SOUS CHEF - GOLDEN VALLEY, MN

Compass Group•Golden Valley, MN

4d•$60,000 - $75,000

About The Position

The Sous Chef I assists with the overall success of the food program and oversees culinary functions. The role supports all phases of planning, ordering, inventory, and food preparation while following the client’s culture and guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation. The Sous Chef motivates, trains, develops, and directs back-of-house associates as they prepare and cook food to meet the expectations of customers, clients, and management.

Requirements

Five years of related culinary experience, including one year at the management level.
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.
Computer skills and knowledge of Microsoft Office products, including Excel.

Nice To Haves

ServSafe or Department of Health Certification is preferred.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assist in coordinating and participating in the preparation and cooking of various food items.
Assist with planning and creating menus.
Roll out new culinary programs in conjunction with the marketing and culinary team.
Assist with managing cost controls and controlling expenditures.
Perform other duties as assigned.