Executive Sous Chef - Tria Restaurant at Morrissey Hospitality

Vadnais Heights, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Mar, 26

Salary

72000.0

Posted On

06 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Safety, Menu Development, Recipe Development, Staff Training, Team Management, Food Preparation, Quality Control, Communication Skills, Inventory Management, Cost Analysis, Sanitation Standards, Customer Service, Problem Solving, Time Management, Creativity

Industry

Hospitality

Description

Job Details Job Location: Tria Restaurant Bar Event Center - North Oaks, MN Position Type: Full Time Salary Range: $65000.00 - $72000.00 Salary Job Shift: Varies, includes Weekends & Holidays Job Category: Restaurant, Food and Beverage Description Tria Restaurant is seeking an Executive Sous Chef who brings strong culinary leadership, a steady hand in a high-volume kitchen, and genuine pride for their craft. This role supports the Executive Chef in overseeing daily operations, maintaining high food and safety standards, leading and developing the culinary team, and helping shape a menu built on seasonality, creativity, and consistency. The ideal candidate is an engaged leader, a clear communicator, and a skilled technician who thrives in a professional, team-driven environment. This is an opportunity to contribute to a respected North Oaks restaurant, work with quality ingredients, and help lead a team that values collaboration, accountability, and continuous growth. Responsibilities include managing and leading the daily operations of the culinary department with responsibility for ensuring food safety, quality, and consistency. Additional responsibilities include overseeing workflow, actively participating in the hiring, training, scheduling, and evaluation of performance of culinary personnel; preparation and cooking of food; and coaching staff on the production and preparation of menu items. ESSENTIAL DUTIES AND RESPONSIBILITIES Culinary Management: Assists the Executive Chef and General Manager in planning, developing, and implementing menus. Develops recipe cards for menu items to ensure consistency and profitability. Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures. Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible. Supervisory and Administrative Functions: Works with the Executive Chef and General Manager to manage and coordinate the hiring, training, and development of all kitchen and culinary staff. Monitors staff work product including regular inspections ensuring departmental cleanliness and product security. Maintains close communication with other managers to ensure adequate staffing, inventory, and production pars are in place. Reviews menus and analyzes recipes to determine food, labor, and overhead costs. Conducts inventories as required for controls and financial reports. Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels. Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations. Assists in purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded. Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines. Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety. Qualifications MINIMUM REQUIREMENTS Three (3) years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment. Proficient computer skills necessary to communicate with others, prepare and provide food costing and recipes, analyze financial reports, and assist in overall organizational management. Food Safety certified or ability to obtain within 30 days from hire. MN CFPM or ability to obtain within 30 days of hire. Strong understanding of food cost, purchasing and kitchen equipment operation. While performing the duties of this job, the employee is regularly required to position self to move about. The employee frequently is required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management. The employee may need to travel (locally) to other properties occasionally. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. PREFERRED SKILLS & QUALIFICATIONS Degree or graduate from a two-year culinary school (complete with certificate). Competency in Craftable and Microsoft Office is preferred. We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team must exemplify our company cornerstones of “Growing Together”: Are you committed? Do you exhibit professionalism? Do you strive for perfection every day? Do you accept accountability? The answer to each cornerstone must unequivocally be YES, or the foundation weakens, and it will be obvious who is not "All-In." Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company. Tria Restaurant & Bar is an elevated neighborhood dining destination in North Oaks, Minnesota. The menu features modern French-American cuisine with an emphasis on seasonal ingredients, wine-friendly flavors, and elevated Midwestern comfort foods. The dining room is warm and contemporary, with service that balances professionalism, polish, and approachability. The culinary team thrives on consistency, creativity, and execution. We operate with high standards, a supportive culture, and a commitment to quality in each dish and every detail. Team members enjoy a steady pace, strong leadership, and the chance to contribute to a well-established restaurant that locals trust for everyday dining, special occasions, and holiday events. For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality Fulltime Position Benefits: Medical Dental & Vision Insurance Life Insurance, Hospital Indemnity Insurance Long Term Disability Insurance Accidental Death & Dismemberment Insurance, Accidental Injury Insurance Worker’s Compensation 401(k) Retirement Plan Flexible Spending Accounts for Limited Vision & Dental, and Dependent Care Health Savings Account Vacation/Paid Time Off (PTO), MN Sick and Safe Time (ESST) Holiday pay Military Leave, Voting Leave, Bereavement Leave, School Leave Jury Duty, Witness Duty Family Medical Leave (FMLA), Personal Leave (LOA), MN Paid leave (PFML)

Responsibilities

The Executive Sous Chef will assist the Executive Chef in overseeing daily kitchen operations, ensuring high food safety and quality standards. Responsibilities include managing staff, participating in menu development, and maintaining a clean and efficient kitchen environment.