Sous Chef - Giants Ridge

Guest Services•Biwabik, MN

19h•Onsite

About The Position

The Sous Chef is the direct management assistant to the Executive Chef and is second in command in the kitchen. The Sous Chef prepares food and service according to assignment by the Executive Chef and Director of Food and Beverage. The Sous Chef must also assist in planning, giving directions to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs. Giants Ridge, managed by Guest Services, is seeking a talented, motivated, and hands-on Sous Chef to support our Executive Chef in leading kitchen operations and delivering exceptional dining experiences for our guests. This position plays a key leadership role in overseeing food preparation, supervising culinary staff, maintaining quality standards, and ensuring efficient kitchen operations across restaurant and banquet services.

Requirements

High School Diploma or GED required.
ServSafe Food Certification or ability to obtain certification.
Thorough knowledge of food safety, sanitation, and health department regulations.
Understanding proper food handling, storage, and temperature control procedures.
Knowledge of kitchen equipment operation, maintenance, and safety practices.
Knowledge of dietary restrictions, food allergies, and special dietary accommodations.
Understanding of hospitality and guest service standards.
Strong culinary and food preparation skills across a variety of cooking techniques.
Ability to supervise, train, and motivate kitchen staff.
Strong communication and teamwork abilities.
Ability to prioritize tasks and maintain efficiency during busy service periods.
Ability to maintain high standards of food quality, presentation, and consistency.
Problem-solving and decision-making skills to address operational challenges.
Ability to lift, carry, push, and pull up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand and walk for the entire workday, including extended shifts as business needs require.
Ability to safely operate commercial kitchen equipment and utensils, including knives, slicers, mixers, ovens, grills, fryers, and other food preparation equipment.
Frequently use of hands and fingers to grasp, handle, chop, cut, prepare food products, and operate kitchen equipment, including repetitive hand, wrist, arm, and shoulder movements.
Ability to withstand temperate extremes, including exposure to freezer and refrigerator walk-ins, hot cooking surfaces, steam, and varying kitchen temperatures.
Ability to read, write, and effectively communicate in English, including understanding verbal instructions and communicating clearly with employees, managers, vendors and guests.
Ability to maintain concentration, attention to detail, and sound judgment while managing multiple priorities in a fast-paced, high-volume kitchen environment.
Ability to supervise, train, and direct kitchen staff, respond appropriately to operational and employee concerns, and maintain professional composure under pressure.
Physical presence at the job site is essential to perform job duties and maintain effective kitchen operations.
Previous culinary experience in a high-volume restaurant, resort, hotel or banquet environment.
Strong leadership skills with the ability to train, motivate and support kitchen staff.
Knowledge of food safety, sanitation, and health department regulations.
Commitment to maintaining high standards of food quality, consistency, and presentation.

Nice To Haves

Culinary or Associate’s degree in food service or related field preferred.

Responsibilities

Assists in supervising, training, scheduling, disciplining, and direct culinary staff to ensure efficient kitchen operations.
Ensures all food is prepared according to established recipes, presentation standards, and quality expectations.
Controls food and operating expenses by monitoring costs, minimizing waste, and identifying opportunities for improved efficiency.
Determines food and supply needs and maintains accurate inventory controls for food, beverages, and kitchen supplies.
Monitors inventory levels and places orders as needed to maintain adequate product availability.
Maintains and enforces a safe, clean, and sanitary work environment in accordance with all applicable food safety and health standards.
Ensures proper standards are followed for food presentation, handling, cooking, housekeeping, sanitation, employee dress, and personal hygiene.
Plans, schedules, supervises, and participates in daily culinary operations to ensure appropriate production levels, effective assignment of responsibilities, and timely preparation of food.
Ensures banquet food is prepared in the appropriate quantities, meets quality standards, and is ready for service at the scheduled event time.
Accommodates customer dietary requirements, allergies, and special requests while maintaining food safety and quality standards.
Coordinates closely with front-of-house staff to ensure food is delivered accurately and service is timely and efficient.
Identifies and resolves kitchen operational issues quickly and effectively, particularly during busy service periods.
Assists with the development and implementation of new recipes, menu items, and seasonal offerings.
Monitors kitchen equipment, work area, and operating practices for potential safety concerns and immediately reports any issues to management.
Leads by example and promotes a professional, respectful, and team-orientated work environment.
Performs other related duties as assigned to support the overall operation of the Food & Beverage department.