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Chef Train Jobs in Minnesota (NOW HIRING)

Elior North America

Sous Chef

Saint Paul, MN · On-site

$68K/yr

Sous Chef Job Reference Number: 40440 Employment Type: Full-Time , Onsite Segment: Dining & Events ... Interview, select, train and evaluate supervisory and support staff. * Control revenue and expenses ...

Elior North America

Sous Chef

Saint Paul, MN

$68K/yr

Sous Chef Job Reference Number: 40440 Employment Type: Full-Time , Onsite Segment: Dining & Events ... Interview, select, train and evaluate supervisory and support staff. * Control revenue and expenses ...

Compass Group

SOUS CHEF

Maplewood, MN · On-site

$25/hr

Willing to train! Free meal! * Pay Range : $22.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Compass Group

SOUS CHEF

Roseville, MN · On-site

$24/hr

Willing to train! * Pay Range : $21.00 per hour to $24.00 per hour WHAT'S IN IT FOR YOU A fun work ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Compass Group

SOUS CHEF

Saint Paul, MN · On-site

$27/hr

Willing to train! * Pay Range : $25.00 per hour to $27.00 per hour WHAT'S IN IT FOR YOU A fun work ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Taher, Inc.

Floating Chef Manager

Minnetonka, MN · On-site

We are currently seeking a Chef-Manager to add to our rapidly growing team. You will guide your ... Hire,schedule, train, and mentor staff * Maintain proper production, safety, and sanitation ...

Sonesta International Hotels

Sous Chef

Minneapolis, MN · On-site

$27 - $30/hr

Practice, train, monitor, and maintain sanitation standards, including state and local health ... The Sous Chef is an Overtime Eligible Manager (OEM). Approximately a 45-hour workweek. Additional ...

Compass Group

SOUS CHEF

Minnetonka, MN · On-site

$25/hr

Willing to train! * Pay Range : $23.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU A fun work ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

St John's United

Executive Chef-EXCHEF

Lino Lakes, MN · On-site

$80K - $90K/yr

Recruit, train, develop, and retain high-performing culinary teams. * Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff. * Build strong bench strength, succession planning, and ...

Compass Group

SOUS CHEF (FULL TIME)

Maplewood, MN · On-site

$25/hr

Willing to train! Free meal! * Pay Range : $22.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Unidine

SOUS CHEF (FULL TIME)

Saint Paul, MN · On-site

$25/hr

Willing to train! Free meal! * Pay Range : $22.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Compass Group

SOUS CHEF (FULL TIME)

Saint Paul, MN

$27/hr

Willing to train! * Pay Range : $25.00 per hour to $27.00 per hour WHAT'S IN IT FOR YOU A fun work ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

Compass Group

SOUS CHEF (FULL TIME)

Saint Paul, MN

$27/hr

Willing to train! * Pay Range : $25.00 per hour to $27.00 per hour WHAT'S IN IT FOR YOU A fun work ... Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service ...

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All JobsChef Train JobsChef Train Jobs in Minnesota

Chef Train information

How can I train as a chef?

To train as a chef, individuals typically complete culinary education through vocational schools, community colleges, or culinary institutes, gaining skills in cooking techniques, food safety, and kitchen management. Many aspiring chefs also gain experience through apprenticeships, internships, or entry-level positions in restaurants to develop practical skills. Certification programs like ServSafe can enhance food safety knowledge and job prospects.

What is the difference between Chef Train vs Line Cook?

AspectChef TrainLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentTraining kitchens, culinary schools, or prep stationsRestaurant kitchen, fast-paced environment
Employer & Industry UsageUsed in culinary training programs and professional kitchensCommon in restaurants and food service establishments
Primary RoleTeaching cooking techniques and skillsPreparing specific dishes on the line

Chef Train roles focus on training aspiring chefs and developing culinary skills, often in educational or professional settings. Line Cooks are responsible for preparing dishes during service in restaurants. While both roles require culinary knowledge, Chef Trains emphasize instruction and skill development, whereas Line Cooks focus on execution and efficiency in the kitchen.

