Description

Position Reports To: Co-Executive Chefs

Subordinate Staff: Lead Cooks, Line Cooks, Stewards and Food Runners

Basic Functions:

The Minikahda Club is seeking an experienced and dedicated Sous Chef to join our culinary team. This individual will play a vital role in maintaining our high kitchen standards and delivering exceptional dining experiences to our members. The Sous Chef will be responsible for a wide range of culinary duties, with a particular focus on a la carte and restaurant-style service.

Minikahda Offers

1. Competitive benefits including, health/wellness, 401k, PTO, Minneapolis Safe and Sick
2. Opportunity for flexible scheduling
3. Fair work and life balance
4. Seldom work after 10:00 p.m.
5. Exposure to many different cooking varieties and styles
6. Opportunity to showcase your creativity and contribute to the culinary program

Essential Functions and Responsibilities

1. Culinary Expertise: Demonstrate exceptional culinary skills and a deep understanding of kitchen operations. Prepare, cook, and plate dishes to perfection, maintaining high standards of quality and presentation. Both for a la carte service and banquet parties.

2. Kitchen Cleanliness: Ensure impeccable kitchen cleanliness and organization, following all Minnesota health and safety guidelines. Lead by example and enforce best practices in maintaining a pristine workspace.

3. Communication: Effectively communicate both verbally and written tasks and expectations to the kitchen team, from routine tasks to more complex ones. Maintain open and clear communication with both kitchen staff and management.

4. Shift Availability: Be available for flexible working hours, including daytime, lunchtime, dinnertime, weekends and holidays to meet the demands of our dining services.

5. Serve Safe Certified: Maintain Serve Safe certification and ensure that all kitchen staff follow safe food handling procedures.

6. Leadership: Exhibit strong leadership qualities by leading by example, motivating the team, and stepping into an expo role when necessary, maintaining a calm demeanor in high-pressure situations. Always lead with member service in mind.

7. Anomaly Handling: Address anomalies in online orders and customer requests with professionalism, and positive attitude, solving any issues that may arise with confidence and creativity.

8. Membership Needs: Cater to the specific needs and preferences of our club members, delivering a high level of personalized service and quality dishes.

9. Venue Operations: Manage the fast-paced, multiple-venue kitchen operations efficiently and adapt to the diverse needs of our members and kitchen.

10. Experience: Bring a minimum of 5 years of experience in a Sous Chef role or higher, showcasing culinary expertise and leadership capabilities.

Knowledge

1. Culinary degree or a minimum of 5 years extensive cooking and production experience in a high-volume professional kitchen.

Skills/Aptitudes

1. English language and professional communications skills are required.
2. Ability to take direction.
3. Ability to work in a team environment
4. Ability to work calmly and effectively under pressure.

Working Conditions

1. This position will spend 100% of the time standing.
2. Occasional exposure to cold, heat and water.
3. Must be able to transport up to 50 pounds on occasion and 35 pounds regularly.
4. Must be able to speak, read, and understand basic kitchen directives.

Qualifications