Lead Sous Chef: High-Volume Kitchen, Competitive Benefits

Mayo Civic Center; Rochester (MN); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical, dental, vision, life and disb

Paid vacation

401k plan

Job summary

Legends Global seeks a Sous Chef to support culinary operations at Mayo Civic Center in Rochester, MN. Under the Executive Chef and Executive Sous Chef, you will help lead production, ensure sanitation, and manage daily kitchen activities to meet high standards.

The ideal candidate will bring a culinary degree or certification, at least three years in a high-volume operation, strong leadership and cost awareness, and proficiency in Word, Excel and PowerPoint.

Qualifications

• Ideal candidate will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification.
• Minimum three (3) years’ experience in a high-volume full-service operation.
• Proven track record in improving kitchen efficiencies, quality and costs.
• Must have leadership, financial analysis, team building and communication skills/customer service.
• Must be able to obtain Food Protection Manager Certification.

Responsibilities

• Oversee culinary operations assigned to department and ensure sanitation standards.
• Coordinate event operations and monitor food and labor costs.
• Develop and cost menu items, update recipes and production forecasts.
• Lead and train staff, communicate with guests and clients.
• Enforce inventory controls and maintain clean, safe workspaces.

Skills

Leadership

Financial analysis

Team building

Communication

Food cost control

Kitchen oversight

Education

Culinary arts degree/certification

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

Legends Global seeks a Sous Chef to support culinary operations at Mayo Civic Center in Rochester, MN. Under the Executive Chef and Executive Sous Chef, you will help lead production, ensure sanitation, and manage daily kitchen activities to meet high standards.

The ideal candidate will bring a culinary degree or certification, at least three years in a high-volume operation, strong leadership and cost awareness, and proficiency in Word, Excel and PowerPoint.