If you need assistance with the application process, please contact the Office of Human Resources at hr@cord.edu or 218-299-3339, or visit the Human Resources Home Page.

Position Details Position Title:

Head Chef Department:

Culinary Arts Location:

Bemidji, Minnesota Employment Type:

Staff, Hourly Non-Exempt FTE:

1.0

Benefit Eligible:

Yes General Employment Period:

Year-round General Work Schedule (days of week): Varies, including evenings and weekends

General Shift Hours:

Varies, including evenings and weekends

Position Opening Date:

10/12/2026

Screening Begins:

Position Closing Date:

Open Until Filled? Yes Why Concordia Language Villages? At Concordia Language Villages, a program of Concordia College, your work contributes to something bigger. Every role plays a part in creating immersive experiences that inspire curiosity, build connections across cultures, and prepare people to engage thoughtfully with the world. Here, you'll join a collaborative community where your contributions are valued, and your work can make a meaningful difference in the lives of our participants. About the Role As a Head Chef with Concordia Language Villages in Bemidji, Minnesota, you'll help bring cultures to life through food. Working alongside the Culinary Arts team and Village leadership, you'll lead the preparation of high-quality, culturally authentic meals while coordinating kitchen operations, developing menus, and guiding culinary staff. This year-round, full-time position offers an opportunity to combine hands-on cooking with culinary leadership in a collaborative, mission-driven environment where food is an essential part of the language and cultural learning experience. What You'll Do Lead and participate in the preparation, cooking, and service of culturally authentic meals for Village programs, special events, and other assigned activities. Research, develop, and maintain menus and recipes in collaboration with Village leadership and language communities, ensuring that culinary experiences support cultural immersion and educational goals. Direct daily food production, coordinating preparation schedules, kitchen workflows, and meal service to maintain high standards for food quality, consistency, presentation, and timeliness. Supervise, coach, and provide work direction to Lead Cooks, Assistant Cooks, seasonal and part-time culinary staff, and volunteers. Support staff recruitment, onboarding, scheduling, training, and professional development while promoting teamwork, accountability, and a positive workplace culture. Oversee food preparation for participants with dietary restrictions and allergies, ensuring adherence to food safety, sanitation, and cross-contact prevention procedures. Manage food inventory, purchasing, storage, and ordering while monitoring costs, reducing waste, and supporting established budget goals. Maintain safe, clean, and organized kitchens, equipment, and food service spaces in compliance with Minnesota Food Code and workplace safety requirements. Maintain production, inventory, food safety, and operational records; communicate staffing, supply, and program needs with department leadership. Identify opportunities to improve culinary operations, support sustainability initiatives, and contribute to special events and other program needs. You'll Thrive Here if

You:

Take pride in creating exceptional food and appreciate how culturally authentic cuisine can enrich learning and bring people together. Enjoy leading by example, developing culinary talent, and helping others grow in their skills and confidence. Can balance hands-on cooking with planning, coordination, and the day-to-day demands of a busy kitchen. Are organized, resourceful, and comfortable making decisions and adapting to changing operational needs. Value collaboration, cultural authenticity, continuous improvement, and contributing to a meaningful educational mission. Qualifications What We're Looking For We're looking for an experienced culinary professional who combines strong cooking skills with practical kitchen leadership. The ideal candidate enjoys developing culturally authentic menus, coordinating high-volume food production, and supporting a collaborative team while maintaining high standards for food quality, safety, and service. Required Education & Experience Must be at least 18 years old. Progressively responsible professional food service experience involving food production and kitchen operations in a commercial, institutional, or similar environment. Experience with quantity cooking, institutional food production, or high-volume food service. Prior experience supervising, training, and providing work direction to staff in a food service environment. Experience with production planning, inventory management, and ordering food and supplies. Availability to work a varied schedule, including early mornings, evenings, weekends, and holidays, based on program needs. ServSafe certification or a comparable food safety course certificate, or the ability to pass the ServSafe exam within the first 12 months of employment. Preferred Education & Experience Experience with menu development and recipe management. Degree or formal training in culinary arts, food service management, or a related field. Experience working in camp, conference, collegiate dining, hospitality, institutional food service, or similar environments. Experience with culturally diverse or international cuisines. Required Skills and Abilities Candidates must be able to demonstrate the following: Strong leadership, supervisory, coaching, and team-development skills. Ability to plan, organize, and coordinate multiple priorities while maintaining efficient kitchen operations. Knowledge of food production, sanitation, inventory control, and kitchen operations. Ability to develop, implement, and maintain menus and recipes. Strong problem-solving and decision-making skills. Ability to perform calculations related to food production, inventory, portions, quantities, and recipe scaling. Effective verbal, written, and interpersonal communication skills. Ability to work respectfully and effectively with people from diverse cultural and linguistic backgrounds. Ability to work independently and collaboratively while providing training, guidance, and support to fellow team members. Commitment to cultural authenticity, participant experience, continuous improvement, and high-quality culinary operations. Benefits and Salary Concordia College is proud to offer a competitive total compensation package: Health Insurance Health Savings Account Flexible Spending Account Vision Insurance Dental Insurance Preventative Chiropractic Program Retirement Plan Long-Term Disability Insurance (full-time only) Life Insurance (full-time only) 13 Paid holidays including the time off between Christmas and New Year's MN Paid Family and Medical Leave Up to 100% tuition with discounts and scholarships for yourself and dependents at Concordia College and Concordia Language Villages Up to 50% tuition discount for dependents with Oak Grove Lutheran Schools Up to 100% tuition discounts for dependents with participating partners:

CIC-TEP, ELCA

schools, and Tuition Exchange Inc.

Extras:

access to athletic facilities, library, fitness classes, athletic events, theatre events, purchase dining on campus, free MATbus rides

Salary:

18.85 - 20.72 USD Hourly Wage The final salary will be determined based on factors such as education, experience, skills, certifications, and alignment with the position's requirements. Other considerations may include internal equity and market conditions. What to Submit with

Your Application Required Documents:

None Optional Documents:

Resume/Curriculum Vitae Cover Letter List of References:

Contact information for at least three professional references (name, title, organization, email, and phone number) Licensure Certification Training Other Additional Application Details Special Instructions to

Applicants:

Employment Contingencies:

Successful completion of a criminal background check Nondiscrimination Statement Concordia College does not discriminate against any employee or applicant for employment on the basis of race, color, creed, sex, religion, national origin, age, veteran status, disability, genetic information, sexual orientation, gender identity, marital status, familial status, public assistance status, membership or activity in a local human rights commission, or any other legally protected status. The College is committed to providing equal opportunity in employment and fostering an inclusive and respectful environment for all. Reasonable accommodations are available to qualified individuals with disabilities throughout the recruitment process. Inquiries regarding this policy may be directed to the Office of Human Resources, Concordia College, 901 8th Street South, Moorhead, MN 56562, 218-299-3339.