Restaurant Alma Sous Chef at Alma Cafe, Restaurant and Hotel

Minneapolis, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

60000.0

Posted On

30 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Culinary Techniques, Staff Supervision, Menu Innovation, Food Safety, Inventory Management, Cost Control, Training And Mentoring, Food Preparation, Organizational Skills, Communication Skills

Industry

Restaurants

Description

Description Alma is seeking a Sous Chef. Alma is a nationally recognized fine dining restaurant owned by James Beard award winning chef Alex Roberts. We serve nourishing food inspired by the wonderful local farmers and suppliers that we work with. Our commitment and care in our food and hospitality make us one of the most respected restaurants in Minneapolis. We at Alma work hard to serve both our guests and our staff. We have a world-class facility and a long history of making people happy with delicious food and genuine hospitality. As a Sous Chef, you will work closely with the Executive Chef and play a key role in managing the daily kitchen operations. This includes supervising staff, ensuring high culinary standards and techniques, running service, maintaining food safety, and contributing to menu innovation. The Sous Chef position is 4-5 shifts per week, averaging 45 hours per week. Open availability afternoons, evenings and weekends is a must. Salary starting from 55-60k based on experience. Responsibilities Supervise and coordinate nightly service. Oversee food preparation and production to maintain quality and consistency. Assist with menu development, cost control, and inventory management. Enforce sanitation and safety standards in the kitchen. Train and mentor line cooks and prep staff. Monitor kitchen equipment and report maintenance needs. Fill in for the Executive Chef as needed. Benefits Medical, dental and vision benefits after 90 days 401k with company match after a year Paid time off Profit share A supportive work environment Various food/drink discounts Opportunities for personal and professional growth Requirements 3+ years of experience in a high-volume kitchen environment. Proven experience in a leadership role within a professional kitchen. Strong knowledge of food preparation techniques and kitchen operations. ServSafe certification or equivalent (preferred). Excellent organizational and communication skills. Ability to stand for 8+ hours Ability to lift 50lbs unassisted.

Responsibilities

The Sous Chef manages daily kitchen operations, supervises staff, and ensures high culinary standards during service. They also contribute to menu development, maintain food safety protocols, and support the Executive Chef.