What are some typical challenges a chef train might face when working with kitchen staff of varying experience levels?

A Chef Trainer often encounters the challenge of adapting teaching methods to suit kitchen staff with different skill sets and learning speeds. Balancing hands-on demonstrations with individual coaching requires patience and strong communication skills. Additionally, maintaining kitchen efficiency while providing thorough training can be demanding, especially during busy service periods. Successful Chef Trainers find ways to motivate and engage all team members, ensuring that training does not disrupt daily operations.

What is a chef train?

Chef Train jobs typically refer to positions involved in training aspiring chefs or culinary students. These roles may include culinary instructors, chef trainers, or mentors who teach cooking techniques, food safety, and kitchen management. Chef trainers work in culinary schools, restaurants, or corporate environments to help develop the skills of new chefs and kitchen staff. Their responsibilities often include designing lesson plans, conducting practical demonstrations, and evaluating student performance. Having extensive culinary experience and strong communication skills are essential for success in this field.

What are the key skills and qualifications needed to thrive as a chef train?

To thrive as a Chef Train, you need a solid background in culinary techniques, food safety, and kitchen operations, often gained through formal culinary education or apprenticeship. Familiarity with commercial kitchen equipment, recipe management software, and food safety certifications like ServSafe is typically required. Strong leadership, teamwork, and communication skills help you effectively manage kitchen staff and ensure smooth operations. These skills and qualities are vital for maintaining high standards of food quality, safety, and efficiency in a demanding culinary environment.
What are popular job titles related to Chef Train jobs in Minnesota? For Chef Train jobs in Minnesota, the most frequently searched job titles are:
What job categories do people searching Chef Train jobs in Minnesota look for? The top searched job categories for Chef Train jobs in Minnesota are:
What cities in Minnesota are hiring for Chef Train jobs? Cities in Minnesota with the most Chef Train job openings:
Chef Train jobs near you

Sous Chef

Elior North America

Saint Paul, MN • On-site

$68K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 25 days ago

Job description

Sous Chef
Job Reference Number: 40440
Employment Type: Full-Time, Onsite Segment: Dining & Events
Brand: Lancer-Hospitality
Location: Saint Paul, Minnesota (US-MN)
The Role at a glance:
We are looking to add a skilled, experienced sous chef to our Lancer Hospitality team in Saint Paul, MN As a sous chef with Lancer, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. This role will be a support role that will support various locations.
What you'll be doing:
  • Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Maintain proper production, safety and sanitation standards.
  • Direct and participate in the daily preparation of standard and gourmet food items.
  • Evaluate the quality of raw food and ensure the quality of the finished products.
  • Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
  • Implement culinary production for special events, monotony breakers, and catered functions.
  • Supervise and participate in the preparation and display of menu items for special functions.
  • Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
  • Control revenue and expenses to ensure financial goals.
  • Ensure the highest level of customer service.
  • Other duties as assigned.

What we're looking for:
Must-haves:
  • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
  • Must have 3- 5 years of culinary management experience.
  • Strong leadership, oral and written communication skills are required.
  • A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:
  • Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Compensation Range
$68,000/yr.
Our Benefits:
  • Medical (FT Employees)
  • Dental
  • Vision
  • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
  • Discount Program
  • Commuter Benefits (Parking and Transit)
  • EAP
  • 401k
  • Sick Time
  • Holiday Pay (9 paid holidays)
  • Tuition Reimbursement (FT Employees)
  • Paid Time Off

About Lancer:
Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities.
About Elior North America:
Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
Disclaimer: This job description can be revised by management as needed.
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About Elior North America

Sourced by ZipRecruiter

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry. We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Industry

Food and beverage stores

Company size

501 - 1,000 Employees

Headquarters location

Charlotte, NC, US

Year founded

2008

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