Sous Chef

Kaskaid Hospitality; Saint Louis Park (MN); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

401(k)

401(k) matching

Dental insurance

Job summary

Kaskaid Hospitality is seeking a Sous Chef to oversee food preparation and manage kitchen staff in Saint Louis Park, Minnesota. The ideal candidate will embody the Spirit of Hospitality, ensure every guest leaves happy, and maintain the highest quality of food and beverage standards. Responsibilities include scheduling, training staff, and ensuring compliance with health guidelines.

The position offers a collaborative work culture focused on guest satisfaction and operational excellence. Ideal candidates should have strong communication and organizational skills along with relevant certifications and kitchen experience.

Qualifications

• Ability to follow written and oral instructions.
• Ability to work both independently and in a team.
• Demonstrates good judgment in decision making.

Responsibilities

• Schedule staff for labor cost management.
• Ensure availability of supplies and food for preparation.
• Coordinate training and motivate staff positively.
• Oversee food preparation and compliance with safety regulations.
• Handle food following local health guidelines.

Skills

ServeSafe Certification & Food Handlers Certificate

Computer skills (Word, Excel, Outlook)

Basic mathematical skills

Supervisory practices and procedures knowledge

Effective communication skills

Team motivation

Time management

Ability to delegate tasks

Good judgment and decision making

Familiarity with kitchen equipment

Job description

Benefits

• Health insurance
• Paid time off
• Vision insurance
• 401(k)
• 401(k) matching
• Dental insurance

Duties and Responsibilities

Primary duties and responsibilities include, but are not limited to, the following:

• 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.