Sous Chef

Kinseth Hospitality Companies•Minneapolis, MN

10d

About The Position

The Sous Chef supervises and coordinates the activities of cooks and other kitchen workers preparing and cooking food. The role supports an Executive Sous Chef overseeing a 200-seat restaurant and catering operations for 30,000 square feet of event space. The Sous Chef monitors food preparation, portioning, garnishing, quality, and presentation; trains and develops kitchen staff; and assists the Kitchen Manager with inventory, purchasing, menu development, and cost control. The Sous Chef may cook and carve meats and prepare dishes during busy periods, banquets, and other social functions, and assumes responsibility for the kitchen when the Kitchen Manager is absent. The position requires following company and property policies, including dress code, safety, and performance standards, maintaining a professional image, and reporting to work as scheduled. In the Kitchen Manager’s absence, the role indirectly supervises 1–20 back-of-house employees and assists with staffing, work direction, performance appraisals, employee recognition and discipline, and resolving complaints and problems.

Requirements

High school diploma or GED, or one to three months of related experience and/or training, or an equivalent combination of education and experience.
Ability to perform each essential duty satisfactorily.
May require franchise-specific production certifications or sanitation certification, depending on the business unit.
Ability to meet the physical demands of the role, including standing, walking, handling objects, reaching, communicating, tasting or smelling, frequent bending and similar movements, and lifting or moving items up to 50 pounds occasionally.

Responsibilities

Observe kitchen workers preparing, portioning, and garnishing food to ensure cooking methods, garnishes, and portion sizes meet prescribed standards.
Train and develop workers in job duties, safety, guest satisfaction, and company and franchise policies and procedures.
Assist the Kitchen Manager with inventorying and purchasing food, restaurant, and kitchen supplies in accordance with purchasing guidelines.
Assist the Kitchen Manager with menu development and control of labor and food costs.
Give cooking personnel instructions on cooking methods.
Cook and carve meats and prepare dishes such as sauces during rush periods, banquets, and other social functions.
Monitor food quality and presentation to ensure guest satisfaction and franchise standards.
Assume responsibility for the kitchen when the Kitchen Manager is absent.
Follow company policies and procedures and property-specific guidelines and standards, including dress code, safety, and performance standards.
Maintain a professional image and report to work as scheduled.
In the Kitchen Manager’s absence, indirectly supervise 1–20 back-of-house employees and assist with interviewing, hiring, training, work planning and direction, performance appraisals, rewards and discipline, and resolving complaints and problems.
Follow proper safety precautions to avoid injuries.