Executive Sous Chef Tria Restaurant

Description

TriaRe staurant is seeking an Executive Sous Chef who brings strong culinary leadership a steady hand in a high-volume kitchen and genuine pride for their craft. This role supports the Executive Chef in overseeing daily operations maintaining high food and safety standards leading and developing the culinary team and helping shape a menu built on seasonality creativity and consistency.

The ideal candidate is an engaged leader a clear communicator and a skilled technician who thrives in a professional team-driven environment. This is an opportunity to contribute to a respected North Oaks restaurant work with quality ingredients and help lead a team that values collaboration accountability and continuous growth.

Responsibilities include managing and leading the daily operations of the culinary department with responsibility for ensuring food safety quality and consistency. Additional responsibilities include overseeing workflow actively participating in the hiring training scheduling and evaluation of performance of culinary personnel; preparation and cooking of food; and coaching staff on the production and preparation of menu items.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Management:

• Assists the Executive Chef and General Manager in planning developing and implementing menus.
• Develops recipe cards for menu items to ensure consistency and profitability.
• Preps cooks bakes and/or directs the preparation of food to ensure quality portion and presentation to the approved standards recipes and procedures.
• Maintains a visual culinary presence on the floor visiting with guests and establishing client relationships whenever possible.

Supervisory and Administrative Functions:

• Works with the Executive Chef and General Manager to manage and coordinate the hiring training and development of all kitchen and culinary staff.
• Monitors staff work product including regular inspections ensuring departmental cleanliness and product security.
• Maintains close communication with other managers to ensure adequate staffing inventory and production pars are in place.
• Reviews menus and analyzes recipes to determine food labor and overhead costs.
• Conducts inventories as required for controls and financial reports.
• Develops and implements department schedules monitors payroll and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels.
• Maintains a clean safe and sanitary facility by inspecting food quality standards and sanitation regulations.
• Assists in purchasing preparation and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded.
• Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines.
• Ensures compliance with company local state and national regulations pertaining to food quality cleanliness and sanitation standards and safety.

MINIMUM REQUIREMENTS

• Three (3) years related culinary experience with supervisory experience in a high-volume upscale casual dining environment.
• Proficient computer skills necessary to communicate with others prepare and provide food costing and recipes analyze financial reports and assist in overall organizational management.
• Food Safety certified or ability to obtain within 30 days from hire.
• MN CFPM or ability to obtain within 30 days of hire.
• Strong understanding of food cost purchasing and kitchen equipment operation.
• While performing the duties of this job the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use specific tools and equipment; and communicate with guests employees owners and management.
• The employee may need to travel (locally) to other properties occasionally.
• Specific vision abilities required by this job include close vision color vision peripheral vision depth perception and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS

• Degree or graduate from a two-year culinary school (complete with certificate).
• Competency in Craftableand Microsoft Office is preferred.

We are inspired by connections. We build genuine authentic relationships with our guests our employees and our partners and provide memorable moments exceptional experiences and operational excellence. Our team must exemplify our company cornerstones of Growing Together:

• Are you committed
• Do you exhibit professionalism
• Do you strive for perfection every day
• Do you accept accountability

The answer to each cornerstone must unequivocally be YES or the foundation weakens and it will be obvious who is not All-In. Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment there are no exceptions. Its a done deal. You never have to think about it again . Ultimately your 100% commitment will determine your progress and happiness within our company.

Tria Restaurant & Bar is an elevated neighborhood dining destination in North Oaks Minnesota. The menu features modern French-American cuisine with an emphasis on seasonal ingredients wine-friendly flavors and elevated Midwestern comfort foods. The dining room is warm and contemporary with service that balances professionalism polish and approachability.

The culinary team thrives on consistency creativity and execution. We operate with high standards a supportive culture and a commitment to quality in each dish and every detail. Team members enjoy a steady pace strong leadership and the chance to contribute to a well-established restaurant that locals trust for everyday dining special occasions and holiday events.

For more information on our career opportunities visit us at Careers/Jobs Morrissey Hospitality

Fulltime Position Benefits:

• MedicalDental & Vision Insurance
• Life Insurance Hospital Indemnity Insurance
• Long Term Disability Insurance
• Accidental Death & Dismemberment Insurance Accidental Injury Insurance
• Workers Compensation
• 401(k) Retirement Plan
• Flexible Spending Accounts for Limited Vision & Dental and Dependent Care
• Health Savings Account
• Vacation/Paid Time Off (PTO) MN Sick and Safe Time (ESST)
• Holiday pay
• Military Leave Voting Leave Bereavement Leave School Leave
• Jury Duty Witness Duty
• Family Medical Leave (FMLA) Personal Leave (LOA) MN Paid leave (PFML)

Required Experience:

IC