Senior Sous Chef – Private Club Events & Banquets

cwcos; Saint Paul (MN); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

High-profile events

Supportive leadership

Job summary

University Club of Saint Paul is seeking a hands-on Sous Chef to lead back-of-house culinary operations across daily dining, private events, and special functions. You will maintain top food quality, sanitation, and team performance in a fast-paced private club setting.

The role requires strong banquet, à la carte experience, and ServSafe credentials, with a focus on food cost control, inventory, and staff development. Flexibility for evenings, weekends, and holidays is expected.

Qualifications

• 5+ years of kitchen leadership in upscale venues.
• Strong banquet and à la carte experience.
• Knowledge of food cost control and inventory systems.
• ServSafe certification or ability to obtain.
• Excellent communication and organizational skills.
• Ability to lift 50 lbs and stand for extended periods.

Responsibilities

• Execute menu items to established recipes and presentation standards.
• Oversee prep production, line execution, and event plating.
• Maintain expo leadership during peak service.
• Supervise and mentor line cooks, prep cooks, and dish team.
• Assist with training, coaching, and performance accountability.
• Lead by example in attitude, work ethic, and culinary standards.
• Assist in scheduling and labor control to meet budget targets.
• Support inventory management, ordering, and cost control.
• Ensure compliance with food safety, sanitation, and health regulations.
• Execute high-volume banquet and wedding services.
• Collaborate with FOH leadership for seamless service.
• Support seasonal menu development and feature programming.

Skills

Banquet experience

À la carte experience

Food cost control

Inventory systems

ServSafe certification

Leadership

Communication

Physical stamina

Job description

University Club of Saint Paul is seeking a hands-on Sous Chef to lead back-of-house culinary operations across daily dining, private events, and special functions. You will maintain top food quality, sanitation, and team performance in a fast-paced private club setting.

The role requires strong banquet, à la carte experience, and ServSafe credentials, with a focus on food cost control, inventory, and staff development. Flexibility for evenings, weekends, and holidays is expected.