What are the responsibilities and job description for the Feast Sous Chef position at Mid-America Festivals / MN Renaissance Festival?
Castle Kitchens Corp., producer of the Minnesota Renaissance Festival, is seeking an experienced Sous Chef to assist the Executive Chef in overseeing culinary operations for Festival Feasts, Weddings, Special Events, and catered functions. This part-time seasonal position supports food preparation, kitchen operations, staff supervision, food safety, and quality control. The Sous Chef plays a key leadership role in ensuring food is prepared and presented to the highest standards while maintaining a safe, clean, and efficient kitchen environment. The Sous Chef serves as the Executive Chef's primary support and assumes kitchen leadership in the Executive Chef's absence.
ESSENTIAL DUTIES & RESPONSIBILITIES
- Assist the Executive Chef in overseeing culinary operations for Festival Feasts, Weddings, Special Events, and catered functions.
- Prepare and supervise food production for all assigned events throughout the Festival season.
- Ensure outstanding food quality, portion sizes, presentation, and consistency.
- Execute established menus and assist with menu modifications based on operational needs and dietary requirements.
- Monitor food quality and ensure recipes and preparation standards are consistently followed.
- Assist with the recruitment, onboarding, training, and supervision of kitchen staff.
- Provide day-to-day leadership and direction to kitchen employees during food production and service.
- Ensure all kitchen staff follow proper sanitation, food handling, and safety procedures.
- Maintain compliance with Minnesota Department of Health regulations and food safety standards.
- Assist with kitchen organization, inventory, opening procedures, closing procedures, and equipment maintenance.
- Coordinate food preparation schedules and production timelines to ensure successful event execution.
- Attend planning meetings for Festival Feasts, Weddings, and Special Events as requested.
- Assist with pre-season kitchen setup, menu preparation, and operational planning.
- Complete food preparation and kitchen setup prior to Festival weekends and special events as necessary.
- Assist with inventory management, receiving deliveries, and maintaining appropriate food and supply levels.
- Maintain a safe working environment for employees, volunteers, and guests.
- Perform other duties as assigned by the Executive Chef.
REQUIRED QUALIFICATIONS
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred; or an equivalent combination of education, training, and experience.
- Two or more years of professional culinary experience, including experience in a supervisory or lead kitchen role.
- Experience working in a high-volume commercial kitchen environment.
- Strong knowledge of food preparation techniques, food safety, sanitation, and kitchen operations.
- Strong leadership, organizational, and communication skills.
- Ability to manage multiple priorities in a fast-paced environment.
- Must be able to work collaboratively with the Executive Chef and kitchen team.
- Must be able to interact professionally with staff, guests, vendors, and regulatory officials.
- Must be able to pass Castle Kitchens Corp.'s pre-employment screening, including a criminal background check and verification of work history.
PREFERRED QUALIFICATIONS
- Experience in banquet, catering, festival, or event food service operations.
- Experience supervising and training kitchen staff.
- Experience preparing food for large-scale events and catered functions.
- Knowledge of Minnesota Department of Health food service regulations.
- ServSafe Manager Certification.
- Passion for delivering exceptional guest experiences through food and hospitality.
- Self-motivated, dependable, and able to work independently while supporting a collaborative kitchen environment.
LICENSES / CERTIFICATIONS
- ServSafe Manager Certification or equivalent food safety certification preferred.
- Valid driver's license and proof of insurability preferred.
EMPLOYMENT DETAILS
- Part-time seasonal position.
- Season runs approximately May/June through October.
- Weekend availability is required during Festival operations.
- Additional pre-season preparation and planning hours may be required in June, July, and August.
- Chef coat provided.
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential
Pay: From $17.00 per hour
Work Location: In person
Salary : $17