Executive Sous Chef

Kaskaid Hospitality; Minneapolis (MN); Sur place; USD 52 000 - 67 000; Plein temps

Résumé du poste

Kaskaid Hospitality is seeking an Executive Sous Chef to lead culinary operations, ensuring high quality, safe and cost-efficient food preparation. You will supervise staff, coordinate with the executive chef on new menu items, and manage inventory and workflow across service periods.

The role emphasizes teaching, motivation, and adherence to health, safety, and sanitation standards. You will act as a strong kitchen leader aligned with our hospitality mission.

Qualifications

• ServeSafe Certification and Food Handlers Certificate, or ability to obtain.
• Strong computer skills with Word, Excel, and Outlook.
• Basic mathematical skills.
• Ability to follow written and oral instructions.
• Ability to supervise and motivate others while serving as a role model.
• Effective communication, problem solving, planning, organizational and creative skills.
• Time management and prioritization of tasks.
• Delegation and teamwork ability.
• Good judgment and decision making.
• Ability to multi-task and stay focused amid interruptions.
• Highest standards of personal integrity and ethical behavior.
• Microsoft Office knowledge: Word, Excel and PowerPoint.
• Familiarity with kitchen equipment including ovens, stoves, dishwasher, slicers, steamers, mixers, knives.

Responsabilités

• Schedule staff to manage labor costs and ensure adequate coverage.
• Determine food quantities and supplies to control costs and meet production needs.
• Ensure availability of supplies and food for preparation in a timely manner.
• Provide continuous teaching, leadership, and motivation to staff.
• Coordinate introduction of new menu items from corporate executive chef to staff.
• Plan food production to align with serving hours while maintaining quality and appearance.
• Oversee proper preparation of food per recipes and diet orders within deadlines.
• Oversee accurate food portioning for service.
• Store and label raw or prepared foods and supplies with dates.
• Handle food per local health department guidelines and safety rules.
• Minimize waste by efficient use of time, materials, and equipment.
• Report equipment repairs and coordinate outsourcing as needed.
• Be a liaison for staff issues and report to Human Resources.
• Follow uniforms, grooming, safety and sanitation standards.

Connaissances

Leadership

Communication

Time Management

Problem Solving

Planning

Delegation

Teamwork

Decision Making

Multi-tasking

Integrity

Creativity

Outils

MS Word

Excel

Outlook

PowerPoint

Description du poste

Duties and Responsibilities

• Scheduling staff for proper labor costs.
• Determine amount and type of food and supplies required using production systems and controlling food costs.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Continuous teaching, leading and motivating staff in positive manner
• Coordinates introduction of new menu items from corporate executive chef to staff.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved.
• Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits.
• Oversees the apportioning of food for service
• Store and properly handle raw or prepared foods and non-food supplies, marking date and item.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
• Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs.
• Liaison for staff issues, reports all issues to Human Resources
• Follow all designated uniform, grooming, safety and sanitation rules and regulations

Knowledge And Skills

• ServeSafe Certification & Food Handlers Certificate (or ability to get)
• Computer skills (i.e. Microsoft Word, Excel, outlook)
• Basic mathematical skills
• Ability to follow written and oral instructions and procedures.
• Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures
• Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas
• Manages time effectively and prioritizes tasks for efficient service
• Ability to delegate tasks effectively.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision making skills.
• Ability to multi-task as well as stay on task and concentrate with constant interruptions.
• Conformity to the highest standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.
• Familiarity with Kitchen equipment including:Kitchen equipment
• Ovens
• Stoves
• Dishwasher
• Slicers
• Steamers
• Mixers
• Knives

Work Culture

Our Executive Sous Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values.

The Sous Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.