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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 distinctive and community-oriented venue located in Sioux Falls, SD, renowned for its engaging atmosphere and dedication to offering exceptional food experiences. This establishment combines a warm, welcoming environment with a commitment to quality and creativity in its culinary offerings. Serving diverse clientele in a fast-paced yet friendly setting, The Lodge at Jacobson Plaza is a place where food and community intersect to create memorable dining experiences. The organization prides itself on maintaining a kitchen that not only runs efficiently but also innovates and grows with the needs and tastes of its patrons. With... Show More
Job Requirements
- Previous kitchen leadership experience
- Strong knowledge of food cost control and labor management
- Ability to lead and develop a team
- Experience with inventory and vendor management
- Creative approach to menu development
- Capability to work in a fast-paced environment
- Excellent organizational and problem-solving abilities
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 back-of-house 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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