Executive Sous Chef | Full-Time | Alerus Center

Responsibilities

• Ensures budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training, and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained.
• Maintains production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Maintains all food served relative to appearance, temperature, sanitary conditions, and quality standards.
• Supervises all line setup, prep, and breakdown activities.
• Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Trains and develops new employees.
• Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Staffs, trains, evaluates, and counsels Public Foods kitchen staff.
• Promotes support and communication with the entire staff.
• Positively interacts with front-of-house staff and rapidly solves problems.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Aids the Executive Chef in fulfilling kitchen record-keeping and administrative requirements, including food inventories and invoicing of food products.
• Organizes employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Promotes teamwork among staff through effective communication, follow-through, and goal setting.
• Leads by example and thoroughly instructs to effectively obtain quality management of product, service, and philosophy of concept.

Qualifications

• Minimum of 3–5 years of experience as a Sous Chef or in kitchen management within a full-service restaurant or events venue
• High school diploma or equivalent required; Culinary school graduate strongly preferred
• Valid Health & Sanitation Card per state requirements
• Foodservice management certification as required by state regulations
• Eligibility to obtain and maintain certification in a nationally recognized sanitation program
• Maintain a current food handler's card and alcohol service permit if required by state or local law
• Strong knowledge of food preparation methods with demonstrated technical proficiency
• Proven ability to manage kitchen operations and meet projected food and labor cost targets
• Experience with employee scheduling in a hospitality environment
• Proficiency in Microsoft Office (Word, Excel, Outlook)
• Demonstrated ability to lead, train, coach, and develop staff to achieve results
• Strong delegation skills to effectively meet operational objectives
• Ability to work collaboratively with diverse teams, including staff, guests, vendors, and leadership
• Effective communication and active listening skills
• Professional appearance and presentation required
• Strong organizational skills with the ability to set priorities and take initiative
• Proven problem-solving ability with a focus on timely, creative solutions
• High attention to detail and ability to multitask in a fast-paced, changing environment
• Ability to stand and walk for extended periods
• Capable of working in environments with temperature changes, dust, fumes, or gases
• Capable of climbing ladders, squatting, kneeling, reaching, and grasping
• Requires visual, auditory, and verbal communication abilities
• Must adhere to a weekly schedule with flexibility to meet business needs
• Availability to work evenings, weekends, holidays, and extended hours as required