Sous Chef for historic restaurant

Taher; Saint Paul (MN); On-site; USD 55,000 - 60,000; Full time

Job summary

Forepaugh's is seeking a Lead Line Cook to supervise the kitchen line, execute high-quality dishes, and mentor junior cooks in a fine-dining setting. This hands-on leadership role emphasizes consistent culinary execution, training, and efficient service flow.

The ideal candidate has proven line cook experience in demanding kitchens, strong cooking technique knowledge, and solid food-safety practice. Evening and weekend shifts are typical for this position.

Qualifications

• Proven experience as a line cook in a high-volume or fine-dining kitchen.
• Strong culinary skills and knowledge of cooking principles and techniques.
• Leadership ability and excellent communication under pressure.
• Thorough understanding of food safety, sanitation, and kitchen workflow.

Responsibilities

• Lead and support the kitchen line during service, delegating tasks and supervising junior cooks.
• Assist in training new cooks on stations, procedures, and standards.
• Communicate orders and timing with kitchen staff to ensure smooth service flow.

Skills

Line cook experience

Leadership ability

Food safety knowledge

Communication under pressure

Multitasking

Tools

ServSafe

Job description

The Lead Line Cook plays a vital role in Forepaugh's kitchen, acting as a working supervisor on the line. This person is responsible for executing high-quality dishes consistently, mentoring and coordinating with line cooks, and ensuring kitchen operations run smoothly during service. This is a hands-on leadership role suited to a seasoned cook ready to elevate quality in a fine-dining environment.

Key Responsibilities

Culinary Execution

• Prepare, cook, and plate menu items to exact recipe and presentation standards.
• Maintain consistency in flavor, portion size, and plating, reflecting Forepaugh's culinary identity.
• Master various cooking techniques -- sautéing, grilling, roasting, braising, etc. -- and implement them efficiently during service.

Leadership & Team Coordination

• Lead and support the kitchen line during service, delegating tasks and supervising junior cooks.
• Assist in training new cooks on stations, procedures, and standards.
• Communicate orders and timing with kitchen staff to ensure smooth service flow.

Quality & Safety Standards

• Maintain food safety and sanitation standards in compliance with health regulations (e.g., HACCP/ServSafe).
• Ensure mise en place is set up before service and line stations are clean and stocked.

Qualifications and Skills:

Required Qualifications

• Proven experience as a line cook in a high-volume or fine-dining kitchen.
• Strong culinary skills and knowledge of cooking principles and techniques.
• Leadership ability and excellent communication under pressure.
• Thorough understanding of food safety, sanitation, and kitchen workflow.
• Ability to multitask, stay organized, and uphold high quality standards.

Preferred Skills

• Experience in upscale or historic restaurant environments.
• Familiarity with seasonal, locally sourced ingredients.
• Ability to assist in menu refinement or daily specials.
• Commitment to excellence in both food quality and guest experience.

EOE/AA

Shift

Evenings and weekends

Regular/ Temporary

Regular

Pay Range

$55,000.00 - $60,000.00 / year

Pay Transparency

In order to support the Fair Compensation Strategy by the US Govt., HR Dept., clients are required to adhere to "Pay Transparency Law"; in the impacted states; that have mandated the employers to list the salary ranges in Job advertisements or postings for job opportunities and Job promotions.