Sous Chef

Kaskaid Hospitality; Maple Grove (MN); On-site; USD 61,200 - 74,800; Full time

Job summary

Kaskaid Hospitality in Maple Grove, Minnesota is seeking a Sous Chef who embodies the Spirit of Hospitality. This role requires ensuring every guest leaves happy through high-quality food preparation and staff leadership. The Sous Chef collaborates closely with managers and chefs, overseeing operations and adhering to safety and sanitation protocols.

A comprehensive understanding of kitchen equipment and excellent interpersonal skills are essential. Compensation for this position is $68,000.00 per year.

Qualifications

• Demonstrates good judgment and decision making skills.
• Ability to work independently as well as in a team.
• Conformity to the highest standards of personal integrity and ethical behavior.

Responsibilities

• Schedule staff for effective labor costs.
• Oversee food preparation following standard recipes.
• Ensure compliance with health department guidelines.
• Coordinate introductions of new menu items.

Skills

ServeSafe Certification

Computer skills (Microsoft Word, Excel, Outlook)

Basic mathematical skills

Ability to follow instructions

Supervisory skills

Effective communication skills

Time management

Teamwork

Decision making skills

Knowledge of kitchen equipment

Education

Food Handlers Certificate

Tools

Microsoft Office

Kitchen equipment

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.

Compensation: $68,000.00 per year

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.