Lead Sous Chef: Kitchen Leadership, Menu & Cost Management

Kaskaid Hospitality; Eden Prairie (MN); On-site; USD 55,000 - 75,000; Full time

Job summary

Kaskaid Hospitality is seeking a Sous Chef to lead kitchen operations, ensure high-quality food preparation, and manage staff in a fast-paced environment. You will coordinate with corporate chefs, monitor costs, and uphold safety and sanitation standards.

The role requires strong leadership, attention to detail, and the ability to train and mentor culinary staff while maintaining exceptional guest satisfaction and product integrity.

Qualifications

• ServeSafe Certification or Food Handlers Certificate (or ability to get)
• Proficient with Microsoft Word, Excel, Outlook
• Basic math and measurement skills are required
• Ability to follow written and oral instructions and procedures
• Capable of supervising and motivating others as a role model

Responsibilities

• Schedule staff to manage labor costs
• Determine food and supply quantities to control costs
• Ensure availability of supplies for preparation
• Lead and motivate staff and teach continuously
• Coordinate new menu introductions from corporate chef
• Plan production to align with meal serving hours and maintain quality
• Ensure recipes and diet orders are followed on time
• Oversee portioning and distribution of food
• Store and handle food and supplies properly
• Follow health department food handling guidelines
• Minimize waste and control costs through proper use of time and equipment
• Report equipment issues to Home Office and coordinate repairs
• Serve as liaison for staff issues with HR
• Follow uniform, grooming, safety and sanitation rules

Skills

ServeSafe Certification

Computer skills

Basic mathematical skills

Instructional leadership

Effective communication

Time management

Delegation

Teamwork

Judgment and decision making

Multitasking

Integrity and ethics

Office software proficiency

Tools

Ovens

Stoves

Dishwasher

Slicers

Steamers

Mixers

Knives

Job description

Kaskaid Hospitality is seeking a Sous Chef to lead kitchen operations, ensure high-quality food preparation, and manage staff in a fast-paced environment. You will coordinate with corporate chefs, monitor costs, and uphold safety and sanitation standards.

The role requires strong leadership, attention to detail, and the ability to train and mentor culinary staff while maintaining exceptional guest satisfaction and product integrity.