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Sous Chef Jobs in Rochester, MN (NOW HIRING)

CRAVE American Kitchen & Sushi Bar

Sous Chef

Rochester, MN · On-site

$53K - $71K/yr

-Sous Chef Classification: Salary (Exempt) Reports to: Executive Chef Department: Home Office Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the ...

Compass Group

SOUS CHEF

Rochester, MN · On-site

$60K - $65K/yr

Job Summary Working as the Sous Chef (Mayo Clinic - Methodist Campus), you will be responsible for the successful operation of the Culinary Department in an acute care setting in Rochester, MN. You ...

Compass Group

SOUS CHEF

Rochester, MN · On-site

$60K - $65K/yr

Job Summary Working as the Sous Chef (Mayo Clinic - Methodist Campus), you will be responsible for the successful operation of the Culinary Department in an acute care setting in Rochester, MN. You ...

Compass Group

SOUS CHEF

Rochester, MN

$60K - $65K/yr

Job Summary Working as the Sous Chef (Mayo Clinic - Methodist Campus), you will be responsible for the successful operation of the Culinary Department in an acute care setting in Rochester, MN. You ...

Compass Group

HEALTHCARE SOUS CHEF

Rochester, MN · On-site

$60K - $65K/yr

Job Summary Working as the Healthcare Sous Chef, you will be responsible for the successful operation of the Culinary Department in an acute care hospital in Rochester, MN. You will assist in the ...

Compass Group

HEALTHCARE SOUS CHEF

Rochester, MN · On-site

$60K - $65K/yr

Job Summary Working as the Healthcare Sous Chef, you will be responsible for the successful operation of the Culinary Department in an acute care hospital in Rochester, MN. You will assist in the ...

ASM Global

Sous Chef - Mayo Civic Center

Rochester, MN · On-site

$50K - $68K/yr

THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual is responsible for supporting all culinary operations, including overseeing production, daily operations ...

ASM Global

Sous Chef - Mayo Civic Center

Rochester, MN · On-site

$50K - $68K/yr

THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual is responsible for supporting all culinary operations, including overseeing production, daily operations ...

Somerby

Line Cook

Byron, MN · On-site

$20/hr

Somerby is looking for a line cook to prepare food to the exact specifications of our Executive Chef and Sous Chef. We want team members who believe the power and importance of teamwork; team members ...

Somerby

Line Cook

Byron, MN · On-site

$20/hr

Somerby is looking for a line cook to prepare food to the exact specifications of our Executive Chef and Sous Chef. We want team members who believe the power and importance of teamwork; team members ...

Somerby

Line Cook

Byron, MN · On-site

$20/hr

Somerby is looking for a line cook to prepare food to the exact specifications of our Executive Chef and Sous Chef. We want team members who believe the power and importance of teamwork; team members ...

Salted Chef

Be Seen First

Personal Chef- $25 to $30 Per Hour

Rochester, MN · On-site

$25 - $30/hr

Salted Chef, LLC is looking to hire a Personal Chef that provides personal meal preparation in clients' homes. We are looking for someone who can prepare a wide variety of meals for clients. Ideal ...

Compass Group

PRODUCTION SUPERVISOR

Rochester, MN · On-site

$26.50/hr

Supervises team members in absence of Sous Chef; disciplines, trains and schedules associates. * Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS * Full-time and part-time positions ...

SilverCrest

Chef

Rochester, MN · On-site

Start a new career as a Chef at Shorewood Senior Campus, an Assisted Living Community! Make a difference in someone's life every day. If you have a passion for serving and a desire to grow, we'd love ...

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Sous Chef information

See Rochester, MN salary details

$31K

$60K

$78.8K

How much do sous chef jobs pay per year?

As of Aug 18, 2026, the average yearly pay for sous chef in Rochester, MN is $59,972.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,800.00 and $68,600.00 per year, depending on experience, location, and employer.

What is a sous chef?

Sous chefs are second-in-command in a kitchen, working directly under the head chef or executive chef. They help oversee kitchen operations, manage other kitchen staff, and ensure that food is prepared to quality standards. Sous chefs are often responsible for supervising food preparation, managing inventory, and assisting with menu planning. Their role is critical to maintaining efficiency and consistency in a professional kitchen.

What are the key skills and qualifications needed to thrive as a sous chef, and why are they important?

To thrive as a Sous Chef, you need strong culinary skills, a solid understanding of kitchen operations, and typically a culinary degree or relevant experience. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are commonly required. Leadership, time management, and effective communication are vital soft skills for managing kitchen staff and ensuring smooth service. These skills and qualifications are essential to maintain high food quality, operational efficiency, and a cohesive team in a high-pressure kitchen environment.

What are some common challenges sous chefs face when managing kitchen operations during busy service periods?

