Sous Chef

North Metro Harness Ini • Forest Lake, MN

13d • Onsite

About The Position

We are looking for a sous chef that can follow the Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Requirements

• 3-5 years of high volume line cooking experience and/or 1 year management experience
• High School diploma
• Serve Safe Food handler certificate
• Must be able to work well under pressure in a fast pace work environment
• Possess leadership skills and an ability to teach cooks to prepare all items on the current menu efficiently and consistently.
• Strong multitasking skills.
• Proficiency with computers and Microsoft Office Suite including Excel, Word and Outlook.
• Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members
• This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of company policy and procedures, state regulations, and technical rules relevant to their responsibilities
• Must possess the ability to obtain a Minnesota Racing Commission gaming license
• Ability to work flexible shifts and days of the week including night, weekends and holidays
• Ability to handle frequent walking, standing, kneeling, crouching, twisting, bending and lifting, pushing and pulling. This is a very active position.
• Ability to lift up to 35 to 50lbs on a regular basis
• Must be able to work flexible shifts in a crowded, noisy, hot and humid environment
• Must be present onsite for this position

Nice To Haves

• Culinary degree would be a plus

Responsibilities

• Oversees staff on the assigned shift.
• Oversees and carries out staff training.
• Standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards.
• Conducting daily inspections of main line and coolers
• Rotation and utilization of all food products
• Ensure proper equipment operation/maintenance.
• Ensure proper safety and sanitation in the kitchen.
• Delegating kitchen duties to team members
• Implementing policies and procedures

Benefits

• Medical, Vison, and Dental Benefits for full-time positions
• 401k
• employee discount
• Paid Time off (PTO, sick, bereavement, and holidays)
• Training provided

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 101-250 employees