Sous Chef

BENCHMARK; Minneapolis (MN); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Flexible spending accounts

Matched 401(k)

Paid time off

Hotel discounts

Job summary

BENCHMARK is seeking a Sous Chef in Minneapolis, Minnesota. The role involves coordinating kitchen personnel, preparing dishes, and ensuring compliance with all safety and sanitation standards.

The ideal candidate will have expert cooking skills, proficiency in inventory management, and strong communication abilities. A comprehensive benefits package is included, offering medical, dental, vision, and much more.

Qualifications

• Must be able to stand for 8-10 hours a day in a fast-paced environment.
• Must be physically capable of lifting heavy objects.
• Effective communication skills with guests and team members.

Responsibilities

• Prepare and cook dishes utilizing expert knowledge of cooking techniques.
• Ensure compliance with sanitation and safety standards.
• Assume responsibility for the kitchen in the absence of the Executive Chef.

Skills

Expert knowledge of cooking techniques

Ability to cut, trim, and carve meats

Knowledge of food storage and sanitation

Customer service skills

Inventory management skills

Job description

Sous Chef

The Sous Chef will report to the Executive Chef and assist in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.

Essential Functions

• Prepare and cook dishes, utilizing expert knowledge of cooking techniques, flavor profiles, and plating.
• Cut, trim, bone and carve meats and poultry for cooking; weight and measure designated ingredients.
• Properly store foods in designated areas following wrapping, dating, and rotation procedures.
• Take responsibility for the quality and consistency of product taste and presentation.
• Utilize approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control.
• Ensure all deadlines are met in food production based on production orders.
• Assist the Executive Chef with inventory and ordering new supplies to maintain proper inventory.
• Ensure clean work areas, equipment, and utensils, complying with industry sanitation requirements.
• Interact with staff and customers and resolve customer complaints in a friendly and service-oriented manner.
• Interact with co-workers to ensure compliance with company service standards, inventory, and cash control procedures.
• Assure compliance with all sanitation, ServSafe, OSHA safety, production, and merchandising requirements.
• Assume responsibility for the kitchen in the absence of the Executive Chef.
• Perform other duties as assigned.

Requirements

• Arrive at work on time and when scheduled.
• Stand on feet for 8-10 hours a day and work in a fast-paced environment; be physically able to move and lift large, heavy objects such as hotboxes and food inventory or supplies.
• Communicate effectively with guests and team members verbally or in written form, over the phone or in person.
• Learn, follow, and enforce standards for cleanliness.
• Follow all safety procedures/standards and recognize and act in emergency situations.

Benefits

We offer a comprehensive full-time benefits package consisting of medical, dental, vision, pet discount program, flexible spending accounts, matched 401(k), life, critical accidental or illness, short- and long-term disability, paid time off, and wonderful hotel discounts and much more.

Compensation

$65,000.00 - $70,000.00

Equal Opportunity Employer

Pyramid Global Hospitality is an equal opportunity employer.