Sous Chefs often encounter challenges such as maintaining clear communication among kitchen staff, ensuring all dishes meet quality standards, and adapting quickly to unexpected changes like last-minute menu adjustments or equipment malfunctions. During peak hours, balancing speed with precision is crucial, as is supporting the Executive Chef and stepping in wherever needed. Effective delegation, problem-solving under pressure, and fostering teamwork are key skills that help Sous Chefs navigate these demanding situations successfully.

What is the difference between Sous Chef vs Line Cook?

AspectSous ChefLine Cook
Credentials Culinary training, certifications often preferred Culinary skills, on-the-job training
Work Environment Supervisory role in kitchen, responsible for kitchen operations Preparing specific dishes on the kitchen line
Employer Usage Commonly employed in restaurants, hotels, and catering Found in similar settings, working under chefs

The main difference between a Sous Chef and a Line Cook is that the Sous Chef has supervisory responsibilities and oversees kitchen operations, while the Line Cook focuses on preparing dishes on the kitchen line. The Sous Chef often has more experience and may hold certifications, whereas the Line Cook specializes in executing specific tasks. Both roles are essential in a professional kitchen, but the Sous Chef plays a leadership role in ensuring smooth kitchen functioning.

How much does a sous chef get paid an hour?

A sous chef typically earns between $15 and $25 per hour, depending on experience, location, and the establishment. Salaries can vary based on the size of the restaurant and the complexity of the menu, with some earning higher wages in upscale or high-volume venues.

Is a sous chef a good career?

A sous chef is a key leadership role in a kitchen, responsible for assisting the head chef with food preparation, staff management, and quality control. It offers opportunities for skill development, advancement to executive chef, and typically requires culinary training and experience. Career growth depends on experience, reputation, and the ability to handle high-pressure environments.
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Sous Chef jobs near you
Infographic showing various Sous Chef job openings in Rochester, MN as of August 2026, with employment types broken down into 85% Full Time, and 15% Part Time. Highlights an 100% In-person job distribution, with an average salary of $59,972 per year, or $28.8 per hour.

Sous Chef

CRAVE American Kitchen & Sushi Bar

Rochester, MN • On-site

$53K - $71K/yr

Full-time

This job post has expired 1 day ago. Applications are no longer accepted.

Job description

Job Description -Sous Chef
Classification: Salary (Exempt)
Reports to: Executive Chef
Department: Home Office
Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
  • Assist Executive Chef with:

o Scheduling staff for proper labor costs.
o Determine amount and type of food and supplies required using production systems and controlling food costs.
o Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
o Continuous teaching, leading and motivating staff in positive manner
o Coordinates introduction of new menu items from executive chef to staff.
  • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food, is preserved.
  • Facilitates the correct preparation of all food served following standard recipes and special diet orders within specified time limits.
  • Oversees the apportioning of food for serving when executive chef is absent.
  • Store and properly handle raw or prepared foods and non-food supplies, marking date and item.
  • Handle food in a manner that is consistent with local health department guidelines.
  • Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
  • Report necessary equipment repair and maintenance to Home office, and facilitates outsourcing of repairs.
  • Liaison for staff issues, reports all issues to Human Resources
  • Follow all designated uniform, grooming, safety and sanitation rules and regulations

Essential Physical Requirements:
  • 75% - walk and stand during entire shift.
  • 25% - Sitting and computer work
  • Frequent gripping of knives or pans.
  • Continuously standing near heat or hot items
  • Occasionally lifts/carries up to 50 lbs.
  • Frequent washing of hands.
  • Hazards may include, but are not limited to, slipping and tripping.

Knowledge and Skills:
  • Complete the "ServSafe" courses
  • Computer skills (i.e. Microsoft Word, Excel, outlook)
  • Basic mathematical skills
  • Ability to follow written and oral instructions and procedures.
  • Excellent interpersonal relations and communicative skills.
  • Auditory and visual skills
  • Knowledge of the Company's food & beverage specifications.
  • Organizational skills.
  • Multi-task oriented.
  • Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job:

o Kitchen equipment
o Ovens
o Stoves
o Dishwasher
o Slicers
o Coffee machines
o Steamer
o Mixers
o Chef's knives, etc.
Position Type/Expected Hours of Work:
This is a salary paid position. This position is exempt from overtime regulations. Days and hours of work vary according to clientele requirements. Business operates seven days a week. Due to the cyclical nature of the restaurant industry, employees work schedules vary according to clientele requirements.
Work Environment:
This job operates in a professional commercial kitchen. Role will be surrounded by hot liquids and objects, sharp edges or otherwise dangerous equipment that will require constant attention to surroundings; and continuous verbal communication with other staff members. Fast paced service done with calm and competent skills is mandatory. This role will also require high level of gracious communication with event hosts and respectable communication with staff members.
Travel:
There is little to no travel required for this position

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