Executive Culinary Leader

5 days ago

Eden Prairie, Minnesota, United States Kaskaid Hospitality Full time
Job Summary:

The Sous Chef is a key member of our culinary team, responsible for overseeing the preparation and presentation of our menu items. This role requires a high level of culinary expertise, as well as excellent leadership and communication skills.

Key Responsibilities:

Scheduling staff to ensure efficient labor costs

Determining food and supply requirements using production systems and controlling costs

Ensuring availability of supplies and food for preparation

Teaching, leading, and motivating staff in a positive manner

Coordinating new menu item introductions from the Executive Chef

Planning food production to coordinate with meal serving hours

Facilitating correct food preparation following standard recipes and special diet orders

Overseeing food apportioning for service

Storing and handling raw or prepared foods and non-food supplies

Following local health department guidelines for food handling

Reporting necessary equipment repair and maintenance to the Home Office

Liaising with staff on issues and reporting to Human Resources

Requirements:

ServeSafe Certification and Food Handlers Certificate (or ability to obtain)

Computer skills, including Microsoft Word, Excel, and Outlook

Basic mathematical skills

Ability to follow written and oral instructions and procedures

Supervisory experience and knowledge of supervisory practices and procedures

Effective communication, problem-solving, planning, organizational, and creative skills

Ability to manage time effectively and prioritize tasks for efficient service

Ability to delegate tasks effectively

Ability to work independently and as part of a team

Good judgment and decision-making skills

Ability to multitask and stay focused with constant interruptions

Preferred Qualifications:

Familiarity with kitchen equipment, including ovens, stoves, dishwashers, slicers, steamers, mixers, and knives

Excellent knowledge of Microsoft Office, including Word, Excel, and PowerPoint

Work Culture:

Our Sous Chefs embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy. Our Managers and Chefs work closely together to ensure we are always serving the highest quality food and beverage. Executing recipes to specifications, integrity of product handling, safety, and sanitation are non-negotiable. Continued coaching and developing of all our staff in execution of our service and guest satisfaction standards is a must. Our Chefs are leaders in living our Mission, Vision, and Values. The Sous Chef provides leadership and assistance to the entire staff to ensure that all team members are guest-focused and team-focused. Our Executive Chef exercises knowledge of restaurant operations, manages staff resources, provides counsel, develops and coaches team members, and helps to build sales and profits while maintaining operating standards.

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