Sous Chef | MCAD

Woodbury, MN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $60,000.00

Work Schedule

Standard Hours

Benefits

weekly pay

401K with company match

Employee assistance program

Medical insurance

Prescription coverage

Dental Insurance

Vision Insurance

FSA/HSA

ongoing training

Bonus programs

Job Description

American Dining Creations is a prestigious division of American Food & Vending and stands as one of the largest privately held hospitality service partners in the United States. This company operates with a solid nationwide presence, managing numerous dining accounts and employing over 2,000 people who serve hundreds of thousands of customers daily. They provide a comprehensive suite of dining options that emphasize fresh and innovative culinary philosophies, such as the Fresh Difference culinary approach. Their services range from full café dining experiences, mobile ordering systems, catering and event services, to a convenient grab-and-go program called My Fresh Market. American Dining Creations is dedicated to delivering top-tier dining experiences tailored to the unique needs of corporate and educational partners, combining superior culinary offerings with outstanding management practices. This commitment ensures every client receives the highest operational standards with flexibility, customization, and around-the-clock support.

The role of Sous Chef at American Dining Creations is a crucial culinary leadership position based in Minneapolis, MN. This full-time opportunity offers a competitive salary ranging between $55,000 and $60,000 per year, varying by location. The Sous Chef will play an integral part in supporting the Chef and Executive Chef in executing daily culinary operations. This role demands a strong culinary background combined with leadership skills to guide kitchen operations efficiently. The Sous Chef is responsible for collaborating with culinary staff to ensure that all recipes and food safety standards are adhered to meticulously. Additionally, this role involves the supervision of back-of-house staff, maintaining kitchen organization, and assisting with food stations and catering events as part of daily operations. The role may require the individual to cover shifts or stations during peak hours, making adaptability and multitasking essential. Frequent communication with the Executive Chef or General Manager regarding kitchen operations is expected to align with organizational goals and maintain excellence. The Sous Chef must embody a blend of culinary expertise, operational management, and the ability to thrive in a fast-paced environment. American Dining Creations values candidates who have a passion for quality food service, strong time management skills, and a commitment to creating memorable dining experiences for students, guests, and faculty. By joining this team, the Sous Chef will become part of an innovative industry leader recognized for its flexibility, creativity, and superior customer service within the hospitality sector.

Job Requirements

Associate degree in culinary arts, hospitality, or related field preferred
Minimum of three years experience in a culinary leadership role preferred
Experience in schedule planning, hiring, and staff development
Ability to multitask and manage time effectively in a fast-paced environment
Proficiency with Microsoft Office and inventory management systems
Thorough knowledge of food safety regulations
Physical ability to lift up to 50lbs and perform standing, walking, and bending tasks daily

Job Qualifications

An associate degree in culinary arts or hospitality or a culinary degree from an accredited culinary association is preferred
Three years experience in a similar culinary leadership role that may include retail, hotels, business, or education dining preferred
Prior experience with planning and managing employee schedules, hiring, and staff development
Possess strong time management skills, able to multitask and enjoy working in a time sensitive, fast paced environment
Proficient with Microsoft Office, catering, ordering and inventory systems
Knowledge of all local and state food safety regulations
Able to lift to 50lbs, stand, walk, and bend for daily work schedule

Job Duties

Assist the Executive Chef with all culinary points of service including food stations and catering events
Provide guidance and supervise BOH staff
Ensure recipe standards, ingredients, and food handling safety protocols are met
Keep kitchen clean and organized, maintain production records and equipment
May cover a shift or station during peak operation hours
Meet daily with Executive Chef or General Manager regarding operations
May be assigned other duties and responsibilities as needed