Required Years of Experience
3 years
Job Details
Our sous chefs facilitate restaurant operations by executing and maintaining kitchen systems while collaborating with fellow cooks, sous chefs, executive chef & chef-owners to ensure proper service, technique and culinary standards are being upheld.
Our ideal candidate is:
- Committed to excellence in every element of menu execution
- Experienced, with 3+ years in the kitchen as a Chef De Partie, Sous Chef, Executive Chef or Executive Catering and Banquet Chef
- Demonstrated leadership experience – able to help build and lead a team
- Committed to the success of all team members and every service
- Must be detail oriented regarding cleanliness and organization
Compensation Details
Compensation: Salary ($50,000.00 - $58,000.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off
Required Skills
Team Development and Training
Kitchen Management
Cleaning / Sanitation
Inventory Management
Recipe Development
Leadership
Customer Service
Gallery
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We are a group of culinary innovators and event curators passionate about hospitality. Travail Kitchen and Amusements is led by chef-owners and James Beard semi-finalists Mike Brown, Bob Gerken, and James Winberg in downtown Robbinsdale, Minnesota.
The Travail chef team serves elaborate tasting menus with tableside culinary antics and curated beverage pairings inspired by French cooking techniques and seasonal, local ingredients. The newly constructed three-story restaurant hosts a variety of innovative dining concepts, public parties, private events and local chef collaborations.
