Executive Sous Chef

Morrissey Hospitality; Hermantown (MN); On-site; USD 60,000 - 70,000; Full time

Job summary

A leading hospitality company is seeking an Executive Sous Chef to oversee culinary operations. This role involves managing staff, ensuring food safety and quality, and developing menu items. Ideal candidates will have strong leadership skills and experience in the culinary field.

Qualifications

• Experience in managing culinary operations.
• Ability to train and lead culinary staff.

Responsibilities

• Manage daily operations of the culinary department.
• Ensure food safety, quality, and consistency.
• Recruit, hire, and train culinary staff.

Skills

Leadership

Food Safety

Menu Development

Job description

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Morrissey Hospitality provided pay range

This range is provided by Morrissey Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$60,000.00/yr - $70,000.00/yr

Job Overview

This position is responsible for managing and leading the daily operations of the culinary department, including hiring, training, scheduling staff, food preparation, and coaching staff on menu items. Additional responsibilities include ensuring food safety, quality, consistency, overseeing workflow, evaluating culinary personnel, and developing strategic direction for the department.

Essential Duties and Responsibilities

• Develops recipe cards for menu items to ensure consistency and profitability.
• Recruits, hires, trains, and monitors culinary staff.
• Prepares, cooks, bakes, and directs food preparation to meet quality standards.
• Oversees service flow and maintains a presence on the floor, engaging with guests.
• Provides leadership to ensure economical and timely food production.

Administrative Functions

• Monitors staff work and maintains cleanliness and security.
• Communicates with other supervisors to ensure staffing and inventory needs are met.
• Reviews menus, analyzes recipes for costs, and manages budgets.
• Conducts inventories and manages labor costs through staffing adjustments.
• Ensures compliance with safety and sanitation standards.
• Manages purchasing, food quality, and storage to meet guest expectations.
• Prepares departmental budgets and monitors expenditures.
• Builds industry relationships and networks.
• Ensures safety and proper maintenance of equipment and facilities.
• Performs additional duties as assigned.

Additional Information

• Seniority level: Director
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality