Sous Chef

We are seeking a skilled and passionate person to join our kitchen team at Lynette opening in south Minneapolis.

Length of shift 8-10 hours

Benefits: Paid Sick Time, Health Insurance, Employee Meals

We put our team first because we believe we have to take care of our staff in order for them to take care of our guests. Employees here are treated like people. People who have hopes and dreams and goals and talents and knowledge. People who are empowered to take care of the customer. We have a great working environment and believe that mistakes are for learning.

A creative Sous Chef.

You will work directly under the Executive Chef and be responsible for assisting in the management of the kitchen team, achieving the highest standard of food production, and participating in food preparation.

Essential Duties and Responsibilities:

-Assist in the management of day-to-day kitchen operation.

-Participate in and lead actual food preparation; ensure high levels of food quality, taste and presentation are met.

-Complete daily food orders based upon scheduled banquet events and projected levels of business.

-Create production lists for culinary employees with expectations and timelines.

-Supervise culinary employees and ensure they are meeting expectations.

-Ensure proper equipment operation/maintenance of all kitchen equipment.

-Maintain high standards of sanitation, safety, and cleanliness in all kitchen areas.

-Enforce controls to minimize food and supply waste and theft.

-Consistently evaluate food products to ensure quality standards are being attained.

-Maintain effective working relationship with food and beverage management, staff, and sales departments.

-Meet with Executive Chef weekly to discuss production and presentation of events for the following week.

-Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.

-Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.

-Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.

-Should assume the responsibilities of the Executive Chef in his or her absence.

-Scheduling of staff according to budget and business forecast.

-Provide kitchen support for banquet functions.

-Oversee proper handling and tracing of banquet food returns at end of functions.

-Directs proper sanitation of all kitchen facilities and equipment.

-Comply with health code standards for sanitation.

-Ensures that all kitchen equipment is in good working order.

-Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).

-Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year