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Sous Chef Kitchen Manager Jobs in Minnesota (NOW HIRING)

Covenant Living

Sous Chef

Golden Valley, MN · On-site

$51K - $70K/yr

Supports the management of cost controls and control expenditures for the kitchen as well as ... Acts as liaison between Executive chef and all back of house employees including sous chefs, lead ...

Invited

Executive Sous Chef

Medina, MN · On-site

$68K - $87K/yr

Executive Sous Chef at Medina Golf & Country Club | Medina, MN | Invited Ready to join a dynamic ... In addition to managing kitchen personnel and production, you will be responsible for implementing ...

ClubCorp

Executive Sous Chef

Medina, MN · On-site

$70K - $75K/yr

Executive Sous Chef at Medina Golf & Country Club | Medina, MN | Invited Ready to join a dynamic ... In addition to managing kitchen personnel and production, you will be responsible for implementing ...

MINARI

Sous Chef - Minari

Minneapolis, MN

$60K - $70K/yr

The Sous Chef is responsible for managing the culinary program, systems, routines and standard ... other management and kitchen team members with daily tasks to ensure readiness for serviceSupport ...

Wischermann Partners

Sous Chef

Owatonna, MN · On-site

$52 - $76/hr

They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen to maximize profitability and ensure superior guest service and product quality.

PORZANA

Sous Chef - Porzana

Minneapolis, MN

$60K - $75K/yr

The Sous Chef is responsible for managing the culinary program, systems, routines and standard ... other management and kitchen team members with daily tasks to ensure readiness for serviceSupport ...

Kaskaid Hospitality

Sous Chef

Saint Louis Park, MN · On-site

$70K/yr

Manages time effectively and prioritizes tasks for efficient service * Ability to delegate tasks ... Familiarity with Kitchen equipment including:Kitchen equipment * Ovens * Stoves * Dishwasher

Roma KG

Sous Chef

Owatonna, MN · On-site

$55 - $75/hr

They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and ...

APARIUM HOTEL GROUP

Sous Chef

Minneapolis, MN · On-site

$62K/yr

Partner with the Executive Chef, culinary leaders and Food + Beverage management team to provide ... You are a mentor to your team and capable of working any station in your kitchen, but are hungry ...

Hewing Hotel

Sous Chef

Minneapolis, MN

$62K/yr

Partner with the Executive Chef, culinary leaders and Food + Beverage management team to provide ... You are a mentor to your team and capable of working any station in your kitchen, but are hungry ...

Wischermann Partners Inc.

Sous Chef

Owatonna, MN · On-site

$50K - $60K/yr

They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and ...

Lafayette Club

Sous Chef

Minnetonka Beach, MN · On-site

$70K - $80K/yr

We are seeking a Sous Chef to join our close-knit culinary team. As a private club, we offer a ... Manage food and labor costs to maximize productivity and operational performance. * Oversee kitchen ...

New

Wischermann Partners

Sous Chef

Owatonna, MN · On-site

$50K - $68K/yr

They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and ...

Lafayette Club

$70K - $80K/yr

We are seeking a Sous Chef to join our close-knit culinary team. As a private club, we offer a ... Manage food and labor costs to maximize productivity and operational performance. * Oversee kitchen ...

New

Guestservices

Sous Chef - Giants Ridge

Biwabik, MN · On-site

$47K - $63K/yr

The Sous Chef is the direct management assistant to the Executive Chef and is second in command in the kitchen. The Sous Chef prepares food and service according to assignment by the Executive Chef ...

Grand View Lodge

Executive Sous Chef

Nisswa, MN · On-site

$75K - $90K/yr

Grand View Lodge is looking for a seasoned culinary leader to join us as Executive Sous Chef ... Build and manage schedules across all kitchen staff, balancing coverage and labor efficiency.

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Sous Chef Kitchen Manager information

What are the main responsibilities of a sous chef kitchen manager?

A Sous Chef Kitchen Manager is responsible for supporting the head chef in overseeing kitchen operations, including food preparation, staff management, and maintaining food safety standards. They help plan menus, order supplies, and ensure that dishes are prepared to the restaurant’s quality standards. Additionally, they supervise and train kitchen staff, manage inventory, and may step in to lead the kitchen in the head chef’s absence. Their role is crucial for ensuring smooth kitchen operations and delivering a high-quality dining experience.

What are the key skills and qualifications needed to thrive as a sous chef kitchen manager?

To thrive as a Sous Chef Kitchen Manager, you need strong culinary expertise, food safety knowledge, and experience in kitchen operations, typically acquired through formal culinary training or significant hands-on experience. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety certifications like ServSafe is often required. Leadership, time management, and effective communication are crucial soft skills for supervising staff and ensuring smooth kitchen workflow. These skills and qualifications are vital for maintaining high food quality, operational efficiency, and a positive team environment in a demanding culinary setting.

What are some common challenges a sous chef kitchen manager faces when overseeing both kitchen operations and staff management?

A Sous Chef Kitchen Manager often balances the dual responsibilities of maintaining high food quality standards and effectively managing the kitchen staff. Daily challenges can include coordinating with multiple team members during busy service periods, handling last-minute menu changes, and ensuring compliance with health and safety regulations. Additionally, fostering good communication and mentoring less-experienced cooks are essential for smooth kitchen operations. Adaptability and strong leadership skills are key to navigating these challenges and keeping the kitchen running efficiently.

