Who are Jester Concepts?

Jester Concepts was launched in 2008 as a Minnesota owned hospitality company specializing in producing restaurant concepts that deliver an unmatched experience in food, service and atmosphere. We pride ourselves in creating unique restaurant concepts that compliment and are inspired by the location and neighborhood in which they’re housed.

At Jester Concepts we are driven to educate, elevate and exceed. The education of our staff is our foundation and this focus has built a team with passion and expert knowledge in their craft to deliver a consistent high-quality experience for our guests from start to finish. The elevated experience we strive for begins with the education and experience of our employees. We seek to exceed our teams’ expectations with an employee first approach, providing our teams with the tools they need to enhance the guest experience and enrich their daily lives.

We are currently looking to expand our culinary leadership team. We are accepting applications for Chef de Cuisine at Starling in Edina.

Named for the bird, Starling, the restaurant will draws inspiration from its global migratory nature and symbol of vitality. Embracing the community, Starling aims to provide Edina with a neighborhood eatery. Starling will serve a cross-continental menu of dishes influenced by the Americas, Europe, Africa and Southeast Asia.

Job Title: Chef de Cuisine

Job Summary: The Chef de Cuisine is the head of the kitchen and is responsible for managing all aspects of food preparation, and kitchen operations. They ensure the high quality of food, manage the kitchen staff in accordance with budgets, and maintain the kitchen's hygiene and safety standards.

Reports to: Culinary Director

Key Responsibilities:

Kitchen Management:

· Oversee all kitchen operations, including food preparation, cooking, plating, and presentation.

· Manage and schedule kitchen staff, ensuring a smooth workflow and adherence to food safety and sanitation regulations.

Quality Control:

· Maintain high-quality standards for food preparation, taste, and presentation.

· Conduct regular tastings and inspections to ensure consistent quality and taste.

Ingredient Sourcing and Inventory:

· Source and select high-quality ingredients, working with suppliers and vendors.

· Manage kitchen inventory, including ordering, receiving, and monitoring food costs.

Training and Development:

· Train, mentor, and develop kitchen staff, ensuring that they meet culinary standards and follow safety protocols.

· Provide guidance and feedback to staff members for continuous improvement.

Budget Management:

· Manage the kitchen budget, including cost control, forecasting, and cost analysis.

· Minimize food wastage and maintain profitability.

Hygiene and Safety:

· Enforce strict hygiene, safety, and sanitation standards in the kitchen.

· Ensure compliance with health department regulations.

Menu Costing:

· In collaboration with Culinary Director, calculate menu item costs and set pricing to maintain profitability.

· Adjust menu items as needed to achieve financial goals.

Collaboration:

· Work closely with the restaurant's management team to align kitchen operations with the overall business strategy.

· Collaborate with other departments, such as front-of-house staff, to ensure a smooth dining experience.

Adaptability:

· Stay updated on culinary trends, food safety regulations, and industry developments.

· Adapt to changes in customer preferences and dietary restrictions.

Qualifications:

· Proven experience as a Chef/Executive Chef/Chef de Cuisine.

· Strong culinary and creative skills.

· Proficiency in kitchen management software and Microsoft Office.

· Knowledge of food safety and sanitation regulations.

· Strong leadership and organizational skills.

· Excellent communication and interpersonal abilities.

· Problem-solving and decision-making skills.

- Bilingual

Physical Requirements:

· Ability to stand for extended periods.

· Lift and carry heavy items.

· Work in a fast-paced, high-stress environment.

A Chef de Cuisine is a pivotal role in any culinary establishment, responsible for maintaining the quality and consistency of the food served. They must be not only excellent chefs but also effective leaders and managers of kitchen staff.

Benefits

Jester Concepts offers a competitive benefits package which includes health insurance with a defined company contribution; dental, vision, and life insurance paid for by the company, Paid Time Off, $50 monthly dining stipend (good at any of our locations), employee discount and a 401k plan (with 3% company match). Jester Concepts restaurants are closed on the following holidays- New Years Day, Memorial Day, July 4th, Labor Day, Thanksgiving Day, Christmas Eve, Christmas Day

We have strong core values: positivity, humility, maturity, teachability, initiative, and accountability. We are looking for individuals who share the same values. We are looking for employees who want to grow with us, reinforce the core values, are highly driven and organized.

If you are looking for your next long-term career move, please send in your resume today!

• Any offer will be contingent upon successful completion of a reference and background check.
• Jester Concepts is an equal opportunity employer.

Come join our team of dedicated hospitality professionals and contribute to creating exceptional experiences for our guests!

Please note that only qualified candidates will be contacted for an interview.

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• Day shift
• Evening shift

Supplemental pay types:

• Bonus opportunities
• Quarterly bonus

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Work Location: In person