Position: Chef Duties: “morning cook”, “daytime prep and lunch cook”, “evening assistant cook”, “evening head cook”.

Business description: This northern Minnesota resort offers full-service dining to its guests daily from 630am to 10pm.  The main lodge and restaurant seating capacity is 100 people. Approximate number of meals served per day is typically in the 250-300 range.

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.

High School diploma and or extended culinary experience.

Minimum of 40hrs and Maximum of 50hrs per week. Competitive hourly WAGE commensurate with education and culinary experience.

On-site lodging accommodations, meal plan during shift work.