Sous Chef

Wischermann Partners, Inc.; Minneapolis (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Complimentary Parking

Medical

Dental

Vision

Pet Insurance

Employer paid Life/LTD

Fully vested 401k

Employee Assistance Program

PTO

Holiday Pay (Hourly)

Recognition Program

Volunteer Initiatives

Marriott Hotel Travel Discounts

Job summary

Wischermann Partners, Inc. is seeking a Sous Chef to lead the kitchen team and support the Executive Chef in delivering high-quality meals across hotel outlets. You will manage line cooks, ensure recipe adherence, control costs, and uphold guest service standards while driving menu execution and operational profitability.

Responsibilities include scheduling, inventory management, sanitation, training staff, and collaborating on new menu development to meet brand standards and guest expectations.

Qualifications

• Excellent reading, writing and verbal English communication.
• Two years minimum experience in a similar hotel/restaurant role.
• Food service certification is required.

Responsibilities

• Lead line cooks and supervise kitchen operations.
• Ensure food quality and presentation across outlets.
• Monitor inventory and control food costs.
• Collaborate with Executive Chef on new menus.
• Ensure health, safety and sanitation compliance.
• Train staff and manage schedules and labor.

Skills

English proficiency

Team collaboration

Attention to detail

Problem-solving under pressure

Flexible schedule

Physical stamina

Education

Food service certification

Job description

BENEFITS

• Complimentary Parking
• Medical
• Dental
• Vision
• Pet Insurance
• Employer paid Life/LTD
• Fully vested 401k
• Employee Assistance Program
• PTO
• Holiday Pay (Hourly)
• Recognition Program
• Volunteer Initiatives
• Marriott Hotel Travel Discounts

POSITION OVERVIEW

The Sous Chef is responsible for providing the leadership expertise that ensures the effective and efficient operation of the kitchen. They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and product quality.

DUTIES AND RESPONSIBILITIES

• Establish the days priorities and assign production and prep tasks to staff to execute.
• Ensure food quality in all outlets by overseeing preparation of all food items and managing inventory.
• Maximize food quality and presentation while simultaneously maximizing the hotels standards and profits.
• With the Executive Chef, create and implement new menus for the assigned outlets.
• Follow budgetary guidance for food cost and culinary labor metrics.
• Maintain and oversee the sanitation, maintenance, and proper use of all kitchen equipment.
• Ensure that the necessary stocks are on hand at the right quality and quantity.
• Ensure that all Health and Safety regulations, are being strictly adhered to.
• Ensure that each cook receives the correct orders for the appropriate tables.
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
• Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.
• Train culinary team on food quality and presentation in accordance to hotel standards.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Train staff on the economic impact of portion controls, proper food preparation and other cost controls.
• Assist in hiring and associate development, providing coaching and mentorship to the associates on an ongoing basis.
• Prepare all dishes following recipes and yield guides.
• Produce all food according to hotel standards for all applicable outlets and to the highest quality.
• Work with excess items that can be used in daily specials or elsewhere.
• Transport empty, dirty pots and pans to the pot wash station.
• Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain complete knowledge of equipment and use only as intended.
• Maintain complete knowledge of all menu items available in the assigned outlet.
• Maintain complete knowledge of designated plating, allergies, and garnishes for each dish.
• Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Maintain a professional and personable appearance at all times, according to hotel standards.
• Successfully achieve the hotels core values of ownership, innovation, craft, respect, and community.
• Primary duty will be performing work that is directly related to the hotels business operations and customers. This includes exercising discretion and independent judgment with respect to matters of significance.
• All other duties as requested.

QUALIFICATIONS

• Good reading, writing, and oral proficiency in the English language.
• Minimum two years experience in a similar position with a full-service hotel or restaurant.
• Food service certification required.
• Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
• Ability to work effectively with co-workers as part of a team and with minimal supervision.
• Flexibility to work a varied schedule, which may include weekends and holidays.
• Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
• Ability to stand and walk for entire shift.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

We are an equal opportunity employer and consider all qualified applicants without regard to legally protected characteristics. Employment decisions are made based on qualifications, merit, and business need. Reasonable accommodation(s) may be provided through the interactive process to enable qualified applicants and associates to perform the essential functions of the position.

Offers of employment are contingent upon the successful completion of a background check, and we participate in E-Verify to confirm employment eligibility.