ACF Minneapolis Chef's Chapter Job Postings Updated Feb 8th

PM Line Cook

Peter Christenson — Fri, 18 May 2012 18:39:06 GMT

Full Time Line Cook, Nights and weekends. 3-11p.m. is normal shift. Must have experience working on a busy line as part of the team. Prefer experience on the broiler, grill station. Butchery skills a plus. Must have a good attitude and hard worker. Top pay and benefits for the right candidate.

Apply with a resume to Peter Christenson at plumpchef@aol.com

Food Expeditor

Christopher Dwyer — Fri, 23 Mar 2012 20:22:35 GMT

Now Hiring:

Mendakota Country Club is looking for a Part-time Expeditor to work roughly 4 hours Tuesday through Saturday evenings.

Must have extensive knowledge in kitchen operations and foods with a keen eye for detail.
Must have great communication and organizational skills with the ability to take charge during busy dinner hour.
Responsible for Quality Control
Must be reliable and on time for shift
Well groomed
Looking to interview and hirer before 4/1/2012
If interested, please contact Executive Chef Chris Dwyer @651-905-6184

Executive Chef Positition

Christopher Dwyer — Fri, 23 Mar 2012 16:11:09 GMT

Executive Chef 3/20/2012

North Oaks Golf Club – North Oaks, Minnesota

The Executive Chef is responsible for all activities in the kitchen. Responsibilities include: managing daily operations, scheduling kitchen staff, budgeting/forecasting/controlling costs while providing preeminent food experience; expansive knowledge of food and beverage with the ability to effectively develop seasonal menus for membership variety and satisfaction; must have a strong business aptitude and possess a sincere “love for the kitchen” with a dedicated desire to please the membership. It is important that the position provide the necessary coordination, cooperation, and communication with the General Manager, Food & Beverage Manager, Catering Manager, other department managers, and appropriate committees such as the House Committee. (A full job description is in place for this position)

Salary: Competitive salary with bonus potential commensurate with education and experience

Duties: Hiring, training, supervising, evaluating the kitchen staff; purchasing and planning menus

Benefits: Health, Life, Dental, Vacation, Sick Leave, Meals, Bonus, 401K

Responsible to: General Manager

Application Deadline: April 6, 2012

Date Position is Available: On or before May 1, 2012

Send Resume to: Dick Haugen - Phone 651-484-6311 Fax 651-484-5411

54 East Oaks Road

North Oaks, MN 55127

Email: dhaugen@northoaksgolfclub.com

URL: www.northoaksgolfclub.com

Education: Must have graduated from culinary school or holds an associate degree from a technical college culinary arts program and completed an apprenticeship program.

Experience: Substantial experience in the culinary arts with five years minimum as a Sous Chef or Chef de Cuisine or three years of experience as a Chef for a quality hotel, restaurant, private club or resort; requires excellent oral and written communication skills and proficiency in Microsoft Word and Excel.

Club Information

Member owned, not for-profit, private, 18 holes, Stanley Thompson designed (1950), Tom Lehman redesigned (2007) golf club located in the city of North Oaks entering its 60^th season. Member dining accommodates up to 200 and banquet facilities for up to 250 people.

Food & Beverage Sales: $1.3 million

Minnesota Twins Chef Positiion

James Lund — Wed, 08 Feb 2012 11:40:54 GMT

applicants apply: www.twinsbaseball.com/jobopportunities

Holly Corbin

Human Resource Generalist | Minnesota Twins Baseball Club
Target Field | 1 Twins Way | Minneapolis, Minnesota 55403
P: (612) 659-3424 | F: (612) 659-4032

production kitchen manager

Robert Velarde — Mon, 17 Oct 2011 20:51:54 GMT

Production Kitchen Manager

Lancer Dining seeks experienced food production/kitchen manager for our senior dining delivered meals program. Lancer prepares meals for daily delivery to approximately 40 locations throughout the metro area that participate by serving congregate meals or delivering meals on wheels. Lancer prepares all the food, portions the meals, organizes and conducts the deliveries in temperature controlled vans. It is essential that all delivered meals are accurately portioned and comply with strict nutritional standards. All production is done at our production kitchen in Eagan on the 2nd shift. Hours of production are between 2:00 p.m. and 11:00 p.m.

