NorBella Champlin - Chef/Cook Lifespark CareersNorBella Champlin - Chef/CookChamplin, MinnesotaOur Chef/Cook becomes family and impacts the lives of our residents who live in a Lifespark Senior Living Community.⯠In this position, you will be responsible for preparing food in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations. NorBella Champlin is located in Champlin, MN, just off Hwy 169 and 117th Ave N next to a nice residential neighborhood and Elm Creek Park Reserve.
Chef/Cook- Urbana Place Lifespark CareersChef/Cook- Urbana PlaceBrooklyn Park, MinnesotaOur Chef/Cook becomes family and impacts the lives of our residents who live in a Lifespark Senior Living Community.⯠In this position, you will be responsible for preparing food in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations. We help seniors Age Magnificently in our 103-unit, apartment style community providing Assisted Living, Independent Living and Memory Care services.
NewChef-Cook - Boulder Ponds Lifespark CareersChef-Cook - Boulder PondsLake Elmo, MinnesotaOur Cook/Chef becomes family and impacts the lives of our residents who live in a Lifespark Senior Living Community.⯠In this position, you will be responsible for preparing food in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations. We help seniors Age Magnificently in our gorgeous 95-unit, apartment style community providing Assisted Living, Independent Living and Memory Care services.
NewSOUS' CHEF JS Campion LLCSOUS' CHEFSaint Michael, MNMain Street Farmer Eatery is a well established local family owned community eatery with a scratch kitchen approach to the use of fresh local produce and ingredients while supporting local farms, growers, bakeries and businesses to provide its guests with the best possible value, quality and a confident dining experience for its community and beyond.\r\n\r\nIt's modern industrial and urban design creates a surprisingly urban atmosphere that makes you fell like you could be in any big city or small town.\r\n\r\nIt's large confident open kitchen allow its guests the opportunity to observe as its kitchen prepares classic Americana dishes with strong old country European influences using modern cooking techniques and presentations.\r\n\r\nMain Main Street Farmer Eatery is well established local community eatery which uses modern cooking techniques and presentations in a urban and industrial setting while preparing fresh made from scratch seasonal rotating menus with fresh locally sourced seasonal ingredients which provide our guests and supporters with a confident dining experience in our 150 seat establishment.
NewExecutive Chef Covenant LivingExecutive ChefGolden Valley, Minnesota$67,295–$93,610.25 / yearDirects daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity.
Sous Chef - Target Center Compass Group USA IncSous Chef - Target CenterMinneapolis, MN$55,000–$65,000 / yearTwice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. The Sous Chef position at Target Center is a central leadership role within the culinary team - providing direction and coaching to team members to drive the very best food and guest experience at the location.
Chef (Full Time) Compass Group USA IncChef (Full Time)Minneapolis, MN$23–$25 / hourFull-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements.
Sous Chef -Grand Casino Arena Compass Group USA IncSous Chef -Grand Casino ArenaSaint Paul, MN$55,000–$60,000 / yearTwice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Ensuring all routine kitchen management procedures are adhered to including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control.
NewSenior Sous Chef - Target Center Compass Group USA IncSenior Sous Chef - Target CenterMinneapolis, MN$70,000–$80,000 / yearTwice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. The Senior Sous Chef position is a central leadership role within the culinary team - providing direction and coaching to team members to drive the very best food and guest experience at the location.
Brasa Rotisserie Kitchen Manager BrasaBrasa Rotisserie Kitchen ManagerMinneapolis, MN$58,000–$62,000 / yearThe Kitchen Manager works with our Executive Chef to ensure excellent food quality and consistency through training, education, creative direction and hands-on kitchen oversight. Kitchen Managers are responsible for scheduling their team, ordering, production and working with the leadership team and Executive Chef to control food and labor costs.
Tradition - Director of Culinary Services Transforming Age AssociatesTradition - Director of Culinary ServicesBrooklyn Park, Minnesota$70,000–$75,000 / yearResearches, plans, develops, produces and serves menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.
Restaurant General Manager Dig InnRestaurant General ManagerWashington, MNOur salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self.
Tradition - Director of Culinary Services Transforming AgeTradition - Director of Culinary ServicesBrooklyn Park, MinnesotaResearches, plans, develops, produces and serves menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.