Job Information

Elior North America Sous Chef in Saint Paul, Minnesota

The Role at a glance:

We are looking to add a skilled, experienced sous chef to our Lancer Hospitality in St. Paul, MN. As a sous chef with Lancer, you will have the opportunity to teach others about your craft as you supervise and participate in the production of cuisine for a exciting Cultural Center!

What you'll be doing:

  • Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

  • Maintain proper production, safety and sanitation standards.

  • Direct and participate in the daily preparation of standard and gourmet food items.

  • Evaluate the quality of raw food and ensure the quality of the finished products.

  • Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

  • Implement culinary production for special events, monotony breakers, and catered functions.

  • Supervise and participate in the preparation and display of menu items for special functions.

  • Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.

  • Control revenue and expenses to ensure financial goals.

  • Ensure the highest level of customer service.

  • Other duties as assigned.

What we're looking for:

Must-haves:

  • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

  • Must have 3- 5 years of culinary management experience.

  • Strong leadership, oral and written communication skills are required.

  • A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

  • Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Our Benefits:

  • Medical (FT Employees)

  • Dental

  • Vision

  • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity

  • Discount Program

  • Commuter Benefits (Parking and Transit)

  • EAP

  • 401k

  • Sick Time

  • Holiday Pay (9 paid holidays)

  • Tuition Reimbursement (FT Employees)

  • Paid Time Off

Salary

Salary: Up to $60,000 K

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