Sous Chef

Wischermann Partners; Owatonna (MN); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Pet Insurance

Employer paid Life/LTD

Fully vested 401k

Employee Assistance Program

PTO

Holiday Pay (Hourly)

Job summary

Wischermann Partners seeks a Sous Chef to lead the kitchen team, ensuring high-quality food and consistent presentation across outlets. You will work with the Executive Chef to implement menus, monitor costs, and maintain safety and sanitation standards.

The role requires strong leadership, two years of relevant experience, and a Food Service Certification. You will help manage inventory, train staff, and contribute to guest satisfaction through excellence in culinary execution.

Qualifications

• Two years’ experience in a similar role in a full-service hotel or restaurant.
• Commitment to food quality and presentation in line with hotel standards.
• Strong organizational and communication skills to lead a culinary team.
• Ability to lift up to 40 pounds and work a varied schedule including weekends.

Responsibilities

• Establish daily priorities and assign production and prep tasks to staff.
• Oversee preparation and quality of all menu items across outlets.
• Create and implement menus with the Executive Chef to meet standards and profitability.
• Monitor food cost, labor, and inventory per budget guidance.
• Ensure sanitation, safety, and proper use of kitchen equipment.

Skills

Leadership

Team management

Food quality control

Inventory management

Menu development

Cost control

Education

Food Service Certification

Tools

POS system

Inventory software

Job description

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 to maximize profitability and ensure superior guest service and product quality.

Responsibilities

• Establish the day’s 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 maintaining the hotel’s 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 necessary stocks are on hand at the right quality and quantity.
• Adhere to Health and Safety regulations.
• 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.
• Store commodities (fresh food, dry goods, cleaning materials) properly.
• Train culinary team on food quality and presentation in accordance with 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.
• Utilize excess items in daily specials or other dishes as appropriate.
• Transport empty, dirty pots and pans to the pot wash station.
• Maintain knowledge of departmental policies, service standards, and standard operating procedures.
• Be familiar with hotel services/features and local attractions to respond to guest inquiries accurately.
• Maintain knowledge of equipment and use only as intended.
• Maintain knowledge of all menu items available in the assigned outlet, designated plating, allergies, and garnishes for each dish.
• Maintain knowledge of table/seat/station numbers, proper table setups, room capacity, hours of operation, menus, price ranges, and dress code of the 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.
• Achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
• Primary duty is related to the hotel’s business operations and customers, exercising discretion and independent judgment on 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.
• Ability to perform job functions with attention to detail and speed and accuracy, with the ability to remain calm and resolve problems using good judgment.
• 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 the entire shift.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Benefits

• Medical
• Dental
• Vision
• Pet Insurance
• Employer paid Life/LTD
• Fully vested 401k
• Employee Assistance Program
• PTO
• Holiday Pay (Hourly)