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Chef – Catering – Private Aviation Atikis MN Aviation Catering is hiring a chef to work at our Twin Cities commissary located in Saint Anthony, two miles west of Rosedale. Our chefs do it all – ordering food and supplies, preparing meals, delivering to the private aviation hangers at the airpo

Join Client and help transform leading organizations and communities around the world. The sheer scale of our capabilities and client engagements and the way we collaborate, operate and deliver value provides an unparalleled opportunity to grow and advance. Choose Client, and make delivering innovative work part of your extraordinary career. People in our Client Delivery & Operations career track drive delivery and capability excellence through the design, development and/or delivery of a solution, service, capability or offering. They grow into delivery-focused roles, and can progress within their current role, laterally or upward. Technology Architecture professionals sell, assess, define, implement and/or support world-class information technology architectures, for Client or our clients, spanning simple IT projects to large-scale, enterprise-level change programs. Client is looking for experienced DevOps professionals to join our Advanced Technology and Architecture practice. You'll be part of a growing network of technology experts who lead client engagements to achieve the benefits that DevOps can offer and also design and implement the continuous delivery and DevOps platforms used by Client to build IT systems for our clients. • Provides solutions to complex business problems for area(s) of responsibility where analysis of situations requires an in depth knowledge of organizational objectives., • Involved in setting strategic direction to establish near term goals for area of responsibility., • Interacts with senior management levels at a client and/or within Client, which involves negotiating or influencing on significant matters., • Has latitude in decision-making and determining objectives and approaches to critical assignments., • Decisions have a lasting impact on area of responsibility with the potential to impact outside area of responsibility., • Manages large teams and/or work efforts (if in an individual contributor role) at a client or within Client., • Driving client DevOps capability assessments and providing industry subject matter expertise Defining DevOps capability transformation strategy and roadmaps., • Facilitate DevOps discussions throughout lifecycle of client engagements., • DevOps practice development including asset creation, enterprise strategy definition, and contributions on behalf of Client into professional DevOps societies., • Designing and directing all aspects of Continuous Delivery implementation on Client IT systems build or application support projects., • Minimum of 4 years' design and implementation of Continuous Delivery and/or DevOps solutions or architecture patterns., • Minimum of 4 years' experience with code repository management, code merge and quality checks, continuous integration, and automated deployment & management using tools like Jenkins, Git, Puppet, Chef, Maven, Ant, Ivy, UrbanCode, Docker, or comparable tool., • Minimum of 4 years of experience with approaches and tooling for automated build, delivery and release of software, • Minimum of 2 years' experience with managing teams including progress monitoring and reporting, • Minimum of 1 year of experience working in an Agile delivery environment, • Minimum of a Bachelor's Degree, • DevOps leadership experience, • Active organizer and speaker at DevOps social networking and industry practitioner events, • Approaches and tooling for automated software assurance and QA., • The use of Public/Private cloud and Virtualization Technologies, • Experience with project or program management, • Defining and managing the roadmap for implementation of DevOps in an established operation., • Working within a structured environment, including the use of structured methods and approaches and modern development tools., • Experience of technical architecture i.e. the design and delivery of IT systems for a broad range of clients, • Service support the use of DevOps, Continuous Delivery and ITIL concepts to lead an effective support operation, • Ability to meet overnight travel requirements- 100% (Monday - Thursday), • Proven ability to build, manage and foster a team-oriented environment, • Proven ability to work creatively and analytically in a problem-solving environment, • Desire to work in an information systems environment, • Excellent communication (written and oral) and interpersonal skills, • Excellent thought leadership and management skills, • Strong sense of ownership, teaming attitude, and ability work work across a distributed organization All of our consulting professionals receive comprehensive training covering business acumen, technical and professional skills development. You'll also have opportunities to hone your functional skills and expertise in an area of specialization. We offer a variety of formal and informal training programs at every level to help you acquire and build specialized skills faster. Learning takes place both on the job and through formal training conducted online, in the classroom, or in collaboration with teammates. The sheer variety of work we do, and the experience it offers, provide an unbeatable platform from which to build a career. Applicants for employment in the US must have work authorization that does not now or in the future require sponsorship of a visa for employment authorization in the United States and with Client (i.e., H1-B visa, F-1 visa (OPT), TN visa or any other non-immigrant status). Candidates who are currently employed by a client of Client or an affiliated Client business may not be eligible for consideration. Client is an EEO and Affirmative Action Employer of Females/Minorities/Veterans/Individuals with Disabilities. Equal Employment Opportunity All employment decisions shall be made without regard to age, race, creed, color, religion, sex, national origin, ancestry, disability status, veteran status, sexual orientation, gender identity or expression, genetic information, marital status, citizenship status or any other basis as protected by federal, state or local law.

