Sous Chef - Headwaters Cafe

The RiverCentre in Downtown St. Paul is hiring immediately for a Sous Chef. This position supervises and coordinates the daily operations of the culinary department, including managing the culinary team, exemplifying and training the culture, and overseeing workflow to ensure the department is operating to plan.

Working with the direction of the Executive Chef, the Sous Chef assists in leading the development and growth of a market-leading brand, focused on a strong safety culture, consistent delivery of innovation, creativity, first-class service, and the creation of memorable entertainment experiences.

Job Responsibilities

• Provides leadership and oversight to the culinary department within the restaurant to ensure economical and timely food production.
• Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs.
• Cooks, prepares and / or otherwise directs the preparation process to ensure all food is created and presented according to the approved recipes and procedures.
• Maintains a culinary presence on the dining room floor, visiting with guests and establishing guest relationships when possible.
• Conducts daily, weekly, and monthly inventories as required for controls and financial reports.
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurants equipment and facility assets.
• Supervises culinary, dishwashing, and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and staff performance is to standard.
• Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits.
• Assists in purchasing, preparation, and delivery of all food and non-food items as necessary.
• Receives and quality checks purchased items to ensure accuracy and quality.
• Plans, develops and implements menus in conjunction with Executive Chef and assists in developing recipe cards for all menu items to ensure consistency and profitability.

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