Lead Sous Chef: High-Volume Fine-Dining Kitchen Leader

Covenant Retirement Communities & Covenant Care; Golden Valley (MN); On-site; USD 33,000 - 45,000; Full time

Benefits offered by this job

Medical, dental & vision insurance

Life and disability insurance

PTO & holidays

403(b) with employer match

Fitness center access

Voluntary benefits

Job summary

Covenant Living is seeking an experienced culinary leader to oversee daily operations, develop menus, and supervise production for daily specials and event catering.

You will assist the Executive Chef with planning, ordering, inventory and food prep, while mentoring back-of-house staff and ensuring strict adherence to food safety standards. A strong background in high-volume kitchens and fine dining is preferred.

Qualifications

• High school diploma required; culinary degree preferred.
• Sanitation and Safe Food Handling certifications required or to be obtained within 6 months of hire.
• 5+ years managing high-volume kitchens; 3+ years in fine dining leadership preferred.
• Minimum of 3 years lead experience as Sous Chef or equivalent role.

Responsibilities

• Oversee daily culinary operations and supervise production of daily specials.
• Assist Executive Chef with planning, ordering, inventory and food prep.
• Mentor and lead back-of-house staff; enforce safety and sanitation policies.
• Monitor cost controls, procurement, and kitchen equipment needs.
• Prepare and portion meals for therapeutic diets and special events.
• Ensure compliance with HACCP, ServSafe and local regulations.

Skills

Leadership

Menu development

Food safety

Cost control

Inventory management

Communication

Training staff

Education

High school diploma

Culinary Arts degree

Sanitation certification

Safe Food Handling certification

Tools

ServSafe

Job description

Covenant Living is seeking an experienced culinary leader to oversee daily operations, develop menus, and supervise production for daily specials and event catering.

You will assist the Executive Chef with planning, ordering, inventory and food prep, while mentoring back-of-house staff and ensuring strict adherence to food safety standards. A strong background in high-volume kitchens and fine dining is preferred.