Executive Sous Chef

The Saint Paul Hotel; Minnesota; On-site; USD 60,000 - 70,000; Full time

Job summary

A leading hospitality company is seeking a Culinary Chef Leader to manage the culinary department. Responsibilities include hiring, training, and overseeing food preparation to ensure quality and safety. The ideal candidate will possess strong culinary management skills and experience in a high-volume environment.

Qualifications

• 3-6 years of culinary management experience in a high-volume environment.
• Exceptional knowledge of food and wine pairing.

Responsibilities

• Manage daily operations of the culinary department.
• Recruit, hire, onboard, and train culinary staff.
• Ensure compliance with food safety regulations.

Skills

Culinary Management

Food Preparation Knowledge

Budgeting

Communication

Education

2-year culinary degree

Tools

Microsoft Office

Food Costing Systems

Job description

Job Details

Level: Management

Job Location: Shared Services - SAINT PAUL, MN

Position Type: Any

Salary Range: $60000.00 - $70000.00 Salary

Job Shift: Any

Job Category: Restaurant, Food and Beverage

Description

MORRISSEY HOSPITALITY IS SEARCHING FOR TOP-LEVEL CULINARY CHEF LEADERS

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. Responsibilities also include ensuring food safety, quality, consistency, overseeing workflow, evaluating culinary personnel, and developing strategic direction for the department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Management:

• Develop recipe cards for menu items to ensure consistency and profitability.
• Recruit, hire, onboard, train, and monitor culinary staff.
• Prepare, cook, bake, and direct food preparation to meet quality standards.
• Expedite service and oversee order flow.
• Maintain a culinary presence on the floor, engaging with guests and building relationships.
• Provide leadership to ensure economical and timely food production.

Administrative Functions:

• Monitor staff work, ensure cleanliness and security.
• Communicate with supervisors for staffing, inventory, and production needs.
• Review menus, analyze recipes for costs.
• Conduct inventories and manage budgets and labor costs.
• Maintain sanitation and safety standards.
• Oversee purchasing, food quality, and storage.
• Review financial transactions and monitor budgets.
• Ensure compliance with regulations.
• Develop and execute strategic plans and menus.
• Assist in budgeting and networking efforts.
• Perform maintenance and safety checks.
• Complete other duties as assigned.

Qualifications

MINIMUM REQUIREMENTS

• 3-6 years of culinary management experience in a high-volume environment.
• Exceptional food preparation knowledge and understanding of food and wine pairing.
• Strong understanding of food cost, purchasing, and equipment.
• Ability to prepare budgets and understand financial data.
• Proficiency in Microsoft Office and food costing systems.
• Knowledge of laws and regulations related to food safety and employment.
• Physical ability to move and operate kitchen tools and equipment, and communicate effectively.
• Ability to lift up to 50 pounds.
• Vision requirements include close, color, peripheral, depth perception, and focus adjustment.

PREFERRED SKILLS & QUALIFICATIONS

• 2-year culinary degree or equivalent experience.
• Certified Food Protection Manager (CFPM) or ability to obtain.

We value connections and genuine relationships, aiming to provide memorable experiences, operational excellence, and embody our core values of commitment, professionalism, striving for perfection, and accountability. Full details about our company and benefits are available on our website.