Job Description Embark on a culinary journey with us! Join our team as an Executive Sous Chef at a private college in the Twin Cities, where we craft delectable, scratch-made dishes using local and sustainable ingredients. Enjoy excellent benefits, ample growth prospects, and savor the perks of LIGHT SUMMERS and HOLIDAYS OFF!

Job DescriptionDescription: Backed by Callaway Golf and Danny Meyer’s Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Head Chef is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. Responsibilities include but not limited to the following: • Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment., • Hire and oversee onboarding of culinary team members., • Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance., • Coach and develop Sous Chef and other kitchen staff to ensure consistent and high-quality food preparation and presentation., • Set the standard for culinary excellence and hold the team accountable for maintaining these standards., • Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance., • Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service., • Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space., • Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity., • Develop and test new recipes, ensuring they meet quality and cost standards., • Collaborate with the beverage program to create complementary food and drink pairings., • Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions., • Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events., • Maintain a high standard of presentation and service to deliver exceptional event experiences., • Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards., • Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering., • Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging., • Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing., • Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability., • Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community. Required Qualifications: • Culinary school degree or professional certifications such as CEC, or commensurate work experience, • Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment, • Proven track record of building and leading high-performing kitchen teams, • Strong culinary expertise, with a passion for food and innovation, • Excellent communication and interpersonal skills, • Ability to manage multiple priorities and work effectively under pressure, • Working knowledge of Google suite applications and restaurant management software, • English fluency required; Spanish language skills are a plus Benefits (*applies only to full-time employees): • Health, Dental, and Vision insurance*, • Long and Short-Term Disability*, • Accident and Critical Illness Insurance*, • 401(k) *, • Meals while working are included for free Pay: $60K-70K/year Job Type: Exempt, Full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required. Requirements:

Job DescriptionDescription: Backed by Callaway Golf and Danny Meyer’s Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Head Chef is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. Responsibilities include but not limited to the following: • Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment., • Hire and oversee onboarding of culinary team members., • Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance., • Coach and develop Sous Chef and other kitchen staff to ensure consistent and high-quality food preparation and presentation., • Set the standard for culinary excellence and hold the team accountable for maintaining these standards., • Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance., • Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service., • Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space., • Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity., • Develop and test new recipes, ensuring they meet quality and cost standards., • Collaborate with the beverage program to create complementary food and drink pairings., • Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions., • Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events., • Maintain a high standard of presentation and service to deliver exceptional event experiences., • Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards., • Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering., • Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging., • Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing., • Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability., • Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community. Required Qualifications: • Culinary school degree or professional certifications such as CEC, or commensurate work experience, • Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment, • Proven track record of building and leading high-performing kitchen teams, • Strong culinary expertise, with a passion for food and innovation, • Excellent communication and interpersonal skills, • Ability to manage multiple priorities and work effectively under pressure, • Working knowledge of Google suite applications and restaurant management software, • English fluency required; Spanish language skills are a plus Benefits (*applies only to full-time employees): • Health, Dental, and Vision insurance*, • Long and Short-Term Disability*, • Accident and Critical Illness Insurance*, • 401(k) *, • Meals while working are included for free Pay: $60K-70K/year Job Type: Exempt, Full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required. Requirements:

