Sous Chef

At D’Amico Hospitality, excellence isn’t a slogan — it’s the standard.

We are a nationally recognized, premium hospitality company and the largest event and catering organization in the Twin Cities, known for executing complex, high-profile events with precision, creativity, and consistency. From corporate events and nonprofit galas to weddings and marquee celebrations, our work reflects an unwavering commitment to quality, detail, and execution at scale.

Why You’ll Love Working Here

Our passion for excellence isn’t just a tagline — it’s been consistently recognized through industry and regional awards, including:

• Best Catering Company — Twin Cities Business (2017, 2018, 2020–2022, 2025)
• Best Caterer for a Large Wedding — Minnesota Bride Magazine (2019–2025)
• Star Awards Winner — International Live Events Association (2019–2025)
• CATIE Awards Winner – Best Action Station (2024) and Best Catered Event (2025)

What You’ll Do

The Sous Chef supports the Chef in developing and maintaining a high-quality, profitable culinary program for D’Amico Hospitality and assists with administrative duties. This role is responsible for providing thorough training for kitchen staff and ensuring food excellence, service standards, sanitation, and cost compliance. The Sous Chef oversees staff adherence to delegated tasks and the Chef’s standards, contributing to D’Amico Hospitality’s reputation as a culinary leader in cuisine, guest satisfaction, and public acclaim. The Sous Chef works collaboratively with the Front of House (FOH) team to ensure seamless service and exceptional guest experiences.

Key responsibilities include:

• Demonstrate strong knowledge of the culinary arts and work creatively and cooperatively in menu development.
• Ensure the financial success and uphold the quality reputation of the catering and culinary operation.
• Assist the Chef in planning, budgeting, and enhancing operational efficiency across all service, food, safety, and administrative areas.
• Recruit, train, schedule, discipline, motivate, and evaluate staff members fairly and consistently.
• Manage food costs, labor scheduling, and productivity initiatives to meet financial objectives.
• Implement cost-saving measures through strategic purchasing and waste reduction strategies.
• Maintain menu, recipe, and quality standards in alignment with D’Amico Hospitality’s goals.
• Cultivate a guest-oriented kitchen team dedicated to culinary presentation standards and guest expectations.
• Promote professionalism, respect, and employee engagement to minimize turnover.
• Coordinate kitchen and FOH staff to ensure timely food preparation, accurate execution, and smooth service flow.
• Provide comprehensive training on sanitation, maintenance, and safety protocols to maintain kitchen standards.
• Support the Chef in managing kitchen staff with professionalism and accountability.
• Foster a positive atmosphere and encourage teamwork while setting high performance expectations.
• Enforce company personnel policies and procedures consistently and fairly.
• Manage procurement processes, inventory controls, and accounting procedures accurately.
• Maintain open communication with the Chef, management, FOH team, and all company departments.
• Assist in staff scheduling, payroll reporting, and ensuring task completion.
• Attend meetings and aid in financial reconciliation in the Chef's absence.
• Understand and adhere to company policies, procedures, and applicable laws and regulations.
• Demonstrate effective problem-solving skills with a calm and professional demeanor.
• Maintain reliable attendance, punctuality, and timely task completion.
• Ensure consistent food quality and presentation, incorporating guest feedback and quality reviews.
• Exhibit a positive attitude and actively promote teamwork across departments.
• Foster effective communication and strong working relationships with all departments and vendors.
• Maintain cleanliness and proper maintenance of facilities and equipment.
• Demonstrate attention to detail in reporting and project completion.
• Ensure confidentiality of business and personnel matters.
• Maintain ServSafe certification and Certified Food Protection Manager designation.
• Perform other duties as assigned.Demonstrate genuine concern for the success of each event and prioritize efforts accordingly.

Physical Requirements:

• Must be able to speak clearly and listen attentively to staff and guests, most of whom speak English.
• Must be able to read and write to facilitate communication, reporting, and recordkeeping.
• Must have strong communication, organizational, and problem-solving abilities.
• Must have manual hand and finger dexterity for proficient use of kitchen tools, utensils, and computers.
• Must be able to stand and move quickly for extended periods, up to twelve hours per shift.
• Must be able to bend, lift, and carry items weighing up to 50 pounds on a regular basis.
• Must be able to work in temperature extremes, hot and cold kitchen environments, and noisy conditions.
• Must be able to consistently arrive at work for all scheduled shifts and responsibilities.
• Must have flexibility to work evenings, weekends, and holidays as required.
• Must demonstrate computer literacy, including email communication and software such as Excel for reporting, scheduling, and data management.
• Must be able to taste the majority of menu items to ensure quality, flavor, and presentation compliance, requiring a trained and sophisticated palate.

Compensation and benefits packages including 401k savings plan, Health, Dental, Vision, and Life Insurance*, FSA and HSA options, employee discounts, and paid time off.

*Health insurance benefits may be subject to eligibility requirements.