Lead Sous Chef — High-Volume Kitchen Leadership

Morrissey Hospitality Inc.; Town of River Falls (WI); On-site; USD 32,000 - 37,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Life Insurance

Long Term Disability Insurance

401(k) Retirement Plan

Paid Time Off

Job summary

Morrissey Hospitality Inc. is seeking a full-time supervisor for the Tattersall kitchen in River Falls, WI.

The role involves overseeing food preparation, directing culinary staff, and ensuring safe, high-quality outputs while managing inventory and orders. The ideal candidate has 2–3 years of supervisory experience in a fast-paced F&B setting, strong knowledge of food cost, and familiarity with kitchen safety and regulations.

Qualifications

• 2-3 years of supervisory/management experience in a high-volume F&B environment.
• Exceptional knowledge of food preparation.
• Working knowledge of food cost, purchasing and kitchen equipment operations.
• Working knowledge of Microsoft Office software and food costing systems.
• Strong knowledge of state and federal laws/regulations related to food, safety, sanitation, and employment.
• Ability to move up to 50 pounds and operate kitchen tools.

Responsibilities

• Cooks, prepares and directs staff on preparation per recipes and procedures.
• Expedites service and oversees flow of orders.
• Assists in purchasing, preparation and delivery of items while managing inventories.
• Assist with recruiting, hiring, and scheduling of BOH staff.
• Ensure safety standards and guidelines are followed for equipment and facility.
• Complete all other duties as assigned.

Skills

Supervisory experience

Food preparation

Food cost & purchasing

Kitchen equipment operations

Microsoft Office

Food safety & employment laws

CFPM (preferred)

Tools

Microsoft Office

Job description

Morrissey Hospitality Inc. is seeking a full-time supervisor for the Tattersall kitchen in River Falls, WI.

The role involves overseeing food preparation, directing culinary staff, and ensuring safe, high-quality outputs while managing inventory and orders. The ideal candidate has 2–3 years of supervisory experience in a fast-paced F&B setting, strong knowledge of food cost, and familiarity with kitchen safety and regulations.