SOUS CHEF

Compass Group•Minneapolis, MN

2d•$55,000 - $65,000•Onsite

About The Position

The Sous Chef position at Target Center is a central leadership role within the culinary team – providing direction and coaching to team members to drive the very best food and guest experience at the location. The ideal candidate will be an experienced culinarian with a passion for great food and guest experience.

Requirements

2+ years of experience in a culinary leadership position
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
ServSafe or Department of Health Certification is preferred.
Computer skills and knowledge of MS Office products including Excel.

Nice To Haves

Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items.
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Proactively coaching and motivating team members to deliver their best
Identifying opportunities and driving improvement in our location operations
Monitoring quality and sanitation standards
Delivering against our financial goals and budgets
Setting the standard for culinary excellence
Overseeing equipment maintenance routines
Communicating and monitoring par levels
Supporting the creation of menu build diagrams and monitoring output to ensure standards are adhered to
Ensuring all routine kitchen management procedures are adhered to including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
Setting standards for chef table setups
Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production
Performing daily line checks to verify quality and flavor standards
Leading game day culinary operations
Managing end-of-month inventory, in partnership with the purchasing team, to ensure the accurate recording of stock
Proactively monitoring and managing food waste to help drive the cost of food
Delivering training and coaching to team members on both the menu and general culinary skills
Delivery of pre-shift meetings to set the tone for events
Conducting corrective action with team members to address any issues in relation to performance
Completing onboarding and orientation for new members of the Culinary team
Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures
Supporting other Levy locations, as needed
Performs other duties as assigned.