$60k - $65k
Foundation's mission of providing nutritious meals to youth throughout the Greater Twin Cities area. Works alongside the Executive Chef on the Vikings Table Food Truck, a key component of the Foundation's community outre…
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.
789
Open roles today
$19–$54/hr
Typical pay range
$61k
Median, full-time
4
Fresh in this list
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01
Open chef roles
9 shown of 789 · sorted by freshness
$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…
culinary teams. At Demi, every service is an opportunity to create something extraordinary. Founded in 2019 by James Beard Award-winning Chef Gavin Kaysen, Demi continues to earn recognition for its relentless pursuit of…
Job Summary Do you enjoy using your culinary skills in fast paced growing environment? We are currently seeking a Salaried Sous Chef at the University of Minnesota in Minneapolis. In this role, you will be responsible fo…
$55k - $65k
Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary The Sous Chef position at Target Center is a central leadership role within the culinary team – provid…
$23 per hour
We are hiring immediately for a full time CATERING CHEF position. Location : 600 S. 4th Street, Minneapolis, MN 55415 Note: online applications accepted only . Schedule : Full time schedule. Days may vary, 6:00 am - 2:30…
$23 per hour
We are hiring immediately for a full time CHEF position. Location: 600 S. 4th Street, Minneapolis, MN 55415 Note: online applications accepted only. Schedule: Full time schedule. Days may vary, 6:00 am - 2:30 pm. More de…
$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…
$23 per hour
We are hiring immediately for a full time SOUS CHEF position. Location : Breck School - 123 Ottawa Avenue North, Minneapolis, MN 55422. Note: online applications accepted only . Schedule : Full time schedule. Monday thro…
02
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.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
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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