Signature Sous Chef - High-Volume Hotel Kitchen Lead

KAHLER HOSPITALITY GROUP; Rochester (CA); On-site; USD 53,000 - 55,000; Full time

Benefits offered by this job

Relocation available

Health insurance

401(k) plan

Paid time off

Job summary

Kahler Hospitality Group in Rochester, MN, is seeking an experienced Sous Chef to support the Executive Chef in planning and managing kitchen operations for the hotel, including banquet and high-volume services.

You will lead line and station prep, train staff, schedule shifts, and ensure food safety and cost controls while delivering quality, profitable meals aligned with corporate standards.

Qualifications

• High School Diploma required.
• College Degree in Culinary or Food Sciences preferred.
• Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel.
• Food Service Sanitation certification.
• CPR certification preferred.

Responsibilities

• Direct the day-to-day operations of all kitchen areas including outlets, banquets, and stewarding.
• Assign duties to staff under supervision for efficient kitchen operations.
• Train and supervise kitchen staff in proper food preparation of menu items.
• Schedule culinary staff to ensure coverage while controlling payroll costs.
• Plan and manage procurement, production, and presentation of all hotel food in a safe, cost-effective manner.
• Prepare food according to specifications and work on line stations as needed.
• Monitor sanitation and maintenance of kitchen and related areas to meet standards.
• Assist in menu implementation to improve revenues and margins while maintaining quality.
• Maintain par stock levels by inventory, ordering, and stocking shelves.

Skills

Multitasking

F&B operations knowledge

Verbal & written communication

Customer service

Education

High School Diploma

Culinary/Food Sciences degree preferred

Job description

Kahler Hospitality Group in Rochester, MN, is seeking an experienced Sous Chef to support the Executive Chef in planning and managing kitchen operations for the hotel, including banquet and high-volume services.

You will lead line and station prep, train staff, schedule shifts, and ensure food safety and cost controls while delivering quality, profitable meals aligned with corporate standards.