Strategic Executive Sous Chef: Lead, Innovate, Delight

Kaskaid Hospitality; Minneapolis (MN); On-site; USD 52,000 - 67,000; Full time

Job summary

Kaskaid Hospitality is seeking an Executive Sous Chef to lead culinary operations, ensuring high quality, safe and cost-efficient food preparation. You will supervise staff, coordinate with the executive chef on new menu items, and manage inventory and workflow across service periods.

The role emphasizes teaching, motivation, and adherence to health, safety, and sanitation standards. You will act as a strong kitchen leader aligned with our hospitality mission.

Qualifications

• ServeSafe Certification and Food Handlers Certificate, or ability to obtain.
• Strong computer skills with Word, Excel, and Outlook.
• Basic mathematical skills.
• Ability to follow written and oral instructions.
• Ability to supervise and motivate others while serving as a role model.
• Effective communication, problem solving, planning, organizational and creative skills.
• Time management and prioritization of tasks.
• Delegation and teamwork ability.
• Good judgment and decision making.
• Ability to multi-task and stay focused amid interruptions.
• Highest standards of personal integrity and ethical behavior.
• Microsoft Office knowledge: Word, Excel and PowerPoint.
• Familiarity with kitchen equipment including ovens, stoves, dishwasher, slicers, steamers, mixers, knives.

Responsibilities

• Schedule staff to manage labor costs and ensure adequate coverage.
• Determine food quantities and supplies to control costs and meet production needs.
• Ensure availability of supplies and food for preparation in a timely manner.
• Provide continuous teaching, leadership, and motivation to staff.
• Coordinate introduction of new menu items from corporate executive chef to staff.
• Plan food production to align with serving hours while maintaining quality and appearance.
• Oversee proper preparation of food per recipes and diet orders within deadlines.
• Oversee accurate food portioning for service.
• Store and label raw or prepared foods and supplies with dates.
• Handle food per local health department guidelines and safety rules.
• Minimize waste by efficient use of time, materials, and equipment.
• Report equipment repairs and coordinate outsourcing as needed.
• Be a liaison for staff issues and report to Human Resources.
• Follow uniforms, grooming, safety and sanitation standards.

Skills

Leadership

Communication

Time Management

Problem Solving

Planning

Delegation

Teamwork

Decision Making

Multi-tasking

Integrity

Creativity

Tools

MS Word

Excel

Outlook

PowerPoint

Job description

Kaskaid Hospitality is seeking an Executive Sous Chef to lead culinary operations, ensuring high quality, safe and cost-efficient food preparation. You will supervise staff, coordinate with the executive chef on new menu items, and manage inventory and workflow across service periods.

The role emphasizes teaching, motivation, and adherence to health, safety, and sanitation standards. You will act as a strong kitchen leader aligned with our hospitality mission.