Job Description Position Summary WA Frost & Company is seeking an experienced, passionate, and innovative Executive Chef to lead the culinary vision of one of Saint Paul's most iconic restaurants. The Executive Chef is responsible for all aspects of kitchen operations, including menu development, food quality, team leadership, financial performance, inventory management, and maintaining the highest standards of hospitality and execution. This position requires a hands-on leader who thrives in a high-volume, from-scratch kitchen while honoring WA Frost's commitment to exceptional food, seasonal ingredients, and memorable guest experiences. Key Responsibilities Culinary Leadership • Develop and execute seasonal menus that reflect creativity, quality, and profitability., • Maintain consistent food quality, presentation, and execution across all services., • Research and incorporate seasonal and locally sourced ingredients whenever possible., • Continuously evaluate menu performance and recommend improvements. Kitchen Operations • Direct all daily back-of-house operations., • Ensure efficient food preparation, production, and service., • Establish and maintain standardized recipes and portion controls., • Monitor food quality, consistency, and sanitation throughout every shift., • Maintain compliance with all health department regulations and food safety standards. Team Leadership • Recruit, hire, train, mentor, and develop culinary staff., • Foster a culture of professionalism, accountability, teamwork, and continuous improvement., • Conduct performance evaluations and coaching., • Build schedules that balance labor efficiency with operational needs. Financial Management • Manage food cost, labor cost, and kitchen operating expenses., • Analyze purchasing and inventory to maximize profitability while minimizing waste., • Negotiate with vendors and maintain strong supplier relationships., • Monitor weekly financial reports and implement corrective action when necessary. Inventory & Purchasing • Oversee ordering and receiving of all food and kitchen supplies., • Maintain accurate inventory levels., • Reduce waste through proper rotation, storage, and forecasting., • Ensure product quality from approved vendors. Safety & Compliance • Maintain full compliance with OSHA, Minnesota Department of Health, and ServSafe standards., • Ensure proper sanitation procedures are followed at all times., • Promote a clean, organized, and safe working environment. Collaboration • Work closely with ownership and management to achieve operational and financial goals., • Collaborate with front-of-house leadership to deliver exceptional guest experiences., • Support private events, wine dinners, special menus, and community events. Qualifications • Minimum of 10 years of Executive Chef or Executive Sous Chef experience in an upscale, high-volume restaurant., • Proven leadership and team development experience., • Strong understanding of food costing, labor management, budgeting, and financial reporting., • Extensive knowledge of classical cooking techniques and modern culinary trends., • Experience with seasonal menu development., • Strong organizational and communication skills., • ServSafe Food Protection Manager Certification (or ability to obtain)., • Ability to work evenings, weekends, and holidays. Preferred Qualifications • Fine dining experience., • Experience with wine pairing and tasting menus., • Knowledge of locally sourced and sustainable ingredients., • Scratch kitchen experience., • Culinary degree or equivalent professional experience. Core Competencies • Leadership, • Culinary Creativity, • Financial Acumen, • Operational Excellence, • Team Development, • Attention to Detail, • Time Management, • Guest-Focused Mindset, • Problem Solving, • Adaptability Physical Requirements • Ability to stand and walk for extended periods., • Frequently lift and carry up to 50 pounds., • Work in hot, fast-paced kitchen environments., • Ability to bend, stoop, reach, and perform repetitive motions. Compensation & Benefits • Competitive salary based on experience., • Performance-based bonus opportunities., • Paid Time Off., • Health and wellness benefits (if applicable)., • Dining discounts., • Professional development opportunities., • Opportunity to lead the culinary program of one of Minnesota's most historic restaurants. Why WA Frost & Company? For more than a century, WA Frost & Company has been recognized as one of the Twin Cities' premier dining destinations. Our commitment to hospitality, craftsmanship, and culinary excellence creates an environment where talented chefs can make a lasting impact. We are looking for a leader who values tradition while embracing innovation and who is passionate about mentoring others and creating unforgettable dining experiences.

