Assisted living

Molitor’s Quarry Grill & Bar and Events is unlike any other place in Central Minnesota. A full restaurant and bar, along with a full-service banquet facility all perched on the edge of a historical beautiful granite quarry in Sauk Rapids, Minnesota. We provide a unique setting for our guests’ casual dining, for an evening of cocktails with friends, or for private parties and events such as wedding ceremonies, receptions, company parties, anniversaries, reunions, and birthday parties.

LOCATION:Midtown Square Mall - East Entrance3333 West Division StreetSt. Cloud MN 56301The Tuscan Event Center consists of four private rooms of varying sizes that are available to rent. The Ballroom (seats up to 225 guests), The Courtyard (seats up to 125 guests), The Lounge (seats up to 50 guests), and The Studio (seats up to 50 guests).  Catering and beverage service for events held at The Tuscan Center are provided by The Tuscan Bistro & Coffee Bar where there is a wide array of menu options available.

Americana Eatery with Scratch Kitchen that focuses on fresh local ingredients.

Ensure the quality and safety of food• Keep the kitchen clean, organized and well stocked• Maintain equipment and utensils• Train and develop crew members• Promot teamwork and create a great customer experience• Accomplish station’s goals• Monitor food waste and inventory levels• Resolve food quality issues• develope a strong team dynamic between back of house Crew and front of house Crew• Ensuring the kitchen is properly cleaned and sanitized

To ensure quality products and great customer service is achieved by using fine ingredients in all food. Also insuring all food safety and health standards are kept.

Essentially responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. May also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

. Taking direction from Executive Award winning Chef Richard Blais • Season and prepare food items for grilling• Grill requested food items in accordance to customers’ specifications and preset recipes• Manage portions of grilled food items and garnish them• Regulate temperature of broilers, grills and roasters• Wash, cut and peel meats and vegetables prior to preparing them for cooking• Taste and evaluate food items before serving• Receive raw food items from suppliers• Ensure that all supplied items are of the upmost quality and accurate quantity• Ensure refrigeration and rotation of food items• Label food items appropriately• Discard any expired or near expiry food items• Arrange prepared food items in an aesthetic manner• Check and recheck equipment temperature to ensure accuracy of order• Maintain work area by cleaning and sanitizing constantly• Clean and sanitize grilling and broiling equipment after use• Ensure preventative and general maintenance of grilling equipment• Make sure that food items are appropriately thawed before using• Manage inventory of food supplies• Cool food items to standard temperatures before serving