Executive Catering Sous Chef

Compass Group•Minneapolis, MN

3d•$60,000 - $65,000

About The Position

The Executive Catering Sous Chef is second in command for kitchen functions and food production, working in lieu of the Sous Chef. The role produces high-quality food according to banquet event orders while managing associated costs to support reasonable profitability. Responsibilities include menu planning, portion control, maintaining quality standards, and training employees. The position also supervises banquet food preparation and service, ensures safe food handling and sanitary work areas, and assumes duties assigned by the Executive Chef or other management.

Requirements

High school diploma or GED.
At least two years of direct cooking experience.
At least two years of supervisory responsibilities.
Strong knowledge of food preparation and presentation.
Ability to follow oral instructions.
Ability to work flexible hours and days as business demands.
Must be Food Safety Certified or attain certification within 30 days at the manager level.
Ability to lift and move up to 50 pounds.
Ability to work in a fast-paced environment.
Ability to stand or walk for varying periods, sometimes for long periods.
Ability to stoop, kneel, crouch, lift, reach, carry, push, pull, and use hands and fingers skillfully.
Knowledge of kitchen equipment functions and maintenance.
Ability to perform the four basic arithmetic operations.
Ability to work independently with minimal supervision and maintain high energy.
Ability to direct a team in a high-pressure environment.
Strong interpersonal communication skills and commitment to excellent customer service.
Ability to multitask.
Must be well groomed and wear a proper uniform and name tag.

Nice To Haves

Secondary culinary program education.
Ability to speak, read, and write English.

Responsibilities

Perform duties assigned by the Executive Chef and department head or other members of management.
Assume Sous Chef duties and shifts as required.
Supervise and coordinate preparation of banquet menu items according to standard recipe cards, with attractive presentation and timely service.
Ensure proper rotation and freshness of food products.
Handle disciplinary matters in the Chef’s absence.
Maintain sanitary work areas and temperature controls throughout service.
Assist with monthly inventories and ensure their accuracy when required.
Communicate effectively with peers, superiors, and guests.
Clean assigned equipment using appropriate chemicals and protective equipment when required.
Inform management of equipment, supply, and chemical product needs or opportunities.
Promote teamwork and maintain a positive attitude.
Ensure compliance with health and safety codes and the Associate Handbook.
Ensure banquet areas are set up and broken down according to established guidelines.
Ensure food is stored and served at temperatures specified by the Health Department.
Requisition food products for station setup according to changing business needs.
Ensure food items are transferred to the appropriate banquet location.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance and accidental death coverage
Disability insurance
Retirement plan
Paid time off
Holiday time off, varying by site and state
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter benefits
Employee Assistance Program
Flexible Spending Accounts
Paid parental leave
Personal leave
Other paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws