Sous Chef

Roma KG; Owatonna (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Pet Insurance

Employer paid Life/LTD

401k

Employee Assistance Program

PTO

Job summary

Roma KG is seeking a Sous Chef to lead the kitchen team and ensure outstanding guest service and product quality. You will supervise line cooks, support Executive Chef in menus, and enforce health, safety, and sanitation standards.

The role focuses on achieving quality, consistency, and profitability across all hotel outlets. You will manage inventory, control food costs, and train culinary staff, while maintaining compliance with all policies and procedures.

Qualifications

• Two years’ experience in a similar position with a full-service hotel or restaurant.
• Food service certification required.
• Strong English reading, writing, and speaking skills.

Responsibilities

• Establish the day’s priorities and assign tasks to staff.
• Oversee food preparation and quality across all outlets.
• Assist in menu creation and implementation with the Executive Chef.
• Control costs through budgeting, purchasing, and inventory.
• Train staff and manage scheduling to control labor costs.

Skills

Leadership

Food service

Menu planning

Budgeting

Job description

BENEFITSMedicalDentalVisionPet InsuranceEmployer paid Life/LTDFully vested 401kEmployee Assistance ProgramPTOPOSITION OVERVIEWThe 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 RESPONSIBILITIESEstablish 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 simultaneously maximizing 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 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 hotel’s core values of ownership, innovation, craft, respect, and community.Primary duty will be performing work that is directly related to the hotel’s business operations and customers. This includes exercising discretion and independent judgment with respect to matters of significance.All other duties as requested.QUALIFICATIONSGood 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.