Sous Chef

Midland Hills; Falcon Heights (MN); Hybrid; USD 55,000 - 62,000; Full time

Benefits offered by this job

Health and Dental insurance

Paid Time Off

401k matching

Complimentary employee meals

Facility access on Mondays

Job summary

Midland Hills Country Club in Roseville, MN, is seeking a Sous Chef to lead kitchen operations, supervise production staff, and ensure timely, high‑quality meals for a la carte, banquets and private events.

Requirements include at least three years in foodservice, supervisory experience, and a culinary degree or MN Certified Food Manager; Spanish language skills are a plus. Benefits include health and dental insurance, PTO, 401(k) matching, complimentary meals, and facility access on Mondays.

Qualifications

• Three years of experience in foodservice operations.
• Experience cooking at a club or fine dining setting.
• Supervisory experience.

Responsibilities

• Oversee production staff to ensure adherence to recipes and portion control.
• Update menus for seasonality and explain assignments to cooks.
• Assist in inventory and manage food costs and waste.
• Ensure sanitation and weekly/daily audits are maintained and staffing levels are appropriate.

Skills

Supervisory experience

Kitchen leadership

Food production

Spanish language

Education

Culinary degree

MN Certified Food Manager

Job description

Description

Job Title: Sous Chef

Department: Food and Beverage

Reports to: Executive Chef

Classification:

- Exempt (Salary)

- Expected Hours of Work: Flexible scheduling - Daytime, evening, and weekend hours.

Midland Hills Country Club has an exciting opportunity for a Sous Chef.

We pride ourselves on providing an excellent dining experience for our members from a service and food quality standpoint. We are located in Roseville, just 10 minutes from St. Paul and or Minneapolis. We recently finished renovating our Ballroom accommodating up to 300 guests with its own private patio and offer break-out rooms including an Executive Boardroom, all overlooking our Seth Raynor designed and recently restored golf course. We are searching for a Sous Chef who will bring a creative flair to the kitchen and ensure that the kitchen runs smoothly and turns out excellent products on time. In this important role, the individual supervises staff and produces all food needed for a la carte, banquet functions and private parties.

Responsibilities

Responsibilities include assuming complete charge of the kitchen in the absence of the Executive Chef. Overseeing all production staff to ensure adherence to recipes and butchering guidelines and coordinating culinary staff to ensure timely and high-quality meal production with consistent presentations and portion control. Responsible for updating menus for seasonality and as deemed necessary. Accountable for creating prep lists and explaining assignments to cooks according to production needs. Assist in ordering monthly inventories and managing food costs and waste. Participate in pre-shift meetings to answer FOH staff questions and working directly with the front of the house team to educate them on menu ingredients. Ability to work and oversee culinary and dishwashing staff and receive food and culinary department goods. Ensure all functions are set up 15 minutes before the start time, and all cooks are at their stations. Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists. Participate in interviewing and hiring process and ensuring appropriate staffing levels.

Midland Hills Country Club Mission Statement

“Midland Hills Country Club will provide a premier golf and social experience for its members, families, and friends in its prominent metropolitan location. We are dedicated to our club’s values of tradition, pride, and friendship by providing attractive facilities with excellent dining and club services from a friendly, professional staff.”

Requirements

Qualifications:

Required Education and Experience:

• At least three years of experience preparing food and cooking in a foodservice operation.
• Experience cooking at a club or fine dining restaurant.
• Supervisory experience.

Preferred Education and Experience:

• A culinary degree or certificate.
• State of MN Certified Food Manager.
• Spanish language proficiency is a plus in fostering relationships with our Spanish-speaking team-members.

Physical Demands

• Walking and/or standing for extended periods of time.
• Lift and carry racks or stacks of dishes, glassware, and other utensils weighing up to 30 lbs.
• Substantial repetitive motions of the wrists, hands, and fingers.
• Frequent bending, twisting, stooping, reaching, pushing, pulling, lifting, and climbing stairs and step stool.
• Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.
• Frequent washing of hands.
• Ability to lift up to 60 lbs.
• Frequent exposure to smoke, steam, high temperatures, humidity, extreme cold.

Work Environment

• Hazards include, but are not limited to, cuts from knives, broken glass and metal cans, burns, slipping and tripping.
• Cleaning chemical exposure.
• Exposure to heat, cold, and humidity.
• Elevated noise levels.

Compensation

• $55,000 to $62,000 DOE Base salary
• Health and Dental insurance.
• Paid Time Off (PTO).
• 401k matching program.
• Complimentary employee meals.
• Use of Midland Hill’s exceptional facilities (golf course, ski trails) on Mondays.