Sous Chef

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

Duties and Responsibilities

• Scheduling staff for proper labor costs.
• Determine amount and type of food and supplies required using production systems and controlling food costs.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Continuous teaching, leading and motivating staff in positive manner.
• Coordinates introduction of new menu items from corporate executive chef to staff.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved.
• Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits.
• Oversees the apportioning of food for service.
• Store and properly handle raw or prepared foods and non-food supplies, marking date and item.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
• Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs.
• Liaison for staff issues, reports all issues to Human Resources.
• Follow all designated uniform, grooming, safety and sanitation rules and regulations.

Knowledge And Skills

• ServeSafe Certification & Food Handlers Certificate (or ability to get)
• Computer skills (i.e. Microsoft Word, Excel, Outlook)
• Basic mathematical skills
• Ability to follow written and oral instructions and procedures.
• Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures
• Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas.
• Manages time effectively and prioritizes tasks for efficient service.
• Ability to delegate tasks effectively.
• Ability to work independently as well as in a team.
• Demonstrates good judgment and decision making skills.
• Ability to multi-task as well as stay on task and concentrate with constant interruptions.
• Conformity to the highest standards of personal integrity and ethical behavior.
• Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.
• Familiarity with Kitchen equipment:
  • Ovens
  • Stoves
  • Dishwasher
  • Slicers
  • Steamers
  • Mixers
  • Knives

Work Culture

Our Sous Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring every guest leaves happy. Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values.

The Sous Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.

Equal Employment Opportunity

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.