Sous Chef

Wooddale Church•Eden Prairie, MN

5d•$24 - $31•Onsite

About The Position

The Sous Chef serves as the second‑in‑command in the kitchen, supporting the Director of Food Service/Chef in all culinary operations. This role ensures consistent food quality, smooth service execution, staff development, and adherence to safety and sanitation standards. The Sous Chef acts as the kitchen lead in the absence of the Director of Food Service/Chef and plays a central role in menu execution, prep management, and operational excellence.

Requirements

Culinary degree or equivalent professional training preferred.
ServSafe Manager certification (or ability to obtain within 60 days).
3–5 years of progressive kitchen experience, including leadership responsibilities.
Proven ability to manage high‑volume or high‑end culinary operations.
Experience training and developing kitchen staff.
Strong culinary technique across multiple stations.
Excellent leadership, communication, and team-building skills.
Ability to stay calm and decisive under pressure.
Strong organizational and time-management abilities.
Knowledge of food cost management, inventory systems, and kitchen technology.
Commitment to cleanliness, safety, and operational excellence.
Enthusiasm for and a commitment to our vision, mission, and core values (see https://wooddale.org/about/beliefs/), including a full affirmation of our beliefs, and will have a commitment to active participation in the worship and community life of Wooddale Church.

Nice To Haves

Additional certifications (HACCP, allergen awareness) a plus.

Responsibilities

Oversee daily food preparation, cooking, and plating to ensure consistent quality and presentation.
Maintain portion control, recipe accuracy, and flavor standards across all stations.
Conduct line checks before each service to verify readiness, freshness, and quality.
Assist in menu development, seasonal specials, and recipe testing.
Coordinate and supervise all kitchen stations to ensure efficient service flow.
Manage prep lists, production schedules, and daily task assignments.
Monitor inventory levels; communicate shortages and assist with ordering.
Ensure proper equipment use, cleanliness, and maintenance reporting.
Train, mentor, and coach line cooks, prep cooks, baker, and dish staff.
Provide constructive feedback and support skill development across the team.
Lead pre‑shift meetings and communicate service priorities.
Support hiring, onboarding, and performance evaluation processes.
Enforce all food safety, sanitation, and hygiene standards (ServSafe, HACCP, etc.).
Maintain accurate temperature logs, cleaning schedules, and compliance documentation.
Ensure proper storage, labeling, and rotation (FIFO) of all ingredients.
Uphold workplace safety protocols and incident reporting procedures.
Assist with inventory counts, cost control, and waste reduction initiatives.
Support scheduling and labor management to meet budget and service needs.
Participate in vendor communication and product quality evaluation.
Contribute to kitchen policies, SOPs, and operational improvements.