Sous Chef - Kahler Grand Hotel

KAHLER HOSPITALITY GROUP; Rochester (CA); On-site; USD 53,000 - 55,000; Full time

Benefits offered by this job

Relocation available

Health insurance

401(k) plan

Paid time off

Job summary

Kahler Hospitality Group in Rochester, MN, is seeking an experienced Sous Chef to support the Executive Chef in planning and managing kitchen operations for the hotel, including banquet and high-volume services.

You will lead line and station prep, train staff, schedule shifts, and ensure food safety and cost controls while delivering quality, profitable meals aligned with corporate standards.

Qualifications

• 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.
• Food Service Sanitation certification.
• CPR certification preferred.

Responsibilities

• Direct the day-to-day operations of all kitchen areas including outlets, banquets, and stewarding.
• Assign duties to staff under supervision for efficient kitchen operations.
• Train and supervise kitchen staff in proper food preparation of menu items.
• Schedule culinary staff to ensure coverage while controlling payroll costs.
• Plan and manage procurement, production, and presentation of all hotel food in a safe, cost-effective manner.
• Prepare food according to specifications and work on line stations as needed.
• Monitor sanitation and maintenance of kitchen and related areas to meet standards.
• Assist in menu implementation to improve revenues and margins while maintaining quality.
• Maintain par stock levels by inventory, ordering, and stocking shelves.

Skills

Multitasking

F&B operations knowledge

Verbal & written communication

Customer service

Education

High School Diploma

Culinary/Food Sciences degree preferred

Job description

Overview

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.

Qualifications

To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.

• 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.

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

• 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

Frequently

Lifting

20 lbs.

Bending

0

Twisting

Occasionally

Push/Pull

0

Sitting

0

Standing

0

Walking

0

Other

Never

0

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Professional Kitchen environment

• Compensation: $53k - $55k annually based on qualifications and experience.

• Benefits:
  • Competitive salary and performance-based bonuses
  • Relocation available
  • Comprehensive health, dental, and vision insurance
  • 401(k)
  • Paid time off and holiday pay
  • Opportunities for professional development and career advancement