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Professional Chef Jobs in Minnesota (NOW HIRING)

Biaggi's Ristorante Italiano

Sous Chef (3790)

Maple Grove, MN

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

If you are passionate about the culinary arts and committed to professional success, APPLY TODAY ... Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences ...

MAXBY HOSPITALITY INC

Sous Chef (3790)

Maple Grove, MN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

If you are passionate about the culinary arts and committed to professional success, APPLY TODAY ... Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences ...

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN · On-site

$52K - $70K/yr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

Sous Chef - Froid Kelber Catering Minneapolis MN Full time $27-$29 / Hour + Quarterly Bonus Medical ... High level of professionalism and attention to detail

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN · On-site

$52K - $70K/yr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

Sous Chef - Froid Kelber Catering Minneapolis MN Full time $27-$29 / Hour + Quarterly Bonus Medical ... High level of professionalism and attention to detail

Upper Crust Food Service

Head Chef

Minneapolis, MN · On-site

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we've remained true to our roots. Today, the chefs of Upper Crust Food ...

Transforming Age

Heathers Manor - Sous Chef

Crystal, MN · On-site

$22 - $23/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

As a Sous Chef, you will play an important role in creating exceptional dining experience for our ... Maintain professional relationships with food and equipment venders. * Hiring, orientation ...

Transformingage

Timbers - Sous Chef

Apple Valley, MN

$51K - $69K/yr

Maintain professional relationships with food and equipment venders. * Hiring, orientation ... Experience as a Chef/Kitchen Manager in a senior living community is a plus. * Excellent ...

APARIUM HOTEL GROUP

Sous Chef

Minneapolis, MN · On-site

$60K - $62K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef ...

Transforming Age

Timbers - Sous Chef

Apple Valley, MN · On-site

$51K - $69K/yr

Maintain professional relationships with food and equipment venders. * Hiring, orientation ... Experience as a Chef/Kitchen Manager in a senior living community is a plus. * Excellent ...

Kona Grill

Sushi Chef

Eden Prairie, MN · On-site

$18 - $22/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We're Looking For * Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant

Yona Northstar

Sous Chef

Minneapolis, MN

$50K - $55K/yr

The Sous Chef will assist in managing the operation of the Dietary Department to include staffing ... professional appearance and attitude. · Attend and participate in training, staff meetings ...

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All JobsProfessional Chef JobsProfessional Chef Jobs in Minnesota

Professional Chef information

See Minnesota salary details

$27.9K

$62.7K

$93K

How much do professional chef jobs pay per year?

As of Aug 17, 2026, the average yearly pay for professional chef in Minnesota is $62,677.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,000.00 and $73,500.00 per year, depending on experience, location, and employer.

What is a professional chef?

Professional chefs are trained culinary experts who prepare, cook, and present food in restaurants, hotels, or other food establishments. They are responsible for menu planning, ingredient selection, and ensuring the quality and consistency of dishes. Chefs often manage kitchen staff, maintain food safety standards, and stay updated with culinary trends. Their skills are developed through formal education, apprenticeships, and hands-on experience in the kitchen.

What are some common challenges professional chefs face in a busy kitchen, and how can they effectively manage them?

Professional Chefs often encounter challenges such as high-pressure environments, time management issues during peak hours, and coordinating with a diverse kitchen staff. Effective communication, strong organizational skills, and the ability to delegate tasks are crucial for maintaining smooth operations. Additionally, staying adaptable and calm under pressure helps chefs ensure quality and consistency in dishes, even during the busiest service periods.

What is the difference between Professional Chef vs Cook?

AspectProfessional ChefCook
CredentialsFormal culinary training or certifications often requiredMinimal formal training, on-the-job learning common
Work EnvironmentCommercial kitchens, restaurants, hotelsRestaurants, catering, institutional kitchens
Job ResponsibilitiesMenu planning, supervising kitchen staff, creating dishesPreparing ingredients, cooking dishes as instructed
Industry UsageHigh-level culinary roles, often with leadership dutiesEntry-level or supporting roles in food preparation

The main difference between a Professional Chef and a Cook lies in their responsibilities, training, and roles within the culinary industry. Professional Chefs typically have formal training and oversee kitchen operations, while Cooks focus on food preparation and cooking under supervision. Both roles are essential, but the Chef usually holds a higher level of expertise and leadership.

