Sous Chef

The Post Oak; Minneapolis (MN); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining, retail,

Health benefits

Dental, vision, voluntary life, short/

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Oceanaire Seafood Room in downtown Minneapolis is seeking a motivated Sous Chef to lead a high-end kitchen known for seafood and guest experiences. You will work closely with the Executive Chef to mentor staff, manage operations, and uphold quality standards.

Ideal candidates have at least 2 years of culinary management experience in upscale dining, strong leadership and cost-control skills, and a commitment to exceptional sanitation and teamwork in a fast-paced environment.

Qualifications

• Minimum 2 years of culinary management in upscale dining.
• Strong back-of-house oversight including inventory, costs, and food quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history and strong work ethic.
• Culinary program graduate is a plus.

Responsibilities

• Lead by example to ensure guest satisfaction with a hands-on management style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Help achieve labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Maintain sanitation and organize work areas in compliance with OSHA.

Skills

Culinary management

Staff supervision

Cost control

Leadership & communication

Education

Culinary degree or diploma (preferred)

Job description

Overview

Oceanaire Seafood Room

Minneapolis, MN

Sous Chef

Ready to take the next step in your culinary career? The Oceanaire Seafood Room is seeking a Sous Chef to help lead a dynamic kitchen known for exceptional seafood, elevated dining, and outstanding guest experiences. Located in downtown Minneapolis, this role offers the chance to develop leadership skills, work with premium ingredients, and grow within one of the nation's premier hospitality organizations.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $68,000.00 - USD $75,000.00 /Yr.