Top 13 Chefs Jobs in Crosslake, Mn

Sous Chef
Grand View Lodge —Nisswa, MN
- $55,000 - $65,000 a year
- Extended hours
- Hospitality
- Cooking
- Mid-level
3d
Chef/Cook - Antlers
Breezy Point International Inc —Breezy Point, MN
- Part-time
- Background check
- ServSafe
- No high school diploma
Cook/Chef
Heartwood —Crosby, MN
- $18.48 - $23.51 an hour
- Part-time
- Management
- English
- High school diploma or GED
- 401(k)
- Employee assistance program
Head Cook - The Point
Trout Lake Camps —Pine River, MN
- From $38,000 a year
- Weekends as needed
- Background check
- ServSafe
- Computer literacy
- Health insurance
- Paid time off
Quick Apply
3d
Executive Sous Chef
Grand View Lodge —Nisswa, MN
- $75,000 - $90,000 a year
- Full-time
- Clean driving record
- Mid-level
- 3 years
3d
Lead Cook
Ruttger's Bay Lake Resort —Deerwood, MN
- $21.50 - $25.09 an hour
- Part-time
- Background check
- ServSafe
- Guest services
- Opportunities for advancement
- Flexible schedule
Quick Apply

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Kitchen Managers – Wild Eggs (Full-Time)
Wild Eggs Operation —Columbus, OH
Lead, train, and develop a high-performing kitchen team. Oversee kitchen staffing, scheduling, food cost control, inventory, and vendor ordering.
$49,000 - $52,000 a year
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Junior Executive Sous Chef
Crew Life at Sea —Ohio
Culinary degree or equivalent professional certification. Oversee food preparation and service for various outlets, including main dining rooms, buffets,…
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Sous Chef

Grand View Lodge -
Nisswa, MN

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Job Details

Full-time
$55,000 - $65,000 a year
3 days ago

Qualifications

Food and beverage product quality management
Kitchen health and safety standards
Hospitality
Incident reporting compliance
Receiving operations supervision
Food service purchasing
Resort experience
Food service health code compliance
Budget control
Team leadership
Food service cleaning
Labeling
Safety regulations
Coaching
Food portioning
Cooking
Mid-level
Quality improvement leadership
Team development
Hiring
Culinary Arts
Schedule management
Culinary Arts Certificate
Quality control management
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Kitchen staff training
Mentoring
Organizational skills

Full Job Description

Position Overview:

Grand View Lodge is looking for a skilled, motivated Sous Chef to lead operations within one of our culinary outlets. This is a hands-on role with real leadership weight; you'll manage the day-to-day kitchen, develop your team, control food costs, and hold the standard for food quality and safety in your outlet. Working closely with the Executive Chef, you'll have the support and mentorship to grow your craft and your career within a resort culinary program that spans 11 distinct dining concepts.

About Grand View Lodge & Cote Hospitality:

For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional dining alongside golf, spa, and event offerings, all grounded in our CoteCares culture of belonging, respect, and shared purpose.

Duties & Responsibilities:

Lead daily kitchen operations for your outlet; overseeing organization, food safety, sanitation, and service execution from open to close.
Hire, train, coach, and develop kitchen staff; conduct performance evaluations and create a culture of craft, accountability, and continuous improvement.
Teach proper cooking techniques, portion control, nutrient retention, and new menu items and daily specials to your team.
Own food cost for your outlet: manage ordering, conduct monthly inventories, minimize waste, and keep labor within budget.
Oversee the receipt and storage of new stock in accordance with purchasing guidelines; ensure all labeling and dating procedures are followed consistently.
Maintain rigorous sanitation standards and ensure full compliance with all food safety regulations.
Execute and enforce cleaning schedules and kitchen organization standards across every shift.
Manage kitchen equipment; coordinating maintenance, repairs, and work orders to keep the kitchen running smoothly.
Inspect the employee dining area daily for food quality and sanitation.
Report and document any workplace injuries promptly per established protocols.
This is a resort hospitality role; availability on weekends, holidays, and extended hours during peak seasons is required.

What you bring:

2–3 years of kitchen management experience; you've led a team, held food cost, and run a line under pressure.
A culinary certification or degree is highly desired.
Strong attention to detail and organizational skills; your kitchen is clean, your team is prepared, and your standards don't slip when it gets busy.
Solid time management and the ability to meet deadlines while staying flexible as the needs of a resort kitchen shift.
A solutions-first mindset; you stay composed under pressure and find answers, not excuses.
A forward-thinking, adaptable approach to leadership; you're always looking for ways to improve your team and your outlet.

Why join us:

You'll be part of a team that genuinely invests in its people. CoteCares isn't a tagline, it's how we show up for each other every day. You'll have the tools, support, and team culture to do your best work, with real opportunity to grow your career across the entire Cote Hospitality organization.

#GVL

Apply Now

Refine Your Search

chefs jobs in crosslake, mn

Sous Chef

Chef/Cook - Antlers

Cook/Chef

Head Cook - The Point

Executive Sous Chef

Lead Cook

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