Job DescriptionThe mission of The Waters is 'To create a sense of community where everyone THRIVES'.We recognize that every team member is a direct reflection of The Waters. Attracting and investing in professional, caring, and compassionate team members is essential to our mission. We want our team members to feel inspired and to THRIVE, just as our residents do.Why The Waters?Developer, Owner, and OperatorFull array of benefits (medical, dental, vision) available the first of the month following the date of hireCompany paid Short and Long Term DisabilityCompany provided HSA contribution PLUS matching dollarsHealthy Savings and Rewards ProgramsBehavioral and Mental Health ResourcesGenerous PTO Policy-Available for use on day 1401K Match Automatically fully vestedThe Director of Culinary Services provides full-scope, hands on management of community Culinary Service Department. The Director of Culinary Services will successfully manage in a cost and quality structured environment to meet budgetary and program goals. Our restaurant and cafe function in a similar way to a hotel or private club restaurant and/or cafe.Qualifications:Provides overall leadership, training, development and oversight for all staff within the Culinary Services Department.Develops and implements a comprehensive, professional, upscale Culinary Services program in order to create and maintain a positive experience for all customers. Ensures professional trained, properly uniformed, and talented staffPrepares recipes utilizing appropriate ingredients to ensure a fine dining experience for residents and guestsParticipates directly in daily kitchen operations: cooking, serving and cleaning and exhibits cooking standards of speed, accuracy, and efficiencyDemonstrates knowledge in all areas of cooking preparation and productionEducation & Experience:Associate or Bachelor's Degree in Culinary Arts program preferredMust be 18 years of age to serve alcoholic beveragesValid Food Services Sanitation Certificate or ability to pass course once employedMinimum of 3+ years' experience as a cook/chef in a restaurant /senior living or equivalent cookingexperience preferredMinimum of 1+ years' experience of administration and management of food service systemsThe Waters is an equal opportunity employer proudly committed to a diverse workforce. The Waters participates in E-Verify. Job Posted by ApplicantPro

Job Description Position Summary The Sous Chef supports and leading all back-of-house culinary operations at the University Club of Saint Paul. This role is responsible for maintaining the highest standards of food quality, consistency, sanitation, and team performance across daily dining service, private events, and special functions. The Sous Chef is a hands-on leader who thrives in a fast-paced, high-expectation private club environment. Key Responsibilities Culinary Execution & Quality Control • Execute menu items to established recipes and presentation standards, • Ensure consistency, quality, and proper portioning across all services, • Oversee prep production, line execution, and event plating, • Maintain strong expo leadership during peak service Team Leadership & Development • Supervise and mentor line cooks, prep cooks, and dish team, • Assist with training, coaching, and performance accountability, • Foster a culture of professionalism, urgency, and teamwork, • Lead by example in attitude, work ethic, and culinary standards Operations & Kitchen Management • Assist in scheduling and labor control to meet budget targets, • Support inventory management, ordering, and cost control, • Ensure compliance with food safety, sanitation, and health regulations, • Maintain a clean, organized, and efficient kitchen environment Events & Member Dining • Execute high-volume banquet and wedding services with precision, • Collaborate with FOH leadership to ensure seamless service execution, • Support seasonal menu development and feature programming Qualifications • 5+ years of kitchen leadership experience (upscale restaurant, hotel, or private club preferred), • Strong banquet and à la carte experience, • Knowledge of food cost control and inventory systems, • ServSafe certification (or ability to obtain), • Strong communication and organizational skills, • Ability to lift 50 lbs and stand for extended periods What We Offer • Competitive salary based on experience, • Professional growth within a respected private club environment, • Opportunity to lead high-profile events and member programming, • Supportive leadership team and structured operations Work Environment The University Club of Saint Paul is a historic private club known for refined dining, weddings, and special events. This role requires flexibility, including evenings, weekends, and holidays, especially during peak event seasons. If you're a driven culinary professional ready to take the next leadership step in a high-standard hospitality environment, we encourage you to apply.