What is the difference between Sous Chef Kitchen Manager vs Line Cook?

AspectSous Chef Kitchen ManagerLine Cook
CredentialsCulinary degree or equivalent experience, leadership skillsBasic culinary training or apprenticeship
Work EnvironmentKitchen leadership, overseeing staff, managing operationsFood preparation on the line, executing dishes
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, food service establishments

The Sous Chef Kitchen Manager typically has leadership responsibilities, overseeing kitchen operations and staff, while the Line Cook focuses on preparing dishes during service. The Sous Chef often requires more experience and culinary credentials, working in a supervisory role, whereas the Line Cook specializes in food prep and execution. Both roles are essential in the kitchen but differ significantly in scope and responsibilities.

What cities in Minnesota are hiring for Sous Chef Kitchen Manager jobs?

Cities in Minnesota with the most Sous Chef Kitchen Manager job openings:

Sous Chef Kitchen Manager jobs near you
Infographic showing various Sous Chef Kitchen Manager job openings in Minnesota as of August 2026, with employment types broken down into 86% Full Time, 9% Part Time, and 5% Contract. Highlights an 79% Physical, 3% Hybrid, and 18% Remote job distribution.

Sous Chef

Covenant Living

Golden Valley, MN • On-site

$51K - $70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 13 days ago

Key responsibilities

  • Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times

  • Assist the Executive Chef in planning, ordering, inventory, and food preparation, and assume full responsibility of all culinary operations in the absence of the Executive Chef

  • Assist with menu development, ensure high quality food preparation and presentation, and support cost control and sanitation standards

Covenant Living rating

6.6

Company rating: 6.6 out of 10

Based on 15 frontline employees who took The Breakroom Quiz

Job description

We Are Inspired to Serve. Join us!
Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef.
ESSENTIAL RESPONSIBILITIES:
Food Production, Menu Development, and Delivery:
  • Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties.
  • Ensures that high quality food items are creatively prepared and presented.
  • Ensures efficient, cost-effective operation and profitability of food production.
  • Consistently maintains and checks standards for quality, cost, eye appeal and flavor.
  • Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
  • Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef.
  • Resourcefully solve any issues that arise and seize control of any problematic situation.
  • Prepares and serves foods for therapeutic diets according to planned menus.
  • Assists in serving meals, following member's diet and food preferences using proper portion sizes.
  • Participates actively in planning/preparing special occasions and theme meal days.
  • Assists in the preparation, portioning, garnishing, presentation, and safe storage of food.
  • Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.

Mentoring Staff:
  • Acts as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides.
  • Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels.
  • Assist with enforcement of all food safety policies and procedures.

Kitchen Compliance and Sanitation:
  • Ensures compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel).
  • Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards.
  • Understands, complies, and promotes all policies regarding residents' rights.
  • Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents.
  • Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating.
  • Ensures proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks.
  • Ensures that kitchen, equipment, and storage facilities are sanitary, neat, and organized.
  • Attends in-services as required by corporate, state, and federal mandates.

EDUCATION AND WORK EXPERIENCE:
Required Degree: High school diploma
Preferred Degree: Culinary Arts Degree
Certificate(s):
  • Required to have current and approved sanitation certification or obtain certification within 6 months of hire.
  • Safe Food Handling certification.

Experience:
  • Minimum of three years lead experience as a Sous Chef or equivalent role at a high-volume restaurant.
  • 5+ years' experience managing high volume and fast paced commercial kitchens.
  • 3 + years' experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred.

KNOWLEDGE, SKILLS, AND ABILITY:
  • Proficiency in a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment, and procedures.
  • Advanced knife skills.
  • Inventory ordering and waste management skills.
  • Proficient in recipe production.
  • Proficient in multiple stations (Sauté, grill, salad, fry)
  • Ability to not only think on feet but also create, produce, and deliver excellent products on the fly.
  • Demonstrate knowledge of current culinary/market trends and creative food presentation.
  • Must be highly organized and proficient in time management.
  • Proficiency with computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory.
  • Excellent record of kitchen and staff management / lead responsibilities.
  • Must have skill calculating figures and amounts and performing mathematical functions to meet business needs.
  • Ability to communicate clearly with managers, kitchen and dining room staff and guests.
  • Ability to work a flexible schedule including nights, weekends, and holidays.

PHYSICAL REQUIREMENTS:
  • May be required to lift or carry equipment or supplies weighing up to 50 pounds.
  • Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others.
  • Ability to work in a kitchen environment.
  • Attention to detail and manual dexterity.
  • Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables.
  • May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens.

#Dining
Compensation Pay Range:
$24.84 - $33.84 per hour
Reasonable Pay Estimate
A reasonable estimate of the pay range for this position is $24.84 - $33.84 per hour. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity.
For full time employees, we offer a generous benefits package that includes:
  • Medical, dental and vision insurance
  • Employer paid group term life and disability
  • Paid Time Off (PTO) & six paid holidays
  • 403(b) with a 3% employer match
  • Fitness center use at most facilities.
  • Various voluntary benefits:
    • Life, AD&D
    • Tuition assistance and scholarships
    • Employee assistance program
    • Legal services, home/auto insurance, discount purchasing program
    • Pet Insurance

For more information about Covenant Living and CovenantCare at Home, please visit www.covliving.org or www.covenantcareathome.org.
Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

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