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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability insurance
long-term disability insurance
401k plan
Paid Time Off
Employee Discounts
Job Description
The Lodge at Jacobson Plaza is a premier community-focused venue located in Sioux Falls, South Dakota. Known for its vibrant atmosphere and commitment to delivering exceptional dining experiences, The Lodge at Jacobson Plaza has established itself as a favorite destination for locals and visitors alike. The establishment prides itself on blending innovative culinary offerings with outstanding customer service in a setting that promotes both enjoyment and community connection. As a part of its mission, The Lodge continuously strives to maintain high standards in food quality, operational efficiency, and team development to provide an unparalleled dining experience to every guest. With... Show More
Job Requirements
- Previous kitchen leadership experience such as Kitchen Manager or Sous Chef
- Strong understanding of food cost control and labor management
- Proven ability to lead and coach a team
- Experience with inventory systems and vendor management
- Ability to work in a fast-paced, hands-on environment
- Strong organizational skills
- Problem-solving ability
Job Qualifications
- Previous kitchen leadership experience such as Kitchen Manager or Sous Chef
- Strong understanding of food cost control, labor management, and kitchen operations
- Proven ability to lead, coach, and hold a team accountable
- Experience with inventory systems and vendor management
- Creative mindset with the ability to develop and execute menu ideas
- Ability to thrive in a fast-paced, hands-on environment
- Strong organizational and problem-solving skills
Job Duties
- Lead day-to-day kitchen operations including food production, quality, and execution
- Manage food cost through purchasing, portioning, waste control, and inventory systems
- Create and manage BOH schedules while maintaining labor targets
- Hire, train, coach, and develop back-of-house staff
- Oversee vendor relationships, ordering, and inventory management
- Drive menu development and contribute creative direction to the food program
- Partner with the General Manager on menu approval and implementation
- Maintain consistency in recipes, plating, and kitchen standards
- Ensure compliance with food safety and sanitation standards
- Identify opportunities to improve efficiency and profitability
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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