Sous Chef

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

Benefits offered by this job

Extensive training program

Career development

Employee discounts on dining

Health benefit plans

Dental, vision, life and disability

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

The Oceanaire Seafood Room in Minneapolis, MN, is seeking a talented Sous Chef to deliver an upscale dining experience. Join a renowned venue for sustainable seafood and chef-driven cuisine in a polished, high-volume setting.

Responsibilities include assisting the Executive Chef, managing back-of-house staff, controlling costs, and maintaining sanitation. Benefits and training are provided; 68k–75k annual pay, DOE.

Qualifications

• At least 2 years of Culinary Management experience in upscale/fine dining.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost.

Responsibilities

• Ensure excellence in guest satisfaction with a Do Whatever It Takes attitude and lead-by-example management.
• Assist Executive Chef in managing back-of-house staff, including training and follow-up.
• Help achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization per OSHA regulations.

Skills

Culinary management

Back of house ops

Leadership

Communication

Education

Accredited culinary program

Job description

Overview

Oceanaire Seafood Room

Minneapolis, MN

Sous Chef

Located in the vibrant heart of downtown Minneapolis, The Oceanaire Seafood Room is seeking a talented Sous Chef to help deliver an exceptional upscale dining experience. Renowned for showcasing the freshest sustainable seafood from around the world, The Oceanaire blends classic preparations with innovative, chef-driven cuisine in a sophisticated yet welcoming atmosphere. As a Minnesota Bride 2026 Member and premier destination for weddings, celebrations, and private events, this is an exciting opportunity to grow your culinary career in a high-volume, polished environment committed to excellence, creativity, and unforgettable guest experiences.

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

#LI-AW1

Pay Range

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