Cultural Cuisine Lead Chef

Concordia College; Bemidji (MN); On-site; USD 26,000 - 29,000; Full time

Benefits offered by this job

Health Insurance

Health Savings Account

Flexible Spending Account

Vision Insurance

Dental Insurance

Retirement Plan

Paid holidays

Tuition benefits

Job summary

Concordia Language Villages in Bemidji, Minnesota, seeks a Head Chef to lead culturally authentic meal production and kitchen operations. You will guide menus, supervise culinary staff, and coordinate with village leadership to ensure quality, dietary safety, and timely service.

This year-round, full-time position blends hands-on cooking with culinary leadership in a mission-driven setting where food supports language and cultural learning experiences.

Qualifications

• Must be at least 18 years old.
• Professional food service experience in high-volume settings.
• Experience supervising kitchen staff.
• Experience with inventory management and ordering.
• Ability to work varied schedule incl. evenings/weekends/holidays.
• ServSafe certification or ability to pass within 12 months.

Responsibilities

• Lead and participate in preparation and service of culturally authentic meals.
• Develop menus and recipes with village leadership.
• Direct daily food production and kitchen workflows.
• Supervise cooks, staff, and volunteers.
• Support staff recruitment, onboarding, and training.
• Oversee dietary restrictions and food safety procedures.
• Manage inventory, purchasing, and costs.
• Maintain clean, safe kitchen spaces.
• Maintain production records and communicate with leadership.
• Identify opportunities to improve operations and sustainability.

Skills

Leadership

Culinary expertise

Menu development

Food safety

Staff coaching

Education

ServSafe certification

Culinary arts degree

Job description

Concordia Language Villages in Bemidji, Minnesota, seeks a Head Chef to lead culturally authentic meal production and kitchen operations. You will guide menus, supervise culinary staff, and coordinate with village leadership to ensure quality, dietary safety, and timely service.

This year-round, full-time position blends hands-on cooking with culinary leadership in a mission-driven setting where food supports language and cultural learning experiences.