Sous Chef - Mayo Civic Center

ASM Global•Rochester, MN

27d•$50,000 - $55,000•Onsite

About The Position

The Sous Chef supports culinary operations at the Mayo Civic Center under the direction of the Executive Chef and Executive Sous Chef. The role oversees production, daily operations, and sanitation standards for culinary and stewarding functions. It includes managing assigned culinary operations, participating in event operations, monitoring food and labor costs, maintaining menu and recipe specifications, and leading the team in delivering quality service and guest experiences. The position is on site at the Mayo Civic Center in Rochester, Minnesota. The Sous Chef supervises employees and carries out related responsibilities, including interviewing, hiring, training, assigning and directing work, evaluating performance, addressing complaints, and resolving problems. The schedule requires flexibility for early mornings, extended hours, nights, weekends, holidays, and large catering and concessions events. The role may also provide short-term support to other facilities during business emergencies.

Requirements

At least three years of experience in a high-volume, full-service food operation.
Proven track record of improving kitchen efficiency, quality, and relative costs.
Excellent leadership, financial analysis, team-building, communication, and customer-service skills.
Knowledge of kitchen sanitation and kitchen equipment operation and maintenance.
Detail-oriented and extremely organized, with the ability to learn new programs and procedures quickly.
Proficiency in Microsoft Word, Excel, and PowerPoint.
Ability to multitask in a fast-paced, team-oriented setting.
Ability to read, speak, and write in English.
Ability to obtain Food Protection Manager Certification.
Ability to work early mornings and extended hours, including nights, weekends, and holidays, and availability for large catering and concessions events.
Willingness to provide incidental or short-term support to other facilities during a business emergency.
Sufficient mobility for assigned tasks, including extended periods of reaching, bending, stooping, wiping, pushing, and pulling.
Ability to lift, push, and pull approximately 50 pounds.
Ability to stand or walk for long periods.
Ability to work outdoors for long periods in varying weather conditions.

Nice To Haves

Degree or certification from an accredited culinary arts institute.
Apprenticeship certification from the American Culinary Federation.

Responsibilities

Manage assigned culinary operations.
Coordinate and participate in event operations and monitor food and labor costs.
Ensure products used to prepare menu items meet company standards.
Collaborate on innovative menu offerings in response to guest and client feedback.
Lead the team respectfully and work to exceed guest expectations.
Monitor food preparation and kitchen activities for compliance with Health Department regulations.
Write, cost, test, maintain, and update menu specifications, recipes, photographs, and production forecasts, and ensure they are followed.
Enforce inventory and labor controls and perform inventory counts as requested.
Maintain positive customer and client relations through effective communication and prudent financial practices.
Keep workstations, storerooms, and dining areas clean, sanitized, safe, and in proper working order.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems.
Perform other duties as assigned.
Follow safety policies, procedures, and regulations and complete required safety training.