The Sous Chef is responsible for the daily operations, execution, and standards in the member dining kitchen. The Sous Chef will be responsible for monitoring menu consistency and quality standards throughout the kitchen. Provides direction to the line cooks to improve food production and quality as needed.

The Sous Chef will work side to side with the line cooks, Executive Sous Chef, and Executive Chef coaching staff and running the line during service. The Sous Chef will work with the Executive Sous Chef, Executive Chef to evaluate new ideas into the menu development. The Sous Chef will be exposed to the creation and development of specials and special events. Daily schedule consists of working inside the line expediting ticket times and ensuring all dishes are being correctly executed in a timely manner and passing to the Executive Sous Chef or Executive Chef at expo.

The right candidate directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Hazeltine policies and applicable laws.

Key Responsibilities

• Ensure kitchen staff is executing at a consistent and high level
• Expedites all ticket times in timely manner
• Propose new menu ideas to Executive Chef
• Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met
• Assume complete charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef
• Utilize a hands-on approach to training and development of kitchen staff
• Maintain standards of quality, cost, presentation and flavor of foods
• Work in any station as needed
• Expedite during service hours
• Give suggestions to Executive Chef on how to improve kitchen area, process/procedures, etc.
• Ensure proper uniform procedures and set a good example
• Collaborate with other department heads to ensure Member and Guest satisfaction; strives for 100%
• Attend and participate in team, departmental and F&B meetings on a regular basis
• Responsible for communication between staff and upper management
• Assist in hiring, training, supervising, developing, disciplining and counseling kitchen staff

Skills/Qualifications

• Passion for food, especially local ingredients and clean flavors; a flair for creativity and an eagerness to work in a scratch kitchen
• Interest in contributing to the Chef Garden
• Ability to lead in a high-volume environment while maintaining strong attention to detail
• Showcase excellent work ethic, communication skills, and professionalism
• Outstanding customer service
• Bring a positive attitude, willingness to teach and contribute to the shared success of the kitchen team
• Possess the ability to stand for the entire duration of shifts, maintain performance in fast environments, and lift to 50 pounds
• Upbeat and welcoming personality
• Proficient with Microsoft Office products and social media

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Flexible spending account
• Food provided
• Health insurance
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• Evening shift
• Weekend availability

Ability to commute/relocate:

• Chaska, MN 55318: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 5 years (Required)
• Management: 1 year (Required)

Work Location: One location

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