Lead Kitchen Sous Chef — Flexible Schedule & Benefits

Guest Services, Inc.; Biwabik (MN); On-site; USD 48,000 - 52,000; Full time

Benefits offered by this job

Health coverage

401(k)

Paid time off

Employee passes

Discounts

Flexible scheduling

Job summary

Giants Ridge, managed by Guest Services, is seeking a hands-on Sous Chef to support the Executive Chef in leading kitchen operations across restaurant and banquet services. You will supervise culinary staff, maintain quality, and ensure efficient production to meet client expectations.

This is a salaried role with a compensation range of $47,840 to $52,000 annually, commensurate with experience, and requires evenings, weekends and holidays. Benefits include health coverage and retirement plans.

Qualifications

• High School Diploma or GED required; culinary degree preferred.
• ServSafe certification or ability to obtain certification.
• Thorough knowledge of food safety, sanitation, and health department regulations.
• Understanding proper food handling, storage, and temperature control procedures.
• Knowledge of kitchen equipment operation, maintenance, and safety practices.
• Knowledge of dietary restrictions, food allergies, and special dietary accommodations.
• Understanding of hospitality and guest service standards.
• Strong culinary and food preparation skills across a variety of cooking techniques.
• Ability to supervise, train, and motivate kitchen staff.
• Strong communication and teamwork abilities.
• Ability to prioritize tasks and maintain efficiency during busy service periods.
• Ability to maintain high standards of food quality, presentation, and consistency.
• Problem-solving and decision-making skills to address operational challenges.

Responsibilities

• Assists in supervising, training, scheduling, disciplining, and direct culinary staff to ensure efficient kitchen operations.
• Ensures all food is prepared according to established recipes, presentation standards, and quality expectations.
• Controls food and operating expenses by monitoring costs, minimizing waste, and identifying opportunities for improved efficiency.
• Determines food and supply needs and maintains accurate inventory controls for food, beverages, and kitchen supplies.
• Monitors inventory levels and places orders as needed to maintain adequate product availability.
• Maintains and enforces a safe, clean, and sanitary work environment in accordance with all applicable food safety and health standards.
• Ensures proper standards are followed for food presentation, handling, cooking, housekeeping, sanitation, employee dress, and personal hygiene.
• Plans, schedules, supervises, and participates in daily culinary operations to ensure appropriate production levels, effective assignment of responsibilities, and timely preparation of food.
• Ensures banquet food is prepared in the appropriate quantities, meets quality standards, and is ready for service at the scheduled event time.
• Accommodates customer dietary requirements, allergies, and special requests while maintaining food safety and quality standards.
• Coordinates closely with front-of-house staff to ensure food is delivered accurately and service is timely and efficient.
• Identifies and resolves kitchen operational issues quickly and effectively, particularly during busy service periods.
• Assists with the development and implementation of new recipes, menu items, and seasonal offerings.
• Monitors kitchen equipment, work area, and operating practices for potential safety concerns and immediately reports any issues to management.
• Leads by example and promotes a professional, respectful, and team-orientated work environment.
• Performs other related duties as assigned to support the overall operation of the Food & Beverage department.

Skills

Culinary leadership

Food safety knowledge

Staff supervision

Strong communication

Problem solving

English proficiency

Kitchen operations

Verbal instructions

Education

High School Diploma or GED

Culinary degree or Associate's preferred

Job description

Giants Ridge, managed by Guest Services, is seeking a hands-on Sous Chef to support the Executive Chef in leading kitchen operations across restaurant and banquet services. You will supervise culinary staff, maintain quality, and ensure efficient production to meet client expectations.

This is a salaried role with a compensation range of $47,840 to $52,000 annually, commensurate with experience, and requires evenings, weekends and holidays. Benefits include health coverage and retirement plans.