Jobs: Sioux Chef Catering Chef

Position:  Catering Chef
Staff: Currently Vacant
FTE: 1
Location: Minneapolis, MN
Reports To: Sioux Chef Co-Owners
FLSA Status: Full-time; Exempt
Salary Range: $65,000 – $70,000

It’s all about the mission of Indigenous food and the Catering Chef is the visionary behind that food. The ideal candidate will have strong culinary and business skills and lead daily operations with efficiency, integrity, patience, awareness, compassion while supporting our Indigenous roots and culture. You’ll own team leadership, communication, training, development, and problem resolution all the while creating ground-up food programming along the way. 

We believe in our leaders having meaningful experiences that help them build and develop skills for a career and life. This role can provide you with:

  • Knowledge of Indigenous foods & culture.
  • Knowledge of guest service fundamentals and experience building a guest first culture on your team.
  • Knowledge of Food & Beverage business fundamentals: sales trends, freshness and quality, inventory management, and pricing and promotions strategies.
  • Skills in planning workload to support priorities and deliver sales goals.
  • Experience building a team; including skills coaching, evaluating, and retaining talent.

As a Catering Chef – no two days are ever the same, but a typical day will most likely include the following responsibilities:

  • Work with Culinary Lead on menu design to reflect mission, innovation, industry trends, internal data while continually evolving the food experience to exceed expectations. 
  • Direct kitchen staff in food preparation and execution while having the ability to fill in where needed on the line to ensure standards and efficient operations.
  • Manage ordering food and supplies from approved vendors for Sioux Chef Catering events as well as the preparation of foods for the Tatanka Trailer.  
  • Assist in the management of kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to support our mission while minimizing waste.
  • Review staffing levels to meet service, operational, and financial objectives.
  • Direct all aspects of a safe and sanitary culinary department in a manner that meets or exceeds standards and applicable laws while addressing equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures.
  • Ensure proper receiving, labeling, storage, and rotation techniques of products to comply with the Indigenous Food Lab site. 
  • Interview, hire, and foster opportunities for the team to learn, grow, and develop their abilities.
  • Collaborate with staff to create a culture and work environment founded on respect while providing coaching and progressive discipline as needed in accordance with our policies, rules, and regulations.
  • Maintain open and productive lines of interdepartmental communication by leading and participating in regular service education through pre-shift meetings, quarterly menu meetings, product inventory, new back and front of house-training programs and other leadership meetings.
  • Oversee all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and monthly inventory protocols.
  • Review staffing levels to meet service, operational, and financial objectives.
  • Represent Sioux Chef Catering at community events and activities. 
  • Demonstrate a commitment to diversity, equity, inclusion and belonging through continuous development, modeling inclusive behaviors, and proactively committing to the learning journey.
  • Other related tasks as assigned.

But there are a few skills you should have from the get-go:

  • Demonstrated knowledge of industry trends and interest in Indigenous foods and culture.
  • Minimum 2 years of management experience as an Executive Chef, preferably leading large, fast-paced kitchens.
  • Advanced culinary skills including food preparation, flavor profiles pairings, cooking methods and the ability to develop unique recipes that fit our mission, disciplines & desired outcomes.
  • Proven track record of kitchen and staff management including motivation, goal setting and business acumen. 
  • Attention to detail and ability to follow a multi-step process.
  • Work both independently and with a team and the ability to resolve team issues quickly on the spot
  • Financial management skills to assist with purchasing, invoice payment, and budget management. 
  • Demonstrated ability to operate basic kitchen equipment safely and proficiently, including sharp knives.
  • Certified as a Food Safety trainer.

We might be a good fit if:

  • Understands and can tell the story of The Sioux Chef – how it was started, what it means and how it relates to Indigenous communities and approaches every interaction from this foundation.
  • Strong passion for culinary excellence, creativity, trends, techniques, and knowledge of product, presentation, quality, and preparation, menu concept, design, food costing, and people management.
  • Interpersonal communication skills that foster positive working relationships with all employees and the ability to communicates clearly with staff at all levels.
  • Handle problems in the workplace effectively, including anticipating, preventing, identifying, and solving conflicts as necessary.
  • Excellent knowledge of sourcing local and Indigenous foods, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.
  • The ability to prioritize and organize your plan, while incorporating team members to help accomplish your priorities.
  • Excellent knowledge of food costs, BOH systems, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.

We are an awesome place to work and care about our employees, so we want to make sure we are clear on a few more basics that we expect:

  • Work in an anti-racism, anti-sexism environment.
  • Scan, handle and move product efficiently and safely, including lifting or moving up to 40 pounds.
  • Flexible work schedule (e.g., nights, weekends, and holidays) and regular attendance necessary.
  • Ability to operate basic kitchen equipment safely and proficiently, including sharp knives.
  • Be able to work in a standing position for long periods of time.

Americans with Disabilities Act (ADA)

Owanmi will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon request as required to comply with applicable laws.  If you have a disability and require assistance in this application process, please reach out to <> for additional information.  

To apply

Email cover letter and resume to [email protected]