Sous Chef

Elior North America; Saint Paul (MN); On-site; USD 61,200 - 74,800; Full time

Benefits offered by this job

Medical

Dental

Vision

UNUM offering for accident, critical-?

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Job summary

Elior North America in Saint Paul, MN is seeking a skilled Sous Chef to supervise and participate in the preparation of salads, soups, fish, meats, vegetables, and desserts across locations. This onsite role supports multiple sites and ensures quality and timeliness in cooking and presentation.

The ideal candidate will have 3–5 years of culinary management experience, strong leadership, and cost-control skills. A bachelor’s degree in hospitality management is a plus.

Qualifications

• Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production.
• 3–5 years of culinary management experience.
• Strong leadership and oral/written communication skills.
• Proven track record of controlling costs and managing budgets.

Responsibilities

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and budgetary constraints; participate in menu development and purchasing specifications.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspect units to observe food preparation quality, service, cleanliness and sanitation.
• Implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain inventory controls for food, supplies, and equipment; interview, train and evaluate supervisory staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Other duties as assigned.

Skills

Leadership

Communication

Cost control

Education

Bachelor’s degree in hospitality management

Job description

Sous Chef

Job Reference Number: 40440

Employment Type: Full-Time , Onsite

Segment: Dining & Events

Brand: Lancer-Hospitality

Location: Saint Paul , Minnesota (US-MN)

The Role at a glance:

We are looking to add a skilled, experienced sous chef to our Lancer Hospitality team in Saint Paul, MN As a sous chef with Lancer, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. This role will be a support role that will support various locations.

What you'll be doing:

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

• Maintain proper production, safety and sanitation standards.

• Direct and participate in the daily preparation of standard and gourmet food items.

• Evaluate the quality of raw food and ensure the quality of the finished products.

• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

• Implement culinary production for special events, monotony breakers, and catered functions.

• Supervise and participate in the preparation and display of menu items for special functions.

• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.

• Control revenue and expenses to ensure financial goals.

• Ensure the highest level of customer service.

• Other duties as assigned.

What we're looking for:

Must-haves:

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

• Must have 3- 5 years of culinary management experience.

• Strong leadership, oral and written communication skills are required.

• A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

• Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Compensation Range

$68,000/yr.

Our Benefits:

• Medical (FT Employees)

• Dental

• Vision

• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity

• Discount Program

• Commuter Benefits (Parking and Transit)

• EAP

• 401k

• Sick Time

• Holiday Pay (9 paid holidays)

• Tuition Reimbursement (FT Employees)

• Paid Time Off

About Lancer:

Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities.

About Elior North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.