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

To thrive as a Professional Chef, you need comprehensive culinary expertise, formal culinary training or certification, and strong knowledge of food safety and kitchen operations. Familiarity with commercial kitchen equipment, inventory management systems, and specialized culinary tools is essential. Creativity, leadership, time management, and effective communication distinguish outstanding chefs in high-pressure environments. These skills ensure consistent food quality, efficient kitchen operations, and a positive dining experience for guests.

What are the most commonly searched types of Chef jobs in Minnesota?

The most popular types of Chef jobs in Minnesota are:

What cities in Minnesota are hiring for Professional Chef jobs?

Cities in Minnesota with the most Professional Chef job openings:

Professional Chef jobs near you
Infographic showing various Professional Chef job openings in Minnesota as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $62,677 per year, or $30.1 per hour.

Sushi Chef

CRAVE American Kitchen & Sushi Bar

Rochester, MN • On-site

Full-time

Re-posted 14 days ago

Job description

Job Description -Sushi Cook
Classification: Hourly (Non-Exempt)
Reports to: Executive Chef/Head Sushi Chef
Department: Store Location
Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
  • Prepares all food items, following standard recipes and procedures within specified time limits.
  • Preps assigned items according to the Prep Lists and par levels set by Head Sushi Chef.
  • Properly measures and assembles ingredients required for preparing the standard recipes. Cuts and/or portions meats and fish properly and consistently.
  • Store and properly handle raw or prepared foods and non-food supplies.
  • Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
  • Maintain assigned work station in a safe and sanitary condition.
  • Handle food in a manner that is consistent with local health department guidelines.
  • Follow proper food handling techniques and coordinates the use of time, material, and equipment to avoid waste and unnecessary expense.
  • Maintain acceptable standards of personal hygiene.
  • Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
  • Attend in-service training and education sessions as assigned.
  • Follow all designated uniform, grooming, safety and sanitation rules and regulations

Essential Physical Requirements:
  • 10% - walk and 90% - stand during entire shift.
  • Remain stationary for long periods of time.
  • 100% - Continuously reaching, bending, lifting, carrying, stooping and wiping.
  • Frequently gripping of knives or pans.
  • Continuously handling raw fish
  • Frequently lifts/carries up to 15 lbs.
  • Occasionally lifts/carries up to 50 lbs.
  • Frequent washing of hands.
  • Hazards may include, but are not limited to, slipping and tripping.

Knowledge and Skills:
  • Minimum 1 year of high volume sushi restaurant experience
  • Able to read and understand the English language.
  • "ServSafe" Certified is a plus
  • Basic mathematical skills for measurements
  • Ability to follow written and oral instructions and procedures.
  • Excellent interpersonal relations and communicative skills.
  • Auditory and visual skills
  • Knowledge of the Company's food & beverage specifications.
  • Organizational skills.
  • Multi-task oriented.
  • Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job:

o Kitchen equipment
o Rice cookers
o Stoves and Ovens
o Dishwasher
o Slicers
o Steamer
o Mixers
o Chef's knives, etc.
Position Type/Expected Hours of Work:
This is an hourly paid position. Days and hours of work vary according to job and staffing requirements due to seasonal traffic of clientele. Business operates seven days a week. Due to the cyclical nature of the restaurant industry, employees work schedules vary according to clientele, company requirements. Food service ends
Work Environment:
This job operates in a professional commercial kitchen. Role will be surrounded by hot objects, sharp edges or otherwise dangerous equipment that will require constant attention to surroundings; and continuous verbal communication with other staff members. This environment may be slippery or wet at times and employees are prone to slips and falls.
Travel:
There is little to no travel required for this position

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