$16.37 - $20 per hour
Description Are you a night owl who thrives in a fast-paced, high-energy environment? Do you take pride in working hard, staying positive, and being part of a team that delivers top-tier food and service? If so, we want…
Hospitality & Food · Minneapolis, MN
Chef jobs in Minneapolis, MN
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
555
Open roles today
$19–$54/hr
Typical pay range
$61k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 555 · sorted by freshness
The Sous Chef is a key leadership role within the culinary team, responsible for supporting the Chef in overseeing all kitchen operations, including staff supervision, menu execution, and quality control. This role ensur…
$15 - $19 per hour
Description Are you a night owl who thrives in a fast-paced, high-energy environment? Do you take pride in working hard, staying positive, and being part of a team that delivers top-tier food and service? If so, we want…
$15 - $19 per hour
Description Toppers Pizza is committed to creating a diverse work environment and is proud to be an equal opportunity employer. Toppers recruits, employs, trains, compensates and promotes regardless of race, color, relig…
$15.97 - $20 per hour
Description Looking for a fast-paced job with a fun team and flexible hours? Join Toppers Pizza as a Part-Time Pizza Maker and help us create the pies our customers love! What You’ll Do: Prepare and cook pizzas to Topper…
$55k - $65k
you’re inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Position Summary: The Sous Chef is part of the culinary leadership team, working alongside and under the guidance of t…
freshness. Follow recipes and production guidelines accurately. Support service setup and maintain close communication with the Chef Manager on Duty (MOD). Uphold rigorous standards of cleanliness, food safety, and hygie…
Executive Chef As the Executive Chef, you will lead all culinary operations, overseeing menu creation, food preparation, and kitchen staff management. You’ll ensure exceptional food quality, consistency, and presentation…
Job Overview We are currently seeking a Catering Chef to join our team. The ideal candidate will possess extensive experience in recipe development, scratch cooking, and cost management. Have a passion for presentation a…
We are looking for a driven, team-oriented culinary professional to join our kitchen as a Chef de Partie. Must be able to learn from mistakes, cultivate a positive attitude through good and bad days, and hold to a cultur…
to YMCA's Corporate Wellness Program. Discounted employee dining at Spoon and Stable. Soigné Hospitality Group was created by Chef Gavin Kaysen, chef and owner of Spoon and Stable, Demi, Bellecour, and KZ Provisioning. W…
CAREER OPPORTUNITY Mandi House Chef Culinary Lead • Authentic Yemeni & Arabian Cuisine | SAVA House Saint Cloud, MN | Full-Time | In Person JOB OVERVIEW SAVA House is seeking a passionate, highly skilled and experienced…
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What chefs earn in Minneapolis
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $19–$25 | $39k–$51k |
| Mid level | $25–$34 | $51k–$71k |
| Senior | $33–$54 | $69k–$112k |
Adjusted for the Minneapolis market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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