Sous Chef

Burger Burger; Saint Louis Park (MN); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

401(k)

401(k) matching

Dental insurance

Job summary

Burger Burger in Saint Louis Park, Minnesota, is hiring a Sous Chef dedicated to embodying the Spirit of Hospitality. This role involves leading the kitchen team, ensuring quality food preparation, and fostering a guest-focused environment.

The ideal candidate will possess ServeSafe Certification and strong communication skills, remaining effective under pressure while managing team tasks. Benefits include health insurance, paid time off, and 401(k) options.

Qualifications

• ServeSafe Certification & Food Handlers Certificate (or ability to get).
• Ability to follow written and oral instructions and procedures.
• Ability to work independently and as part of a team.

Responsibilities

• Schedule staff for proper labor costs.
• Determine food and supply needs while controlling costs.
• Ensure timely availability of supplies and food.

Skills

ServeSafe Certification & Food Handlers Certificate

Computer skills (i.e. Microsoft Word, Excel, Outlook)

Basic mathematical skills

Effective communication skills

Supervisory practices and procedures knowledge

Ability to multi-task

Tools

Ovens

Stoves

Dishwasher

Slicers

Steamers

Mixers

Knives

Job description

Benefits

• Health insurance


• Paid time off


• Vision insurance


• 401(k)


• 401(k) matching


• Dental insurance

Duties and Responsibilities

• Scheduling staff for proper labor costs.


• Determine amount and type of food and supplies required using production systems and controlling food costs.


• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.


• Continuous teaching, leading and motivating staff in positive manner


• Coordinates introduction of new menu items from corporate executive chef to staff.


• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved.


• Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits.


• Oversees the apportioning of food for service


• Store and properly handle raw or prepared foods and non-food supplies, marking date and item.


• Handle food in a manner that is consistent with local health department guidelines.


• Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.


• Report necessary equipment repair and maintenance to Home Office, and facilitates outsourcing of repairs.


• Liaison for staff issues, reports all issues to Human Resources


• Follow all designated uniform, grooming, safety and sanitation rules and regulations

Knowledge and Skills

• ServeSafe Certification & Food Handlers Certificate (or ability to get)


• Computer skills (i.e. Microsoft Word, Excel, outlook)


• Basic mathematical skills


• Ability to follow written and oral instructions and procedures.


• Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures


• Effective communication, problem solving, planning, organizational, and creative skills; desire to contribute with innovative ideas


• Manages time effectively and prioritizes tasks for efficient service


• Ability to delegate tasks effectively.


• Ability to work independently as well as in a team.


• Demonstrates good judgment and decision making skills.


• Ability to multi-task as well as stay on task and concentrate with constant interruptions.


• Conformity to the highest standards of personal integrity and ethical behavior.


• Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint.


• Familiarity with Kitchen equipment including:Kitchen equipment
  
  
  
  • Ovens
  
  
  • Stoves
  
  
  • Dishwasher
  
  
  • Slicers
  
  
  • Steamers
  
  
  • Mixers
  
  
  • Knives
  
  
  
  

Work Culture

Our Sous Chefs must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy! Our Managers and Chefs operate closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety and sanitation are non negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision and Values.

The Sous Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.