Top 8 Sous chef Jobs in Crosslake, Mn

Sous Chef
Grand View Lodge —Nisswa, MN
- $55,000 - $65,000 a year
- Extended hours
- Hospitality
- Cooking
- Mid-level
4d
Executive Sous Chef
Grand View Lodge —Nisswa, MN
- $75,000 - $90,000 a year
- Full-time
- Clean driving record
- Mid-level
- 3 years
4d
Line Cook 3
Ruttger's Bay Lake Resort —Deerwood, MN
- $16.15 - $22.61 an hour
- Part-time
- Background check
- ServSafe
- 5 years
- Employee assistance program
- Opportunities for advancement
Quick Apply
Line Cook 2
Ruttger's Bay Lake Resort —Deerwood, MN
- $14.56 - $20.38 an hour
- Part-time
- Background check
- Driver's License
- 2 years
- Employee assistance program
- Opportunities for advancement
Quick Apply
Line Cook 1
Ruttger's Bay Lake Resort —Deerwood, MN
- $13.70 - $15.76 an hour
- Part-time
- Background check
- ServSafe
- High school diploma or GED
- Employee assistance program
- Opportunities for advancement
Quick Apply

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MN Traders Co —Pequot Lakes, MN
*Ingredient Distribution*: Organize and distribute ingredients as needed. No prior kitchen experience is required as we provide on-the-job training and…
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Lead Cook/Kitchen Coordinator
Penmac Staffing —Ironton, MN
ServSafe or food safety certification is a plus. Previous cooking, food preparation, or kitchen experience preferred. Strong communication and teamwork skills.
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Sous Chef
New Albany Country Club —New Albany, OH
Culinary degree, ACF certification, or equivalent experience preferred. Manage inventory, food cost controls, and daily raw cost tracking.
$50,000 - $54,000 a year
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Sous Chef- Catering
Aramark —Granville, OH
? Must be knowledgeable in operating an efficient cost-effective program. ? Ensure all food safety/temperature logs are completed with appropriate corrective…
$22 - $26 an hour

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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
4 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

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sous chef jobs in crosslake, mn

Sous Chef

Executive Sous Chef

Line Cook 3

Line Cook 2

Line Cook 1

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