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Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Exact $40,000.00
Work Schedule
Flexible
Day Shifts
Night Shifts
Benefits
401(k)
flexible schedule
Job Description
Dangerfield's Restaurant is a well-established dining destination located in Shakopee, Minnesota, known for its inviting atmosphere and commitment to delivering exceptional culinary experiences to its patrons. As a cornerstone of the local dining scene, Dangerfield's prides itself on offering a diverse menu that caters to a wide range of tastes, blending traditional favorites with contemporary culinary innovations. This full-service restaurant is dedicated to quality, community, and creativity, making it a favorite for both locals and visitors alike. With a reputation for excellent service and a welcoming environment, Dangerfield's Restaurant continues to attract guests seeking memorable meals and outstanding hospitality.
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Job Requirements
- Minimum of 5 years sous chef experience
- Ability to work full-time or part-time including day evening and night shifts
- Willingness to relocate to Shakopee MN preferred
- Strong leadership and communication skills
- Knowledge of health and safety regulations
- Ability to manage inventory and control waste
- Experience in menu development and kitchen operations
- Ability to maintain cleanliness and sanitation standards
- Capacity to work in a fast-paced environment and collaborate with team members
Job Qualifications
- Minimum of 5 years sous chef experience
- Skilled in preparing soups sauces and gravies
- Proficient in menu planning with a creative approach to food presentation
- Strong background in food service and restaurant management practices
- Experience as a cook with a solid understanding of food production techniques
- Excellent leadership abilities to motivate and manage kitchen staff effectively
- Knowledge of inventory management systems for efficient supply control
- Familiarity with food service management principles to enhance operational efficiency
- Ability to work collaboratively in a fast-paced environment while maintaining high standards of quality
- Experience with banquet catering operations
Job Duties
- Assist the Executive Chef in menu planning and development to create innovative and seasonal dishes
- Oversee daily kitchen operations ensuring all food is prepared to the highest standards of quality and presentation
- Supervise kitchen staff providing guidance and training to ensure efficient food production and service
- Manage inventory levels including ordering supplies and maintaining stock to minimize waste
- Ensure compliance with health and safety regulations within the kitchen environment
- Collaborate with front-of-house staff to ensure seamless service during busy periods
- Participate in banquet preparations and special events as required
- Maintain cleanliness and organization of the kitchen area adhering to sanitation standards
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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