Sous Chef - Commonwealth Company

Commonwealth Companies; Saint Paul (MN); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive salary based on experience

Professional growth opportunities

Supportive leadership team

Job summary

A respected private club in Saint Paul is seeking a Sous Chef to lead all culinary operations, ensuring the highest food quality and sanitation standards. You will supervise kitchen staff, manage events, and play a key role in menu development. The ideal candidate has over 3 years of kitchen leadership experience in upscale dining environments and possesses strong communication skills. This position offers a competitive salary and growth within the private club, requiring flexibility for evenings and weekends.

Qualifications

• 3+ years of kitchen leadership experience preferred in upscale restaurants, hotels, or private clubs.
• Strong banquet and à la carte experience required.
• Knowledge of inventory systems and cost control essential.

Responsibilities

• Lead back-of-house culinary operations and ensure food quality.
• Supervise and mentor cooking staff and foster teamwork.
• Manage scheduling and meet budget targets in the kitchen.
• Execute high-volume banquet services with precision.

Skills

Kitchen leadership experience

Communication skills

Food cost control knowledge

Ability to lift 50 lbs

Organizational skills

Education

ServSafe certification (or ability to obtain)

Job description

Position Summary

The Sous Chef is leading all back‑of‑house culinary operations at the University Club of Saint Paul. This role is responsible for maintaining the highest standards of food quality, consistency, sanitation, and team performance across daily dining service, private events, and special functions. The Sous Chef is a hands‑on leader who thrives in a fast‑paced, high‑expectation private club environment.

Key Responsibilities

Culinary Execution & Quality Control

• Execute menu items to established recipes and presentation standards
• Ensure consistency, quality, and proper portioning across all services
• Oversee prep production, line execution, and event plating
• Maintain strong expo leadership during peak service

Team Leadership & Development

• Supervise and mentor line cooks, prep cooks, and dish team
• Assist with training, coaching, and performance accountability
• Foster a culture of professionalism, urgency, and teamwork
• Lead by example in attitude, work ethic, and culinary standards

Operations & Kitchen Management

• Assist in scheduling and labor control to meet budget targets
• Support inventory management, ordering, and cost control
• Ensure compliance with food safety, sanitation, and health regulations
• Maintain a clean, organized, and efficient kitchen environment

Events & Member Dining

• Execute high‑volume banquet and wedding services with precision
• Collaborate with FOH leadership to ensure seamless service execution
• Support seasonal menu development and feature programming

Qualifications

• 3+ years of kitchen leadership experience (upscale restaurant, hotel, or private club preferred)
• Strong banquet and à la carte experience
• Knowledge of food cost control and inventory systems
• ServSafe certification (or ability to obtain)
• Strong communication and organizational skills
• Ability to lift 50 lbs and stand for extended periods

What We Offer

• Competitive salary based on experience
• Professional growth within a respected private club environment
• Opportunity to lead high‑profile events and member programming
• Supportive leadership team and structured operations

Work Environment

The University Club of Saint Paul is a historic private club known for refined dining, weddings, and special events. This role requires flexibility, including evenings, weekends, and holidays, especially during peak event seasons.

If you're a driven culinary professional ready to take the next leadership step in a high‑standard hospitality environment, we encourage you to apply.