Sous Chef

Location: Shakopee, MN

Job Type: Full-Time, Year-Round

Salary Range: $22 - $26 / hour

Preferred Start Date: January 27, 2025

Benefits: 

• Health Insurance: Medical, dental, and vision coverage
• Retirement Plan: 401(k) with company match
• Paid Time Off: 15 days of vacation, 11 holidays, and 6 sick days

Job Description:

We are seeking a talented and motivated Sous Chef, demonstrating a strong knowledge of back of house operations as well as participating in the preparation and execution of all banquets. This position will aid with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends.

• Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards.
• Oversee and assign the daily work of employees in assigned cost center, provide training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination.
• Uphold company standards and guidelines for food preparation and presentation.
• Ensure proper sanitation and food safety as defined by local and state health department laws.
• Consult daily with the Chef Manager and/or Director, Food & Beverage to ensure successful operational results.
• Assist in the planning and daily execution of employee meals.
• Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Chef Manager on a weekly basis.
• Train and direct staff in providing guest service according to Six Flags Entertainment Corporation standards on an overall basis.
• Serve as an example to personnel by following guest service standards; take appropriate actions to correct poor guest service or recognize superior guest service; respond to and resolve more complex typical guest concerns that cannot be resolved at the unit level.
• Assist when needed in hiring, training, and developing staff to maintain a high standard quality of food.
• Ensures all guest service and practices are being met according to standards.
• Other duties may be assigned.

• Expert knowledge of current food and beverage practices related to commercial food service, with extensive familiarity in back-of-house operations and banquet execution.
• Strong attention to detail when assigning and overseeing the work of employees, coupled with excellent problem-solving skills and the ability to train, coach, and counsel staff to overcome issues.
• Ability to communicate
  with guests and peers, such as explaining proper sanitation and food safety as defined by local and state health department laws and to be carried out during health inspector visits. Expert in troubleshooting issues with equipment and working quickly to mitigate damages.
• Highly skilled at working with a variety of food and menu items and ensuring proper sanitation while upholding company standards and guidelines for food preparation and presentation.
• Strong ability to carry out events and the ability to follow detailed instructions provided by the Chef Manager and Food and Beverage Director.
• High school graduate or equivalent. Related Culinary Arts
• Valid driver’s license.
• ServSafe and ServSafe Alcohol
• 2-4 years of Culinary work, including at least 4 years working in a commercial environment.
• Extensive experience with Food and Beverage preparation and presentation, and back of house functions.