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Sous Chef
DAMICO HOLDING COMPANY Minneapolis, MN
$71k-96k (estimate)
Full Time 2 Months Ago
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DAMICO HOLDING COMPANY is Hiring a Sous Chef Near Minneapolis, MN

Description

The sous chef supports the Chef’s efforts to develop and maintain a high quality and profitable culinary program for D’Amico Catering through proper training of all kitchen employees, commitment to food excellence and service, high sanitation levels and operating within cost guidelines. Sous chefs ensure that all food production workers are performing their duties as prescribed, in accordance with all specification, standards and as established by the Chef. As the sous chef, you'll supervise staff and acts as the Manager on Duty in the absence of the Chef. At all times the sous chef must project D’Amico Catering as a culinary leader in it’s concept of cuisine, guest satisfaction and public acclaim.

Requirements

Duties and Responsibilities

  • The sous chef must be a working manager that can not only manage staff but is also able to successfully work all stations and help wherever necessary in the kitchen. The incumbent must have a strong knowledge of the culinary arts and is able to work creatively and cooperatively when asked to assist in menu development. The sous chef must be willing and able to maintain any required ServSafe certifications.
  • Sous chefs must work in conjunction with the Chef, as the second in command to ensure the financial performance of the catering operation and the quality reputation of D'Amico Catering - Examples of this include: • meeting food cost guidelines; • scheduling and proper training to meet labor costs and increase productivity; • assisting in the forecasts based on event pack; • controlling costs through purchasing, portion sizes, decreased waste and breakage; and • assisting the chef in planning, budgeting and developing operational efficiencies in all areas of service, food, safety and administration.
  • The sous chef must work together with the Chef to help to maintain a kitchen staff that is guest oriented and supports the service staff in meeting guests expectations; maintaining the standard of culinary presentation. Examples of this include: • maintaining menu, recipe, and specifications consistent with conceptual D’Amico Catering goals; • coordinating staff to ensure that all food is prepared within time guidelines; and • train and coach staff to makes certain that the kitchen meets the highest levels of sanitation, preventative maintenance, and safety and that the facility and equipment are in good condition.
  • Sous chefs must assist the Chef to professionally manage the kitchen staff. This includes, but is not limited to: • hiring, training, scheduling, conducing fair and consistent discipline, motivating and evaluation of staff; • training and enforcing rules related to kitchen staff on appearance, hygiene and safe food handling; • promoting the highest level of professionalism and respect among employees and maintain a low turnover rate; • creating a positive atmosphere, encouraging teamwork while establishing an environment of high expectations for employees; and • practice and enforce adherence to company personnel policies and procedures. 
  • The sous chef must assist the chef with daily business administration in the kitchen. Examples include, • helping to schedule staff and handle payroll reporting; • post and follow up on all written duties or hourly employees; • order, receive, take inventory and code invoices in accordance with established accounting procedures; • Maintain good communications with chef, management and all company departments; and • In the Chef’s absence attend meetings and assist the Executive Chef and General Manager in reconciling and explaining catering P&Ls to the management team.
  • Perform other duties as assigned

Physical Requirements

  1. Must be able to bend, lift and carry items weighing up to 40 pounds on a regular and continuing basis.
  2. Must be able to stand and exert fast-paced mobility for period up to eight hours. 
  3. Must have manual hand and finger dexterity for adept use kitchen tools and utensils, as well as the computer.
  4. Must be able to work in temperature extremes and a noisy kitchen environment. 
  5. Must be able taste the majority of menu items to ensure compliance with specification. 
  6. Must have math aptitude and the ability to analyze data in order to assist with menu planning, manage food costs and handle financial reporting. 
  7. Must be able to read, write, speak clearly and listen attentively in order to facilitate the communication process; most guests and staff speak English.

Perks

  • Mileage reimbursement when traveling to other venues
  • Employee discount at D'Amico owned restaurants
  • Flexible schedules
  • Bonus / Boosted Pay Days
  • Opportunity for growth
  • Paid training

Pay

  • Hourly Sous Chefs - $24 - $27 per hour, based on experience
  • Salaried Sous Chefs - starting at $60,000, based on experience

Location

  • Bavaria Downs, 3919 Bavaria Road, Chaska, MN
  • Other locations - tbd, Minneapolis area

Job Summary

JOB TYPE

Full Time

SALARY

$71k-96k (estimate)

POST DATE

01/29/2023

EXPIRATION DATE

09/29/2023

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