Chef- Full or Part Time

Our northern Minnesota resort offers full service dining to its guests on a daily basis from 630am to 10pm.  Winter season runs December through March.  Summer season goes May through October.  The main lodge seating capacity is 100 people.  Approximate number of meals served per day is typically in the 250-300 range.

Responsibilities:

Must be able to work all shifts in the kitchen.  Typically a schedule will rotate from week to week.  This means you must be a team player and are willing to work in all aspects of the kitchen from staff development, to ordering, to food prep, to presenting the final product for the customer.  In the big picture you must be able to accomplish our goals and yours by becoming an individual who can successfully cook breakfasts, lunches, evening dinners, and work as a leader.

Educational requirements:

High School diploma and / or extended culinary experience preferred.

Compensation:

Starting pay commensurate with education and experience. Long-term employees (year-round) are offered an insurance package and a matching retirement investment fund.