Lead Sous Chef — High-Volume Resort Kitchen

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

Benefits offered by this job

Health Coverage

Retirement Savings (401k)

Paid Time Off

Mountain Perks (employee passes)

Exclusive Golf Privileges

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 for restaurant and banquet services. You will supervise culinary staff, ensure quality, and drive efficiency in a high-volume environment.

This salaried role requires strong leadership, knowledge of food safety, and the ability to manage inventory and costs while maintaining exceptional dining experiences for guests.

Qualifications

• High School Diploma or GED required.
• Culinary or Associate's degree in food service or related field preferred.
• ServSafe Food 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.

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.

Skills

Culinary

Staff supervision

Food safety

Budgeting

Communication

Education

High School Diploma or GED

Culinary degree 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 for restaurant and banquet services. You will supervise culinary staff, ensure quality, and drive efficiency in a high-volume environment.

This salaried role requires strong leadership, knowledge of food safety, and the ability to manage inventory and costs while maintaining exceptional dining experiences for guests.