Executive Sous Chef

The Saint Paul Hotel; Minnesota; On-site; USD 71,000 - 86,000; Full time

Job summary

An established industry player is seeking a Senior Culinary Manager to lead its culinary department. This role involves overseeing all aspects of food preparation and service while ensuring quality and safety standards are met. The ideal candidate will have a strong background in culinary management, with a focus on team leadership, budgeting, and operational excellence. Join a team that values commitment and professionalism, where your contributions will enhance the dining experience and foster community connections. This is a fantastic opportunity to grow in a supportive environment that prioritizes teamwork and exceptional service.

Qualifications

• 3-6 years of culinary management in high-volume environments.
• Knowledge of food preparation, wine pairing, and food costs.

Responsibilities

• Manage daily operations of the culinary department and staff.
• Ensure compliance with safety, sanitation, and food quality standards.

Skills

Culinary Management

Food Preparation

Budgeting

Wine Pairing

Microsoft Office

Education

2-Year Culinary Degree

Tools

Food Costing Systems

Job description

Job Details

Level: Senior

Job Location: Shared Services - SAINT PAUL, MN

Position Type: Any

Salary Range: $71,000.00 - $85,200.00

Job Shift: Any

Job Category: Restaurant, Food and Beverage

Description

MORRISSEY HOSPITALITY IS EXCITED TO ANNOUNCE WE ARE 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 cooking, coaching staff on menu items, ensuring food safety, quality, and consistency, overseeing workflow, evaluating culinary personnel, and developing strategic directions for the department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Management:

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

Administrative Functions:

• Monitor staff work and ensure cleanliness and security.
• Coordinate with other supervisors on staffing, inventory, and production.
• Review menus and analyze costs.
• Conduct inventories and manage budgets.
• Ensure compliance with safety, sanitation, and food quality standards.
• Manage procurement and storage of food and non-food items.
• Develop and execute departmental budgets and strategic plans.
• Build industry relationships through networking.
• Maintain safety and operational standards for equipment and facilities.
• Perform other duties as assigned.

Qualifications

MINIMUM REQUIREMENTS

• 3-6 years of culinary management in high-volume environments.
• Knowledge of food preparation, wine pairing, and food costs.
• Financial skills including budgeting and P&L understanding.
• Proficiency in Microsoft Office and food costing systems.
• Knowledge of safety, sanitation, and employment laws.
• Physical ability to perform job duties, including moving up to 50 pounds.

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, exemplifying our cornerstone values of commitment, professionalism, striving for perfection, and accountability. Our team is dedicated to growth and excellence, supporting each other and our communities.

About Morrissey Hospitality: We operate multiple restaurant, hotel, and event concepts, emphasizing teamwork, community support, and exceptional service. We offer competitive benefits, opportunities for growth, and a supportive work environment.

For more information, visit www.morrisseyhospitality.com