Rootstock Sous Chef - UMN Landscape Arboretum - Chaska MN

About The Job

Location: Chanhassen, Minnesota
Work Environment: In-person
Schedule: Rootstock is open from 9:00 am to 4:00 pm. Hours vary by season. Shifts can start at 7:00 am at the earliest and end at 8:00 pm at the latest. Shifts are 8 hours per day (40 hours per week). Weekend shifts are rotating.

Please note, this position is not eligible for H-1B or Green Card sponsorship. This position does not offer a STEM OPT training program.

Responsibilities

Supervision & Daily Operations (80%)

• Directly work alongside and oversee work performed by bargaining unit (Teamster) staff, temporary/casual staff, and possible student-workers in Arboretum dining and kitchen areas.
• Set a strong example to employees by preparing and executing food to a high level, having excellent food sanitation and safety practices, and maintaining a professional environment.
• Plan, set up, execute and break down events, catering, and satellite kitchens all around the Arboretum grounds. Set up a SOP for off-site events so they become replicable with minimal training.
• Manages employee performance; conducts annual reviews.
• Maintains quality and quantity control; inspects food for taste and appearance; controls food apportionment.
• Interviews, hires, trains, evaluates, and supervises employees engaged in food preparation, cooking, and serving customers.
• Addresses employee disputes in compliance with University policies and bargaining unit requirements.
• Monitors and adheres to seniority roster in communication of internal job openings (shift, primary retail area, and supervisor) and consideration of vacation requests.
• Ensures employee compliance with sanitary and safety standards for food preparation, serving, dining, and clean-up areas.
• Trains cashiers on register and credit-card system functionality and ensure PCI compliance in all transactions; pulls transaction reports.
• Develops weekly schedule to cover operating hours; adjusts schedule daily to accommodate unexpected absences.
• Approves payroll including time off requests.
• Completes and submits First Report of Injury to UMN worker's compensation vendor; assists with medical emergencies and other onsite injuries.

Planning/Operations (15%)

• Plans menus reflecting Seasonality, nutritional balance, variety, and dietary restrictions of diverse customers within budgetary guidelines with chef/team - Pushing forward Rootstock's core philosophy of plant forward cooking.
• Conducts ongoing R&D of new food products, ingredients, packaging, vendors, equipment, etc.
• Studies and monitors slow-selling and popular dishes; investigates and makes recommendations on new methods and offerings to retain patron interest and satisfaction.
• Anticipates and adapts daily operations to meet necessary food volume with minimum waste and leftovers.
• Coordinates food ordering, receiving, and storage with chef team.
• Coordinates the purchase of supplies and equipment as needed with Exec Chef.
• Arranges for maintenance, cleaning, and repair of the kitchen, dish room, dining room, and service area equipment.
• Shares ideas and provides feedback.
• Provides content for department websites and social media presence (Twitter, Facebook, etc.).
• Organizes and manages themed events.
• Promotes sustainability initiatives continuously researches eco-friendly and compostable packaging and sourcing.
• Assists in the development, results analysis, and action-planning of annual customer satisfaction surveys.
• Maintains knowledge of current crisis management policies and procedures.

Finance (5%)

• Understands financial data in P&L reports and recommends steps such as scheduling adjustments and menu offerings to resolve P&L deficiencies.

Any of the assigned duties may take place at various dining locations across the Arboretum campus (i.e. Farm at the Arb, Eatery Cafe, etc.). Regular attendance is an essential qualification for this position.

Qualifications

Minimum Qualifications

• Bachelor's Degree and 4+ years of professional culinary experience in a restaurant, hospitality, institutional, or high-volume food service environment or a combination of related education and work experience to equal at least 8 years.
• Previous experience in a lead cook, chef de partie, supervisor, or similar role with responsibility for supporting kitchen operations.
• Strong knowledge of food preparation, cooking techniques, culinary vocabulary, food safety, sanitation, and proper food handling procedures.
• Ability to lead, train, and work effectively with kitchen staff in a fast-paced environment.
• Ability to follow recipes, production standards, portion controls, and quality expectations consistently.
• Demonstrated ability to maintain an organized, clean, and safe kitchen environment.
• Ability to communicate effectively with culinary and front-of-house team members.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and/or extended hours as required by the operation.
• Ability to stand for extended periods and safely lift, carry, and move items commonly used in a commercial kitchen, upwards of 50 lbs.
• Ability to work standing for 4+ hours.

Preferred Qualifications

• 8+ years of progressive culinary experience, including previous sous chef or higher experience.
• Culinary degree, certificate, apprenticeship, or equivalent combination of education and professional experience.
• Experience supervising, scheduling, training, and developing culinary team members.
• Experience with inventory management, ordering, receiving, food cost control, and waste reduction.
• Knowledge of menu development, recipe costing, production planning, and maintaining consistent food quality.
• Experience working in a high-volume restaurant, hotel, catering operation, or other food service environment.
• Familiarity with food safety regulations and current sanitation practices; ServSafe or equivalent certification preferred.
• Strong problem-solving and decision-making skills, with the ability to remain calm and effective during high-volume service.
• Experience collaborating with other chefs and other departments to ensure smooth daily operations.
• Passion for culinary excellence, teamwork, hospitality, and creating a positive kitchen culture.

About The Department

The Rootstock Sous Chef is a hands-on position that plans, coordinates, executes, directs, and supervises all food operations. Responsible for quality and quantity control of food preparation and service. Trains and supervises staff in all areas of food operations, including properly preparing, cooking, and portioning meals; PCI-compliant cashier practices, cash register and credit card functionality; cleaning methods and standards; and providing excellent customer service. Have working knowledge of intricacies of distinct retail areas and are able to relocate without service interruption.

Pay And Benefits

Pay Range: $30.00 - $34.00; depending on education/qualifications/experience. Time Appointment: 100% Appointment. Position Type: Civil-Service & Non-Faculty Labor Represented Staff.

The University offers a comprehensive benefits package that includes:

• Competitive wages, paid holidays, and generous time off
• Continuous learning opportunities through professional training and degree-seeking programs supported by the Regents Tuition Benefit Program
• Low-cost medical, dental, and pharmacy plans
• Healthcare and dependent care flexible spending accounts
• University HSA contributions
• Disability and employer-paid life insurance
• Employee wellbeing program
• Excellent retirement plans with employer contribution
• Public Service Loan Forgiveness (PSLF) opportunity
• Financial counseling services
• Employee Assistance Program with eight sessions of counseling at no cost
• Employee Transit Pass with free or reduced rates in the Twin Cities metro area

While our salary ranges provide a framework, it is important to note that most of the time, the initial pay may not reach the maximum of the range. This approach ensures that compensation reflects the value and unique contributions of each candidate while maintaining equity within our organization. As part of our commitment to fair and equitable compensation, please be aware that the salary offered to incoming candidates will be based on their individual credentials and experience.