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Sioux Chef Jobs (NOW HIRING)

Mystic Lake

Food Runner - LaunchPad Golf

Prior Lake, MN · On-site

$13 - $14.25/hr

Coordinating with chefs and kitchen staff to ensure smooth service and timely delivery of food ... The Shakopee Mdewakanton Sioux Community contributes both time and financial resources across the ...

SONIC Drive-In - Sioux Falls

Cook

Sioux Falls, SD · On-site

$14 - $18.75/hr

Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Requirements ...

Compass Group

COOK

Sioux City, IA · On-site

$16/hr

Rosecrance Jackson Women/Child - 3200 West 4th Street, Sioux City, IA 51103. Note: online ... chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

COOK (FULL TIME)

Sioux City, IA · On-site

$16/hr

Rosecrance Jackson Women/Child - 3200 West 4th Street, Sioux City, IA 51103. Note: online ... chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

COOK (FULL TIME)

Sioux City, IA

$16/hr

Rosecrance Jackson Women/Child - 3200 West 4th Street, Sioux City, IA 51103. Note: online ... chefs, we empower and uplift each other by working together, take responsibility for our ...

Morrison Healthcare

COOK (FULL TIME)

Sioux City, IA · On-site

$16/hr

Rosecrance Jackson Women/Child - 3200 West 4th Street, Sioux City, IA 51103. Note: online ... chefs, we empower and uplift each other by working together, take responsibility for our ...

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How much do sioux chef jobs pay per hour?

As of Jun 7, 2026, the average hourly pay for sioux chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What is a Sioux Chef?

A Sioux Chef is a culinary professional who specializes in reviving and promoting Native American cuisine, particularly focusing on the traditional foods and cooking techniques of the Sioux Nation and other Indigenous peoples. The term is a play on 'sous chef,' but in this context, it highlights expertise in Indigenous ingredients and sustainable food practices. Sioux Chefs often work to educate others about the history, culture, and health benefits of Indigenous diets, and they may also advocate for food sovereignty within Native communities.

What is the difference between Sioux Chef vs Sioux Cook?

AspectSioux ChefSioux Cook
CredentialsTypically requires culinary training or experience in Native cuisineOften has similar culinary background, may or may not have formal training
Work EnvironmentWorks in restaurants, catering, or food festivals focusing on Native cuisineWorks in kitchens, restaurants, or community events preparing traditional Sioux dishes
Industry UsageUsed in professional culinary settings emphasizing Native American foodCommonly used in local or community food settings

The Sioux Chef generally refers to a professional chef specializing in Native Sioux cuisine, often with formal culinary training and working in commercial or event settings. Sioux Cook may refer to someone preparing traditional dishes, possibly at a community level or in less formal environments. While both roles involve preparing Sioux food, the Sioux Chef typically denotes a more formal, trained culinary professional, whereas Sioux Cook can include a broader range of experience levels.

What are some common challenges Sioux Chefs face when leading a kitchen team?

Sioux Chefs often encounter the challenge of balancing kitchen operations while ensuring high standards for food quality and consistency. They are responsible for managing staff, training new team members, and adapting to fluctuating demands during busy service periods. Additionally, Sioux Chefs must maintain effective communication between the head chef and other kitchen staff to keep workflows smooth and address any issues quickly. This role requires strong leadership skills and the ability to remain calm under pressure, especially when handling multiple tasks at once.

What are the key skills and qualifications needed to thrive as a Sous Chef, and why are they important?

To thrive as a Sous Chef, you need strong culinary skills, a solid understanding of food safety, and previous kitchen experience, often supported by a relevant culinary degree or certification. Familiarity with kitchen management systems, recipe software, and inventory tools is typically required. Leadership, effective communication, and the ability to remain calm under pressure are essential soft skills for managing kitchen staff and operations. These skills are crucial for maintaining high food quality, efficient kitchen workflows, and a cohesive team environment.
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Sioux Chef jobs near you
Infographic showing various Sioux Chef job openings in the United States as of May 2026, with employment types broken down into 35% Full Time, 61% Part Time, 2% Temporary, and 2% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

