17 CHEF Jobs in Saint Paul, MN
Morrissey Hospitality is Hiring a CHEF Near Saint Paul, MN
Level
Experienced
Job Location
Shared Services - SAINT PAUL, MN
Position Type
Any
Salary Range
$65,000.00 - $85,000.00 Salary/year
Job Shift
Any
Job Category
Restaurant, Food and Beverage
Description
MORRISSEY HOSPITALITY IS EXCITED TO ANNOUNCE WE ARE SEARCHING FOR TOP LEVEL CULINARY CHEF LEADERS
This position is responsible for managing and leading the daily operations of the culinary department, which includes hiring, training and scheduling of staff; preparation and cooking of food; coaching staff on the production and preparation of menu items. Additional responsibilities to include ensuring food safety, quality, and consistency; overseeing workflow, actively participating in the discipline and evaluation of performance of culinary personnel; and developing and executing the strategic direction for the culinary department,
ESSENTIAL DUTIES AND RESPONSIBILITIES
Culinary Management:
- Develops recipe cards for menu items to ensure consistency and profitability.
- Recruits, hires, onboards, trains, and monitors all culinary employees.
- Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures.
- Expedites service and oversees the flow of orders.
- Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible.
- Provides leadership and oversight to the culinary department to ensure economical and timely food production.
- Monitors staff work product including regular inspections ensuring departmental cleanliness and product security.
- Maintains close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place to service culinary areas.
- Reviews menus and analyzes recipes to determine food, labor, and overhead costs.
- Conducts daily, weekly, and monthly inventories as required for controls and financial reports.
- Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels.
- Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations.
- Responsible for purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded, while controlling/managing security and storage of purchased inventories.
- Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines.
- Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.
- Develops, sets, and executes the strategic direction for the Culinary Department in cooperation with the General Manager, including menus.
- Assists the General Manager in preparing the departmental annual budget and capital plan and monitors budget to ensure efficient operations and maximum profits.
- Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.
- Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant's equipment and facility assets.
- Completes all other duties as assigned.
MINIMUM REQUIREMENTS
- 3-6 years of related culinary management experience in a high volume, high energy, food and beverage environment.
- Exceptional knowledge in food preparation and an understanding of food and wine pairing.
- Strong understanding of food cost, purchasing and kitchen equipment operations.
- Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.
- Strong competency in Microsoft Office software and food costing systems.
- Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment.
- While performing the duties of this job, the employee is regularly required to position self to move about.
- The employee frequently is required to operate and use kitchen tools and equipment; and communicate with guests, employees, and management.
- The employee must move up to 50 pounds frequently.
- Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
- 2-year degree or graduate from a culinary school (complete with certificate), or equivalent combination of education and experience.
- Certified Food Protection Manager (CFPM) or ability to obtain within 30 days from hire.
- Minnesota CFPM License or ability to obtain within 30 days from hire.
Job Summary
Full Time
$50k-67k (estimate)
07/01/2024
07/16/2024
morrisseyhospitality.com
SAINT PAUL, MN
50 - 100
1995
RICHARD DOBRANSKY
$10M - $50M
Business Services
Related Companies
About Morrissey Hospitality
Ownership and Management of an Amazing Family of Brands
The following is the career advancement route for CHEF positions, which can be used as a reference in future career path planning. As a CHEF, it can be promoted into senior positions as a Kitchen Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary CHEF. You can explore the career advancement for a CHEF below and select your interested title to get hiring information.
If you are interested in becoming a Chef, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Chef for your reference.
Step 1: Understand the job description and responsibilities of an Accountant.
Quotes from people on Chef job description and responsibilities
Chefs ensure the meals are cooked and seasoned properly and that they are pleasing to the eye.
02/18/2022: Manchester, NH
A chef orders food or kitchen supplies and provides cost estimates to the employer.
02/15/2022: Minneapolis, MN
Chefs are more highly skilled and better trained than most cooks and have more responsibility for designing the meals that make a restaurant’s reputation.
01/23/2022: Springfield, OH
A restaurant chef, or station chef might work at any of the stations, ranging from preparing cold foods (pantry chef), making soup and hot hors d'oeuvres (entremetier), fry chef, grill chef, and sauté chef (saucier).
02/15/2022: Tallahassee, FL
Chefs are sometimes also responsible for ensuring each member of the kitchen staff receives training to help them advance and enrich their skill set.
01/23/2022: Chico, CA
Step 2: Knowing the best tips for becoming an Accountant can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.
Career tips from people on Chef jobs
Chefs can also work with catering companies, creating catered meals for events both large and small.
12/23/2021: Brockton, MA
To loosen the garlic's skin, pound each clove under the flat side of the knife.
02/25/2022: Yakima, WA
Keep a small herb garden at home.
02/09/2022: Rochester, NY
For the perfect fried egg with an amazingly runny yolk, keep the flame very low.
12/27/2021: Providence, RI
Master a variety of cooking skills and styles.Follow health and safety protocol at work.
03/05/2022: Lima, OH
Step 3: View the best colleges and universities for Chef.
