Executive Sous Chef - TRIA

Morrissey Hospitality•North Oaks, MN

7d•$62,000 - $68,000•Onsite

About The Position

Tria Restaurant is seeking an Executive Sous Chef who brings strong culinary leadership, a steady hand in a high-volume kitchen, and genuine pride for their craft. This role supports the Executive Chef in overseeing daily operations, maintaining high food and safety standards, leading and developing the culinary team, and helping shape a menu built on seasonality, creativity, and consistency. The ideal candidate is an engaged leader, a clear communicator, and a skilled technician who thrives in a professional, team-driven environment. This is an opportunity to contribute to a respected North Oaks restaurant, work with quality ingredients, and help lead a team that values collaboration, accountability, and continuous growth.

Requirements

Three (3) years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment.
Proficient computer skills necessary to communicate with others, prepare and provide food costing and recipes, analyze financial reports, and assist in overall organizational management.
Food Safety certified or ability to obtain within 30 days from hire.
MN CFPM or ability to obtain within 30 days of hire.
Strong understanding of food cost, purchasing and kitchen equipment operation.
The employee is regularly required to position self to move about.
The employee frequently is required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management.
The employee may need to travel (locally) to other properties occasionally.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

Degree or graduate from a two-year culinary school (complete with certificate).
Competency in Craftable and Microsoft Office is preferred.

Responsibilities

Managing and leading the daily operations of the culinary department with responsibility for ensuring food safety, quality, and consistency.
Overseeing workflow.
Actively participating in the hiring, training, scheduling, and evaluation of performance of culinary personnel.
Preparation and cooking of food.
Coaching staff on the production and preparation of menu items.
Assists the Executive Chef and General Manager in planning, developing, and implementing menus.
Develops recipe cards for menu items to ensure consistency and profitability.
Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures.
Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible.
Works with the Executive Chef and General Manager to manage and coordinate the hiring, training, and development of all kitchen and culinary staff.
Monitors staff work product including regular inspections ensuring departmental cleanliness and product security.
Maintains close communication with other managers to ensure adequate staffing, inventory, and production pars are in place.
Reviews menus and analyzes recipes to determine food, labor, and overhead costs.
Conducts inventories as required for controls and financial reports.
Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels.
Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations.
Assists in purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded.
Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines.
Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.