Creative Sous Chef — Lead High-Volume Kitchen Operations

Covenant Living of Colorado; Golden Valley (MN); On-site; USD 3,422,000 - 4,662,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Employer paid group term life and/dis

PTO & six paid holidays

403(b) with a 3% employer match

Fitness center use

Life, AD&D

Tuition assistance and scholarships

Employee assistance program

Legal services, home/auto insurance,

Pet Insurance

Job summary

Covenant Living is seeking an experienced Sous Chef/Cood Lead to oversee daily culinary operations, develop menus, and supervise production during peak times. You will assist in planning, ordering, inventory and food preparation, and assume full responsibility in the Executive Chef's absence.

The role requires 3+ years in lead kitchen roles, strong knife and organizational skills, and the ability to manage multiple stations while adhering to safety and sanitation standards.

Qualifications

• Proficiency across kitchen stations, cooking methods, ingredients and equipment.
• Advanced knife skills.
• Inventory ordering and waste management.
• Recipe production proficiency.
• Experience in multi-station kitchens (Sauté, grill, salad, fry).
• Ability to think quickly and deliver quality results.
• Knowledge of culinary trends and presentation.
• Strong time management and organizational skills.
• Computers for online purchasing and inventory tracking, plus cleaning and par level checklists.
• Experience in kitchen and staff management/lead responsibilities.
• Ability to perform calculations to meet business needs.
• Clear communication with managers, kitchen and dining staff and guests.
• Willingness to work nights, weekends, and holidays.

Responsibilities

• Assist with menu development and daily/weekly specials; update menus for events.
• Ensure high quality food is creatively prepared and presented.
• Maintain cost controls and profitable food production.
• Monitor quality, cost, eye appeal, and flavor.
• Oversee holding/storage, stock, rotation, and sanitation standards.
• Support procurement of kitchen equipment and supplies with guidance from the Executive Chef.
• Mentor and coordinate back-of-house staff; lead shifts and ensure compliance.
• Prepare foods for therapeutic diets and accommodate dietary needs.
• Contribute to special occasions and theme meals.
• Ensure proper storage and safe handling of foods and ingredients.

Skills

Kitchen stations proficiency

Knife skills

Inventory management

Recipe production

Multi-station cooking

Creativity and problem solving

Food trends and presentation

Time management

Computers and ordering

Leadership and staff management

Mathematical calculations

Clear communication

Flexible schedule

Education

High school diploma

Culinary Arts Degree

Sanitation certification

Safe Food Handling certification

Job description

Covenant Living is seeking an experienced Sous Chef/Cood Lead to oversee daily culinary operations, develop menus, and supervise production during peak times. You will assist in planning, ordering, inventory and food preparation, and assume full responsibility in the Executive Chef's absence.

The role requires 3+ years in lead kitchen roles, strong knife and organizational skills, and the ability to manage multiple stations while adhering to safety and sanitation standards.