Sous Chef at Wooddale Church

Eden Prairie, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

31.0

Posted On

03 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling

Industry

Religious Institutions

Description

ABOUT WOODDALE CHURCH Wooddale Church is a multigenerational, Bible-teaching church in Minnesota with campuses in Eden Prairie, Edina, and the University of Minnesota. Wooddale Church has a rich history and a future of sharing the Gospel locally and globally by planting churches, supporting global partners, and serving its local community. ROLE OVERVIEW The Sous Chef serves as the second‑in‑command in the kitchen, supporting the Director of Food Service/Chef in all culinary operations. This role ensures consistent food quality, smooth service execution, staff development, and adherence to safety and sanitation standards. The Sous Chef acts as the kitchen lead in the absence of the Director of Food Service/Chef and plays a central role in menu execution, prep management, and operational excellence. ESSENTIAL FUNCTIONS & RESPONSIBILITIES 1. Culinary Execution & Quality Control * Oversee daily food preparation, cooking, and plating to ensure consistent quality and presentation. * Maintain portion control, recipe accuracy, and flavor standards across all stations. * Conduct line checks before each service to verify readiness, freshness, and quality. * Assist in menu development, seasonal specials, and recipe testing. 2. Kitchen Operations & Workflow Management * Coordinate and supervise all kitchen stations to ensure efficient service flow. * Manage prep lists, production schedules, and daily task assignments. * Monitor inventory levels; communicate shortages and assist with ordering. * Ensure proper equipment use, cleanliness, and maintenance reporting. 3. Leadership & Staff Development * Train, mentor, and coach line cooks, prep cooks, baker, and dish staff. * Provide constructive feedback and support skill development across the team. * Lead pre‑shift meetings and communicate service priorities. * Support hiring, onboarding, and performance evaluation processes. 4. Safety, Sanitation & Compliance * Enforce all food safety, sanitation, and hygiene standards (ServSafe, HACCP, etc.). * Maintain accurate temperature logs, cleaning schedules, and compliance documentation. * Ensure proper storage, labeling, and rotation (FIFO) of all ingredients. * Uphold workplace safety protocols and incident reporting procedures. 5. Administrative & Operational Support * Assist with inventory counts, cost control, and waste reduction initiatives. * Support scheduling and labor management to meet budget and service needs. * Participate in vendor communication and product quality evaluation. * Contribute to kitchen policies, SOPs, and operational improvements. QUALIFICATIONS Education & Certification * Culinary degree or equivalent professional training preferred. * ServSafe Manager certification (or ability to obtain within 60 days). * Additional certifications (HACCP, allergen awareness) a plus. Experience * 3–5 years of progressive kitchen experience, including leadership responsibilities. * Proven ability to manage high‑volume or high‑end culinary operations. * Experience training and developing kitchen staff. Skills & Competencies * Strong culinary technique across multiple stations. * Excellent leadership, communication, and team‑building skills. * Ability to stay calm and decisive under pressure. * Strong organizational and time‑management abilities. * Knowledge of food cost management, inventory systems, and kitchen technology. * Commitment to cleanliness, safety, and operational excellence. * Enthusiasm for and a commitment to our vision, mission, and core values (see https://wooddale.org/about/beliefs/), including a full affirmation of our beliefs, and will have a commitment to active participation in the worship and community life of Wooddale Church. RELATIONSHIPS Reports to Director Food Service Collaborates Closely With * Line Cook * Kitchen Assistant / Steward * Pastry Chef/Baker * Events Manager * Funeral Coordinator * EXPECTED HOURS OF WORK Monday through Friday daytime hours with additional evening and weekend events as needed. PHYSICAL DEMANDS * Ability to stand for extended periods. * Ability to lift up to 50 lbs. * Comfortable working in hot, fast‑paced environments. BENEFITS & COMPENSATION Wooddale Church offers a comprehensive benefits package for all full-time employees working 40+ hours, including options to select Medical (30+ hours), Dental, Life/AD&D, HSA, Flex, LTD, as well as optional Vision, Life/AD&D, STD, a Health & Wellness Plan, and a 403(b) retirement plan with company match and immediate vesting. The hourly rate for this role is $24.00 - $31.00 depending on experience and qualifications. OTHER DUTIES Please note that this job description is not intended to cover or list in full the activities, duties, or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. We use E-Verify to verify employment eligibility.

Responsibilities

The Sous Chef serves as the second-in-command, overseeing daily food preparation, quality control, and kitchen operations. They are responsible for supervising staff, managing prep lists, and ensuring strict adherence to safety and sanitation standards.