Sous Chef - Kahler Grand Hotel

Kahler Hospitality Group

Rochester (MN)

On-site

USD 53,000 - 55,000

Full time

6 days ago

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Benefits offered by this job

Competitive salary and bonuses

Relocation available

Health, dental, vision insurance

401(k)

Paid time off and holiday pay

Professional development opportunities

Job summary

Kahler Hospitality Group in Rochester, MN, seeks a skilled Sous Chef to support and oversee kitchen operations. You will work with the Executive Chef to plan production, supervise staff, and ensure safe, high‑quality food for hotel outlets and events.

Ideal candidates bring 2+ years of F&B supervisory experience, strong leadership, and a commitment to cost control and guest satisfaction. Competitive pay, benefits, and growth opportunities offered.

Qualifications

Ability to multi-task.
Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
Strong verbal and written communication skills.
Strong customer service skills.
Food Service Sanitation certification.
CPR certification preferred.

Responsibilities

Direct the day to day operations of all kitchen areas including outlets, banquets and stewarding.
Assign specific duties to all employees under supervision for efficient operation of kitchen.
Select, train and supervise kitchen staff in proper menu item preparation.
Schedule culinary staff to ensure proper coverage while controlling payroll costs.
Plan and manage procurement, production, preparation and presentation of all hotel food.
Prepare food according to specifications and work on line stations as needed.
Monitor sanitation and safety standards across kitchen and related areas.
Assist in menu implementation and back-up records to improve revenues and margins.
Maintain par stock levels through inventory, ordering and stocking shelves.
Perform other duties as assigned.

Skills

Multi-tasking

F&B operations

Customer service

Communication skills

Education

High School Diploma

Culinary/Food Sciences degree

Job description

About The Opportunity

Kahler Hospitality Group, a premier hospitality leader in Rochester, MN, is seeking a passionate, experienced, and creative Sous Chef to support this and oversee ongoing operations. This is your chance to put your signature on Rochester’s must-visit dining destination. The Sous Chef assists the Executive Chef in planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. High volume banquet experience preferred.

Responsibilities

Direct the day to day operations of all areas of the kitchen including, and stewarding.
Assign specific duties to all employees under supervision for efficient operation of kitchen
Select, train and supervise kitchen staff in the proper preparation of menu items
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line
Assists to plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Prepares food according to specifications, works line, stations as needed.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Assists in implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves.
Perform other duties as assigned by supervisor.

Supervisory Responsibilities

Direct the day to day operations of all areas of the kitchen including outlets, banquets, and stewarding.
Assign specific duties to all employees under supervision for efficient operation of kitchen
Select, train and supervise kitchen staff in the proper preparation of menu items

Education And Experience Required

High School Diploma required
College Degree in Culinary or Food Sciences preferred.
Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel.

Qualifications

Ability to multi-task.
Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
Strong verbal and written communication skills.
Strong customer service skills.

Qualifications

Food Service Sanitation certification.
CPR certification preferred.

Physical Demands

Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.

Description

Frequency

Lifting Frequently 20 lbs. Bending Frequently 0 Twisting Occasionally 0 Push/Pull Frequently 0 Sitting Occasionally 0 Standing Frequently 0 Walking Frequently 0 Other Never 0

WORK ENVIRONMENT