Sous Chef - Commonwealth Company at Commonwealth Companies

Saint Paul, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Execution, Quality Control, Team Leadership, Mentoring, Training, Performance Accountability, Labor Control, Inventory Management, Cost Control, Food Safety, Sanitation, Banquet Services, A La Carte, Menu Development, Communication, Organization

Industry

Real Estate

Description

Position Summary The Sous Chef is leading all back-of-house culinary operations at the University Club of Saint Paul. This role is responsible for maintaining the highest standards of food quality, consistency, sanitation, and team performance across daily dining service, private events, and special functions. The Sous Chef is a hands-on leader who thrives in a fast-paced, high-expectation private club environment. Key Responsibilities Culinary Execution & Quality Control Execute menu items to established recipes and presentation standards Ensure consistency, quality, and proper portioning across all services Oversee prep production, line execution, and event plating Maintain strong expo leadership during peak service Team Leadership & Development Supervise and mentor line cooks, prep cooks, and dish team Assist with training, coaching, and performance accountability Foster a culture of professionalism, urgency, and teamwork Lead by example in attitude, work ethic, and culinary standards Operations & Kitchen Management Assist in scheduling and labor control to meet budget targets Support inventory management, ordering, and cost control Ensure compliance with food safety, sanitation, and health regulations Maintain a clean, organized, and efficient kitchen environment Events & Member Dining Execute high-volume banquet and wedding services with precision Collaborate with FOH leadership to ensure seamless service execution Support seasonal menu development and feature programming Qualifications 3+ years of kitchen leadership experience (upscale restaurant, hotel, or private club preferred) Strong banquet and à la carte experience Knowledge of food cost control and inventory systems ServSafe certification (or ability to obtain) Strong communication and organizational skills Ability to lift 50 lbs and stand for extended periods What We Offer Competitive salary based on experience Professional growth within a respected private club environment Opportunity to lead high-profile events and member programming Supportive leadership team and structured operations Work Environment The University Club of Saint Paul is a historic private club known for refined dining, weddings, and special events. This role requires flexibility, including evenings, weekends, and holidays, especially during peak event seasons. If you're a driven culinary professional ready to take the next leadership step in a high-standard hospitality environment, we encourage you to apply. Location St Paul, Minnesota Department Back of House Employment Type Full-Time Minimum Experience Experienced

Responsibilities

The Sous Chef is responsible for leading all back-of-house culinary operations, ensuring the highest standards of food quality, consistency, and sanitation across daily dining and events. This involves hands-on execution, supervising kitchen staff, and managing operational aspects like inventory and compliance.