Sous Chef

The Oceanaire Seafood Room; Minneapolis (MN); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

The Oceanaire Seafood Room in Minneapolis, MN is seeking a Sous Chef to lead a dynamic kitchen known for exceptional seafood, elevated dining, and outstanding guest experiences. This role offers leadership development and growth within a premier hospitality organization.

Responsibilities include managing back-of-house staff, training, and inventory control, while ensuring top-tier guest satisfaction and adherence to sanitation standards.

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong staff supervision, inventory controls, and food/labor cost management.
• Excellent communication, leadership, and conflict resolution skills.

Responsibilities

• Ensures guest satisfaction with a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff including training and development.
• Aim to meet or exceed budgeted labor and other costs through planning and execution.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Leadership

Staff supervision

Communication

Conflict resolution

Education

Culinary degree

Job description

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.

• 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

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

• Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• 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.