Hotel Sous Chef — Lead Kitchen, Menus & Quality

Wischermann Partners, Inc.; Minneapolis (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Complimentary Parking

Medical

Dental

Vision

Pet Insurance

Employer paid Life/LTD

Fully vested 401k

Employee Assistance Program

PTO

Holiday Pay (Hourly)

Recognition Program

Volunteer Initiatives

Marriott Hotel Travel Discounts

Job summary

Wischermann Partners, Inc. is seeking a Sous Chef to lead the kitchen team and support the Executive Chef in delivering high-quality meals across hotel outlets. You will manage line cooks, ensure recipe adherence, control costs, and uphold guest service standards while driving menu execution and operational profitability.

Responsibilities include scheduling, inventory management, sanitation, training staff, and collaborating on new menu development to meet brand standards and guest expectations.

Qualifications

• Excellent reading, writing and verbal English communication.
• Two years minimum experience in a similar hotel/restaurant role.
• Food service certification is required.

Responsibilities

• Lead line cooks and supervise kitchen operations.
• Ensure food quality and presentation across outlets.
• Monitor inventory and control food costs.
• Collaborate with Executive Chef on new menus.
• Ensure health, safety and sanitation compliance.
• Train staff and manage schedules and labor.

Skills

English proficiency

Team collaboration

Attention to detail

Problem-solving under pressure

Flexible schedule

Physical stamina

Education

Food service certification

Job description

Wischermann Partners, Inc. is seeking a Sous Chef to lead the kitchen team and support the Executive Chef in delivering high-quality meals across hotel outlets. You will manage line cooks, ensure recipe adherence, control costs, and uphold guest service standards while driving menu execution and operational profitability.

Responsibilities include scheduling, inventory management, sanitation, training staff, and collaborating on new menu development to meet brand standards and guest expectations.