Sous Chef

About the Opportunity

Kahler Hospitality Group, a premier hospitality leader in Rochester, MN, is seeking a passionate, experienced, and creative Sous Chef to support ongoing operations. This is your chance to put your signature on Rochester’s next must-visit dining destination.

• Direct the day to day operations of all areas of the kitchen including, and stewarding.
• Assign specific duties to all employees under supervision for efficient operation of kitchen.
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Assist in planning and managing procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Prepare food according to specifications, work line, stations as needed.
• Monitor and control maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Assist in implementation of menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves.
• Perform other duties as assigned by supervisor.

• Ability to multi-task.
• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
• Strong verbal and written communication skills.
• Strong customer service skills.
• Food Service Sanitation certification.
• CPR certification preferred.

• Direct the day to day operations of all areas of the kitchen including outlets, banquets, and stewarding.
• Assign specific duties to all employees under supervision for efficient operation of kitchen.
• Select, train and supervise kitchen staff in the proper preparation of menu items.

• High School Diploma required.
• College Degree in Culinary or Food Sciences preferred.
• Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel.

Physical demands described:
Lifting frequently 20 lbs.;
Bending frequently;
Twisting occasionally;
Push/Pull frequently;
Sitting occasionally;
Standing frequently;
Walking frequently.

• Competitive salary and performance-based bonuses.
• Relocation available.
• Comprehensive health, dental, and vision insurance.
• 401(k).
• Paid time off and holiday pay.
• Opportunities for professional development and career advancement.
• Compensation: $52k - $55k annually based on qualifications and experience.