • Report food and equipment needs Head Chef., • Communicates and cooperates with staff, residents, and their families., • Comply with long-term care regulations and written dietary procedures and policies., • Replace personnel in absence of scheduled employees. Professional and Personal Growth: • Report for and leave the work area on a timely basis., • Participate in annual performance evaluation process., • Write yearly personal goals., • Participate in all required in-service programs at Bethesda., • Maintain a professional conduct and pleasant, friendly attitude towards staff, residents, and visitors., • Be willing to learn and change to meet needs that arise., • Read current information on changes in dietary practices., • Continually update knowledge of dietary effects to the geriatric population.

Job Description BETHESDA STONERIDGE CHEF JOB DESCRIPTION JOB DESCRIPTION Job Summary: This position practices culinary art to prepare nutritious meals according to the menu with individual thoughtfulness. We are seeking a dependable and motivated Part-Time Chef to join our team at our new Stone Ridge Independent Living facility. This is a great opportunity for individuals who are passionate about food and eager to learn, as no prior professional cooking experience is required. We provide hands-on, on-the-job training to help you develop the skills needed to succeed in this role. As a Part-Time Chef, you will assist with meal preparation, cooking, and maintaining a clean and organized kitchen environment while helping deliver high-quality meals to our residents. You will work closely with our team to ensure a positive dining experience in a welcoming and supportive community setting. Ideal candidates are reliable, willing to learn, and enjoy working as part of a team. Flexible scheduling may be available. Join us at Stone Ridge and grow your skills in a supportive, community-focused environment. Hours of Work: Part-Time Every other weekend: 10-6:30pm 2 days per week: 12-6:30pm Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity) • Education and Training: Non-specific for this job., • Experience:, • Previous quantity cooking desired., • Must be able to read, write, and perform mathematical formulations., • Personal:, • Plan work schedule for the day based upon the menu., • Meet meal schedules., • Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal., • Must work with geriatric residents and understand their special needs., • Must have leadership skills to direct the dietary department in the absence of the dietary manager., • Must be knowledgeable in weights and measures., • Must be knowledgeable in the storage of food products., • Must be understanding of sanitation and safety measures to meet state and federal regulations., • High level of proficiency and time management to meet meal regulations time., • Must have the capacity to operate commercial equipment., • Must be in good physical and mental health. Responsibility: Organize and participate in serving. Tasks: • Turn on necessary equipment needed ., • Check temperature of food items and record., • Arrange salad, desserts, and special requests and supplements., • Respond to requests., • Organize serving utensils for proper portion sizes., • Dish foods according to therapeutic diets and special requests. Tasks: • Record temperatures in coolers and freezers., • Prepare food in a sanitary manner using proper food handling and hand washing techniques., • Maintains a clean working environment., • Follow posted procedures for safe operation and care of equipment., • Complete assigned cleaning duties., • Attend scheduled sanitation workshops., • Sanitize pots and pans., • Empty garbage cans and reline. Tasks: • Manage the department in the absence of the Head Chef., • Assist in receiving and storing of incoming food and supplies., • Report food and equipment needs Head Chef., • Communicates and cooperates with staff, residents, and their families., • Comply with long-term care regulations and written dietary procedures and policies., • Replace personnel in absence of scheduled employees.