Top 42 Executive chef Jobs in Brooklyn Center, Mn

Executive Chef
Covenant Living of Golden Valley —Golden Valley, MN
- $67,295.00 - $93,610.25 a year
- Weekends as needed
- 3 years
- High school diploma or GED
- Ability to lift 50 pounds
- 403(b) matching
- AD&D insurance
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1d
Head Chef
Rosemary Food Service LLC —Minneapolis, MN
- From $1,200 a week
- Weekends as needed
- Background check
- ServSafe
- Customer service
- Health insurance
- Dental insurance
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Executive Chef
Omni Hotels & Resorts —Eagan, MN
- $130,000 - $145,000 a year
- Weekends as needed
- 5 years
- Word processing
- Hotel
- Paid parental leave
- Health insurance
Quick Apply
Regional Executive Chef
CommonSail Investment Group —Minneapolis, MN
- Ability to lift 50 pounds
- Travel
- Experience equivalent to degree accepted
- Health insurance
- Dental insurance
Quick Apply
8d
Tradition - Director of Culinary Services
Tradition —Brooklyn Park, MN
- $70,000 - $75,000 a year
- Full-time
- Writing skills
- English
- Research
- Health insurance
- Dental insurance
Executive Chef
HMSHost by Avolta —Hennepin County, MN
- $88,302 - $108,371 a year
- ServSafe
- 5 years
- Cooking
- Commuter assistance
- Paid holidays
12d
Executive Chef - WA Frost & Company
Commonwealth Companies —Saint Paul, MN
- Weekends as needed
- Hospitality
- ServSafe
- Ability to walk for extended periods
- Health insurance
- Paid time off
Quick Apply
3d
Apple Valley Sushi restaurant seeking Head Sushi Chef / kitchen chef
Ooka Sushi Bistro —Apple Valley, MN
- $20 - $24 an hour
- Part-time
- Customer service
- Mid-level
- Supervising experience
Quick Apply
Traveling Chef Manager
Corp. Chefs —Bloomington, MN
- $60,000 - $65,000 a year
- Full-time
- ServSafe
- 3 years
- Travel
- Commuter assistance
- Paid holidays
Quick Apply
5d
Executive Chef
Lancer Food —Saint Paul, MN
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- 3 years
- Team management
- Commuter assistance
- Paid holidays
Quick Apply
13d
Head Chef
BB'S Events & Restaurant —Brooklyn Center, MN
- From $60,313.79 a year
- Weekends as needed
- Mentoring
- In-person
- Senior level
Quick Apply
5d
EXECUTIVE CHEF - WAYZATA, MN
Eurest —Wayzata, MN
- $80,000 - $90,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
13d
Head Chef
Upper Crust Food Service —Minneapolis, MN
- Full-time
- Background check
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Executive Chef
Puttery —Minneapolis, MN
- $65,000 - $85,000 a year
- Extended hours
- Computer literacy
- 3 years
- Administrative experience
Quick Apply
Sous Chef/Banquet Chef (Executive Chef in Training)
Crowne Plaza AiRE —Minneapolis, MN
- $75,000 - $80,000 a year
- Full-time
- Casual dining restaurant
- Culinary experience
- Computer literacy
- Disability insurance
- Health insurance
Quick Apply
7d
CHEF MANAGER - BLOOMINGTON, MN
Eurest —Bloomington, MN
- $70,000 - $80,000 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
5d
Chef de Cuisine - Rosalia Pizza NE
ROSALIA LLC —Minneapolis, MN
- $65,000 - $75,000 a year
- 5 years
- Mentoring
- Experience equivalent to degree accepted
- Paid training
- Health insurance
Quick Apply
Executive Chef - Hotel Indigo Minneapolis
Hotel Indigo Minneapolis Downtown —Minneapolis, MN
- $75,000 - $95,000 a year
- Full-time
- Cooking
- Hotel
- Conflict management
- Health insurance
- Dental insurance
Quick Apply
Head Chef
Heather's —Minneapolis, MN
- $60,000 - $65,000 a year
- Full-time
- No education required
- Mid-level
- In-person
- Health insurance
- Dental insurance
Quick Apply
1d
Culinary Manager
Topgolf —Brooklyn Center, MN
- $51,700 - $63,100 a year
- Extended hours
- Customer service
- 3 years
- 21 years or older
- Dental insurance
- Vision insurance

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Executive Chef

Covenant Living of Golden Valley -
Golden Valley, MN

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Job Details

Full-time
$67,295.00 - $93,610.25 a year
1 day ago

Benefits

403(b) matching
AD&D insurance
Paid holidays
Disability insurance
Health insurance
Dental insurance
Tuition reimbursement
Paid time off
Employee assistance program
Vision insurance
Employee discount
403(b)
Pet insurance

Qualifications

Staff supervision
High school diploma or GED
Math
Managing kitchen staff
Food Handler Certification

Full Job Description

We Are Inspired to Serve. Join us!