The job responsibilities for this position include:

• The daily production of meals with strict compliance to menu and recipe standards

• Providing organizational leadership so that production planning is always done in advance

• A leadership role in culinary production, menu development and nutritional analysis

• Ensuring the accuracy of delivered meals with full accountability for shortages, overages and portion sizes

• Ensuring the accuracy and compliance of ordering and inventory of product

The preferred individual has:

• A hands-on management style

• 5+ years of production management experience

• School or senior dining kitchen experience preferred

• A solid understanding of nutritional guidelines and menu specifications

• Computer skills as well as an aptitude to learn nutritional compliance software, scheduling, production and ordering

• The ability to build a team centered work environment

Submit resume and salary requirements to tquinnell@lancercatering.com.

Executive Chef Position @ Edina CC

James Lund — Sun, 25 Sep 2011 12:36:39 GMT

The Edina Country Club is currently seeking an experienced Executive Chef. The Executive Chef is responsible for all food production required for banquet functions, member/guest dining, private parties, and club events. The Executive Chef is assisted by an Executive Sous Chef, Banquet Sous Chef and a Pastry Chef and is responsible for a staff of 25-30 generating in excess of $2 million in annual food sales. This individual selects, trains and supervises kitchen staff to ensure the delivery of the highest quality products. They are responsible for conducting accurate and timely inventories and for budget development, administration and monitoring. Strong financial and analytical skills are required with the knowledge of POS systems and MS Excel being essential.

Requirements include a culinary degree and a minimum of seven years experience in a large volume food establishment. Demonstrated culinary ability and familiarity with banquet, buffets and fine dining is necessary. Candidate must have the ability to work varying shifts based on banquet and Club needs including days, afternoons, nights, weekends, and holidays. Must possess excellent communication skills and have prior experience in supervising work units with multiple areas of responsibility. This individual must also possess strong strategic planning skills with the ability to think creatively. The ability to speak Spanish is highly desirable.

The Edina Country Club offers an excellent benefits package including continuing education, medical and dental coverage, and a 401k plan.

Please send résumé and cover letter to hr@edinacountryclub.org or send to 5100 Wooddale Ave, Edina, MN 55424 or fax to 952-927-7155. The Edina Country Club is an Equal Opportunity Employer.

Cook position at MN Masonic Homes

James Lund — Mon, 29 Aug 2011 15:33:08 GMT

This is a full-time position, 64 hours guaranteed and benefit eligible.

Someone who has experiences in quantity cooking either nursing home setting or restaurant is preferred. This position will eventually grow into a supervisor/manager role for cooks and oversee the production and quality control. This position plays an important role in assisting Director of Food Service for menu development, dining improvement, and catering services.

Please apply directly on our website, or send resume to Lisa Thorpe, HR Department: lisa.thorpe@mnmasonic.org or call 952-948-6244.

Chef - College Dining

James Lund — Sat, 27 Aug 2011 19:39:52 GMT

We are seeking an extraordinary chef with a background in and passion for campus dining. Our client, a college in Minnesota, is one of the top providers of high quality food service to colleges and universities from coast to coast. This is a fantastic opportunity to join a stable and growing company with limitless growth potential.

We're looking for candidates who have...

*** At least five years of culinary management experience

*** At least two years of experience in a collegiate setting

*** Ability to stay calm under pressure and think on your feet

*** Proven leadership skills

*** Clear, concise communication skills

*** Kitchen administration experience (purchasing, costing, scheduling, controlling expenses, budgeting, inventory)

*** Excellent scratch classical cooking skills

*** Culinary degree preferred

***Union staff experience a plus

In addition to base salary, the compensation package includes medical, dental, vision, life, 401(k), vacation and bonus potential.
Qualified candidates should send their resume to Joseph D'Alessandro at joe@shs.jobs.

Dishwasher/Prep -- PT Mendota Heights, MN.

James Lund — Sat, 27 Aug 2011 19:47:36 GMT

- Cleaning dishes, pots, pans, utensils, etc., by hand and commercial dishwasher. 
- Maintain a level of cleanliness exceeding health code standards.  
- Demonstrate ability to handle multiple tasks.  
-Fluent in english.  
-Able to follow direction and multi-task a must!

15-20 hours per week to start, can develop into full time position with dedication and proven abilities. Some light prep work and general maintenance (i.e. water plants, wash windows, and so on) may occasionally be required.  
Please respond to blamagdeleine@gmail.com with resume.