Sous Chef: Lead Kitchen, Menus & Quality

Wischermann Partners; Owatonna (MN); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Pet Insurance

Employer paid Life/LTD

Fully vested 401k

Employee Assistance Program

PTO

Holiday Pay (Hourly)

Job summary

Wischermann Partners seeks a Sous Chef to lead the kitchen team, ensuring high-quality food and consistent presentation across outlets. You will work with the Executive Chef to implement menus, monitor costs, and maintain safety and sanitation standards.

The role requires strong leadership, two years of relevant experience, and a Food Service Certification. You will help manage inventory, train staff, and contribute to guest satisfaction through excellence in culinary execution.

Qualifications

• Two years’ experience in a similar role in a full-service hotel or restaurant.
• Commitment to food quality and presentation in line with hotel standards.
• Strong organizational and communication skills to lead a culinary team.
• Ability to lift up to 40 pounds and work a varied schedule including weekends.

Responsibilities

• Establish daily priorities and assign production and prep tasks to staff.
• Oversee preparation and quality of all menu items across outlets.
• Create and implement menus with the Executive Chef to meet standards and profitability.
• Monitor food cost, labor, and inventory per budget guidance.
• Ensure sanitation, safety, and proper use of kitchen equipment.

Skills

Leadership

Team management

Food quality control

Inventory management

Menu development

Cost control

Education

Food Service Certification

Tools

POS system

Inventory software

Job description

Wischermann Partners seeks a Sous Chef to lead the kitchen team, ensuring high-quality food and consistent presentation across outlets. You will work with the Executive Chef to implement menus, monitor costs, and maintain safety and sanitation standards.

The role requires strong leadership, two years of relevant experience, and a Food Service Certification. You will help manage inventory, train staff, and contribute to guest satisfaction through excellence in culinary execution.