Job Description Harmony Gardens, a Cassia community, has a rare opportunity for a Dining Room Supervisor to join our team in our building in Maplewood, MN. If you're looking for a supportive team and a place to grow your career, this is your opportunity. Harmony Gardens is a welcoming senior care community where your skills are valued and your dedication to excellent care makes an impact. In this role, you will be responsible for enhancing the overall dining experience through the provision of exceptional oversight and culinary training to the servers and to uphold service standards of all menu offerings through the dining venues. This is to be handled in a professional, friendly, courteous, helpful and timely manner, resulting in a very high level of satisfaction for residents and their guests. Position Type: Full-Time, benefits eligible position Shift Available: 11:00 AM - 7:00 PM Wage Range: $21 - $25.29 / hour depending on experience Location: 1438 County Road C East, Maplewood, MN 55109 Dining Room Supervisor Responsibilities: • Provides daily direction to food service employees concerning resident issues, changes in the kitchen, dining room, schedules, and job-specific issues., • Assists Executive Chef in the hiring process by reviewing resumes and conducting initial interviews for servers., • Supervises meal service and clean-up., • Greet the Residents, guests, fellow employees and vendors in a friendly and courteous manner., • Train and provide work direction to all dining room service staff., • Ensure uniform and grooming standards are met by all dining service staff., • Supervise and coordinate culinary activities as outlined by Executive Chef for all dining venues as well as special events and private functions., • Adhere to techniques of food presentation and food quality standards as advised by the Executive Chef., • Ensure a prepared, properly staffed and efficient dining service for all dining venues., • Ensure E-menu is maintained for each dining venue and dining period (training provided upon hire and on an on-going basis)., • Perform additional tasks as requested.Dining Room Supervisor Qualifications:, • High School diploma or equivalent, • One or more years of Front of House oversight in country club, fine dining restaurant and/or upscale Senior living., • Understanding or experience in dining room service standards required., • Experience training Front of House staff on proper fine dining standards., • Experience scheduling Front of House staff., • Knowledge of state and federal regulations related to industry and department, • Supervisory experience, preferred., • Servsafe certificate, preferred.Cassia Benefits:, • Competitive Pay with experience-based raises, • Tuition Assistance & Student Loan Forgiveness (site-specific), • Paid Time Off (PTO) & 403(b)/401(k) with Employer Match, • Comprehensive Health Benefits (Medical, Dental, Vision, Disability, Life Insurance) for Full-Time Employees, • Employee Assistance Program with free confidential counseling/coaching for self and family members, • Employee Discount Program, • Pet Insurance About Us: Our campus opened in December 2022 and is only 2 miles away from Maplewood Mall, beautiful parks (Hazelwood and Harvest Park), and a variety of dining options. Our new state-of-the-art senior living community includes independent living, assisted living, memory care, skilled nursing, and long-term care options. Cassia is a nonprofit, mission-driven senior care organization with over 200 years of experience. As a Cassia community, we are dedicated to fostering fullness of life for older adults by providing compassionate, high-quality care. Our Service Standards of Respect, Excellence, Integrity, Stewardship, Compassion, Collaboration, Unity, and Innovation are the bedrock of all that we do. We value inclusivity, collaboration, and professional growth, ensuring our employees feel supported in their careers. To learn more, visit our website: https://www.harmonygardenssenior.org/ Join us and become part of a nonprofit organization that truly makes a difference! Cassia is an equal employment opportunity/affirmative action & veteran friendly employer. Powered by JazzHR SyFD34MUux

Job DescriptionDescription: Job Title: Sous Chef Department: Food and Beverage Reports to: Executive Chef Classification: • Exempt (Salary), • Expected Hours of Work: Flexible scheduling - Daytime, evening, and weekend hours. Midland Hills Country Club has an exciting opportunity for a Sous Chef. We pride ourselves on providing an excellent dining experience for our members from a service and food quality standpoint. We are located in Roseville, just 10 minutes from St. Paul and or Minneapolis. We recently finished renovating our Ballroom accommodating up to 300 guests with its own private patio and offer break-out rooms including an Executive Boardroom, all overlooking our Seth Raynor designed and recently restored golf course. We are searching for a Sous Chef who will bring a creative flair to the kitchen and ensure that the kitchen runs smoothly and turns out excellent products on time. In this important role, the individual supervises staff and produces all food needed for a la carte, banquet functions and private parties. Responsibilities include assuming complete charge of the kitchen in the absence of the Executive Chef. Overseeing all production staff to ensure adherence to recipes and butchering guidelines and coordinating culinary staff to ensure timely and high-quality meal production with consistent presentations and portion control. Responsible for updating menus for seasonality and as deemed necessary. Accountable for creating prep lists and explaining assignments to cooks according to production needs. Assist in ordering monthly inventories and managing food costs and waste. Participate in pre-shift meetings to answer FOH staff questions and working directly with the front of the house team to educate them on menu ingredients. Ability to work and oversee culinary and dishwashing staff and receive food and culinary department goods. Ensure all functions are set up 15 minutes before the start time, and all cooks are at their stations. Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists. Participate in interviewing and hiring process and ensuring appropriate staffing levels. Midland Hills Country Club Mission Statement “Midland Hills Country Club will provide a premier golf and social experience for its members, families, and friends in its prominent metropolitan location. We are dedicated to our club’s values of tradition, pride, and friendship by providing attractive facilities with excellent dining and club services from a friendly, professional staff.” Requirements: Qualifications: Required Education and Experience: · At least three years of experience preparing food and cooking in a foodservice operation. · Experience cooking at a club or fine dining restaurant. · Supervisory experience. Preferred Education and Experience: · A culinary degree or certificate. · State of MN Certified Food Manager. · Spanish language proficiency is a plus in fostering relationships with our Spanish-speaking team-members. Physical Demands: · Walking and/or standing for extended periods of time. · Lift and carry racks or stacks of dishes, glassware, and other utensils weighing up to 30 lbs. · Substantial repetitive motions of the wrists, hands, and fingers. · Frequent bending, twisting, stooping, reaching, pushing, pulling, lifting, and climbing stairs and step stool. · Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items. · Frequent washing of hands. · Ability to lift up to 60 lbs. · Frequent exposure to smoke, steam, high temperatures, humidity, extreme cold. Work Environment: · Hazards include, but are not limited to, cuts from knives, broken glass and metal cans, burns, slipping and tripping. · Cleaning chemical exposure. · Exposure to heat, cold, and humidity. · Elevated noise levels. Compensation: $55,000 to $62,000 DOE Base salary Health and Dental insurance. Paid Time Off (PTO). 401k matching program. Complimentary employee meals. Use of Midland Hill’s exceptional facilities (golf course, ski trails) on Mondays.

Job Description Position Summary The Sous Chef is leading all back-of-house culinary operations at the University Club of Saint Paul. This role is responsible for maintaining the highest standards of food quality, consistency, sanitation, and team performance across daily dining service, private events, and special functions. The Sous Chef is a hands-on leader who thrives in a fast-paced, high-expectation private club environment. Key Responsibilities Culinary Execution & Quality Control • Execute menu items to established recipes and presentation standards, • Ensure consistency, quality, and proper portioning across all services, • Oversee prep production, line execution, and event plating, • Maintain strong expo leadership during peak service Team Leadership & Development • Supervise and mentor line cooks, prep cooks, and dish team, • Assist with training, coaching, and performance accountability, • Foster a culture of professionalism, urgency, and teamwork, • Lead by example in attitude, work ethic, and culinary standards Operations & Kitchen Management • Assist in scheduling and labor control to meet budget targets, • Support inventory management, ordering, and cost control, • Ensure compliance with food safety, sanitation, and health regulations, • Maintain a clean, organized, and efficient kitchen environment Events & Member Dining • Execute high-volume banquet and wedding services with precision, • Collaborate with FOH leadership to ensure seamless service execution, • Support seasonal menu development and feature programming Qualifications • 3+ years of kitchen leadership experience (upscale restaurant, hotel, or private club preferred), • Strong banquet and à la carte experience, • Knowledge of food cost control and inventory systems, • ServSafe certification (or ability to obtain), • Strong communication and organizational skills, • Ability to lift 50 lbs and stand for extended periods What We Offer • Competitive salary based on experience, • Professional growth within a respected private club environment, • Opportunity to lead high-profile events and member programming, • Supportive leadership team and structured operations Work Environment The University Club of Saint Paul is a historic private club known for refined dining, weddings, and special events. This role requires flexibility, including evenings, weekends, and holidays, especially during peak event seasons. If you're a driven culinary professional ready to take the next leadership step in a high-standard hospitality environment, we encourage you to apply.

