Job Description

Job Description

Job Description

Sous Chef Intern- PAID
Location: Okoboji, Iowa
Duration: May 18, 2026 - August 21, 2026

Company Background

The Okoboji Store Bar and Kitchen provides a fun, fast-paced, energetic work environment located right on East and West Lake Okoboji. Our mission is to make every aspect of the restaurant experience easy and enjoyable for our customers! We accomplish this through an expert group of team members who care about the customer and each other. Teamwork is our lifestyle, together with a commitment to continuous improvement. Our success can be measured in tenure of our staff, the earning of customers for life.

Our team is made up of growth-minded individuals with a strong work ethic and positive attitude!

Position Summary

The Sous Chef intern is expected to give his or her full support to the Head Chef and is responsible for carrying out their instructions to the rest of the kitchen staff. The Sous Chef is essentially an extension of the Head Chef when he or she is not present. Everything that goes out of the kitchen is the responsibility of the chef; therefore, the Sous Chef is responsible for helping him or her to maintain complete control of the kitchen at all times.

Responsibilities

The following responsibilities will be expected for this position:

• Ensures that the kitchen team is trained to prepare dishes in a timely fashion and with a consistent level of excellence
• Spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks
• Maintaining high work and safety standards in the kitchen and setting an example for the cooks below him/her
• Inspect food preparation and serving areas to ensure safe, sanitary food-handling practices
• Prepare kitchen utensils and cooking equipment by ensuring they are washed and functioning properly
• Prepare food such as vegetables, fruits, meats, and cheeses by cutting and portioning them for the expected activity level for the day
• Weigh, measure, and mix ingredients according to recipes or personal judgment
• Accurately read multiple ticket orders, quickly prepare and cook each dish, and serve the correct ticket in chronological order to the expo
• Observe and test foods to determine if they have been cooked sufficiently; using methods such as tasting, smelling, or piercing them with utensils
• Regulate temperature of ovens, fryers, and grills throughout the day’s activities to ensure they are correct

Requirements

Applicants must possess the following qualifications:

• Preferred Culinary Arts or equivalent experience
• Excellent organizational, communication, and leadership skills
• Ability to work effectively under pressure in a demanding environment
• Experience in experimenting and creating new, high quality culinary dishes

Duration and Benefits

• Duration: May 2026 through August 2026
• Hands-on training and mentorship from experienced professionals
• Opportunity to gain valuable experience in front-of-house management
• Potential for future career growth within the organization
• Employer-sponsored housing is offered, space permitting

Application Process:

Apply at maucareers.com

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