Sous Chef - The University Club of St. Paul at Commonwealth Companies

Saint Paul, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jan, 26

Salary

0.0

Posted On

14 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership, Communication, Food Safety, Sanitation, Menu Planning, Inventory Management, Team Management, Catering Experience, Attention to Detail, Organizational Skills, Multitasking, Cooking Techniques, Presentation Skills, Client Collaboration, High-Pressure Situations

Industry

Real Estate

Description

We are seeking a talented and motivated Sous Chef to join our culinary team. As the Sous Chef, you will assist the Executive Chef in managing kitchen operations for daily dinning for members and their guests and also on-site catering events, ensuring high-quality food preparation, presentation, and service. Your leadership and culinary expertise will be key to executing exceptional catering experiences, from small gatherings to large events, while maintaining consistent standards of excellence in every dish. Responsibilities: Planning, organizing, and executing daily dinning and catering events, ensuring all food is prepared to the highest standards. Supervise and train kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring all team members are performing their duties efficiently and effectively. Oversee food preparation, cooking, and presentation for on-site catering events, ensuring that dishes are delivered on time and meet quality expectations. Manage inventory and order supplies as needed, ensuring that all ingredients and equipment are available for events. Ensure proper food safety, sanitation, and health regulations are followed at all times, including during food storage, preparation, and service. Collaborate with event planners and clients to customize menus and accommodate dietary restrictions or special requests. Ensure that all food items are presented attractively and consistently at all events. Assist with managing kitchen staff schedules to ensure adequate coverage and efficiency during event preparation and execution. Monitor and control food costs, waste, and portioning to ensure the profitability of catering events. Assist with the maintenance and cleanliness of kitchen equipment and workstations. Overseeing kitchen operations and making decisions related to food preparation and service. Work closely with the front-of-house team to ensure a seamless dining experience for guests at events. Qualifications: Proven experience as a Sous Chef or in a similar culinary leadership role, with experience in catering or event cooking. Strong knowledge of cooking techniques, food preparation, and presentation, with the ability to create and execute diverse menus for various events. Excellent leadership, communication, and interpersonal skills, with the ability to manage and motivate a team. Ability to handle high-pressure situations, particularly during large or complex catering events. Exceptional attention to detail and commitment to maintaining high culinary standards. Strong organizational skills and the ability to multitask effectively. Knowledge of food safety and sanitation guidelines and the ability to implement them consistently. Flexibility to work evenings, weekends, and holidays as required for catering events. Culinary degree or equivalent experience preferred. If you have a passion for creating exceptional food and leading a team to deliver outstanding catering experiences, we encourage you to apply for the Sous Chef position.

Responsibilities

The Sous Chef will assist the Executive Chef in managing kitchen operations for daily dining and catering events, ensuring high-quality food preparation and service. Responsibilities include supervising kitchen staff, overseeing food preparation, managing inventory, and ensuring compliance with food safety regulations.