Job DescriptionDescription: ABOUT THE CLUB Established in 1883, The Minneapolis Club is steeped in rich history and tradition. More than a destination, it serves as a cornerstone of the community, providing a welcoming and inclusive gathering place in the heart of downtown Minneapolis. The Club enriches the lives of its members and guests through exceptional hospitality, wellness and fitness offerings, engaging educational and social programming, valuable professional connections, and a strong sense of belonging. Today, The Minneapolis Club offers a wide range of premier amenities, including a state-of-the-art athletic and wellness center, boutique guest accommodations, elegant private event spaces, flexible co-working areas, and Charlie’s Restaurant & Bar. The Club is home to approximately 800 dues-paying members and regularly welcomes many distinguished civic and business leaders. Located on the first floor of the Club, Charlie’s Restaurant & Bar blends the glamour of the 1930s with contemporary comfort and sophistication. Featuring the restored bar and frieze from the original Charlie’s Café Exceptionale, the restaurant offers a fresh interpretation of a French-inspired supper club experience. Whether enjoying an intimate weekday dinner, a Friday evening date night, or a handcrafted cocktail at the bar, guests find an inviting atmosphere suited to every occasion. During the warmer months, Charlie’s beautiful outdoor patio provides the perfect setting for al fresco dining and beverages. It is a popular destination for casual business meetings, social gatherings with friends, or simply relaxing and enjoying the season. Charlie’s Restaurant & Bar contributes approximately 30% of the Club’s food and beverage revenue and remains one of the most valued amenities among members and guests alike. JOB SUMMARY The Restaurant Manager is responsible for delivering an exceptional dining experience for Club members and guests across all dining outlets. This position provides hands-on leadership for front-of-house operations, including staff supervision, training, service standards, quality control, scheduling, and facility upkeep, while ensuring financial performance through effective sales growth and cost management. The Restaurant Manager works closely with the Executive Chef, Sous Chefs, Director of Hospitality, and Events Managers to ensure seamless service, strong communication, and operational excellence. This role also coordinates activities and information flow among the Engineering, Events, Kitchen, Administration, Fitness, Squash, Membership, and Marketing departments to support Club-wide goals and member satisfaction. Requirements: ESSENTIAL JOB FUNCTIONS Food & Beverage Operations · Accountable for the success of the Club's restaurant and bar operations, including achieving or exceeding budgeted sales goals while maintaining payroll and operating expenses within budget targets. · Along with Lead Bartender, responsible for beverage inventory and ensuring that appropriate products are sourced and stocked. Ensures beverage inventory counts are completed accurately and in a timely manner. · Ensures the proper execution of all restaurant shifts and works with the Events department for any crossover staff. Monitors and approves all timecards for bi-weekly payroll. · Maintains a visible presence during peak operating hours and ensures management coverage is provided throughout all operating hours. · Participates in ongoing facility inspections throughout the Club dining outlets to ensure that cleanliness, safety, and other standards are consistently attained. · Assists the Executive Team in developing and implementing long-range and annual operating plans, forecasts, budgets, and capital improvement projects for Club dining outlets. Personnel · Establish and maintain positive employee relations, encourage teamwork among all departments, and actively participate in motivating the staff. · Effectively recruit, develop, and manage direct reports, ensuring effective performance. · Ensures appropriate front-of-house staffing levels for all restaurant shifts and Charlie's events. · Develops and oversees training programs for all front-of-house employees and supports the advancement of high-performing team members. · Participate in and conduct meetings effectively. · Proactively identify employee needs and respond to them on a timely basis. · Know disciplinary procedures and