Sous Chef

Sous Chef Oceanaire Seafood Room - 3.7 Minneapolis, MN Job Details Full-time $68,000 - $75,000 a year 17 hours ago Benefits Disability insurance Health insurance Dental insurance 401(k) Flexible spending account Paid time off Vision insurance Employee discount Paid sick time Qualifications Cost management Quality assurance within food and beverage industry Inventory management Fine dining experience Managing hospitality teams Supervising experience Kitchen cost control Team management Conflict management

Full Job Description Overview:

The Oceanaire Seafood Room is known for its upscale dining experience focused on impeccably fresh seafood and a classic supper club ambiance. Featuring elegant interiors, attentive service, and a refined selection of seasonal catches, cocktails, and wines, it delivers a timeless yet modern approach to sophisticated seafood dining. As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

Benefits :

Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential

Responsibilities:

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications:

At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-CM1

Pay Range:

USD $68,000.00 - USD $75,000.00 /Yr.