Plant-Forward Sous Chef — Lead Kitchen & Events

University of Minnesota; Minneapolis (MN); On-site; USD 41,328,000 - 46,838,000; Full time

Benefits offered by this job

Competitive wages

Excellent retirement plans

Paid holidays & time off

Job summary

The University of Minnesota is seeking a Rootstock Sous Chef to lead and supervise all food operations with a focus on quality, safety, and customer service. You will train staff, manage schedules, and ensure consistent food preparation across dining areas.

This in-person, Civil-Service role requires strong leadership, menu planning, and adherence to sanitation standards, with competitive benefits and a pay range of $30.00–$34.00 per hour.

Qualifications

• Bachelor's Degree and 4+ years of professional culinary experience in a restaurant, hospitality, institutional, or high-volume food service environment or a combination of related education and work experience to equal at least 8 years.
• Previous lead cook or supervisory experience with kitchen operations.

Responsibilities

• Directly oversee bargaining unit staff, temporary/casual staff, and student workers in Arboretum dining and kitchens.
• Plan and execute events, catering, and satellite kitchens; create replicable SOPs for off-site events.
• Train staff on food preparation, safety, and sanitation; ensure PCI compliance in transactions.

Skills

Leadership

Food safety

Menu planning

Staff training

Sanitation

Communication

Flexibility

Education

Bachelor's Degree

Tools

PCI compliance

Job description

The University of Minnesota is seeking a Rootstock Sous Chef to lead and supervise all food operations with a focus on quality, safety, and customer service. You will train staff, manage schedules, and ensure consistent food preparation across dining areas.

This in-person, Civil-Service role requires strong leadership, menu planning, and adherence to sanitation standards, with competitive benefits and a pay range of $30.00–$34.00 per hour.