FOOD & BEVERAGE MANAGER

Landscapes Golf Management

Sioux City, IA • On-site

$70K - $72K/yr

Full-time

Posted 2 days ago

Job description

Job Type
Full-time
Description
Landscapes Golf Management and Sioux City Country Club are seeking a dynamic and dependable Food & Beverage Manager to lead our hospitality team. This is an exciting opportunity for a motivated professional to oversee all aspects of food and beverage operations, ensuring exceptional service and guest satisfaction in a prestigious club environment.
Founded in 1908, the Sioux City Country Club offers the finest in private club amenities and services, as well as an array of features dedicated to member use and enjoyment. Nestled among the rolling hills and abundant trees of Sioux City's Northside, Sioux City Country Club features a beautiful clubhouse encircled by incredible views of the championship golf course and surrounding area
Our Values Bring Us Together; Our Expertise Sets Us Apart. We at LGM believe these values are instrumental to our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best
To learn more about Landscapes Golf Management visit www.landscapesgolf.com .
JOB SUMMARY
Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, service and satisfaction, food quality, cleanliness, and sanitation.
ESSENTIAL JOB FUNCTIONS
The essential functions include, but are not limited to, the following:
  1. Promote, work, and act in a manner consistent with the values of LGM
  2. Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
  3. Monitor and maintain compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
  4. Make employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining F&B personnel as appropriate.
  5. Achieves company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.
  6. Monitors weekly financial performance, including sales to budget and itemized cost of goods, and analyze payroll and other expenses as a percentage of revenue. Adjusts the expenditures based on the sales.
  7. Monitors food preparation methods, portion sizes, garnishing, and presentation to ensure that food is prepared and presented consistently.
  8. Ensures compliance with all federal, state, county, and municipal regulations regarding the health, safety, and labor requirements of the restaurant, its employees, and its guests.
  9. Hires, trains, manages and develops food and beverage department staff, including assistant managers, chefs, bartenders, beverage cart attendants, and kitchen and service staff. Manages and schedules staff to ensure proper coverage for daily operations and events.
  10. Complies with the terms of purchasing agreements and vendor contracts.
  11. Maintains food and bar inventory and is responsible for proper ordering to meet customer demands and budget expectations.
  12. Markets and manages event planning for the club, works with members to secure agreements, and coordinates activities associated with non-golf events.
  13. Ensure that food and beverage employees comply with health code standards and follow applicable liquor laws. Responsible for ensuring all employees are properly trained and licensed as required.
  14. May be required to serve members and guests during club functions in a manner that meets or exceeds their needs and service expectations.
  15. May be required to direct the set-up and/or take down of course events and complete necessary reports for the event.
  16. Implements all LGM human resource and payroll guidelines and procedures. Gathers, processes, and submits payroll information for the food and beverage department promptly and accurately. Maintains employee files and records.
  17. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive and professional interactions with all club staff and members/guests, and meeting established quality, service, and safety expectations.
  18. Maintains the confidentiality of LGM, employee, and member/guest information.
  19. Attends and actively participates in regularly scheduled staff meetings.
  20. Performs additional assignments per the direction of LGM managers.

Requirements
KNOWLEDGE, SKILLS AND ABILITIES
The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
  1. Working knowledge in Food and Beverage operations specifically in financial controls, staff management and facilities and equipment management.
  2. Ability to provide high level of customer service with attention to detail. Able to plan and coordinate events that provide quality experiences to members/guests.
  3. Understanding of safe food handling procedures and process as well as responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.
  4. Demonstrates a sense of ownership in the work and a commitment to the success of the club and the Company.
  5. Proficient with MS Word, Excel, Outlook and POS systems.
  6. Excellent written and verbal communication skills.

EDUCATION AND EXPERIENCE
  1. High Diploma or GED required. College degree preferred.
  2. 1 - 3 years' previous management experience in food and beverage operations or related experience.
  3. Certified Food Protection Manager (ServSafe Manager Certification or equivalent)
  4. Responsible Alcohol Service Certified (rserving.com or equivalent)

PHYSICAL REQUIREMENTS
  • Seeing and hearing: read documents, computer screen, answer phones, communicate in person 75-100%
  • Standing and walking 50-100%
  • Lift 0 - 25 Pounds 50-75%
  • Climbing, stooping, squatting and kneeling 0-25%
  • Dexterity: utilizing phone, typing, and writing 0-50%
  • Lift in excess of 25 pounds 0-24%

Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice.
Salary Description
$70,000 - $72,000 plus full benefits package

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