Join our Dining team at Covenant Living of Golden Valley as Executive Chef in Golden Valley, MN. Covenant Living of Golden Valley is a continuing care retirement community (CCRC) within the not-for-profit Covenant Living organization.

Covenant Living Communities and Services focuses on our employees’ entire wellbeing, offering professional development opportunities, career growth and robust total rewards. Our benefits package includes medical, dental and vision insurance, 403b with 3% employer match, paid time off, and much more!

The Executive Chef is responsible for maintaining a high level of quality and consistency in the timely preparation, production, and service of meals served to residents, guests, and employees of Covenant Living. The Executive Chef contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. They are responsible for the sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment, along with supervision of the cooks and dining staff.

Executive Chef Responsibilities:

Leading Food Production and Delivery:

Supervises and oversees the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes. Assists in the preparation and service of foods requested by other departments as well as those needed for special occasions. Assures that special diet orders are completed following menu extension guidelines.

Directs 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.

Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions).

Orders food and equipment.

Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized.

Leading Staff:

Trains other chefs in and outside of account on culinary skills and serves as technical expert.

Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Ensures staff are up-to-date in certifications and training (such as ServSafe).

Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate.

Kitchen Compliance and Sanitation:

Ensures compliance with all federal, state and local regulations as well as policies and procedures (e.g. HACCP, quality assurance, safety, operations, ServSafe, personnel).

Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards.

Understands, complies, and promotes all policies regarding residents’ rights.

Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents.

Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating.

Ensures proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks.

Attends in-services as required by corporate, state, and federal mandates.

Budget, Operations, and Cost Management:

Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.

Establishes operating standards, implements quality improvements and communicates them to employees.

Executive Chef Education and Experience:

Required Degree: High school diploma

Preferred Degree: Culinary Arts Degree

Certificate(s):

Required to have current and approved sanitation certification or obtain certification within 6 months of hire.
Safe Food Handling certification.

Experience:

Minimum of three years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant.
7+ years experience managing high volume and fast paced commercial kitchens.
5 + years experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred.

KNOWLEDGE, SKILLS AND ABILITY:

Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures.
Ability to not only think on feet but also create, produce and deliver excellent product on the fly.
Demonstrate knowledge of current culinary/market trends and creative food presentation.
Must be highly organized and proficient in time management.
Proficiency with computers, online purchasing and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory.
Excellent record of kitchen and staff management.
Must have skill calculating figures and amounts and performing mathematical functions to meet the business needs.
Ability to communicate clearly with managers, kitchen and dining room staff and guest.
Ability to work a flexible schedule including nights, weekends, and holidays.

PHYSICAL REQUIREMENTS:

May be required to lift or carry equipment or supplies weighing up to 50 pounds.
Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others.
Ability to work in a kitchen environment.
Attention to detail and manual dexterity.
Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables.
May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens.

Compensation Pay Range:

$67,295.00 - $93,610.25 per year

Reasonable Pay Estimate

A reasonable estimate of the pay range for this position is $67,295.00 - $93,610.25 per year. 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.

For full time employees, we offer a generous benefits package that includes:

Medical, dental and vision insurance
Employer paid group term life and disability
Paid Time Off (PTO) & six paid holidays
403(b) with a 3% employer match
Fitness center use at most facilities.
Various voluntary benefits:
- Life, AD&D
- Tuition assistance and scholarships
- Employee assistance program
- Legal services, home/auto insurance, discount purchasing program
- Pet Insurance

For more information about Covenant Living and CovenantCare at Home, please visit www.covliving.org or www.covenantcareathome.org.

Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Quick Apply

Refine Your Search

executive chef jobs in brooklyn center, mn

Executive Chef

Head Chef

Executive Chef

Regional Executive Chef

Tradition - Director of Culinary Services

Executive Chef

Executive Chef - WA Frost & Company

Apple Valley Sushi restaurant seeking Head Sushi Chef / kitchen chef

Traveling Chef Manager

Executive Chef

Head Chef

EXECUTIVE CHEF - WAYZATA, MN

Head Chef

Executive Chef

Sous Chef/Banquet Chef (Executive Chef in Training)

CHEF MANAGER - BLOOMINGTON, MN

Chef de Cuisine - Rosalia Pizza NE

Executive Chef - Hotel Indigo Minneapolis

Head Chef

Culinary Manager

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