demonstrate the ability to coach and counsel effectively. Works with Human Resources about employee grievances and complaints and directs problem correction where possible. · Appropriately delegate responsibility and authority. · Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken. · Monitors employees' dress codes and nametags daily. · Conduct daily pre-shift meetings when needed. Member/Team Relations · Consistently places members first by anticipating needs, exceeding expectations, and delivering exceptional service. · Always convey a professional attitude with the utmost respect towards club and team members. · Demonstrates professionalism, sincerity, and genuine hospitality in all member interactions. · Receives, investigates, and acts upon complaints from Club members, guests, and employees. · Ensure member and guest satisfaction and engagement as it relates to the Food & Beverage offerings by the Club. · Always maintains a positive attitude and looks for positive outcomes in all opportunities. Communication · Works closely with the Executive Chef and Sous Chefs to maintain quality, communication, and coordination between front-and back-of-house. · Maintains open, responsive, and collaborative communication with all departments and team members. · Convey oral and written messages clearly and concisely. · Ensures operational information is communicated clearly, accurately, and in a timely manner to all relevant stakeholders. · Understand and support all programs and initiatives that have been communicated by the leadership team of the Club. · Report all accidents, damage, vandalism or hazards to appropriate departments. JOB QUALIFICATIONS · Bachelor's degree preferred; equivalent experience and three to five years of progressive leadership experience in hospitality, restaurant, hotel, or private club operations will be a plus. · Knowledge of the Food & Beverage Industry · Advanced understanding of executing a high-quality craft cocktail, beer and spirit program highly desired · Schedule flexibility that supports successful execution of the essential job functions including availability during nights, weekends, and holidays. · Neatly groomed and dressed in accordance with The Minneapolis Club’s appearance standards. · Proficiency in Microsoft Office including strong Excel, Word, and Outlook experience. · Proficiency in industry related software (Clubessential preferred, Tock and Reserve) REPORTING AND SCOPE OF RESPONSIBILITIES Directly Supervises: Service Captains along with Servers, Bartenders, and Bus Help. Knows the formal and informal departmental goals, standards, policies and procedure including some familiarity of other departments within the club. Is sensitive to the interrelationship between both people and functions within the various departments of the club. PHYSICAL REQUIREMENTS While performing the duties of this job, the employee is regularly required to stand, walk, bend, crouch, and use hands to grasp, handle or feel. The employee is required to sit and reach with hands and arms; talk, hear, taste, and smell. The employee must occasionally lift and/or move up to 50 pounds. The ability to multi-task and complete tasks in an accurate and timely manner. COMPENSATION / BENEFITS Salary offered commensurate with experience. The Club also offers health and life insurance, PTO and holiday pay, 401k matching, family meals, parking and phone stipend. This job description indicates, in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the right to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodation so that qualified employees can perform the essential functions of the job. Nothing in this description of job changes the at-will employment relationship existing between the Minneapolis Club and its employees.

Job Description Who We Are Entourage Events Group, works closely with clients to design and manage events, from private business meetings and luncheons to large-scale conferences, employee appreciation events, seminars and holiday parties. We offer a wide-range of flexible menus and custom options for different audiences Position Entourage Events Group is currently seeking a full-time Banquet Sous Chef. We are looking for a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional to join our team and work at our venues. We are looking to fill the position as soon as possible. This is a salaried position and is commensurate with experience.