Brackett's Crossing Country Club
Sous Chef
role at
Brackett's Crossing Country Club , Minneapolis, MN.
Overview Brackett's Crossing Country Club is the South Metro's Premiere Private Country Club! Be a part of our team and success!
Key Responsibilities
Assist the Executive Chef and Chef de Cuisine in all aspects of the restaurant and outlets.
Creative menu development for breakfast, lunch, and/or dinner.
Incorporate local & sustainable ingredients from vendors & onsite garden.
Involvement in all aspects of food from sauces, soups, meat fabrication and knife work.
Product ordering and receiving.
Writing and managing daily production lists.
Lead cooks during meal periods, running the pass, plating and cooking to ensure consistently great food.
Daily supervision of the culinary team.
Carry out reasonable management requests.
Required Attributes
Must possess strong culinary skills, be well organized and physically able to perform the duties of the position.
Desired Qualifications
5 years of culinary experience and interest in farm-to-table foods, with a desire to learn and train for the next level of management.
Schedule Full-Time, Exempt, Mid-Level position. Flexibility needed to work days, evenings, weekends and some holidays. Days off are consecutive, unless business needs dictate otherwise.
Compensation Competitive Wage: $55,000.00 - $58,000.00 & PTO, Approved Dues, Certifications & Education Paid, Uniform (shirt) provided & cleaned.
Full Benefits Package Medical, HRA, HSA, Dental, Short Term & Long Term Disability, 401(k) Retirement Plan.
Perks Golf Privileges, Merchandise discounts.
Additional Bring your Talent to the Table.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr
role at
Brackett's Crossing Country Club , Minneapolis, MN.
Overview Brackett's Crossing Country Club is the South Metro's Premiere Private Country Club! Be a part of our team and success!
Key Responsibilities
Assist the Executive Chef and Chef de Cuisine in all aspects of the restaurant and outlets.
Creative menu development for breakfast, lunch, and/or dinner.
Incorporate local & sustainable ingredients from vendors & onsite garden.
Involvement in all aspects of food from sauces, soups, meat fabrication and knife work.
Product ordering and receiving.
Writing and managing daily production lists.
Lead cooks during meal periods, running the pass, plating and cooking to ensure consistently great food.
Daily supervision of the culinary team.
Carry out reasonable management requests.
Required Attributes
Must possess strong culinary skills, be well organized and physically able to perform the duties of the position.
Desired Qualifications
5 years of culinary experience and interest in farm-to-table foods, with a desire to learn and train for the next level of management.
Schedule Full-Time, Exempt, Mid-Level position. Flexibility needed to work days, evenings, weekends and some holidays. Days off are consecutive, unless business needs dictate otherwise.
Compensation Competitive Wage: $55,000.00 - $58,000.00 & PTO, Approved Dues, Certifications & Education Paid, Uniform (shirt) provided & cleaned.
Full Benefits Package Medical, HRA, HSA, Dental, Short Term & Long Term Disability, 401(k) Retirement Plan.
Perks Golf Privileges, Merchandise discounts.
Additional Bring your Talent to the Table.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr