Sous Chef

Kaskaid Hospitality; Woodbury (MN); On-site; USD 59,500 - 80,500; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Kaskaid Hospitality in Woodbury, MN seeks a motivated Sous Chef to lead kitchen operations, schedule staff, control food costs, and ensure timely preparation of meals with consistent quality. You will implement recipes, supervise and coach the team, coordinate with the executive chef on new menu items, and uphold health, safety, and sanitation standards while delivering excellent guest experiences.

Compensation is $70,000 per year with full benefits; equal opportunity employer committed to

Qualifications

• ServeSafe Certification & Food Handlers Certificate (or ability to get).
• Proficient with Microsoft Word, Excel, and Outlook.
• Basic math and inventory skills, adaptable to supervisors’ directions.
• Able to supervise, motivate and lead staff to deliver quality service.
• Strong communication, planning, organization and problem-solving abilities.
• Demonstrated time management, delegation and teamwork.
• Ability to multitask and maintain integrity and sound judgment.

Responsibilities

• Scheduling staff for proper labor costs and coverage.
• Determine needed food and supplies to control costs and production.
• Ensure availability of supplies for timely preparation.
• Teach, lead and motivate staff in a positive manner.
• Coordinate introduction of new menu items from corporate chef.
• Plan production to align with meal serving hours while preserving quality.
• Ensure correct preparation following recipes and diet orders within time limits.
• Oversee apportioning of food for service.
• Store and handle foods and supplies with proper dating.
• Follow food safety guidelines and proper handling techniques.
• Report equipment repairs and coordinate outsourcing as needed.
• Liaise on staff issues and report to HR.
• Follow uniform, grooming, safety and sanitation rules.

Skills

ServeSafe & Food Handlers

Computer skills

Basic math

Follow instructions

Supervision

Communication

Time management

Delegate tasks

Teamwork

Decision making

Multitasking

Integrity

Tools

Microsoft Office

Kitchen equipment knowledge

Job description

Benefits

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

Compensation: $70,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.