Lead Sous Chef: Fine Dining Seafood

The Oceanaire Seafood Room; Minneapolis (MN); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

The Oceanaire Seafood Room in Minneapolis, MN is seeking a Sous Chef to lead a dynamic kitchen known for exceptional seafood, elevated dining, and outstanding guest experiences. This role offers leadership development and growth within a premier hospitality organization.

Responsibilities include managing back-of-house staff, training, and inventory control, while ensuring top-tier guest satisfaction and adherence to sanitation standards.

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong staff supervision, inventory controls, and food/labor cost management.
• Excellent communication, leadership, and conflict resolution skills.

Responsibilities

• Ensures guest satisfaction with a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff including training and development.
• Aim to meet or exceed budgeted labor and other costs through planning and execution.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Leadership

Staff supervision

Communication

Conflict resolution

Education

Culinary degree

Job description

The Oceanaire Seafood Room in Minneapolis, MN is seeking a Sous Chef to lead a dynamic kitchen known for exceptional seafood, elevated dining, and outstanding guest experiences. This role offers leadership development and growth within a premier hospitality organization.

Responsibilities include managing back-of-house staff, training, and inventory control, while ensuring top-tier guest satisfaction and adherence to sanitation standards.