Executive Sous Chef for Private Club Banquets

Commonwealth-Companies; Saint Paul (MN); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Professional growth within a private‑c

Lead high‑profile events and memberプ

Job summary

The University Club of Saint Paul is seeking a Sous Chef to lead back-of-house operations, ensuring top-tier food quality, sanitation, and team performance across dining, events, and member functions. You will manage line production, train staff, control costs, and collaborate with front-of-house leadership to deliver flawless service during high-volume events and private functions.

This hands-on leadership role requires a dedication to standards, safety, and on-time execution in a prestigious

Qualifications

• Minimum 5+ years of kitchen leadership experience in upscale settings like restaurants, hotels, or private clubs.

Responsibilities

• Execute menu items to established recipes and presentation standards.
• Ensure consistency, quality, and proper portioning across all services.
• Oversee prep production, line execution, and event plating.
• Maintain strong expo leadership during peak service.
• Supervise and mentor line cooks, prep cooks, and dish team.
• Assist with training, coaching, and performance accountability.
• Foster a culture of professionalism, urgency, and teamwork.
• Lead by example in attitude, work ethic, and culinary standards.
• Assist in scheduling and labor control to meet budget targets.
• Support inventory management, ordering, and cost control.
• Ensure compliance with food safety, sanitation, and health regulations.
• Maintain a clean, organized, and efficient kitchen environment.
• Execute high-volume banquet and wedding services with precision.
• Collaborate with FOH leadership to ensure seamless service execution.
• Support seasonal menu development and feature programming.

Skills

Kitchen leadership

Banquet experience

Food cost control

ServSafe certification

Communication

Stamina/physical

Job description

The University Club of Saint Paul is seeking a Sous Chef to lead back-of-house operations, ensuring top-tier food quality, sanitation, and team performance across dining, events, and member functions. You will manage line production, train staff, control costs, and collaborate with front-of-house leadership to deliver flawless service during high-volume events and private functions.

This hands-on leadership role requires a dedication to standards, safety, and on-time execution in a prestigious