Sous Chef: 925 Restaurant

Sage Hospitality Group; Wayzata (MN); On-site; USD 60,000 - 70,000; Full time

Job summary

Sage Hospitality Group is seeking a Sous Chef for ninetwentyfive Restaurant in Wayzata, MN. The role involves managing food preparation and staff while upholding high standards of service and kitchen operations. Ideal candidates will have leadership experience and a strong background in food management.

Benefits

Sage Hotel & Restaurant Discounts across the US

Paid vacation, sick and holiday pay

Medical, Vision, Dental Insurance

401k

Convenient Location

Free Shift Meal

Qualifications

• 1-2 years of experience in a related position.
• Requires advanced knowledge of food management principles.
• Ability to manage people and complex problems.

Responsibilities

• Manage daily food production and presentation at the restaurant.
• Supervise kitchen staff and maintain a safe work environment.
• Monitor food and labor costs and prepare reports.

Skills

Leadership

Food Management

Team Management

Education

High school education or equivalent

Job description

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ninetwentyfive is an independent restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Applying a seasonal, local lens to coastal trends, ninetwentyfive delivers a casually sophisticated experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there’s always something happening here - from live music to pet-friendly patio events, happy hour, unique tastings, special menus and more. Featuring seasonal food and beverage menus - including a robust, yet approachable wine and whiskey collection - ninetwentyfive reflects a mix of authentic Midwestern heritage and charming seaside influences from Charleston to Cape Cod

ninetwentyfive is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve.

Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals -- achievers and leaders; passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career!

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
  
  
  

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
  
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
  
  
  

Environment

Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

The Perks

• Sage Hotel & Restaurant Discounts across the US
• Paid vacation, sick and holiday pay
• Medical, Vision, Dental Insurance
• 401k
• Convenient Location
• Free Shift Meal
  
  
  

USD $60,000.00 - USD $70,000.00 /Yr.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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