Trabajos head chef en Minnesota

Job Description BETHESDA NORTH POINTE CHEF JOB DESCRIPTION Chef – Culinary Services Bethesda Bring Comfort Through Food Join a mission-driven culinary team where your cooking directly supports the health, comfort, and well-being of residents. As a Cook, you’ll prepare nutritious, high-quality meals while ensuring safety, consistency, and attention to individual dietary needs. Position Summary: Prepares and serves meals according to menus and therapeutic diet guidelines. Maintains food quality, sanitation standards, and timely service while supporting kitchen operations in a long-term care setting. Schedule: • Scheduled shifts (as assigned) Key Responsibilities: • Prepare and cook meals following menus, recipes, and dietary requirements, • Ensure proper portioning, presentation, and meal accuracy, • Operate commercial kitchen equipment safely, • Monitor food temperatures and maintain required records, • Maintain sanitation, cleanliness, and food safety standards, • Store, label, and manage food and supplies properly, • Assist with meal service and respond to resident needs, • Support kitchen operations in absence of the Head Chef Qualifications: • Previous cooking or food service experience preferred, • Ability to read, follow recipes, and perform basic math, • Knowledge of food safety and sanitation practices preferred, • Strong time management and teamwork skills, • Ability to work in a fast-paced kitchen environment Physical Requirements: • Ability to lift up to 50 lbs, • Frequent standing, walking, bending, and lifting, • Exposure to kitchen heat and cold storage environments Why Join Us: • Meaningful work serving residents daily, • Supportive, team-focused kitchen environment, • Opportunity to grow culinary and leadership skills, • Mission-driven organization dedicated to care and service If you enjoy cooking with purpose and want to make a difference every day, this is a great opportunity to do meaningful work in a professional kitchen environment!

Job Description BETHESDA STONERIDGE CULINARY SERVER JOB DESCRIPTION Job Summary: To provide residents well prepared nutritious meals served with individual thoughtfulness. 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 - morning and evening shifts available. 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 • Fixed Schedule, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary *Saturday and Sunday Mornings MUST be available* *Desponibilidad de Sabado y Domingo es necesario* We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you are passionate about creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with the 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:, • 1-2 years of Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification preferred not required, • 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 40 pounds regularly

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. Now offering a $500 signing bonus after 60 days of successful employment! 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., • Regular & reliable attendance. Skills & Experience: • 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: • Free uniforms, • Health insurance, • Parental leave Generally responsible for coordinating the entire kitchen production line. Works between the broiler, fryer, appetizer, salad/soup, and dessert stations to control the line and keep a calm head even when extremely busy. If the window loses control, then it is likely that the rest of the crew will also lose control. The window person must understand each position on the line and be able to anticipate any problems before they occur. This person will need to be able to work each line position (in the event that a replacement is needed), and will stay on the line until the flow of tickets are well within the capabilities of the rest of the team to perform the overall food production. 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 About the Role: As a Cook within our hotel restaurant, you will play a vital role in delivering exceptional culinary experiences that enhance client and tenant satisfaction. Your primary focus will be on preparing high-quality meals that meet established standards of taste, presentation, and safety. You will collaborate closely with kitchen staff and management to ensure efficient food production and timely service. This role requires maintaining a clean and organized kitchen environment while adhering to health and safety regulations. Ultimately, your work will contribute to creating a welcoming atmosphere that supports the overall reputation and success of the properties served. Minimum Qualifications: • Proven experience in food preparation and cooking in a professional kitchen environment., • Ability to read and speak English fluently to understand recipes, safety instructions, and communicate effectively with team members., • Demonstrated manual dexterity and physical stamina to perform kitchen tasks efficiently., • Capability to stand for extended periods and safely climb stairs as part of daily duties. Preferred Qualifications: • Experience working under the supervision of a Head Chef or in a similar culinary leadership role., • Knowledge of food production processes specific to hospitality services within real estate or rental properties., • Certification in food safety and sanitation., • Familiarity with inventory management and kitchen equipment maintenance. Responsibilities: • Prepare and cook a variety of dishes according to standardized recipes and client preferences., • Maintain cleanliness and organization of the kitchen, including proper storage of ingredients and utensils., • Assist the Head Chef in menu planning, inventory management, and food ordering as needed., • Ensure compliance with all food safety and sanitation guidelines during food preparation and service., • Stand for extended periods and perform physical tasks such as climbing stairs and manual handling of kitchen equipment. Skills: The required skills such as food preparation and production are essential for creating consistent, high-quality meals that meet client expectations. Proficiency in English enables clear communication with kitchen staff and management, ensuring smooth operations and adherence to safety protocols. Manual dexterity is critical for handling kitchen tools and ingredients precisely and safely. Physical endurance, including the ability to stand for long periods and climb stairs, supports the demanding nature of kitchen work. Preferred skills like experience with a Head Chef and knowledge of food safety enhance your ability to contribute to menu development and maintain a hygienic kitchen environment.

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., • Attend mandatory facility in-services and staff development activities as scheduled. Education/Licensure/Certification/Experience Requirements • 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, • Must be able to pass a DHS background study or able to obtain an exemption director from DHS KNOWLEDGE, SKILLS, AND ABILITIES Knowledge of: • 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, • A job with a sense of purpose as you help people on their path to recovery We owe our success to the passion, commitment, and expertise of our staff. Our licensed and experienced staff takes the role of coach/teacher, providing support and encouragement from the heart. Come join us and see the difference you’ll make! 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

Job DescriptionBenefits: • Employee discounts, • Flexible schedule Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following: • 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., • Follow all designated uniform, grooming, safety and sanitation rules and regulations Knowledge and Skills: • 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 DescriptionBenefits: • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Flexible schedule Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesThe Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, youll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that wow, we want to hear from you. Weekdays 4pm - 9pm Weekends 10:30am - 9pm 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, • ServeSafe or Food Handlers 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

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