Chef in Training: Lead Shifts, Elevate Kitchen Ops

Craft & Crew Hospitality; Saint Louis Park (MN); On-site; USD 21,000 - 30,000; Full time

Job summary

Craft & Crew Hospitality seeks a Chef in Training to grow into a chef leadership role. You will join a hands-on program with a 4–6 month training period, working closely with culinary leaders to learn kitchen management, cost control, and daily operations.

The role emphasizes leading shifts, maintaining food standards, and coaching team members, with opportunities to advance as readiness and business needs permit.

Qualifications

• Previous kitchen management or supervisory experience required.
• Strong cooking experience in a restaurant kitchen.
• Experience directing shifts and delegating tasks.
• Willingness to learn and apply feedback.
• Clear communication, reliability, and follow-through.
• Ability to stay organized during busy shifts.
• Availability for evenings, weekends, and holidays.

Responsibilities

• Lead the kitchen: Run shifts, delegate responsibilities, and keep the team organized during busy services.
• Maintain food standards: Follow recipes and uphold consistency, presentation, portioning, and effective line setup.
• Manage labor: Build schedules, adjust staffing to business levels, and meet labor goals.
• Control food costs: Build skills in ordering, inventory, waste tracking, and understanding how daily decisions affect costs.
• Train and coach: Develop team members, provide clear feedback, and hold people accountable.
• Support daily operations: Maintain food safety, cleanliness, equipment care, and communication with front-of-house leaders.

Skills

Kitchen management

Cooking experience

Shift leadership

Communication

Organization

Evenings/weekends/holidays

Willingness to learn

Job description

Craft & Crew Hospitality seeks a Chef in Training to grow into a chef leadership role. You will join a hands-on program with a 4–6 month training period, working closely with culinary leaders to learn kitchen management, cost control, and daily operations.

The role emphasizes leading shifts, maintaining food standards, and coaching team members, with opportunities to advance as readiness and business needs permit.