Cook Seasonal (56720)

The Minikahda Club; Minneapolis (MN); On-site; USD 24,796 - 30,307; Part time

Benefits offered by this job

Daily Meal

Minneapolis Sick and Safe Leave

Job summary

The Minikahda Club in Minneapolis is seeking a Seasonal Line Cook to support daily culinary operations under the Executive Chef and Sous Chef team. This role is crucial for maintaining high standards in food preparation and presentation across all dining areas.

Qualified candidates should have a minimum of three years of experience in a high volume restaurant or country club, knowledge of various cooking techniques, and excellent communication skills. Club benefits include daily meals and sick leave.

Qualifications

• Minimum of 3 years of experience as a line cook in a high volume, upscale restaurant or country club setting.
• Culinary degree preferred but not required.
• ServSafe Certification.

Responsibilities

• Assist with menu planning and recipe development.
• Prepare and execute high-quality dishes according to established recipes and standards.
• Maintain cleanliness and organization of assigned station.
• Collaborate with the Executive and Sous Chef team to ensure consistency across all venues.
• Follow all food safety and sanitation guidelines.

Skills

Fast-paced environment

Cooking techniques

Attention to detail

Communication skills

Team collaboration

Flexible schedule

Education

Culinary degree

ServSafe Certification

Job description

Job Details: Location: The Minikahda Club - Minneapolis, MN 55416. Position Type: Seasonal. Salary Range: $18.00 - $22.00 hourly. Job Shift: Any. Job Category: Restaurant - Food Service.

Job Summary

The Line Cook plays an important role in daily culinary operations, working under the direction of the Executive Chef and Sous Chef team. This individual will help maintain the highest standards in food preparation, presentation, and consistency across all dining areas.

Essential Duties/Functions

• Assist with menu planning and recipe development.
• Prepare and execute high-quality dishes according to established recipes and standards.
• Maintain cleanliness and organization of assigned station.
• Collaborate with the Executive and Sous Chef team to ensure consistency across all venues.
• Follow all food safety and sanitation guidelines.

Qualifications, Knowledge, Skills and Abilities

• Ability to work in a fast‑paced, high‑pressure environment.
• Knowledge of various cooking techniques and cuisines.
• Strong attention to detail and accuracy.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively in a team environment.
• Must be able to work a flexible schedule, including evenings, weekends, and holidays.

Education and Experience

• Minimum of 3 years of experience as a line cook in a high volume, upscale restaurant or country club setting.
• Culinary degree preferred but not required.
• ServSafe Certification.

Physical Requirements

• Must be able to stand for extended periods of time and lift up to 50 pounds.
• Must be able to work in a hot, humid kitchen environment.

Club Benefits

• Daily Meal.
• Minneapolis Sick and Safe Leave.

Pay Rate

$18-$22 per hour depending on experience.